Antioxidant and Anti-Inflammatory Properties of Solid-State Fermented Products from a Medicinal Mushroom, Taiwanofungus salmoneus (Higher Basidiomycetes) from Taiwan.
Cooked grains of buckwheat (TSFB), oats (TSFO), embryo rice (TSFR), or wheat (TSFW) were inoculated with the medicinal fungus Taiwanofungus salmoneus (=Antrodia salmonea), and the metabolites formed were evaluated for antioxidant activity using the conjugated diene method, reducing power, scavenging ability, and chelating ability. Overall, the effectiveness was generally in the descending order of TSFB ≥ TSFO > TSFR ≥ TSFW. The correlation between effective concentration (EC50) of antioxidant property and antioxidant component content measured was established. However, flavonoid contents correlated well with antioxidant properties assayed (r = 0.707-0.933). Fermented products contained substantial amounts of adenosine (34.7-73.8 µg/g), ergosterol (1070-1212 µg/g), ergothioneine (81.0-119.8 µg/g), γ-aminobutyric acid (100.9-170.2 µg/g), and lovastatin (3.06-5.60 µg/g). In addition, with the addition of the extracts from fermented products, lipopolysaccharide-induced nitric oxide, tumor necrosis factor-α, interleukin-1β, and interleukin-6 production in RAW 264.7 murine macrophage cells could be effectively suppressed. Accordingly, four types of T. salmoneus fermented products could be beneficially used as food-flavoring materials and food ingredients or as nutritional supplements.
Department of Food Science and Biotechnology, National Chung Hsing University; National Chung Hsing University/University of California, Davis, Plant and Food Biotechnology Program, Biotechnology Center, Taiwan.
Shen-Shih
SS
Chiang
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC.
Enkhjargal
E
Ulziijargal
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC.
Rao-Chi
RC
Chien
Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC; NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, Taichung, Taiwan.
Jeng-Leun
JL
Mau
D000363:Agaricales / Q000737:chemistry* / Q000254:growth & development; D000818:Animals; D000893:Anti-Inflammatory Agents / Q000737:chemistry / Q000494:pharmacology*; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D005285:Fermentation; D053583:Interleukin-1beta / Q000276:immunology; D015850:Interleukin-6 / Q000276:immunology; D008264:Macrophages / Q000187:drug effects / Q000276:immunology; D051379:Mice; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D010946:Plants, Medicinal; D013624:Taiwan
D000893:Anti-Inflammatory Agents; D000975:Antioxidants; D053583:Interleukin-1beta; D015850:Interleukin-6; D010936:Plant Extracts