Effect of solid-state fermentation with Agaricus blazei on polyphenols of wheat

To investigate the effect of solid state fermentation with Agaricus blazei on polyphenol of wheat and explore the mechanism of polyphenol metabolism,the contents of free polyphenols,bound polyphenols and total polyphenols after solid-state fermentation( SSF) by Agaricus blazei and the carbohydrates hydrolases enzymes activities of fermented products were determined.As well as the correlations between these enzyme activities and polyphenols contents in fermented products were analyzed.This study indicated that the contents of free and total polyphenols increased with the prolonging of fermentation time.In contrast,the contents of bound polyphenols decreased. The activities of cellulase and α- amylase increased as the time increase initially and decreased afterwards,and reached the maximum at 20 d.The activities of β- Glucosidase kept growing in 5~30 days. The carbohydrates hydrolases plays an important role in releasing of bound polyphenols from cell wall.