Effects of <i>Agaricus blazei</i> and <i>Agaricus bisporus</i> on Protein and Polyphenols of Millet Fermented in Solid-state

ZHAI Feihong; YAN Pingmei; ZHAO Wenjing; CHEN Yanfei; ZHAO Xiaodong; LI Na; ZHANG Yong

doi:10.13386/j.issn1002-0306.2020060243

Volume 42 Issue 6

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(6): 97-102. > DOI: 10.13386/j.issn1002-0306.2020060243

ZHAI Feihong, YAN Pingmei, ZHAO Wenjing, CHEN Yanfei, ZHAO Xiaodong, LI Na, ZHANG Yong. Effects of Agaricus blazei and Agaricus bisporus on Protein and Polyphenols of Millet Fermented in Solid-state[J]. Science and Technology of Food Industry, 2021, 42(6): 97-102. DOI: 10.13386/j.issn1002-0306.2020060243

Citation:

PDF (1287 KB)

Effects of Agaricus blazei and Agaricus bisporus on Protein and Polyphenols of Millet Fermented in Solid-state

1. Department of Biology, Taiyuan Normal University, Jinzhong 030600, China;
2. Shanxi Functional Food Research Institute of Shanxi Agricultural University, Taiyuan 030031, China;
3. Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Taigu 030801, China

More Information

Received Date: June 21, 2020
Available Online: March 15, 2021

Graphical Abstract

Abstract

Abstract

In this paper, soli-state fermentation with Agaricus blazei and Agaricus bisporus on millet was conducted. The protein content, amino acid composition and polyphenols content in fermentation products were determined. The results showed that, compared with unfermented millet, the crude protein, water-soluble protein and amino acid nitrogen contents in millet fermentation products of A. blazei and A. bisporus increased significantly(P<0.05). The crude protein contents increased by 6.13% and 12.25%, respectively. The water-soluble protein contents increased by 10.37 and 4.64 times, respectively. The amino acid nitrogencontents increased by 12.31 and 1.01 times, respectively. The amino acid score, essential amino acid index(except millet fermentation products of A. bisporus), nutritional indexand close degree to egg protein of protein in fermentation products were higher than that of unfermented control, which meant that the protein quality in fermentation products was higher than control. The contents of free polyphenols and total polyphenols in fermentation products were significantly higher than unfermented control(P<0.05). The free polyphenols contents reached 3.91 and 1.57 mg GAE/g DW, which was 4.55 and 1.82 times of control, respectively. The total polyphenols contents reached 4.03 and 1.73 mg GAE/g DW, which was 3.87 and 1.66 times of control, respectively. The results of this experiment indicated that soli-state fermentation with A.blazei and A.bisporus could improve the protein quality and polyphenols content in millet. This experiment could provide theoretical basis for the development and utilization of millet resources and increase the added value of millet, and also provide reference for the development and utilization of edible fungus resources.
- Agaricus blazei,
- Agaricus bisporus,
- millet,
- soli-state fermentation,
- protein,
- polyphenols

FullText(HTML)

References (33)

References

[1]	张桂英,朱静,张喜文,等.小米发糕发酵剂中乳酸菌的筛选及其在小米发糕中的应用[J].中国粮油学报,2019,34(12):78-86.
[2]	刘宇杰,陈银焕,杨修仕,等.小米营养及功能成分研究进展[J].粮食与油脂,2020,33(5):1-3.
[3]	冯耐红,侯东辉,杨成元,等.不同品种小米主要营养成分及氨基酸组分评价[J].食品工业科技,2020,41(8):224-229.
[4]	Gangopadhyay N,Rai D K,Brunton N P,et al. Antioxidant-guided isolation and mass spectrometric identification of the major polyphenols in barley(Hordeum vulgare)grain[J].Food Chemistry,2016,210:212-220.
[5]	Ciulu M,Cádiz-Gurrea M L,Segura-Carretero A. Extraction and analysis of phenolic compounds in rice:A review[J]. Molecules,2018,23(11):2890.
[6]	Hetland G,Tangen J M,Mahmood F,et al. Antitumor,anti-inflammatory and antiallergic effects of Agaricus blazei mushroom extract and the related medicinal basidiomycetes mushrooms,Hericium erinaceus and Grifola frondosa:A review of preclinical and clinical studies[J].Nutrients,2020,12(5):1339.
[7]	Mahmood F,Hetland G,Nentwich I,et al. Agaricus blazei-based mushroom extract supplementation to birch allergic blood donors:A randomized clinical trial[J].Nutrients,2019,11:2339.
[8]	Ramos M,Burgos N,Barnard A,et al. Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds[J].Food Chemistry,2019,292:176-187.
[9]	Solano-Aguilar G,Jang S,Lakshman S,et al. The effect of dietary mushroom Agaricus bisporus on intestinal microbiota composition and host immunological function[J].Nutrients,2018,10(11):1721.
[10]	Sánchez C. Reactive oxygen species and antioxidant properties from mushrooms[J].Synthetic and Systems Biotechnology,2017,1(2):13-22.
[11]	Yahia E M,Gutiérrez-Orozco F,Moreno-Pérez M A.Identification of phenolic compounds by liquid chromatography-mass spectrometry in seventeen species of wild mushrooms in central Mexico and determination of their antioxidant activity and bioactive compounds[J].Food Chemistry,2017,226:14-22.
[12]	Bhanja Dey T,Kuhad R C.Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012[J].Biotechnology Reports(Amsterdam,Netherlands),2014,4:120-127.
[13]	Xu L N,Guo S,Zhang S W. Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains[J].FEMS Microbiology Letters,2018,365:16.
[14]	中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB5009.5-2016食品安全国家标准食品中蛋白质的测定[S]. 北京:中国标准出版社,2016.
[15]	Sedmak J J,Grossberg S E.A rapid,sensitive,and versatile assay for protein using Coomassie brilliant blue G250[J]. Analytical Biochemistry,1977,79(1/2):544-552.
[16]	张紫华,林辉,都新荣,等.真姬菇保鲜的初步研究[J].食品科技,2018,43(4):28-34.
[17]	王冬燕,王远红,郭丽萍,等.纳豆中氨基酸态氮含量的测定[J].食品工业科技,2010,31(9):361-362 ,366.
[18]	国家标准局.NY/T56-57-1987谷物籽粒氨基酸测定的前处理方法谷物籽粒色氨酸测定法[S].北京:中国标准出版社,1987.
[19]	谢丽源,兰秀华,唐杰,等.不同羊肚菌品种氨基酸营养评价及等鲜浓度值差异分析[J].天然产物研究与开发,2020,32:1023-1029,979.
[20]	Wu W M,Chen Y Y. Applied fuzzy set methods[M]. Beijing:Beijing Teachers University Press,1985.
[21]	Bano Z R S. Pleurotus mushroom as a nutritious food in the tropical mushrooms biological nature and cultivation methods[M].Hongkong:The Chinese University Press,1982,363-380.
[22]	Crisan E V,Sands A.Nutritional value[M]//The Biology and Cultivation of Edible Mushrooms.Amsterdam:Elsevier,1978:137-168.
[23]	Chethan S,Malleshi N.Finger millet polyphenols:Optimization of extraction and the effect of pH on their stability[J].Food Chemistry,2007,105(2):862-870.
[24]	Arranz S,Saura Calixto F.Analysis of polyphenols in cereals may be improved performing acidic hydrolysis:A study in wheat flour and wheat bran and cereals of the diet[J].Journal of Cereal Science,2010,51(3):313-318.
[25]	McDonald S,Prenzler P D,Antolovich M,et al. Phenolic content and antioxidant activity of olive extracts[J].Food Chemistry,2001,73(1):73-84.
[26]	Largeteau M L,Llarena-Hernández R C,Regnault-Roger C,et al. The medicinal Agaricus mushroom cultivated in Brazil:Biology,cultivation and non-medicinal valorisation[J].Applied Microbiology and Biotechnology,2011,92(5):897-907.
[27]	Kimatu B M,Zhao L,Biao Y,et al. Antioxidant potential of edible mushroom(Agaricus bisporus)protein hydrolysates and their ultrafiltration fractions[J].Food Chemistry,2017,230:58-67.
[28]	Taofiq O,Rodrigues F,Barros L,et al. Agaricus blazei Murrill from Brazil:An ingredient for nutraceutical and cosmeceutical applications[J].2019,10(2):565-572.
[29]	孙长颢.营养与食品卫生学[M].北京:人民卫生出版社,2012.
[30]	Han J R,An C H,Yuan J M.Solid-state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value[J].Journal of Applied Microbiology,2005,99(4):910-915.
[31]	Zhai F H,Liu H Y,Han J R. Protein nutritional value,polyphenols and antioxidant properties of corn fermented with Agaricus brasiliensis and Agaricus bisporus[J].World Jounal of Microbiology and Biotechnology,2018,34:36.
[32]	Bhanja T,Rout S,Banerjee R,et al. Studies on the performance of a new bioreactor for improving antioxidant potential of rice[J].LWT-Food Science and Technology,2008,41(8):1459-1465.
[33]	Bhanja T,Kumari A,Banerjee R.Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi[J].Bioresource Technology,2009,100(11):2861-2866.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	贺伟春，刘亚平，狄建兵，宋支萱. 黄菜即食肉丸配方优化及贮藏特性. 食品工业科技. 2024(14): 175-183 . 本站查看
2.	张苗靖，郭庆启，符群，柴洋洋，包怡红，李芳菲. 三种食用菌对冻融猪肉饼贮藏品质的影响. 食品工业科技. 2024(17): 83-94 . 本站查看
3.	庞景涛，胡霞，陈丽娟，栗懿琳，吴笛. 香辛料胡椒及其提取物胡椒碱对新鲜牛肉保鲜效果评价. 成都大学学报(自然科学版). 2024(03): 238-247 .
4.	李润桦，葛玉琳，罗兰，来进成. 不同蛋白质水平日粮对育肥牦牛血液生化指标及生长性能的影响. 中国牛业科学. 2023(06): 24-29 .