Effects of Agaricus blazei and Agaricus bisporus on Protein and Polyphenols of Millet Fermented in Solid-state
-
摘要: 采用姬松茸和双孢蘑菇对小米进行固态发酵，并对发酵产物的蛋白质含量和氨基酸组成以及多酚含量进行了测定。结果显示：与未发酵的小米对照相比，姬松茸小米发酵产物和双孢蘑菇小米发酵产物中的粗蛋白、水溶性蛋白和氨基酸态氮含量均得到了显著提高（P<0.05），其中粗蛋白含量分别提高了6.13%和12.25%，水溶性蛋白含量分别提高了10.37和4.64倍，氨基酸态氮含量分别提高了12.31和1.01倍，且两种小米发酵产物蛋白质的氨基酸评分、必需氨基酸指数（双孢蘑菇小米发酵产物除外）、营养指数以及与鸡蛋蛋白之间的贴近度均高于对照，这说明小米发酵产物的蛋白质质量高于对照；两种小米发酵产物中的游离态多酚和总酚含量显著高于对照（P<0.05），游离态多酚含量达到3.91和1.57 mg GAE/g DW，分别是对照的4.55和1.82倍，总酚含量达到4.03和1.73 mg GAE/g DW，分别是对照的3.87和1.66倍。本实验结果表明，采用姬松茸和双孢蘑菇对小米进行固态发酵，可以提高小米的蛋白质质量和多酚含量。本实验可以为开发利用小米资源，增加小米附加值提供一定的理论依据，也可为开发利用食用菌资源提供一定的参考。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.
-
Keywords:
- Agaricus blazei /
- Agaricus bisporus /
- millet /
- soli-state fermentation /
- protein /
- polyphenols
-
[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.
-
期刊类型引用(6)
1. 杨成娟，李世鹏，马海霞，王家娟，晁琴，王树林. 蝙蝠蛾被毛孢液态发酵青稞工艺优化. 食品工业. 2024(04): 34-39 . 
百度学术
2. 徐莉娜，郭尚，李艳婷. 雁北嗜蓝孢孔菌固态发酵对谷物总酚含量及抗氧化性能的影响. 山西农业大学学报(自然科学版). 2023(03): 112-118 . 百度学术
3. 王雅楠，白云飞，刘昕桐，霍宁宁，时若寒，韩雪. 加工方式对小米多酚含量影响研究进展. 食品研究与开发. 2023(14): 219-224 . 百度学术
4. 李昕阳，冷悦，陆珠，王旭，陈长宝，王欢. 猴头菌固体发酵技术及其对发酵产物中生物活性物质影响研究进展. 中国酿造. 2023(12): 28-32 . 百度学术
5. 马贺，孙培利，雷梅英，王树林. 猴头菌固态发酵青稞基质活性成分及抗氧化能力研究. 食品安全质量检测学报. 2022(20): 6764-6771 . 百度学术
6. 李梦瑶，石俊如，布合加尔·克热木尼亚孜，曹洪伟，黄凯，李森，管骁. 藜麦固态发酵及其产物的体外抗氧化性质研究. 粮油食品科技. 2021(04): 30-36 . 百度学术
其他类型引用(3)
计量
- 文章访问数: 230
- HTML全文浏览量: 5
- PDF下载量: 20
- 被引次数: 9
下载:
