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Nutrient Profiles, Functional Compositions, and Antioxidant Activities of Seven Types of Grain Fermented with Sanghuangporus sanghuang Fungus

Summary

This research explored how fermenting different grains with a medicinal mushroom called Sanghuangporus sanghuang can create more nutritious and healthier food products. The scientists found that this fermentation process significantly increased beneficial compounds and antioxidant properties in the grains, with oats showing particularly promising results. This has important implications for everyday life: • Could lead to new functional food products with enhanced health benefits • Provides a way to make healthy grains even more nutritious • Offers potential natural alternatives for preventing oxidative stress-related diseases • Makes the beneficial properties of medicinal mushrooms more accessible in everyday foods • Creates opportunities for developing new health supplements and functional ingredients

Background

Sanghuangporus sanghuang (SS) is a rare medicinal polypore fungus that grows solely on Morus trees. It contains various bioactive compounds including polyphenols, triterpenoids, and steroids with therapeutic properties like anti-inflammatory and anti-angiogenetic effects. The fruiting bodies are hard to cultivate artificially and not very palatable, creating a need for alternative production methods.

Objective

To assess the nutrient profiles, functional compositions, and antioxidant activities of seven different grains (oats, barley, millet, rice, buckwheat, corn, and coix seed) fermented with Sanghuangporus sanghuang, and investigate the relationships between antioxidant capacities and bioactive compound/nutritional composition profiles.

Results

After fermentation, crude protein, soluble protein, soluble sugar and ash increased significantly across all grain types. Oats showed the best results as a fermentation substrate, producing 6.23 mg QE/g polyphenols, 21.8 mg rutin/g flavonoids, and 2.3% triterpene. The antioxidant capacities increased across all grain types after fermentation. Principal component analysis showed similar antioxidant properties across fermented grains. Changes in antioxidant activity correlated with changes in polyphenol, carotenoid, triterpenoid and flavonoid contents.

Conclusion

Grain fermentation with SS successfully produced increased bioactive compounds and antioxidant properties. SS-fermented oats displayed the highest total bioactive compound contents and antioxidant capacities among the fermented samples, showing potential for developing health products targeting oxidative stress-related diseases. The study demonstrates that grain fermentation with SS is an effective method for producing functional food ingredients with enhanced nutritional and antioxidant properties.
  • Published in:Journal of Food Science and Technology,
  • Study Type:Laboratory Research,
  • Source: 10.1007/s13197-020-04868-7
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