Identification of nutritional values of the fermentative extract from the mixture of Stereum hirsutum mycelial substrates and ginseng extracts

TY - JOUR

T1 - Identification of nutritional values of the fermentative extract from the mixture of Stereum hirsutum mycelial substrates and ginseng extracts

AU - Yang, Wenhua

AU - Zhou, Jianli

AU - Gu, Qiuya

AU - Zhang, Jiang

AU - Harindintwali, Jean Damascene

AU - Liu, Xiaobo

AU - Yu, Xiaobin

N1 - Publisher Copyright: © 2022 The Authors

PY - 2022/5/1

Y1 - 2022/5/1

N2 - The present study aimed to investigate the method of preparing extract by solid-state fermentation (SSF) of Stereum hirsutum mycelial substrate mixed with ginseng extracts (GE) and explored the changes of 6 water-soluble nutritional components (WSNC) and antioxidant capacity in the extract using a simulated gastrointestinal digestion model. The results showed that the substrates were endowed with numerous WSNC and antioxidants (total antioxidant capacity increased from 0.12 to 0.69 mmol TE/L) during the fermentation process. Compared to undigested samples (UDS), digested samples (DS) contained more WSNC and higher antioxidant activity. Furthermore, significant amounts of free amino acids (FAA) (increased from 844.97 ± 6.56 mg/L to 6715.21 ± 17.63 mg/L), and the minor ginsenoside 20 (S)-protopanaxadiol (PPD) were detected in the DS, which was not observed in the UDS. The findings demonstrate that extract prepared by SSF of S. hirsutum mycelial substrate mixed with GE can be used as potential functional food and antioxidant.

AB - The present study aimed to investigate the method of preparing extract by solid-state fermentation (SSF) of Stereum hirsutum mycelial substrate mixed with ginseng extracts (GE) and explored the changes of 6 water-soluble nutritional components (WSNC) and antioxidant capacity in the extract using a simulated gastrointestinal digestion model. The results showed that the substrates were endowed with numerous WSNC and antioxidants (total antioxidant capacity increased from 0.12 to 0.69 mmol TE/L) during the fermentation process. Compared to undigested samples (UDS), digested samples (DS) contained more WSNC and higher antioxidant activity. Furthermore, significant amounts of free amino acids (FAA) (increased from 844.97 ± 6.56 mg/L to 6715.21 ± 17.63 mg/L), and the minor ginsenoside 20 (S)-protopanaxadiol (PPD) were detected in the DS, which was not observed in the UDS. The findings demonstrate that extract prepared by SSF of S. hirsutum mycelial substrate mixed with GE can be used as potential functional food and antioxidant.

KW - (20 (S)-PPD, PubChem CID: 11213350)

KW - (Arg, PubChem CID: 6322)

KW - (CK, PubChem CID: 9852086)

KW - (Glu, PubChem CID: 33032)

KW - (Leu, PubChem CID: 6106)

KW - (Phe, PubChem CID: 6140)

KW - (Thr, PubChem CID: 6288)

KW - (Tyr, PubChem CID: 6057)

KW - (Val, PubChem CID: 6287)

KW - Antioxidant

KW - Arginine

KW - Ginsenoside 20 (S)-Protopanaxadiol

KW - Ginsenoside compound K

KW - Glutamic acid

KW - Leucine

KW - Nutritional components

KW - Phenylalanine

KW - Simulated gastrointestinal digestion

KW - Solid-state fermentation

KW - Threonine

KW - Tyrosine

KW - Valine

KW - Water-soluble

UR - http://www.scopus.com/inward/record.url?scp=85126542431&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2022.113179

DO - 10.1016/j.lwt.2022.113179

M3 - 文章

AN - SCOPUS:85126542431

SN - 0023-6438

VL - 161

JO - LWT

JF - LWT

M1 - 113179

ER -