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Effect of Pleurotus eryngii mycelial fermentation on the composition and antioxidant properties of tartary buckwheat

文献类型： 外文期刊

作者： Li, Lijiao 1 ; Cao, Xiaonian 2 ; Huang, Jingwei 1 ; Zhang, Ting 1 ; Wu, Qian 1 ; Xiang, Peng 1 ; Shen, Caihong 2 ; Zou, Liang 1 ; Li, Jun 5 ; Li, Qiang 1 ;

作者机构： 1.Chengdu Univ, Key Lab Coarse Cereal Proc, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Sch Food & Biol Engn,Minist Agr & Rural Affairs, Chengdu 610106, Peoples R China

2.Luzhou Laojiao Co Ltd, Luzhou 646000, Peoples R China

3.Natl Engn Res Ctr Solid State Brewing, Luzhou 646000, Peoples R China

4.Luzhou Laojiao Co, Postdoctoral Res Stn, Luzhou 646000, Peoples R China

5.Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Peoples R China

6.2025 Chengluo Ave, Chengdu 610106, Peoples R China

关键词： Solid-state fermentation technology; Extraction process optimization; Active ingredients; Antioxidant activity

期刊名称：HELIYON （ 影响因子：4.0； 五年影响因子：4.1 ）

ISSN：

年卷期： 2024 年 10 卷 4 期

页码：

收录情况： SCI

摘要： In this study, we investigated the effect of solid-state fermentation of Pleurotus eryngii on the composition and antioxidant activity of Tartary buckwheat (TB). Firstly, the solid-state fermentation of P. eryngii mycelium with buckwheat was carried out, and the fermentation process was explored. The results of the extraction process and method selection experiments showed that the percolation extraction method was superior to the other two methods. The results of extraction rate, active components and antioxidant activity measurements before and after fermentation of TB extract showed that the extraction rate increased about 1.7 times after fermentation. Total flavonoids, rutin and triterpene contents were increased after fermentation compared to control. Meanwhile, LC -MS results showed an increase in the content of the most important substances in the fermented TB extract and the incorporation of new components, such as oleanolic acid, ursolic acid, amino acids, and D -chiral inositol. The fermented TB extract showed stronger antioxidant activity, while the protein and amino acid contents increased by 1.93 -fold and 1.94 -fold, respectively. This research was the first to use P. eryngii to ferment TB and prepared a lyophilized powder that could be used directly using vacuum freeze-drying technology. Not only the use of solid-state fermentation technology advantages of edible fungi to achieve value-added buckwheat, but also to broaden the scope of TB applications. This study will provide ideas and directions for the development and application of edible mushroom fermentation technology and TB.

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