Nutritional components and antioxidant properties of seven kinds of cereals fermented by the basidiomycete Agaricus blazei

Zhai, Fei-Hong; Wang, Qi; Han, Jihong

doi:10.1016/j.jcs.2015.07.010

Cited by 53 publications

(31 citation statements)

References 24 publications

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“…The reducing power was assessed based on the method of Zhai et al (2015) with some modifications. The reducing power was assessed based on the method of Zhai et al (2015) with some modifications.…”

Section: Methodsmentioning

confidence: 99%

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Solid‐State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

et al. 2016

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Cereal Chem. 94(2):177-184In this study, red beans were bioprocessed by using a novel solidstate fermentation (SSF) with an edible and medical filamentous fungus Cordyceps militaris. The effect of SSF on the total phenolic content (TPC), antioxidant activity, and DNA damage protection of red beans was determined. Furthermore, solvents with different polarities (80% methanol, 80% ethanol, 80% acetone, and deionized water) were used to extract antioxidant compounds from the red bean samples. The results indicated that SSF significantly enhanced TPC, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation scavenging activity, reducing power, and chelating ability of red beans. Furthermore, this study also demonstrated that fermented red beans exhibited greater protection against oxidative DNA damage than nonfermented red beans. Besides, the water extract of fermented red beans showed the highest TPC, antioxidant activity, and DNA damage protection among the various extracts examined. For the specific phenolics profile, HPLC analysis was performed, which showed that gallic acid, chlorogenic acid, p-hydroxybenzoic acid, syringic acid, ferulic acid, daidzein, quercetin, and genistein of red beans were increased during SSF. There was a positive correlation among phenolic compounds, antioxidant activity, and DNA damage protection. Thus, this study demonstrated that SSF with C. militaris is an effective method for the enhancement of phenolic compounds, antioxidant activity, and DNA damage protection of red beans.

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Section: Methodsmentioning

confidence: 99%

“…Assay of Reducing Power. The reducing power was assessed based on the method of Zhai et al (2015) with some modifications. In brief, 0.5 mL of sample solution was mixed with 2.5 mL of phosphate buffer (0.2M, pH 6.6) and 2.5 mL of potassium ferricyanide (1%, w/v).…”

Section: Methodsmentioning

confidence: 99%

Solid‐State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

et al. 2016

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“…In the process of grain fermentation, many small molecules with physiological activity are produced while large molecules such as carbohydrates and proteins are consumed. Zhai et al [82] used seven grains such as wheat, corn, brown rice, millet rice, oat, and sorghum in solid fermentation of agaricus matsutake and found that the content of total phenol (free phenol) of all grains except sorghum was significantly increased after the solid fermentation of agaricus matsutake. is may be related to the strong metabolism of agaricus matsutake to produce phenolic compounds.…”

Section: Effects Of Fermentation Treatment On Polyphenols Inmentioning

confidence: 99%

Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

Tian

Sun

Chen

et al. 2019

Journal of Food Quality

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Phenolic compounds are important products of secondary metabolism in plants. They cannot be synthesized in the human body and are mainly taken from food. Cereals, especially whole grains, are important sources of dietary polyphenols. Compared with vegetables and fruits, the content and biological activities of polyphenols in cereals have long been underestimated. Polyphenols in whole grains are non-nutritive compounds, which are distributed in all structural areas of cereal substances, mainly phenolic acids, flavonoids, and lignans. In recent years, the health effects of whole grains are closely related to their phenolic compounds and their antioxidant activities. Now, different physicochemical processing treatments and their effects have been summarized in order to provide the basis for promoting the development and utilization of food. The various functions of whole grains are closely related to the antioxidant effect of polyphenols. As the basic research on evaluating the antioxidant effect of active substances, in vitro antioxidant tests are faster and more convenient.

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“…Agaricus blazei Murrill (ABM) is a medicinal mushroom, rich in polysaccharides, phenolic acids and ergosterol. In recent years, ABM extracts have become increasingly popular owing to their use in the treatment of many illnesses, as they have proven immunomodulatory, anti-inflammatory, antitumor, antioxidant and antiviral properties (Lima, Gris, & Karnikowski, 2016;Zhai, Wang, & Han, 2015). However, ABM is marketed and consumed in ways that have not been scientifically confirmed as delivering the desired effect (Firenzuoli, Gori, & Lombardo, 2008).…”

Section: Introductionmentioning

confidence: 99%

A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill

Taofiq¹,

Corrêa²,

Barros

et al. 2019

Food Research International

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Response surface methodology was applied to optimize the recovery of ergosterol from an agroindustrial residue of Agaricus blazei Murrill, by comparing conventional (heat-assisted extraction, HAE) and more sustainable nonconventional approaches (ultrasound and microwave-assisted extractions, UAE and MAE, respectively). A circumscribed central composite design was employed to optimize and describe the interactive effects among variables of the HAE, MAE (time and temperature) and UAE systems (time and ultrasound power), and their performances compared with the standard soxhlet extraction system. The optimum conditions were predicted as 150 min, 81.6°C for HAE, 30 min, 400 W for UAE, and 25 min, 134.6°C, for the MAE system. The UAE system was identified as the most appropriate technique to obtain extracts with the highest amount of ergosterol, followed by MAE and HAE. Overall, these results demonstrate the potential of using the fruiting bodies of A. blazei as a suitable source to obtain ergosterol-rich extracts, which can be used as an ingredient for various biobased industrial applications.

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Nutritional components and antioxidant properties of seven kinds of cereals fermented by the basidiomycete Agaricus blazei

Cited by 53 publications

References 24 publications

Solid‐State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

Solid‐State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

A comparative study between conventional and non-conventional extraction techniques for the recovery of ergosterol from Agaricus blazei Murrill

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