Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation

Molecules

Yu-Shen Lai¹  Jui-Yi Hsu²  Su-Der Chen²  Ming-Hsuan Chen² 

[1] Department of Biotechnology and Animal Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yilan City 260007, Taiwan;Department of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yilan City 260007, Taiwan;

关键词: truffle;    Tuber magnatum;    solid-state fermentation;    antioxidant activity;   

DOI  :  10.3390/molecules27010109

来源: DOAJ

【 摘 要 】

Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation. The objectives of this study were to analyze the antioxidant activities and biosafety of products obtained by white truffle (Tuber magnatum) solid-state fermentation in media with different ratios of soybean and red adlay. High levels of antioxidant components and high antioxidant activities such as DPPH radical scavenging, ferrous ion chelation, and reducing power were measured in 20 mg/mL water and ethanol extracts of the white truffle fermentation products. When the solid-state fermentation medium contained soybean and red adlay in a 1:3 ratio (S1A3), the fermentation product had more uniform antioxidant compositions and activities by principal component analysis (PCA). In addition, a 200 ppm water extract of the mycelial fermentation product was able to protect zebrafish embryos from oxidative stress induced by 5 mM hydrogen peroxide. Sprague–Dawley rats were fed the mycelial fermentation product for 90 consecutive days, revealing a no-observed-adverse-effect level (NOAEL) of 3000 mg/kg BW/day. Therefore, mycelial products obtained by white truffle solid-state fermentation can be used instead of expensive fruiting bodies as a good source of antioxidant ingredients.

【 授权许可】

Unknown