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Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation
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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746469/ https://www.ncbi.nlm.nih.gov/pubmed/35011340 http://dx.doi.org/10.3390/molecules27010109 |
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author | Hsu, Jui-Yi Chen, Ming-Hsuan Lai, Yu-Shen Chen, Su-Der |
author_facet | Hsu, Jui-Yi Chen, Ming-Hsuan Lai, Yu-Shen Chen, Su-Der |
author_sort | Hsu, Jui-Yi |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8746469 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87464692022-01-11 Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation Hsu, Jui-Yi Chen, Ming-Hsuan Lai, Yu-Shen Chen, Su-Der Molecules Article 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. MDPI 2021-12-24 /pmc/articles/PMC8746469/ /pubmed/35011340 http://dx.doi.org/10.3390/molecules27010109 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hsu, Jui-Yi Chen, Ming-Hsuan Lai, Yu-Shen Chen, Su-Der Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation |
title | Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation |
title_full | Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation |
title_fullStr | Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation |
title_full_unstemmed | Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation |
title_short | Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation |
title_sort | antioxidant profile and biosafety of white truffle mycelial products obtained by solid-state fermentation |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746469/ https://www.ncbi.nlm.nih.gov/pubmed/35011340 http://dx.doi.org/10.3390/molecules27010109 |
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