Study on antioxidant activities and immunomodulation of developed Hericium erinaceus fermented rice milks

• Main Authors: Yu-Ting Lin, 林玉婷
• Other Authors: Su-Der Chen
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/71059280840253123835

碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 97 === Hericium erinaceus is well known as a traditional and valuable mushroom in Chinese. It can produce various physiological active components, such as polysaccharide etc. It can enhance immunity and has remarkable ability for gastric cancer and gastric ulcer. The objectives of this study were (1) to investigate the effects of different media and operation conditions on the production of polysaccharide by Hericium erinaceus submerged fermentation in a shake flask, (2) to analyze their antioxidant properties and immunomodulatory effects and (3) to develop Hericium erinaceus fermented rice milk. At first, 5% rice and 5% glucose as medium obtained 36.41 mg/mL polysaccharide after 5 days Hericium erinaceus shake flask fermentation at 25oC, 150 rpm. The different glucose concentrations (0−5%) were added in the rice medium to compare polysaccharide production, and 1% glucose addition was enough. Then different rice concentrations (5, 7, 9%) and four different rices (jsponica rice, indica rice, germination rice and brown rice) were as media for Hericium erinaceus 5 day fermentation, and the polysaccharide concentration were 46~60 mg/mL. The water extract of Hericium erinaceus fermented rice milks had higher antioxidant properties such as scavenging DPPH free radicals, capability of chelating ferrous ion and reducing power. The hot water extract and crude polysaccharide from Hericium erinaceus fermented rice milk showed an immunomodulatory activity by increasing the macrophage proliferation, TNF-α, IL-4, IL-10 and ΝΟ secretion. Finally, the Hericium erinaceus fermented rice milk was developed, and chemical, physical properties and polysaccharide concentration were analyzed and compared with commercial rice milk products. When the commercial rice milks contained 7% Hericium erinaceus fermented rice milk, there were no significant sensory differences from the commercial rice milks. Key words: Hericium erinaceus, submerged fermentation, polysaccharide, antioxidant properties, immunomodulatory, rice milk.