Antioxidant properties and mycelia production of Armillariella mellea by solid-state fermentation

• Main Authors: Liou, Yin Ping, 劉尹萍
• Other Authors: 龍明有
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/26755926421883114532

碩士 === 明新科技大學 === 化學工程與材料科技研究所 === 101 === Armillariella mellea is one of the fungi food-medicine mushroom with ranquilizing central nervous and reducing death rate of mice inducing by nicotine. Simultaneously, it can treat for dizziness, palsy, insomnia, tinnitus, etc. Many researchers demonstrated that A. mellea polysaccharide has excellent anti-tumor activity. This research is to use substrates including oats, wheat and buckwheat by Armillariella mellea solid-state fermentation to produce antioxidant ubstances, and the product of solid-state fermentation was also examined in antioxidant activity. The results will provide a valuable reference for manufacture of Armillariella mellea related antioxidant health-food. Therefore, the purpose of this study is to use a substrate including wheat, oats and buckwheat as a substrate by using solid-state fermentation (SSF) to produce A. mellea mycelia, and antioxidant properties of the extracts from A. mellea mycelia were examined. The maximum antioxidant values are described as follows: for antioxidant activity, antioxidant activity values of polysaccharide extract from mycelia by buckwheat SSF are 74.46%. For reducing power, values of cold water extract from mycelia by oats SSF are 3.4. For scavenging DPPH effects, values of cold water extract from mycelia by oats SSF are 75.43%. For chelating ability, values of polysaccharide extract from mycelia by buckwheat SSF are 83.29%. For scavenging superoxide radical ability, values of polysaccharide extract from mycelia by buckwheat SSF are 62.97%. Based on results obtained, A. mellea mycelia produced by wheat, oats and buckwheat SSF possess better antioxidant properties, and can act as a source potential for application in health food.