Protein nutritional value, polyphenols and antioxidant properties of corn fermented with Agaricus brasiliensis and Agaricus bisporus.

Abstract:

:Solid-state fermentation (SSF) with Agaricus brasiliensis and Agaricus bisporus on corn was carried out. The results showed that SSF with the two fungi made up the deficiency of tryptophan in corn and improved the protein nutritional value of corn. The conjugated polyphenols contents in fermented corn decreased and free polyphenols (FPP) contents increased. FPP contents in corn fermented with the two fungi reached respectively 25 and 88 times of control, total polyohenols contents reached respectively 1.4 and 3.3 times of control. The antioxidant properties (i.e. 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, reducing power, ferrous ion chelating ability and superoxide anion radical scavenging ability) of fermented corn were improved significantly. SSF with A. bisporus was more favorable to the enhancement in protein nutritional value and antioxidant properties of corn than that of A. brasiliensis. The results indicated that SSF with the two fungi could upgrade the protein nutritional value, FPP content and antioxidant properties of corn.

authors

Zhai FH,Liu HY,Han JR

doi

10.1007/s11274-017-2399-y

subject

Has Abstract

pub_date

2018-02-15 00:00:00

pages

36

issue

3

eissn

0959-3993

issn

1573-0972

pii

10.1007/s11274-017-2399-y

journal_volume

34

pub_type

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