Original scientific paper
https://doi.org/10.17113/ftb.55.04.17.5235
The Quality Improvement of Solid-State Fermentation with Cordyceps militaris by UVB Irradiation
Shih-Jeng Huang
; Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, 51003 Changhua, Taiwan, ROC
Fu-Kuei Huang
; Department of Neonatology, Children’s Hospital, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Rd., 40402 Taichung, Taiwan, ROC
Yu-Shan Li
; Department of Food Nutrition and Health Biotechnology, Asia University, 500 Lioufeng Rd., Wufeng, 41354 Taichung, Taiwan, ROC
Shu-Yao Tsai
; Department of Medical Research, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Rd., 40402 Taichung, Taiwan, ROC
Abstract
Cordyceps militaris, a medicinal and edible mushroom, was used to ferment buckwheat and embryo rice by solid-state fermentation (SSF). Our aim was to investigate the effect of ultraviolet B (UVB) light irradiation on the content of vitamin D2 and biologically effective components, and antioxidant properties of buckwheat and embryo rice in SSF with C. militaris. Irradiated samples of buckwheat and embryo rice fermented by C. militaris had significantly increased vitamin D2 content, from 0-0.3 to 1.18-16.79 μg/g, while the increase in fresh embryo rice fermented by C. militaris was up to 16.79 μg/g. The content of adenosine, cordycepin and polysaccharide in irradiated dry samples fermented by C. militaris was 0.08 to 11.15 mg/g, higher than that of the irradiated fresh samples fermented by C. militaris (0.07–8.40 mg/g). Samples fermented by C. militaris had lower EC50 values and higher content of antioxidants than did unfermented samples. When the solid-state fermented sample was irradiated with UVB light, the content of biologically effective and antioxidant components and antioxidant property of sample decreased. However, it still contained enough of these biologically effective and antioxidant components.
Keywords
Cordyceps militaris; UVB irradiation; solid-state fermentation; vitamin D2; antioxidant activity
Hrčak ID:
192321
URI
Publication date:
29.12.2017.
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