Views: 5 Author: An Zhigang, Sun Yilai, Zhang Zhenguo, etc. Publish Time: 2024-01-25 Origin: Journal of Minzu University of China, 2023, 32(4): 36-43.
Mushrooms, that is, large fungi, are rich in high-quality protein, carbohydrates, multivitamins, mineral elements and other nutrients. They have the characteristics of high protein, low sugar, low fat, and low cholesterol. Compared with animal and plant resources, edible and medicinal fungi have the characteristics of short growth cycle, wide source of growth base materials, small regional impact, low production cost, and high output efficiency. Functional active substances of edible and medicinal fungi have been widely studied, such as polyphenols, flavonoids, polysaccharides, lipids, etc. Most of these compounds have physiological functions such as antioxidant and anti-tumor. Research on these functionally active substances strongly proves that edible and medicinal mushrooms can improve and regulate physiological functions and are high-quality resources for the development of dietary supplements and drugs. The arrival of the great health era has provided new opportunities for the development of edible and medicinal fungi resources into related foods and medicines. Food and drug mycelium (mycelium and culture material as a whole are mycelium) is a type of biologically active substances produced by solid fermentation technology with a variety of biological properties and functions. The study found that the total sugar and crude fat content in the solid-state fermentation substrates of Schizophyllum, Lentinus edodes, and Versicolor versicolor all occurred due to fermentation time, which affected the antioxidant activity of the substrate. However, the biological activity of bacterial plasm derived from different bacterial species differs between strains, and even strains of the same genus have high variability and are also affected by culture time. Therefore, it is necessary to study the effects of different bacterial strains and culture time on active substances, screen good bacterial plasm raw materials and their culture time, and lay the foundation for the subsequent development of food, medicine and other products. This study used Ganoderma lucidum, Hericium erinaceus, Pleurotus eryngii, and Pleurotus ostreatus as the starting bacteria to explore the total flavonoids, total phenols, DPPH·scavenging power and total antioxidant capacity of the bacterial plasm, laying the foundation for the development of edible and medicinal fungi products.
The effect of culture time on the total flavonoid content was studied (Figure 1A). The culture time had a significant impact on the total flavonoid content of the mycoplasm of Pleurotus eryngii, and the maximum value appeared on 19d, which was significantly higher than 14d and 24d. Studying the difference in total flavonoid content of bacterial plasm between different bacterial species (Figure 1B), different bacterial species have a significant impact on the total flavonoid content of bacterial plasm. The mean rank of total flavonoid content of Ganoderma lucidum bacterial plasm is the largest, and the data distribution is concentrated, while Pleurotus eryngii The data of total flavonoid content are highly dispersed. There is no significant difference in the total flavonoid content between Ganoderma lucidum, Hericium erinaceus and Pleurotus eryngii. The total flavonoid content of Ganoderma lucidum is significantly higher than that of Pleurotus ostreatus.
The effect of culture time on the total phenolic content was studied (Figure 2A). The culture time had a significant impact on the total phenolic content of the mycoplasm of Pleurotus eryngii and Pleurotus ostreatus. The maximum total phenolic content of Pleurotus eryngii mycoplasm appeared on 19th day and was significantly higher than that on 14d and 24d, while the content of Pleurotus eryngii mycoplasm on 24d was significantly higher than that on 19d and had no significant difference with 14d. The differences in total phenolic content of bacterial plasm between different bacterial species were studied (Figure 2B). Different bacterial species had a significant impact on the total phenolic content of bacterial plasm. The mean rank of total phenolic content of Hericium erinaceus is the largest, which is significantly higher than that of Pleurotus eryngii and Oyster mushroom, but has no significant difference from Ganoderma lucidum. The data of total phenolic content of Pleurotus eryngii has a large degree of dispersion.
The effect of culture time on DPPH·scavenging power was studied (Figure 3A). The culture time had a significant impact on the DPPH·scavenging power of the mycoplasm of Ganoderma lucidum, Hericium erinaceus, Pleurotus eryngii and Oyster mushroom. There was no significant difference in the DPPH·scavenging capacity of Ganoderma lucidum bacteria on 19d and 24d, but it was significantly higher than that on 14d; the maximum value of Hericium erinaceus bacteria appeared on 14d, which was significantly higher than 24d and had no significant difference with 19d; Pleurotus eryngii bacteria There was no significant difference between 14d and 24d but was significantly higher than that on 19d; the maximum value of Pleurotus ostreatus mycoplasm appeared on 14d, which was significantly higher than that on 19d and had no significant difference with 24d. The differences in bacterial DPPH·scavenging ability between different bacterial species were studied (Figure 3B). The results showed that different bacterial species had a significant impact on DPPH·scavenging ability. The mean rank of Hericium erinaceus DPPH·scavenging power was the largest, significantly higher than that of Pleurotus eryngii and Oyster mushroom, but not significantly different from Ganoderma lucidum.
The effect of culture time on the total antioxidant capacity was studied (Figure 4A). The culture time had a significant impact on the total antioxidant capacity of the bacterial plasm of Ganoderma lucidum, Hericium erinaceus, Pleurotus eryngii and Oyster mushroom. The maximum value of total antioxidant capacity of Ganoderma lucidum bacterial plasm appeared on 24d and was significantly higher than 14d and 24d. The maximum value of Hericium erinaceus bacterial plasm appeared on 14d and was significantly higher than 19d and 24d. The maximum value of Pleurotus eryngii bacterial plasm appeared on 14d and 24d. 19d and significantly higher than 14d and 24d. There is no significant difference between 14d and 24d of Pleurotus ostreatus mycoplasm and significantly higher than 19d. The differences in the total antioxidant capacity of bacterial plasm between different bacterial species were studied (Figure 4B), and different bacterial species had a significant impact on the total antioxidant capacity. The mean rank of the total antioxidant capacity of Hericium erinaceus bacteria was the largest, which was significantly higher than that of Ganoderma lucidum, Pleurotus eryngii and Oyster mushroom.
Total flavonoids, total phenols and DPPH·scavenging power can all reflect the antioxidant capacity of bacterial plasm. From Figure 5, it is found that the correlation between different active substances of bacterial plasm and total antioxidant capacity varies depending on the bacterial species. In the mycoplasm of Ganoderma lucidum (Figure 5A) and Pleurotus eryngii (Figure 5C), total flavonoids and total antioxidant capacity showed a positive correlation, and reached significance in Pleurotus eryngii mycoplasm, but in Hericium erinaceus ( Figure 5B) There is a negative correlation between the total flavonoids and the total antioxidant capacity in the bacterial plasm of Pleurotus ostreatus (Figure 5D). Among the four types of food and drug mycoplasm, total phenols showed a positive correlation with total antioxidant capacity, and a significant positive correlation was achieved in Pleurotus eryngii mycoplasm (Figure 5C). In the mycoplasm of Ganoderma lucidum (Fig. 5A), Hericium erinaceus (Fig. 5B), and Pleurotus ostreatus (Fig. 5D), DPPH·scavenging capacity showed a positive correlation with the total antioxidant capacity, and there was a positive correlation in Ganoderma lucidum and Hericium erinaceus. Significance, but in Pleurotus eryngii mycoplasm (Figure 5C), the two showed a significant negative correlation.
Ganoderma lucidum, Hericium erinaceus, Pleurotus eryngii, and Pleurotus ostreatus are all wood-rot fungi, but their nutritional requirements, mycelium morphology, physiology and biochemistry, and metabolites are quite different among them. There is no significant difference in the total flavonoid content between Ganoderma lucidum, Hericium erinaceus, and Pleurotus eryngii, but the bacterial plasm of Pleurotus eryngii has the greatest variation. Therefore, considering the total flavonoid content, the bacterial plasm of Ganoderma lucidum and Hericium eryngii is the next best choice. Good raw materials for product development. There is no significant difference in the total phenolic content and DPPH·scavenging power between Ganoderma lucidum bacteria and Hericium erinaceus bacteria. However, the variation degree of total phenolic content and DPPH·scavenging power of Ganoderma lucidum bacteria is greater than that of Hericium erinaceus bacteria. Therefore, from Considering the total phenolic content and DPPH·scavenging power, Hericium erinaceus mycoplasm is a good raw material. In addition, the total antioxidant capacity of Hericium erinaceus bacteria was significantly higher than that of other bacteria. Comprehensive consideration, Hericium erinaceus mycoplasm is a better raw material for subsequent product development, and it performed well in various indicators of solid-state fermentation for 14 days. The antioxidant active ingredients are complex, and the total antioxidant power can reflect the antioxidant properties of the substance as a whole. In the study, there were both positive and negative correlations between total flavonoids and total antioxidant capacity. The phenolic profile of edible fungi can influence their antioxidant properties.