Nutritive and bioactive components in rice fermented with the edible mushroom Pleurotus eryngii
2013
Bao, Li | Li, Yongxia | Wang, Quanxin | Han, Junjie | Yang, Xiaoli | Li, Heran | Wang, Shaojuan | Wen, Huaan | Li, Shaojie | Liu, Hongwei
The present research was the first to compare nutritive and bioactive components of Pleurotus eryngii-fermented rice with untreated rice. After fermentation, the total content of crude protein, crude fat, polysaccharides, reducing sugar, and polyphenols was significantly increased in fermented rice. The total content of amino acid in fermented rice was enhanced to 557.71 mg/g in comparison with 258.83 mg/g in non-fermented rice. The content of essential amino acid increased from 79.32 mg/g to 140.36 mg/g. The content of adenosine in fermented rice (175.64 μg/g) is much higher than that of non-fermented rice (14.38 μg/g). In antioxidant assay, the ethanol extract of the P. eryngii-fermented rice showed a strong reducing ability with EC₅₀ value less than 0.25 mg/ml. These results indicated that rice fermented by P. eryngii could be useful as a new functional food.
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