Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)

Autores
Mazzola, Antonella; Kuhar, José Francisco; Greslebin, Alina Gabriela
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Solid-state fermentation of cereals with edible fungi is a promising strategy for producing functional flours. Hypothetically, the nutritional and functional properties of these flours could be modulated by manipulating substrate composition, fungal species, and incubation conditions. This article reports the variation over time in nutritional, polyphenol, and triterpene contents, as well as the antioxidant activity of rice and wheat fermented with Ganoderma sessile and Pleurotus ostreatus. Solid-state fermentation significantly improved the antioxidant power of the substrates which seemed to be highly correlated with the increase of the phenolic compounds. This increase peaked in the second to third week and decreased after this point. Triterpene content also increased, especially in substrates fermented with G. sessile. Substrates fermented with G. sessile showed higher values than those fermented with P. ostreatus in all compounds, which could be a result of a higher growth rate. Fermented wheat showed higher values than fermented rice in all measured compounds except reducing sugars which can be related to a slower progress in the fermentation due to the more complex structure of the wheat grain. Our results reinforce the importance of substrate and strain selection for product modulation to meet the industry’s growing needs.
Fil: Mazzola, Antonella. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina
Fil: Kuhar, José Francisco. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Greslebin, Alina Gabriela. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Ganoderma sessile
Pleurotus ostreatus
Antioxidant activity,
Bioactive compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/266543
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)Mazzola, AntonellaKuhar, José FranciscoGreslebin, Alina GabrielaGanoderma sessilePleurotus ostreatusAntioxidant activity,Bioactive compoundshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Solid-state fermentation of cereals with edible fungi is a promising strategy for producing functional flours. Hypothetically, the nutritional and functional properties of these flours could be modulated by manipulating substrate composition, fungal species, and incubation conditions. This article reports the variation over time in nutritional, polyphenol, and triterpene contents, as well as the antioxidant activity of rice and wheat fermented with Ganoderma sessile and Pleurotus ostreatus. Solid-state fermentation significantly improved the antioxidant power of the substrates which seemed to be highly correlated with the increase of the phenolic compounds. This increase peaked in the second to third week and decreased after this point. Triterpene content also increased, especially in substrates fermented with G. sessile. Substrates fermented with G. sessile showed higher values than those fermented with P. ostreatus in all compounds, which could be a result of a higher growth rate. Fermented wheat showed higher values than fermented rice in all measured compounds except reducing sugars which can be related to a slower progress in the fermentation due to the more complex structure of the wheat grain. Our results reinforce the importance of substrate and strain selection for product modulation to meet the industry’s growing needs.Fil: Mazzola, Antonella. Universidad Nacional de la Patagonia "San Juan Bosco"; ArgentinaFil: Kuhar, José Francisco. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Greslebin, Alina Gabriela. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaBegell House2024-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/266543Mazzola, Antonella; Kuhar, José Francisco; Greslebin, Alina Gabriela; Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes); Begell House; International Journal Of Medicinal Mushrooms; 26; 10; 7-2024; 55-671521-9437CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.dl.begellhouse.com/references/708ae68d64b17c52,forthcoming,54939.htmlinfo:eu-repo/semantics/altIdentifier/doi/10.1615/IntJMedMushrooms.2024054939info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:38Zoai:ri.conicet.gov.ar:11336/266543instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:39.047CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)
title Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)
spellingShingle Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)
Mazzola, Antonella
Ganoderma sessile
Pleurotus ostreatus
Antioxidant activity,
Bioactive compounds
title_short Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)
title_full Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)
title_fullStr Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)
title_full_unstemmed Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)
title_sort Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)
dc.creator.none.fl_str_mv Mazzola, Antonella
Kuhar, José Francisco
Greslebin, Alina Gabriela
author Mazzola, Antonella
author_facet Mazzola, Antonella
Kuhar, José Francisco
Greslebin, Alina Gabriela
author_role author
author2 Kuhar, José Francisco
Greslebin, Alina Gabriela
author2_role author
author
dc.subject.none.fl_str_mv Ganoderma sessile
Pleurotus ostreatus
Antioxidant activity,
Bioactive compounds
topic Ganoderma sessile
Pleurotus ostreatus
Antioxidant activity,
Bioactive compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Solid-state fermentation of cereals with edible fungi is a promising strategy for producing functional flours. Hypothetically, the nutritional and functional properties of these flours could be modulated by manipulating substrate composition, fungal species, and incubation conditions. This article reports the variation over time in nutritional, polyphenol, and triterpene contents, as well as the antioxidant activity of rice and wheat fermented with Ganoderma sessile and Pleurotus ostreatus. Solid-state fermentation significantly improved the antioxidant power of the substrates which seemed to be highly correlated with the increase of the phenolic compounds. This increase peaked in the second to third week and decreased after this point. Triterpene content also increased, especially in substrates fermented with G. sessile. Substrates fermented with G. sessile showed higher values than those fermented with P. ostreatus in all compounds, which could be a result of a higher growth rate. Fermented wheat showed higher values than fermented rice in all measured compounds except reducing sugars which can be related to a slower progress in the fermentation due to the more complex structure of the wheat grain. Our results reinforce the importance of substrate and strain selection for product modulation to meet the industry’s growing needs.
Fil: Mazzola, Antonella. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina
Fil: Kuhar, José Francisco. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Greslebin, Alina Gabriela. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Solid-state fermentation of cereals with edible fungi is a promising strategy for producing functional flours. Hypothetically, the nutritional and functional properties of these flours could be modulated by manipulating substrate composition, fungal species, and incubation conditions. This article reports the variation over time in nutritional, polyphenol, and triterpene contents, as well as the antioxidant activity of rice and wheat fermented with Ganoderma sessile and Pleurotus ostreatus. Solid-state fermentation significantly improved the antioxidant power of the substrates which seemed to be highly correlated with the increase of the phenolic compounds. This increase peaked in the second to third week and decreased after this point. Triterpene content also increased, especially in substrates fermented with G. sessile. Substrates fermented with G. sessile showed higher values than those fermented with P. ostreatus in all compounds, which could be a result of a higher growth rate. Fermented wheat showed higher values than fermented rice in all measured compounds except reducing sugars which can be related to a slower progress in the fermentation due to the more complex structure of the wheat grain. Our results reinforce the importance of substrate and strain selection for product modulation to meet the industry’s growing needs.
publishDate 2024
dc.date.none.fl_str_mv 2024-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/266543
Mazzola, Antonella; Kuhar, José Francisco; Greslebin, Alina Gabriela; Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes); Begell House; International Journal Of Medicinal Mushrooms; 26; 10; 7-2024; 55-67
1521-9437
CONICET Digital
CONICET
url http://hdl.handle.net/11336/266543
identifier_str_mv Mazzola, Antonella; Kuhar, José Francisco; Greslebin, Alina Gabriela; Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes); Begell House; International Journal Of Medicinal Mushrooms; 26; 10; 7-2024; 55-67
1521-9437
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.dl.begellhouse.com/references/708ae68d64b17c52,forthcoming,54939.html
info:eu-repo/semantics/altIdentifier/doi/10.1615/IntJMedMushrooms.2024054939
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Begell House
publisher.none.fl_str_mv Begell House
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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