The use of fermented buckwheat to produce l -carnitine enriched oyster mushroom
作者: Tae-kyung LeeThi Thanh Hanh NguyenNamhyeon ParkSo-Hyung KwakJeesoo KimShina JinGyu-Min SonJaewon HurJong-In ChoiDoman Kim
作者单位: 1Graduate School of International Agricultural Technology and Center for Food and Bioconvergence, Seoul National University
2The Institute of Food Industrialization, Institutes of Green Bio Science &Technology, Seoul National University
3Mushroom Research Institute, GARES
刊名: AMB Express, 2018, Vol.8 (1), pp.1-9
来源数据库: Springer Journal
DOI: 10.1186/s13568-018-0664-6
关键词: AntioxidantCell cytotoxicityFunctional foodPhenolic compoundsOyster mushroomBuckwheat
英文摘要: Abstract(#br) l -Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l -carnitine enriched oyster mushroom ( Pleurotus ostreatus ) using common buckwheat fermented by Rhizopus oligosporus. Mushroom grown on common buckwheat medium contained 9.9–23.9% higher l -carnitine (186.3 mg/kg) than those grown on basal medium without any buckwheat addition. Those grown on fermented common buckwheat medium contained the highest l -carnitine content (201.2 mg/kg). Size index and lightness of mushroom pileus (L*) were also the highest (100.7 and 50.6, respectively) for those grown in medium added with fermented common buckwheat (20%, w/w). Antioxidant activities of both mushroom extracts (1.5 mg/mL) showed the same level...
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