灵芝发酵小麦的营养特性与抗氧化能力

采用灵芝对小麦进行固态发酵,并对发酵前后小麦的营养成分和抗氧化能力进行了测定与比较。结果表明,小麦发酵后,蛋白质、粗脂肪、总可溶性物质、可溶性蛋白和可溶性糖的质量分数分别比发酵前提高8.1%、14.9%、837%、197%和537%,氨基酸组成与矿物质含量也发生了改变。小麦发酵后抗氧化能力显著提高。灵芝发酵小麦水提物的DPPH·清除能力、羟基自由基清除率、铁氰化钾还原力和超氧阴离子自由基清除率均显著高于小麦水提物(P 0.05)。灌胃灵芝发酵小麦水提物,可以提高D-半乳糖致衰小鼠血清和肝脏中的SOD、GSH-Px等抗氧化酶活力,降低MDA含量,说明灵芝发酵小麦可提高小鼠对氧自由基的抵抗能力,降低氧自由基过氧化损伤,延缓D-半乳糖的致衰作用。

Nutritional Characteristics and Antioxidant Capacity of Wheat Fermented by Ganoderma lucidum

The solid state fermentation of wheat by Ganoderma lucidum was carried out, and the nutritional components and antioxidant capacity of wheat before and after fermentation were determined and compared. Result showed that the mass fraction of protein and crude fat of the fermented wheat were increased by 8.1% and 14.9% , respectively, compared with the unfermented wheat. The mass fraction of total soluble substance, soluble protein and soluble sugar were increased by 837%, 197% and 537%, respectively, for the proteins and polysaccharides in wheat were partially hydrolyzed during fermentation. In addition, fermentation also changed the amino acid composition and mineral content of wheat. The antioxidant ability of wheat increased significantly after fermentation. The in vitro antioxidant experiment results showed that the DPPH· scavenging activity, hydroxyl radical scavenging rate, potassium ferricyanide reduction and superoxide anion radical scavenging rate of the water extract of Ganoderma lucidum fermented wheat was significantly higher than that of wheat water extract (P < 0.05). The in vivo antioxidant test results showed that the water extract of wheat fermented by Ganoderma lucidum can improve the SOD and GSH-Px activity and decrease the content of MDA in the serum and liver of mice, indicating that the fermented wheat can increase the resistance of mice to oxyradicals, reduce the oxidative damage and delay the ageing process induced by D- galactose.