Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

doi:10.1007/s11130-024-01166-x

. 2024 Jun;79(2):308-315.

doi: 10.1007/s11130-024-01166-x. Epub 2024 Apr 19.

Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

Xiaolin Zhou^#¹, Jieying Wang^#¹, Gaige Shao², Xi Chang³, Yueqian Liu¹, Taobo Xiang¹, Quanyu Zhu¹, Ang Ren¹, Ailiang Jiang⁴, Qin He⁵

Affiliations

¹ Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.
² Xi'an Agricultural Technology Extension Center, Xi'an, 710007, Shaanxi, People's Republic of China.
³ Department of Plant Science and Technology, Tibet Agriculture & Animal Husbandry University, Nyingchi, 860000, Tibet, People's Republic of China.
⁴ Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China. aljiang@njau.edu.cn.
⁵ Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China. qhe@njau.edu.cn.

^# Contributed equally.

PMID: 38639852
DOI: 10.1007/s11130-024-01166-x

Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

Xiaolin Zhou et al. Plant Foods Hum Nutr. 2024 Jun.

. 2024 Jun;79(2):308-315.

doi: 10.1007/s11130-024-01166-x. Epub 2024 Apr 19.

Authors

Xiaolin Zhou^#¹, Jieying Wang^#¹, Gaige Shao², Xi Chang³, Yueqian Liu¹, Taobo Xiang¹, Quanyu Zhu¹, Ang Ren¹, Ailiang Jiang⁴, Qin He⁵

Affiliations

¹ Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.
² Xi'an Agricultural Technology Extension Center, Xi'an, 710007, Shaanxi, People's Republic of China.
³ Department of Plant Science and Technology, Tibet Agriculture & Animal Husbandry University, Nyingchi, 860000, Tibet, People's Republic of China.
⁴ Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China. aljiang@njau.edu.cn.
⁵ Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China. qhe@njau.edu.cn.

^# Contributed equally.

PMID: 38639852
DOI: 10.1007/s11130-024-01166-x

Abstract

In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because the functional components were produced during BSF. Six edible fungi were selected for BSF to study their effects on highland barley properties, such as functional components, antioxidant activity, and texture characteristics. After BSF, the triterpenes content in Ganoderma lucidum and Ganoderma leucocontextum samples increased by 76.57 and 205.98%, respectively, and the flavonoids content increased by 62.40% (Phellinus igniarius). Protein content in all tests increased significantly, with a maximal increase of 406.11% (P. igniarius). Proportion of indispensable amino acids increased significantly, with the maximum increase of 28.22%. Lysine content increased largest by 437.34% to 3.310 mg/g (Flammulina velutipes). For antioxidant activity, ABTS radical scavenging activity showed the maximal improvement, with an increase of 1268.95%. Low-field NMR results indicated a changed water status of highland barley after fermentation, which could result in changes in texture characteristics of highland barley. Texture analysis showed that the hardness and chewiness of the fermented product decreased markedly especially in Ganoderma lucidum sample with a decrease of 77.96% and 58.60%, respectively. The decrease indicated a significant improvement in the taste of highland barley. The results showed that BSF is an effective technology to increase the quality of highland barley and provide a new direction for the production of functional foods.

Keywords: Antioxidant activity; Bidirectional solid-state fermentation (BSF); Edible fungi; Highland barley; Texture changes.

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References

1. Chilakamarry CR, Mimi Sakinah AM, Zularisam AW, Sirohi R, Khilji IA, Ahmad N, Pandey A (2022) Advances in solid-state fermentation for bioconversion of agricultural wastes to value-added products: opportunities and challenges. Bioresour Technol 343:126065. https://doi.org/10.1016/j.biortech.2021.126065 - DOI - PubMed
1. Jahn LJ, Rekdal VM, Sommer MOA (2023) Microbial foods for improving human and planetary health. Cell 186:469–478. https://doi.org/10.1016/j.cell.2022.12.002 - DOI - PubMed
1. Mazac R, Meinila J, Korkalo L, Jarvio N, Jalava M, Tuomisto HL (2022) Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%. Nat Food 3:286–293. https://doi.org/10.1038/s43016-022-00489-9 - DOI - PubMed
1. Villacrés E, Cueva P, Díaz M, Rosell CM (2020) Replacing wheat flour with debittered and fermented lupin: effects on bread’s physical and nutritional features. Plant Foods Hum Nutr 75:569–575. https://doi.org/10.1007/s11130-020-00844-w - DOI - PubMed
1. Cebrián M, Ibarruri J (2023) 9-Filamentous fungi processing by solid-state fermentation. In: Mohammad JT, Jorge AF, Ashok P (eds) Current developments in biotechnology and bioengineering. Elsevier, India, pp 251–292 - DOI

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[1] Chilakamarry CR, Mimi Sakinah AM, Zularisam AW, Sirohi R, Khilji IA, Ahmad N, Pandey A (2022) Advances in solid-state fermentation for bioconversion of agricultural wastes to value-added products: opportunities and challenges. Bioresour Technol 343:126065. https://doi.org/10.1016/j.biortech.2021.126065 - DOI - PubMed

[2] Chilakamarry CR, Mimi Sakinah AM, Zularisam AW, Sirohi R, Khilji IA, Ahmad N, Pandey A (2022) Advances in solid-state fermentation for bioconversion of agricultural wastes to value-added products: opportunities and challenges. Bioresour Technol 343:126065. https://doi.org/10.1016/j.biortech.2021.126065 - DOI - PubMed

[3] Jahn LJ, Rekdal VM, Sommer MOA (2023) Microbial foods for improving human and planetary health. Cell 186:469–478. https://doi.org/10.1016/j.cell.2022.12.002 - DOI - PubMed

[4] Jahn LJ, Rekdal VM, Sommer MOA (2023) Microbial foods for improving human and planetary health. Cell 186:469–478. https://doi.org/10.1016/j.cell.2022.12.002 - DOI - PubMed

[5] Mazac R, Meinila J, Korkalo L, Jarvio N, Jalava M, Tuomisto HL (2022) Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%. Nat Food 3:286–293. https://doi.org/10.1038/s43016-022-00489-9 - DOI - PubMed

[6] Mazac R, Meinila J, Korkalo L, Jarvio N, Jalava M, Tuomisto HL (2022) Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%. Nat Food 3:286–293. https://doi.org/10.1038/s43016-022-00489-9 - DOI - PubMed

[7] Villacrés E, Cueva P, Díaz M, Rosell CM (2020) Replacing wheat flour with debittered and fermented lupin: effects on bread’s physical and nutritional features. Plant Foods Hum Nutr 75:569–575. https://doi.org/10.1007/s11130-020-00844-w - DOI - PubMed

[8] Villacrés E, Cueva P, Díaz M, Rosell CM (2020) Replacing wheat flour with debittered and fermented lupin: effects on bread’s physical and nutritional features. Plant Foods Hum Nutr 75:569–575. https://doi.org/10.1007/s11130-020-00844-w - DOI - PubMed

[9] Cebrián M, Ibarruri J (2023) 9-Filamentous fungi processing by solid-state fermentation. In: Mohammad JT, Jorge AF, Ashok P (eds) Current developments in biotechnology and bioengineering. Elsevier, India, pp 251–292 - DOI

[10] Cebrián M, Ibarruri J (2023) 9-Filamentous fungi processing by solid-state fermentation. In: Mohammad JT, Jorge AF, Ashok P (eds) Current developments in biotechnology and bioengineering. Elsevier, India, pp 251–292 - DOI

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Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

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Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

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