Anti-Fatigue Function Of Edible Fungus And Its Application

Since as a kind of plant food, Edible Fungus not only have a huge nutritional value, such as a large number of protein and various vitamins, but also have functional features. Scientists have shown that some of the ingredients in Edible Fungus like polysaccharides, protein have the function such as improve immunity, anti-tumor, decrease blood lipids, antioxidant effects, protect liver and so forth. With the revel of proprieties of edible fungus, the edible fungus productions are developing from traditional drying method and pickling method to deep processing food. Traditional floral products such as bread, biscuit which have unitary nutritional value only meets human energy demand. The research and discussion of anti-fatigue function of Edible Fungus give us an idea of combination of Edible Fungus powder and floral powder. This combination makes up the nutritional and functional shortage of floral products and develops a new anti-fatigue function biscuit. This kind biscuit could serve as both leisure food and emergency food. It meets human energy demand and could have anti-fatigue effect and overall nutritional elements. In addition, it helps people maintain a healthy mental and physical condition, increase study and work efficiency and the possibility of live in emergency environment. The main research items are as follows:I. Compare mice exhausted swimming time from Flammulina velutiper, Pleurotus Ostreatus, Pleurotus Eryngii, Agaricus bisporus, Lentinus edodes, Cordycepsmilitaris six Edible Fungus powder with control group mice and find that Flammulina velutiper, Pleurotus Eryngii, Lentinus edodes and Cordycepsmilitaris could increased mice exhausted swimming time by39%,71%171%and158%respectively. However, the difference of Flammulina velutiper exhausted swimming time with the control group was not statistically significant. In order to understand the principle of Edible Fungus’s anti-fatigue propriety, biochemical indicators of live animals need to study to explore the anti-fatigue effect of three kinds of Edible fungus.2. Study the anti-fatigue effect and principle of Flammulina velutipe, Pleurotus Eryngii and Cordycepsmilitaris according to four concepts:material consumption of energy theroy, accumulation of metabolites, oxidative damage, and environmental change. The study finds that Flammulina velutiper havn’t ideal anti-fatigue effect. Pleurotus Eryngii and Cordycepsmilitaris have good anti-fatigue effect. During the exhaustive swimming test in mice, low, middle and high doses in Cordycepsmilitaris help extend mice swimming time by67%,91%and153%respectively. The same as Pleurotus Eryngii, low, middle and high doses in Pleurotus Eryngii extend mice swimming time by67%,70%and65%. All the levels of dose in Cordycepsmilitaris and Pleurotus Eryngii can reduce the accumulation of blood lactate after the mice exercise. The anti-fatique effect of Pleurotus Eryngii and Cordycepsmilitaris is most significant. It could improve antioxidant enzyme activity, reduce the generation of free radicals, and thereby protect the cell membrane from LDH and CK efflux. Middle and high dose in Cordycepsmilitaris and middle dose in Pleurotus Eryngii can also increase the mice liver muscle glycogen content. All the biochemical indicators of Cordycepsmilitaris in high dose are positive thus its anti-fatigue effect is most significant. The effect of different dose in Pleurotus Eryngii isn’t significant. Considering the factors of cost, taste acceptance, Pleurotus Eryngii is selected as a material for the development of emergency biscuits.3. With the help of Mixolab, we analyze Pleurotus Eryngii powder with60mesh size in the following aspects:the water absorption, gluten strength index, viscosity, regenerative index, pasting and other rheological properties. The results show that with the addition of5%-35%Pleurotus Eryngii powder, dough water absorption increase, protein degree softens and starch gelatinization, retrogradation and gelling proprieties decrease. The dough becomes heat instability. It will have a great impact on the dough quality if the amount of Pleurotus Eryngii powder is added over25%. Because it results in a decline of dough formation and stabilization time, unstable gluten structure, protein weakening and collapsed and broken paste. The biscuits sensory evaluation has been done according to four aspects: color, shape, taste and structure organization. Considering biscuits nutritional and functional value, amount of20%addition of Pleurotus Eryngii powder is determined as the best predictive amount.The nutritional value of Pleurotus Eryngii biscuits is better than ordinary emergency biscuit and meets the standard t of HEB which is decided by WFP. It changes the flour-based food which emphasis only energy demand characterics. The new emergency biscuit not only has balanced nutritional value but also has functional feature that helps improve the living ability under special environment.