| Buckwheat and Coix seeds,which are the Edible and Medicinal Grains in Southwest of China have been used as the solid culture medium for the growth of Grifola frondosa mycelium.We fond that the mycelium can growing normally on this new medium.Mycelium is white and dense.Different additions proportion of the traditional Chinese medicine Rhizoma gastrodiae of 0?50%(g/g)participated in the fermentation of Grifola frondosa,The best addition amount of R.Gastrodia were determined by the decomposition degree of total flavonoids,the activity of cellulase and amylase and the growth rate of Grifola frondosa.Finaly the best addition ratio was 40% indicating that the degradation ability of total flavonoids increased by 1.3times which is significantly higher the blank group,at the same time it has significant promotion effect on cellulase activity(filter paper enzyme activity,exoglucanase activity)and amylase activity yet,furthermore the growth rate of Grifola frondosa reaches 0.86cm/d fermented 12 days.The degree of decomposition and transformation of the four main components of R.gastrodia varies with the amount of R.gastrodia itself.Results showed that when the proportion of R.gastrodia is 10% the effect of improved the decomposed ability of(p-hydroxybenzyl alcohol HA),(p-hydroxylbenzaldehyde HBA)significantly and at the range of R.gastrodia In(10%?50%)it can improve the conent of parishin especially in the amount of 50%.We combined traditional Chinese medicine and Medicinal and Edible fungi to explore the relationship of those finally determined that the proportion of R.gastrodia is 40%,under this condition the growth and metabolism of Grifola frondosa have achieved the best effect indicating that traditional Chinese medicine participates in the solid-state fermentation of Grifola frondosa is feasible.Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to detect volatile components of the substrate in fermentation stage and a total of 276 volatile components were detected.The main components of the volatile components in five different fermentation stages(0?12d)are alkanes,ketones,alcohols,aldehydes,esters,benzenes,furans and phenols respectively.There are 115 kinds of volatile components in the 0d(unfermented group).Compared with the 0d,the species of volatile components have increased by 8,1,28 and 15 components in 4 different fermentation stages.Prolonged the fermentation ketones,aldehydes,alcohols and ester compounds have been increased.These four types of compounds mainly present pleasant aromas such as fruity mushroom and grassy aromas.It shows that Grifola frondosa can significantly promote the types and contents of volatile compounds at different stages of fermentation and improve the sensory acceptance of the fermentation substrate.So we can use the fungal substance fermented by Grifola frondosa mycelium as healthy food or Tea.The experiment provides a high reference value for its acceptance by consumers in terms ofsensory acceptance.The content of total flavonoids,total protein,free amino acids and polyphenolic in the substrate of solid-state fermentation process was determined dynamically.Results showed that compared to 0d the content of these three types of active compounds of total flavonoids,total protein,and alcohol-soluble polyphenols were significantly reduced.After 12 days of fermentation the total flavonoids content was reduced by 80.99%,total protein content was reduced by 61.79% and alcohol-soluble polyphenols were reduced by 17.74%.However the content of free amino acids were increased compared to 0d.Last but not least,after 12 days of fermentation the Water-soluble polyphenols content significantly increased by 32.67% compared with0 days.At the same time,total sugar content in the fermentation process reached the maximum on the 10 th day and increased by 39.66%.Enzyme activities of endoglucanase(CMC),filter paper enzyme(FPA),exoglucanase(CBH)and amylase have different trends in fermentation stage.The activity of endoglucanase reached the maximum enzyme activity(27.20 ± 0.14U/m L)on the 7th day but gradually decreased after 7d;at the same time,the other three enzymes such as filter paper enzyme's maximum enzyme activity(20.49±0.12U/m L)was reached on the 9th day,the exoglucanase activity increased firstly then decreased and reached the maximum enzyme activity of 81.30±0.26U/m L on the 8th day.The activity of amylase showed the same trend as exoglucanase and reached the maximum enzyme activity of 30.57±0.33U/m L on the 8th day.Comparied the effect of water extracts and alcohol extracts of the fermented and unfermented groups on DPPH free radicals,ABTS free radicals,·OH scavenging effects and iron atom reducing power,the inhibitory effects of ?-glucosidase,?-amylase respectively and inhibitory effect on human liver cancer cell line Hep G2 and human lung cancer cell line A549.Results showed that the four extracts(0-6mg/m L)showed a dose-dependent scavenging ability on DPPH free radicals,ABTS free radicals and ·OH and the scavenging rates were all in accordance with: FWE>NFEW>NFWE>FEE.Compared with NFWE,the inhibitory effect of FWE on ?-glucosidase and ?-amylase was significantly improved.It is proved that Grifola frondosa participating in solid-state fermentation can promote the antioxidant capacity of and the hypoglycemic of FWE significantly.The inhibitory effect of FEE on human liver cancer cell line Hep G2 and human lung cancer cell line A549 is significantly higher than NFEE at the same concentration.When FEE is 50?g/m L,the inhibitory effect on human liver cancer cell line Hep G2 and human lung cancer cell line A549 reached 34.91±0.71% and 26.30±1.85% respectively.All in all,experiment expanded the utilization and processing methods of buckwheat and Coix seeds.By adding R.gastrodia in solid-state fermentation of Grifola frondosa can promoted the growth and metabolism of Grifola frondosa.Modern biotransformation technology which uses the fungus Grifola frondosa to decompose and transform the main components of R.gastrodia has enriched the processing methods of the traditional Chinese medicine.Fermentation can also improved the flavor of the substrate material and significantly promoted the content of water-soluble polyphenols and increased the substrate's biological activities such as antioxidant,hypoglycemic and tumor suppression rate which provide a new idea for Edible and Medicinal fungal fermentation of cereal products in the future. |
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