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麦角硫因

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In conclution, PFA and PFB prepared from the solid state fermentation of polished adlay and buckwheat have better nutritional, taste quality and physiologically active components, antioxidant properties and anti-inflammation activity.

综合以上结果,薏仁与荞麦经固态发酵制备成高麦角硫因之杏鲍菇薏仁和杏鲍菇荞麦,具有提高营养、呈味特性、生理活性物质含量、抗氧化及抗发炎性质。

Inonotus obliquus is precious medicinal mushroom due to the fact that it contains many physiologically active materials, including polysaccharides, adenosine, ergosterol and ergothioneine.

中文摘要白桦茸为一种非常珍贵的药用真菌,含有许多生理活性物质,包括:多醣体、腺苷、麦角固醇和麦角硫因

Ergothioneine of PFA and PFB at various culture condition, investigated optimal incubation to intent to get hight content of ergothioneine.

在不同发酵条件下生长所得之杏鲍菇薏仁和杏鲍菇荞麦,探讨获得最大麦角硫因含量之最适培养组成。

Results showed that optimal conditions for high content of ergothioneine were moisture content at 40%, temperature at 30℃and polished adlay as medium, cubation 17 days (574.0 mg/kg dw), biomass was 139.0 mg/g dw.

经探讨后,以含水量40%之薏仁於30 ℃下培养17天后之麦角硫因量最高,可达574.0 mg/kg dw,再添加酵母萃取物为氮源可提高麦角硫因到824.8 mg/kg dw,生物质为139.0 mg/g dw;以含水量45%之荞麦於30 ℃下培养17天后之麦角硫因含量最高,可达580.6 mg/kg dw,生物质为163.4 mg/g dw,添加酵母萃取物为氮源,麦角硫因含量可达651.6 mg/kg dw。

With regard to physiologically active components, the contents of ergosterol and ergothioneine of mycelia (2056.4 mg/kg dw and 1514.6 mg/kg dw) were higher than others.

在生理活性方面,麦角固醇含量上以杏鲍菇菌丝体(2056.4 mg/kg dw)>杏鲍菇荞麦(469.2 mg/kg dw)>杏鲍菇薏仁(443.4 mg/kg dw);麦角硫因含量也是以杏鲍菇菌丝体最高(1514.6 mg/kg dw)。

Ergothioneine is a kind of precious amino acid, and it is also a natural antioxidant. It plays an important role to prevent the oxidative damage in organism. Ergothioneine cannot be biosynthesized in humans, only can be absorbed from the diet. In recently the research discovered the high content of ergothioneine in the mushroom. Content of ergothioneine of Pleurotus eryngii is the highest from 28 kinds of mushrooms, therefore the research untilized P. eryngii to make the products of P. eryngii-fermented adlay and P. eryngii-fermented buckwheat which content high ergothioneine. Also, we analyzed their proximate composition, nutritional components, taste and physiologically active components, antioxidant properties and evaluation of anti-imflammatory effect.

中文摘要麦角硫因为一种稀有的胺基酸,也是天然的抗氧化剂,其在生物体内对氧化压力伤害之预防扮演著重要角色,麦角硫因不能在动物体内合成,仅能由食物中摄取,近年来发现在菇类中含有高含量的麦角硫因,从28种食药用菇类中筛选出麦角硫因含量较高的菌种,以杏鲍菇子实体最高(1521.6 mg/g dw),因此本论文以杏鲍菇为媒介,利用固态发酵方式,制备出高麦角硫因之杏鲍菇薏仁和杏鲍菇荞麦,并针对薏仁、杏鲍菇薏仁、荞麦、杏鲍菇荞麦和杏鲍菇菌丝体,进行一般成分、营养、物性、呈味、生理活性物质、抗氧化性质之分析及抗发炎反应之评估。

The addition of yeast extract for nitrogen source can increase content of ergothioneine (824.8 mg/ml dw);Fermentation of Pleurotus eryngii was polished buckwheat as medium, moisture content at 45%, temperature at 30℃and cubation 17 days could get high content of ergothioneine (580.6 mg/kg dw), and biomass was 163.4 mg/g dw, yeast extract as nitrogen source (651.6 mg/kg dw), Fructose as carbon source (721.4 mg/kg dw).

在碳源方面,添加果醣能提高麦角硫因含量为721.4 mg/kg dw。

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