ارزش غذایی برنچ غنی شده با قارچ خوراکی شاه صدف
کشت قارچ شاه صدف در ایران کمپوست شاه صدف انواع قارچ صدفی
Nutritive and bioactive components in rice fermented with the edible mushroom Pleurotus eryngii
The present research was the first to compare nutritive and bioactive components of Pleurotus eryngii-fermented
rice with untreated rice. After fermentation, the total content of
crude protein, crude fat, polysaccharides, reducing sugar, and
polyphenols was significantly increased in fermented rice. The total
content of amino acid in fermented rice was enhanced to 557.71 mg/g in
comparison with 258.83 mg/g in non-fermented rice. The content of
essential amino acid increased from 79.32 mg/g to 140.36 mg/g. The
content of adenosine in fermented rice (175.64 μg/g) is much higher than
that of non-fermented rice (14.38 μg/g). In antioxidant assay, the
ethanol extract of the P. eryngii-fermented rice showed a strong reducing ability with EC50 value less than 0.25 mg/ml. These results indicated that rice fermented by P. eryngii could be useful as a new functional food.
:: موضوعات مرتبط:
مقالات آموزشی قارچ
:: برچسبها:
ارزش غذایی برنچ غنی شده با قارچ خوراکی شاه صدف
