| Summary: | 碩士 === 中興大學 === 食品暨應用生物科技學系 === 95 === Abstract
The research reported herein is designed to study the solid culture of Antrodia salmanea to produce high physicochemical properties product like Antrodia cinnamomea. Antrodia salmonea is a new specific, the fungus is associated with Cunninghamia konishii. By the appearance of calm down and as close is called the iris, and this fungus is similar to Antrodia cinnamomea. Mushrooms possess three functionalities including the first nutritional functionality, the second taste functionality and the third physiological functionality. The objectives of this study were to investigate the proximate composition, nutritional components, physicochemical properties, taste components, physiologically active components, antioxidant properties, and antinflammation effects of Antrodia salmanea mycelia, A. Salmonea colonized oat (ASCO) and oat. Recent research has pointed out, new lanostanes and naphthoquinones isolated from Antrodia salmonea and their antioxidative burst activity in human leukocytes (Shen， 2006). However, only limited information is reported in the literature about this fungus, then the objective of this research was to study Antrodia salmonea
ASCO was obtained from the solid state fermentation of cooked oat with 50% moisture content as the base under various conditions to produce high quality products, then to study the optimal conditions for solid culture of A. Salmonea to evaluate the maximum biomass. With regard to A. Salmonea for solid culture, the optimal conditions were incubation time of inoculum 8 days, inoculation rate 10%, homogenization time of inoculum 0 sec with carbon and nitrogen sources being 1% glucose and 0.5% soybean meal for 28 days at 25°C to get the highest yield (0.42 mg/g).
Furthermore, the optimal conditions for solid culture was used to get a great quantity culture. Carbohydrate (42.71%) and crude protein (44.21%) were major components found in mycelia. Generally, the proximate profiles of ASCO and oat were similar, but different with the major component carbohydrate being (63.00 and 70.15%, respectively). With regard to physiologically active components, the contents of adenosine of mycelia was highest ; the contents of ergosterol in order were mycelia (3.17 mg/g) > filtrate (0.42 mg/g). With regard to contents of taste components as expressed equivalent umami concentration, mycelia (3.34) was higher than ASCO (0.39) and oat (0.03 g/100 g).
Extraction yield of ethanolic and hot water extracts from ASCO was better than A. Salmonea mycelia and oat. The antioxidant activities of hot water extracts were in the descending order: ASCO (92.43%) > oat (65.12%) > mycelia (49.26%) at 20 mg/ml. The reducing powers of hot water extracts were 1.22, 2.16 and 0.10 at 20 mg/ml for mycelia, ASCO and oat, respectively. The hot water extracts from oat showed an excellent scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals at 5 mg/ml (100%). At 20 mg/ml, chelating abilities of the hot water extracts on ferrous ions were in the descending order : ASCO (96.83%) > oat (67.73%)> mycelia (46.22%).
For mycelia, ASCO and oat, at 20 mg/ml, antioxidant activities of ethanolic extracts were 88.1, 100 and 100% whereas at 10 mg/ml, reducing powers were 0.46, 1.12 and 0.43, respectively. At 20 mg/ml, scavenging abilities of ethanolic extracts on DPPH were in the descending order: ASCO (94.20%) > oat (92.85%) > mycelia (92.68%). For ethanolic extracts from mycelia, ASCO and oat chelated ferrous ions by 84.04, 100.00 and 92.18% at 20 mg/ml, respectively. Total phenols were the major naturally occurring antioxidant components found in all samples, and the content of hot water extracts was more then ethanolic extracts.
In the anti- inflammation activity test, the inhibition on the growth of RAW 264.7 cells was studied in a MTT test using hot water extracts from mycelia, ASCO and oat. Four samples with the increased concentrations did not exhibit the growth of RAW 264.7 cells. Effect of hot water extracts from mycelia, ASCO and oat on LPS-induced NO production in Raw 264.7 cell in the descending order : ASCO (40.84%) > mycelia (21.34%) > oat (12.45%) at 500.0 μg/ml.
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