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The Quality Improvement of Solid-State Fermentation with Cordyceps militaris by UVB Irradiation


Shih-Jeng Huang1orcid tiny, Fu-Kuei Huang2orcid tiny, Yu-Shan Li3orcid tiny and Shu-Yao Tsai3,4*orcid tiny

 

1Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, 51003 Changhua, Taiwan, ROC
2Department of Neonatology, Children’s Hospital, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Rd., 40402 Taichung, Taiwan, ROC
3Department of Food Nutrition and Health Biotechnology, Asia University, 500 Lioufeng Rd., Wufeng, 41354 Taichung,
  Taiwan, ROC

4Department of Medical Research, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Rd., 40402 Taichung, Taiwan, ROC

 


Article history:
Received: February 26, 2017
Accepted: August 29, 2017


Key words:
Cordyceps militaris, UVB irradiation, solid-state fermentation, vitamin D2, antioxidant activity


Summary:
Cordyceps militaris, a medicinal and edible mushroom, was used to ferment buckwheat and embryo rice by solid-state fermentation (SSF). Our aim was to investigate the effect of ultraviolet B (UVB) light irradiation on the content of vitamin D2 and biologically effective components, and antioxidant properties of buckwheat and embryo rice in SSF with C. militaris. Irradiated samples of buckwheat and embryo rice fermented by C. militaris had significantly increased vitamin D2 content, from 0-0.3 to 1.18-16.79 μg/g, while the increase in fresh embryo rice fermented by C. militaris was up to 16.79 μg/g. The content of adenosine, cordycepin and polysaccharide in irradiated dry samples fermented by C. militaris was 0.08 to 11.15 mg/g, higher than that of the irradiated fresh samples fermented by C. militaris (0.07–8.40 mg/g). Samples fermented by C. militaris had lower EC50 values and higher content of antioxidants than did unfermented samples. When the solid-state fermented sample was irradiated with UVB light, the content of biologically effective and antioxidant components and antioxidant property of sample decreased. However, it still contained enough of these biologically effective and antioxidant components.



*Corresponding author: tel3 +886 4 2332 3456 ext. 20028                              
                                          fax2 +886 4 2332 1126
                                          email3 sytsai@asia.edu.tw

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