Protein nutritional value, polyphenols and antioxidant properties of corn fermented with Agaricus brasiliensis and Agaricus bisporus

  • Fei-Hong Zhai
  • Hong-Yan Liu
  • Jian-Rong HanEmail author
Original Paper


Solid-state fermentation (SSF) with Agaricus brasiliensis and Agaricus bisporus on corn was carried out. The results showed that SSF with the two fungi made up the deficiency of tryptophan in corn and improved the protein nutritional value of corn. The conjugated polyphenols contents in fermented corn decreased and free polyphenols (FPP) contents increased. FPP contents in corn fermented with the two fungi reached respectively 25 and 88 times of control, total polyohenols contents reached respectively 1.4 and 3.3 times of control. The antioxidant properties (i.e. 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, reducing power, ferrous ion chelating ability and superoxide anion radical scavenging ability) of fermented corn were improved significantly. SSF with A. bisporus was more favorable to the enhancement in protein nutritional value and antioxidant properties of corn than that of A. brasiliensis. The results indicated that SSF with the two fungi could upgrade the protein nutritional value, FPP content and antioxidant properties of corn.


Agaricus spp. Antioxidant properties Corn Polyphenols Solid-state fermentation 



Support for this research by the Shanxi Province Coal Fund (Grant No. FT2014-03) is gratefully acknowledged.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


  1. Arranz S, Calixto FS (2010) Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet. J Cereal Sci 51:313–318CrossRefGoogle Scholar
  2. Astorga-España MS, Rodríguez-Galdón B, Rodríguez-Rodríguez EM, Díaz-Romero C (2016) Amino acid content in seaweeds from the Magellan Straits (Chile). J Food Compos Anal 53:77–84CrossRefGoogle Scholar
  3. Bano ZRS (1982) Pleurotus mushroom as a nutritious food in the tropical mushrooms biological nature and cultivation methods. The Chinese University Press, Hong KongGoogle Scholar
  4. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C (2003) Cereal-based fermented foods and beverages. Food Res Int 36:527–543CrossRefGoogle Scholar
  5. Bosch L, Alegría A, Farré R (2006) Application of the 6-aminoquinolyl-N-hydroxysccinimidyl carbamate (AQC) reagent to the RP-HPLC determination of amino acids in infant foods. J Chromatogr B 831:176–183CrossRefGoogle Scholar
  6. Camelini CM, Gomes A, Cardozo FTGS., Simões CMO, Rossi MJ, Giachini AJ, Petrus JCC, de Mendonça MM (2013) Production of polysaccharide from Agaricus subrufescens Peck on solid-sate fermentation. Appl Microbiol Biotechnol 97:123–133CrossRefGoogle Scholar
  7. Chen JH, Li J, Zhang DM, Zhang TP, Zhu WH (2008) Biochemistry experiment. Science Press, BeijingGoogle Scholar
  8. Chethan S, Malleshi NG (2007) Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chem 105:862–870CrossRefGoogle Scholar
  9. Cremades O, Diaz-Herrero MM, Carbonero-Aguilar P, Gutierrez-Gil JF, Fontiveros E, Rodríguez-Morgado B, Parrado J, Bautista J (2012) Preparation and characterisation of selenium-enriched mushroom aqueous enzymatic extracts (MAEE) obtained from the white button mushroom (Agaricus bisporus). Food Chem 133:1538–1543CrossRefGoogle Scholar
  10. Crisan EV, Sands A (1978) Nutritional value: the biology and cultivation of edible mushrooms. Academic Press, New YorkCrossRefGoogle Scholar
  11. Gil-Ramírez A, Pavo-Caballero C, Baeza E, Baenas N, Garcia-Viguera C, Marín FR, Soler-Rivas C (2016) Mushrooms do not contain flavonoids. J Funct Foods 25:1–13CrossRefGoogle Scholar
  12. Han JR (2003) Solid-state fermentation of cornmeal with the basidiomycete Hericium erinaceum for degrading starch and upgrading nutritional value. Int J Food Microbiol 80:61–66CrossRefGoogle Scholar
  13. Han JR, An CH, Yuan JM (2005) Solid-state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value. J Appl Microbiol 99:910–915CrossRefGoogle Scholar
  14. Huang WK (1989) Examination and Analysis of Food. China Light Industry Press, BeijingGoogle Scholar
  15. Jayakumar T, Thomas PA, Sheu JR, Geraldine P (2011) In-vitro and in-vivo antioxidant effects of the oyster mushroom Pleurotus ostreatus. Food Res Int 44:851–861CrossRefGoogle Scholar
  16. Kandil A, Li J, Vasanthan T, Bressler DC (2012) Phenolic acids in some cereal grains and their inhibitory effect on starch liquefaction and saccharification. J Agric Food Chem 60:8444–8449CrossRefGoogle Scholar
  17. Kumari D, Achal V (2008) Effect of different substrates on the production and non-enzymatic antioxidant activity of Pleurotus ostreatus (Oyster mushroom). Life Sci J 5:73–76Google Scholar
  18. Lin SY, Yeh CC, Liang CH, Mau JL (2012) Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property. Int J Med Mushrooms 14:581–592CrossRefGoogle Scholar
  19. McDonald S, Prenzler PD, Autolovich M, Robards K (2001) Phenolic content and antioxidant activity of olive extracts. Food Chem 73:73–84CrossRefGoogle Scholar
  20. Mizuno T (2002) Medicinal properties and clinical effects of culinary-medicinal mushroom Agaricus blazei Murrill (Agaricommycetidae). Int J Med Mushrooms 4:299–312CrossRefGoogle Scholar
  21. Postemsky P, Curvetto N (2014) Enhancement of wheat grain antioxidant activity by solid state fermentation with Grifola spp. J Med Food 17:543–549CrossRefGoogle Scholar
  22. Ray AA (1985) SAS user’s guide: statistics. SAS Institute, CaryGoogle Scholar
  23. Sanchez JE, Royse DJ (2009) Scytalidium thermophilum-colonized grain, corncobs and chopped wheat straw substrates for the production of Agaricus bisporus. Bioresour Technol 100:1670–1674CrossRefGoogle Scholar
  24. Sedmak JJ, Grossberg ES (1977) A rapid, sensitive, and versatile assay for protein using Coomassie Brilliant Blue G250. Anal Biochem 79:544–552CrossRefGoogle Scholar
  25. Sun CH (2011) Nutrition and food hygiene. People’s Medical Publishing House, BeijingGoogle Scholar
  26. Wu WM, Chen YY (1985) Applied fuzzy set methods. Beijing Teachers University Press, BeijingGoogle Scholar
  27. Zhai FH, Wang Q, Han JR (2015) Nutritional components and antioxidant properties of seven kinds of cereals fermented by the basidiomycete Agaricus blazei. J Cereal Sci 65:202–208CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of Life ScienceShanxi UniversityTaiyuanChina

Personalised recommendations