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The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom
Cited 3 time in
Web of Science
Cited 4 time in Scopus
- Authors
- Issue Date
- 2018-08-27
- Publisher
- Springer Open
- Citation
- AMB Express, 8(1):138
- Keywords
- Antioxidant ; Cell cytotoxicity ; Functional food ; Phenolic compounds ; Oyster mushroom ; Buckwheat
- Abstract
- l-Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l-carnitine enriched oyster mushroom (Pleurotus ostreatus) using common buckwheat fermented by Rhizopus oligosporus. Mushroom grown on common buckwheat medium contained 9.9–23.9% higher l-carnitine (186.3mg/kg) than those grown on basal medium without any buckwheat addition. Those grown on fermented common buckwheat medium contained the highest l-carnitine content (201.2mg/kg). Size index and lightness of mushroom pileus (L*) were also the highest (100.7 and 50.6, respectively) for those grown in medium added with fermented common buckwheat (20%, w/w). Antioxidant activities of both mushroom extracts (1.5mg/mL) showed the same level as 38.7% for mushroom grown in media added with common buckwheat or fermented common buckwheat. At the treatment concentration of 300μg/mL, viabilities of murine macrophage cell line Raw 264.7 cells treated with ethanol extract of oyster mushroom grown on buckwheat medium ranged from 58.9 to 67.8%. The oyster mushroom grown on buckwheat and fermented buckwheat medium can be used as one of the substitutes for meat based diets.
- ISSN
- 2191-0855
- Language
- English
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