Physiological activity of tofu fermented with mushroom mycelia

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• 作者：You-Sung Oh^a ; Joon-Ho Hwang^a ; ^b ; Sang-Bin Lim^a ; ^c ; ^{sblim@jejunu.ac.kr}
• 关键词：Tofu ; Lentinus edodes mycelia ; Pleurotus ostreatus mycelia ; Fermentation ; Physiological function
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 August, 2012
• 卷：133
• 期：3
• 页码：728-734
• 文件大小：748 K

摘要

Tofu was fermented with Lentinus edodes (TLE) and Pleurotus ostreatus (TPO) mycelia to improve physiological functionality, and the isoflavone content and 伪-glucosidase inhibition activity, as well as the anti-cancer and anti-inflammation activities, were investigated. Most of the isoflavones (89.9%) in unfermented tofu occurred in the form of glycosides, whereas TLE and TPO contained higher percentages of aglycone forms (51.3%and 89.1%). 伪-Glucosidase inhibitory activities in TLE (60.7%) and TPO (80.3%) were 1.6 and 2.1 times higher than those (39.0%) in unfermented tofu, respectively. The inhibitory activities of TPO, against cell growth in the human colon adenocarcinoma grade II cell line (HT-29) and the human breast adenocarcinoma cell line (MCF-7), were 42%and 95%at 1000 渭g/ml, respectively. The highest inhibitory activity (44%) for nitric oxide production in lipopolysaccharide-stimulated RAW 264.7 cells was found for TPO at 500 渭g/ml. It was concluded that fermentation might enhance the physiological function of tofu.