Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18
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- 作者：Yu Xiao ; Qiuqin Zhang ; Junqing Miao ; Xin Rui ; Teng Li ; Mingsheng Dong ; dongms@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：NFMB ; non-fermented mung beans ; CFMB ; Cordyceps militaris-fermented mung beans ; DPPH ; 2 ; 2-diphenyl-1-picrylhydrazyl ; ABTS ; 2 ; 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt ; TPTZ ; 2 ; 4 ; 6-tris (2-pyridyl)-S-triazine ; EDTA-2Na ; ethylenediaminetetraacetic acid disodium salt ; Vc ; ascorbic acid ; FRAP ; ferric reducing antioxidant power ; RP ; reducing power ; CHA ; chelating ability ; TPC ; total phenolic content ; SSF ; solid state fermentation ; PBS ; phosphate buffer saline ; HPLC ; high per
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：31
- 期：Complete
- 页码：216-225
- 全文大小：1018 K
文摘
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A novel solid state fermentation with Cordyceps militaris was used to produce fermented mung beans.
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Phenolic content and antioxidant activities of mung beans were enhanced by solid state fermentation.
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Fermented mung beans showed higher protection effects for damaged DNA.
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Phenolics were correlated with the antioxidant activities.
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A solid state fermentation process could obtain a novel nutraceutical and functional food.