Abstract
Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation. The objectives of this study were to analyze the antioxidant activities and biosafety of products obtained by white truffle (Tuber magnatum) solid-state fermentation in media with different ratios of soybean and red adlay. High levels of antioxidant components and high antioxidant activities such as DPPH radical scavenging, ferrous ion chelation, and reducing power were measured in 20 mg/mL water and ethanol extracts of the white truffle fermentation products. When the solid-state fermentation medium contained soybean and red adlay in a 1:3 ratio (S1A3), the fermentation product had more uniform antioxidant compositions and activities by principal component analysis (PCA). In addition, a 200 ppm water extract of the mycelial fermentation product was able to protect zebrafish embryos from oxidative stress induced by 5 mM hydrogen peroxide. Sprague–Dawley rats were fed the mycelial fermentation product for 90 consecutive days, revealing a no-observed-adverse-effect level (NOAEL) of 3000 mg/kg BW/day. Therefore, mycelial products obtained by white truffle solid-state fermentation can be used instead of expensive fruiting bodies as a good source of antioxidant ingredients.
Highlights
Truffles (Tuber spp.) belong to the kingdom Fungi, phylum Ascomycota, class Ascomycetes, order Pezizales, family Tuberaceae, and genus Tuber
China were analyzed for antioxidant activity, and the results showed that they differed in their free sugars, glucan, ergosterol, total flavonoids, and total phenolics and differed in their diphenyl-2picryl hydrazyl (DPPH) radical-scavenging activity [15,16]
High antioxidant activities (DPPH free-radical-scavenging ability, ferrous-ion-chelating capacity, and reducing power) were observed in both 20 mg/mL ethanol and water extracts of mycelial products obtained by white truffle solid-state fermentation in media with different ratios of soybean and adlay (S4A0, S3A1, S2A2, S1A3, and S0A4)
Summary
Truffles (Tuber spp.) belong to the kingdom Fungi, phylum Ascomycota, class Ascomycetes, order Pezizales, family Tuberaceae, and genus Tuber. T. magnatum requires an older ectomycorrhizal plant host (typically different oaks, poplars, lindens, hornbeams, and others), a very aerated environment, sufficient light, weak alkalinity (pH 7.5–8.5), young soils with active CaCO3 , and abundant annual precipitation with very short dry periods [3]. Environmental conditions such as temperature, moisture, soil, and the host plant influence the antioxidant metabolites and volatile organic compounds in the fruiting bodies of T. magnatum [4]. Its market demand far exceeds the quantities that can be harvested from its natural wild habitats in Italy [1,2,5,6,7]
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