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KMID : 0380620190510030286
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 3 p.286 ~ p.294
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Development of an apple/pear pomace fermented with Lentinus edodes Mycelia
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KIm Jjn-Kyeong
Jo Seung-Wha
Kim Eun-Ji
Jeong Do-Youn
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Abstract
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The purpose of this study was to investigate the possibility of enhancing the functional compounds in apple and pear pomace (APP) by fermentation with mycelia from the mushroom Lentinula edodes. A 30% (w/v) APP with added rice bran and Biji was fermented with L. edodes at 24°C and 80% humidity. The cellulase and pectinase activities in the fermented APP (FAPP) were higher than those in the non-fermented control. In addition, the physiological activities of the FAPP, including DPPH, ABTS radical scavenging, and SOD-like activity, as well as the total polyphenol and β-glucan contents were higher than those in the control. FAPP treatment significantly reduced LPS-induced nitric oxide (NO) levels in Raw 264.7 cell. Therefore, FAPP treatment was considered to more effectively suppress cell injury caused by inflammatory cytokines through inhibition of LPS-induced NO production. These results suggest that the levels of functional components in APP can be increased by fermentation with this mushroom mycelium. However, further studies are needed before it can be used as a functional material.
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KEYWORD
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apple/pear pomace, DPPH radical scavenging, ABTS radical, SOD-like activity, β-glucan
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