Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18. (October 2015)

• Record Type: Journal Article
• Authors: Xiao, Yu; Zhang, Qiuqin; Miao, Junqing; Rui, Xin; Li, Teng; Dong, Mingsheng
• Is Part Of: Innovative food science & emerging technologies. Volume 31(2015)
• Page Start: 216
• Page End: 225
• Publication Date: 2015-10
• Subjects: 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 performance liquid chromatography -- ShA shikimic acid -- ChlA chlorogenic acid -- VaA vanillic acid -- SiA sinapic acid -- PCA principal component analysis; Cordyceps militaris -- Mung beans -- Antioxidant activities -- Solid state fermentation -- DNA damage protection -- HPLC analysis; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2015.06.006
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: In this study, solid state fermentation of mung beans by Cordyceps militaris SN-18 ( C. militaris -fermented mung beans, CFMB) was performed. The effects of fermentation on phenolic content, antioxidant activity, and DNA damage protection of mung beans through various polarities solvent extracts were determined. Results showed that phenolic content, antioxidant activities, and DNA damage protection of mung beans were significantly enhanced by fermentation. The water extract of CFMB exhibited the highest phenolic content, DPPH radical scavenging activity, ferric reducing antioxidant power, reducing power, and DNA damage protection. During fermentation, shikimic acid, chlorogenic acid, vanillic acid, rutin, sinapic acid, and luteolin of mung beans were significantly increased. A clear correlation was found between phenolic content and antioxidant activity. Thus, CFMB with enhanced phenolic compounds, antioxidant activity, and DNA damage protection may be effective in the prevention of oxidative damage-induced disease, and it can serve as a novel nutraceutical and functional food in health promotion. Graphical abstract: Highlights: A novel solid state fermentation with Cordyceps militaris was used to produce fermented mung beans. Phenolic content and antioxidant activities of mung beans were enhanced by solid state fermentation. Fermented mung beans showed higher protection effects for damaged DNA. Phenolics were correlated with the antioxidant activities. A solid state fermentation process could obtain a novel nutraceutical and functional food.