Chemical composition and bioactivity changes in stale rice after fermentation with Cordyceps sinensis

J Biosci Bioeng. 2008 Aug;106(2):188-93. doi: 10.1263/jbb.106.188.

Abstract

Stale rice is typically discarded as waste because it has low eating quality as well as low nutritional and biofunctional values resulting from long-time storage. After solid-state fermentation with Cordyceps sinensis, fermented stale rice (FSR) grains contained higher amount of protein, carbohydrate, lipid, dietary fibre, vitamin E, beta-glucan, amino acids and ergosterol than non-fermented stale rice. It also exhibited increased superoxide dismutase activity. When mice were administrated with powdered FSR in 1% carboxymethyl cellulose sodium salt solution (FSR-CMC-Na), increases in monoamine oxidase B (MAO-B) in brain, lipid peroxides (LPOs) in liver, and myocardial lipofuscin related to aging were inhibited, while the activity of MAO-B in liver was not significantly changed. The results suggest that solid-state fermentation of low-valued or waste stale rice could produce an important bioresource to develop bioactive food materials.

MeSH terms

  • Aging / metabolism
  • Animals
  • Brain / enzymology
  • Cordyceps / metabolism*
  • Female
  • Fermentation*
  • Lipid Peroxides / metabolism
  • Lipofuscin / metabolism
  • Liver / metabolism
  • Male
  • Mice
  • Monoamine Oxidase / metabolism
  • Myocardium / metabolism
  • Nutritive Value
  • Oryza / chemistry
  • Oryza / microbiology*

Substances

  • Lipid Peroxides
  • Lipofuscin
  • Monoamine Oxidase