Antioxidant and Hypoglycemic Effect of Chromium Enriched Ganoderma lucidum Fermented Rice Flour
>Ganoderma lucidum is one of the most important Chinese medicinal and edible mushrooms. The most im- portant active components of G. lucidum were polysaccharides and triterpenoids. They have been proven to possess many pharmacological functions such as antioxidant, anti-hepatitis, hypoglycemic activity, anti-inflammation and hy- pocholesterolemia. Trivalent chromium for diabetes can improve blood sugar control and glucose tolerance. Therefore, the different chromium concentrations (0, 100 and 200 ppm) were added in brown rice medium with 50% moisture content for 14-day solid-state fermentation of Ganoderma lucidum at 30℃. Further the Ganoderma lucidum fermented brown rice products were extracted by microwave to analyze the antioxidant activities and hypoglycemic effects. The 200 ppm chromium addition level in Ganoderma lucidum fermented brown rice product had higher polysaccharides, total phenol, ferrous ions and reducing power. The different ethanol concentrations (0%, 25%, 50%, 75% and 95%) were used for extracting chromium enriched Ganoderma lucidum fermented rice products by 300 W microwave for 10 min, and 25% ethanol obtained more active compounds, such as 19.75% crude polysaccharides, 0.34% crude triterpe- noids, and 0.0026% total chromium. The mice were divided to normal group, Streptozotocin (STZ)-induced mice groups containing control group and 50 ppm Ganoderma lucidum (GL) extracts group. After 4-week feeding, water intake, feed intake and plasma glucose of mice were analyzed. The feed intake and water intake significantly decreased at STZ-induced mice groups with 50 ppm GL extracts by 25% ethanol after 2-week and 3-week, respectively; and the hypoglycemic effects were appeared after 4-week feeding.
文章引用: 林伯勋 , 陈淑德 , 陈辉煌 (2013) 富铬灵芝发酵米谷粉之抗氧化和降血糖研究。 食品与营养科学， 2， 56-62. doi: 10.12677/HJFNS.2013.24011
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