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Phytase Production by Grifola Frondosa and Its Application in Inositol-Enriched Solid-State Fermentation Brown Rice

Shih-Jeng Huang 1, Chieh-Han Chen 2, and Shu-Yao Tsai 2
1. Department of Health Food, Chung Chou University of Science and Technology, Taiwan, ROC
2. Department of Food Nutrition and Health Biotechnology, Asia University, Taichung, Taiwan, ROC
Abstract—Mushrooms can produce a variety of enzymes and therefore have many biotransformation capacities. Phytic acid is a ubiquitous anti-nutritional factor in many plant foods, which results in a lack phytase for monogastric animals (humans, pigs, and chickens) reducing digestion and absorption of metal elements, protein, starch and lipid. Phytase is used commercially to maximize phytic acid degradation and to increase inositol in animals. We analyzed the phytase activity based on 24 kinds of mushroom fruiting bodies. The results showed G. frondosa has higher phytase activity (1.85 μmol/min of tissue). In liquid-state fermentation, G. frondosa has high phytase activity of 2.46 μmol/min at 12th grown day. The increase of inositol content in G. frondosa solid-state fermentation brown rice was 176-fold as compared to that in the un-fermentation controls. The inositol-enriched G. frondosa-fermented brown rice demonstrated greater antioxidant properties and contained the highest antioxidant components than un-fermented brown rice.
 
Index Terms—phytase, mushroom, inositol, solid-state fermentation, antioxidant

Cite: Shih-Jeng Huang, Chieh-Han Chen, and Shu-Yao Tsai, "Phytase Production by Grifola Frondosa and Its Application in Inositol-Enriched Solid-State Fermentation Brown Rice," International Journal of Food Engineering, Vol. 4, No. 4, pp. 263-267, December 2018. doi: 10.18178/ijfe.4.4.263-267
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