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<p><i>Pueraria lobata</i> and coix seed (PC) are abundant resources with low added value. This study utilized a dual enzymatic hydrolysis method combined with <i>A. aegerita</i> fermentation to explore its effects on the nutritional components, functional components, and antioxidant activity of the fermented <i>Pueraria lobata</i>-coix seed beverage (PLCSB). Compared to the unfermented sample, the <i>A. aegerita</i>-fermented PLCSB demonstrated a 71.22% increase in total phenols content and a 148.99% increase in total flavonoids, along with significantly enhanced antioxidant capacity and phenolic compound levels. By day 7, GABA and soluble peptides reached their maximum levels, increasing by 64.95% and 209.42%, respectively. Puerarin peaked on day 5 with a 32.65% increase. A positive correlation was observed between the antioxidant capacity of PLCSB and the levels of total phenols, flavonoids, GABA, coixin, and soluble peptides. Additionally, reducing sugars facilitated polysaccharide synthesis by <i>A. aegerita</i>. These results demonstrated that <i>A. aegerita</i> fermentation effectively produced a nutrient-rich beverage, meeting the growing demand for high-quality fermented beverages. This study introduced a novel approach combining biological enzymatic hydrolysis and edible mushroom fermentation, offering innovative potential for the food processing industry.</p> Graphical Abstract <p></p>

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Effect of fermentation of edible mushroom on the nutrition of Pueraria lobata and coix seed beverage

  • 期刊论文

  • 发表日期：

    2025年4月25日

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  • Yan Yuan,
  • Xia Chen,
  • Laping He,
  • Xingyi Chen,
  • Xiao Wang,
  • Cuiqin Li

摘要

Pueraria lobata and coix seed (PC) are abundant resources with low added value. This study utilized a dual enzymatic hydrolysis method combined with A. aegerita fermentation to explore its effects on the nutritional components, functional components, and antioxidant activity of the fermented Pueraria lobata-coix seed beverage (PLCSB). Compared to the unfermented sample, the A. aegerita-fermented PLCSB demonstrated a 71.22% increase in total phenols content and a 148.99% increase in total flavonoids, along with significantly enhanced antioxidant capacity and phenolic compound levels. By day 7, GABA and soluble peptides reached their maximum levels, increasing by 64.95% and 209.42%, respectively. Puerarin peaked on day 5 with a 32.65% increase. A positive correlation was observed between the antioxidant capacity of PLCSB and the levels of total phenols, flavonoids, GABA, coixin, and soluble peptides. Additionally, reducing sugars facilitated polysaccharide synthesis by A. aegerita. These results demonstrated that A. aegerita fermentation effectively produced a nutrient-rich beverage, meeting the growing demand for high-quality fermented beverages. This study introduced a novel approach combining biological enzymatic hydrolysis and edible mushroom fermentation, offering innovative potential for the food processing industry.

Graphical Abstract