Soybean fermentation with basidiomycetes (medicinal mushroom mycelia)

Abstract

Abstract Background Edible mushroom fruiting bodies and their mycelia have become attractive functional foods. Mushroom mycelia have been investigated for their potential food applications. Here, soybeans were fermented using medical mushroom mycelia from Ganoderma lucidum, Hericium erinaceus, and Hericium ramosum to develop novel functional food materials for human health. Results Wild mushroom fruiting bodies were collected from nature to isolate their mycelia. Soybeans were fermented using mushroom mycelia for 4 weeks. The antioxidant activity of fermented soybeans was analysed, and fermented soybean compounds were determined using HPLC and LC/MS analysis. Antioxidant and alpha-glucosidase inhibitory activities of fermented soybean mycelia were more potent than the control group. The volume and type of isoflavones significantly differed between soybean fermentation by Ganoderma lucidum, Hericium erinaceus, and Hericium ramosum mycelia, based on HPLC and LC/MS analysis. Conclusion We used mushroom mycelia to uncover new information regarding fermented soybean. Soybean fermentation using mushroom mycelia could be useful as a novel bioactive food material or nutritional supplement.

Keywords

• Soybean
• Fermentation
• Mushroom mycelia
• Antioxidant
• Alpha-glucosidase inhibition
• Isoflavone