Optimization of the Solid Fermentation Process of Hordeum vulgare Linn. by Ganoderma lucidum Mycelium and Its Antioxidant and Hypoglycemic Activities

Abstract

This study focuses on the optimization of the solid fermentation conditions of highland barley (Hordeum vulgare Linn.) by Ganoderma lucidum mycelium to enhance its health benefits. The optimization was guided by triterpene content, using single-factor experiments and response surface methodology. Additionally, the antioxidant and hypoglycemic activities of the fermented product were investigated. The optimal fermentation conditions (material of 38 g/250 mL, 13% inoculum size, and a temperature of 29 ℃) resulted in a triterpene content of 14.83 mg/g, representing a 129.92% increase compared to the unfermented product. The antioxidant activity of highland barley significantly improved post-fermentation, as evidenced by enhanced DPPH radical, hydroxyl radical, and superoxide anion radical scavenging activities (Phydroxyl radicals>superoxide anion radicals. Furthermore, the fermented product exhibited significantly increased inhibitory effects on α-amylase and α-glucosidase (P<0.05), and the inhibition increased with the increase of concentration within the concentration range of 15~35 mg/mL. The findings suggested that the Ganoderma lucidum-highland barley product holds potential as a functional food with substantial nutritional and health benefits.

Keywords

• hordeum vulgare linn.
• ganoderma lucidum
• solid fermentation
• antioxidant activity
• hypoglycemic activity