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The present research was the first to compare nutritive and bioactive components ofPleurotus eryngii-fermented rice with untreated rice. After fermentation, the total content of crude protein, crude fat, polysaccharides, reducing sugar, and polyphenols was significantly increased in fermented rice. The total content of amino acid in fermented rice was enhanced to 557.71 mg/g in comparison with 258.83 mg/g in non-fermented rice. The content of essential amino acid increased from 79.32 mg/g to 140.36 mg/g. The content of adenosine in fermented rice (175.64 μg/g) is much higher than that of non-fermented rice (14.38 μg/g). In antioxidant assay, the ethanol extract of theP. eryngii-fermented rice showed a strong reducing ability with EC50value less than 0.25 mg/ml. These results indicated that rice fermented byP. eryngiicould be useful as a new functional food. [ABSTRACT FROM AUTHOR]

Edible mushroom is a profilic source of bioactive metabolites for the development of drugs and nutraceuticals. In this work, four new monoterpenoids (1-4) and one new sesquiterpenoid (6) were isolated from the mycelia of edible mushroom Pleurotus cornucopiae fermented on rice. Their structures were established by nuclear magnetic resonance, mass spectrometry, and circular dichroism (CD) data analysis. Compound 1 possesses an unusual spiro[benzofuran-3,2'-oxiran] skeleton. The absolute configuration of the 6,7-diol moieties in compounds 1, 2, and 6 was assigned using the in situ dimolybdenum CD method. Compounds 1-5, 7, and 8 showed moderate inhibitory activity against nitric oxide production in lipopolysaccaride-activated macrophages, with IC50 values in the range of 60-90 μM. Compounds 6 and 7 also exhibited slight cytotoxicity against HeLa and HepG2 cells.