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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]

Abstract: The edible mushroom Flammulina velutipes was cultivated on cooked rice. Six new cuparene sesquiterpenes, enokipodins E-J (1–6), and two new sterpurane sesquiterpenes, sterpurols A (10) and B (11), with four known sesquiterpenes, 2,5-cuparadiene-1,4-dione (7), enokipodins B (8) and D (9), and sterpuric acid (12), were isolated from the solid culture of F. velutipes. The structures of new metabolites were elucidated by NMR experiments. The absolute configurations in new compounds were assigned by X-ray crystallographic analysis, the modified Mosher method, and CD data analysis. Bioactivity screening indicated that compounds 5–9 displayed weak antibacterial activity against Bacillus subtilis; 2, 3, and 5 showed weak antifungal activity against Aspergilus fumigatus; 6–9 showed both moderate cytotoxicity against the human tumor cell lines (HepG2, MCF-7, SGC7901, and A549) and antioxidant activity in DPPH scavenging assay. These results suggest that the solid culture of F. velutipes on cooked rice could be a good functional food. [Copyright &y& Elsevier]