Nutritive and bioactive components in rice fermented with the edible mushroom Pleurotus eryngii.

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]