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. 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. 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.

中文翻译：

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用担子菌（药用菌丝体）发酵大豆

食用蘑菇子实体及其菌丝体已成为有吸引力的功能食品。已经对蘑菇菌丝体的潜在食品应用进行了研究。在这里，大豆使用来自灵芝，猴头菇和猴头菇的药用蘑菇菌丝体进行发酵，以开发出对人体健康有益的新型功能性食品原料。从自然界收集野生蘑菇子实体，以分离其菌丝体。使用蘑菇菌丝体将大豆发酵4周。分析了发酵大豆的抗氧化活性，并使用HPLC和LC / MS分析确定了发酵大豆化合物。发酵大豆菌丝体的抗氧化和α-葡萄糖苷酶抑制活性比对照组强。基于HPLC和LC / MS分析，灵芝，大豆猴头菌和羊油菌菌丝体的大豆发酵过程中异黄酮的量和类型存在显着差异。我们使用蘑菇菌丝体来发现有关发酵大豆的新信息。使用蘑菇菌丝体的大豆发酵可用作新型生物活性食品或营养补品。