Novel high-oxidation-resistance fungus and grain ingredient powder produced from ganoderma lucidum fermented whole wheat as well as preparation method and application of novel high-oxidation-resistance fungus and grain ingredient powder
By fermenting whole wheat flour with Ganoderma lucidum, the natural enzyme system of Ganoderma lucidum degrades the cell wall and converts bound polyphenols into free polyphenols, solving the problem of low polyphenol utilization in whole wheat and achieving efficient and safe polyphenol release and antioxidant effects. The product has a wide range of applications.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-12
- Publication Date
- 2026-03-31
AI Technical Summary
In existing technologies, bound polyphenols in whole wheat are tightly wrapped by the cell wall structure, resulting in low bioavailability and insufficient release of nutritional efficacy. Physical methods are energy-intensive and may lead to degradation of active ingredients, while chemical methods pose a risk of chemical residues. Bioenzymatic hydrolysis technology is inefficient and costly.
Using the natural complex enzyme system produced during Ganoderma lucidum fermentation, cell walls are degraded and bound polyphenols are converted into free polyphenols through a combination of deep liquid fermentation and mechanical crushing. This process enhances the antioxidant capacity of Ganoderma lucidum by combining its own active ingredients. Improved breathable bags are used to ensure oxygen supply and preservation, thus producing Ganoderma lucidum fermented whole wheat flour.
It effectively improves the bioavailability of polyphenols in whole wheat flour, increases the content of free polyphenols, enhances antioxidant capacity, is safe in process with no chemical residues, produces natural and healthy products, and has high production efficiency and low cost.
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Figure CN121753923A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing, and in particular to a novel microbial grain ingredient powder with high antioxidant properties produced by fermenting Ganoderma lucidum into whole wheat, its preparation method, and its application. Background Technology
[0002] Whole grains refer to grains that retain all edible parts—including bran, endosperm, and germ (with only the inedible outer shell and husk removed). They retain the original nutrients of the grains to the greatest extent, and are especially rich in dietary fiber, vitamins, minerals, and polyphenolic bioactive substances derived from the bran and germ. These play a clear role in preventing chronic diseases and regulating gut microbiota.
[0003] Wheat, as a major grain, relies heavily on phenolic compounds for its antioxidant function. Wheat phenolic substances are distributed in two forms in different tissues of the grain: free polyphenols are mainly found in the bran and germ, and can be directly absorbed in the upper digestive tract, rapidly participating in the body's antioxidant process; while bound polyphenols are tightly bound to cell wall structural components (such as cellulose, hemicellulose, and proteins) through ester bonds, ether bonds, or glycosidic bonds, making them difficult to release and absorb effectively in the human upper digestive tract, thus significantly limiting their bioavailability. Notably, bound polyphenols account for over 80% of the total phenolic content in wheat; however, due to their limited form, the actual nutritional efficacy of this active ingredient has long been underutilized. To address this issue, existing technologies mainly focus on physical, chemical, and enzymatic methods for grain processing. Physical methods suffer from high energy consumption, limited phenolic release efficiency, and potential degradation of active ingredients due to high temperatures. Chemical methods use acid or alkali treatments, which, while effectively breaking chemical bonds, easily introduce chemical residues, affecting product safety and potentially leading to the formation of undesirable flavor compounds. Bio-enzymatic hydrolysis technology is characterized by high efficiency, mildness, and environmental friendliness. However, the enzyme preparations currently used in the technology include single enzymes and compound enzyme preparations, which have problems such as low hydrolysis efficiency or high preparation costs. Summary of the Invention
[0004] The purpose of this invention is to address the problems in existing technologies where bound polyphenols and other active substances in whole wheat are tightly encapsulated by cell walls, resulting in low bioavailability and insufficient release of nutritional efficacy. This invention provides a highly efficient, gentle, and healthy processing method. This method utilizes the natural complex enzyme system produced by Ganoderma lucidum during fermentation to effectively degrade cell walls, release and transform active ingredients, thereby producing whole wheat flour with high nutritional value and high antioxidant activity.
[0005] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing a novel microbial feed powder with high antioxidant properties from fermented whole wheat containing Ganoderma lucidum includes the following steps: S1. Activation and culture of strain: Ganoderma lucidum strain is inoculated into liquid culture medium for liquid fermentation. After culture, the mycelium is broken and cultured again to obtain liquid Ganoderma lucidum strain. S2. Whole wheat processing: The wheat is washed, soaked, steamed, and then dried to a moisture content of 50%–60%. S3. Preparation of whole wheat culture medium: Add nutrients to the whole wheat treated in step S2, mix, pack into resin bags, and sterilize. S4. Fermentation: Inoculate the liquid Ganoderma lucidum culture obtained in step S1 into sterilized whole wheat culture medium, mix evenly, make the resin bag into a breathable bag, and ferment for 8 to 25 days under certain temperature and humidity conditions. S5. Post-processing: Dry and grind the fermentation products to obtain the bacterial grain feed powder.
[0006] The Ganoderma lucidum mentioned is Ganoderma lucidum var. rubrum and / or Ganoderma lucidum var. purpurea.
[0007] The steaming or cooking process involves boiling the wheat grains in water until they soften.
[0008] The nutrients include glucose, magnesium sulfate, and potassium dihydrogen phosphate.
[0009] In step S4, the inoculation amount of the Ganoderma lucidum liquid culture is 10. 8 CFU / g ~ 10 9 CFU / g.
[0010] In step S4, the breathable bag is prepared by making a through hole with a diameter of 3 to 3.5 cm 5 to 7 cm below the opening of the resin bag, and attaching a breathable membrane to the through hole.
[0011] In step S4, the fermentation temperature is 25℃~28℃ and the humidity is 80%~95%.
[0012] The present invention also provides a fungal food feed powder prepared by the method described in the present invention.
[0013] The free polyphenol content of the bacterial grain feed powder is more than 5 times higher than that of unfermented whole wheat.
[0014] The present invention also provides the application of the aforementioned microbial grain ingredient powder in the preparation of whole grain foods.
[0015] This invention utilizes Ganoderma lucidum to efficiently convert bound polyphenols in wheat into a more bioavailable free form, releasing active substances. At the same time, it combines the active ingredients of Ganoderma lucidum itself to enhance antioxidant capacity, forming a dual mechanism of action of "enzymatic conversion + activity enhancement".
[0016] Compared with the prior art, the beneficial effects achieved by the technical solution of this invention are: 1. To address issues such as inconsistent fermentation and uneven mycelial growth, this invention employs a combination of deep liquid fermentation and mechanical crushing followed by fermentation to rapidly and abundantly obtain highly active Ganoderma lucidum mycelium, providing high-quality and uniform "seeds" for subsequent fermentation and ensuring fermentation efficiency and consistency.
[0017] 2. To address the core contradiction between oxygen supply and preservation during fermentation, this invention employs an improved process to prepare an innovative breathable bag. This bag not only ensures sufficient oxygen for the aerobic fermentation of Ganoderma lucidum but also effectively prevents the invasion of miscellaneous bacteria, reduces the contamination rate, improves production efficiency, and lowers production costs.
[0018] 3. During its growth and metabolism, Ganoderma lucidum synthesizes and secretes various polyphenols, directly increasing the total amount of polyphenols in fermentation products and providing a more sufficient material basis for their effects. The enzyme system produced by Ganoderma lucidum can break down macromolecules in wheat, effectively converting the originally high proportion of bound polyphenols in wheat into free polyphenols, greatly improving the efficiency of polyphenol absorption and utilization by the human body.
[0019] 4. The fermentation process of this invention not only promotes the release of polyphenols and the generation of new active substances, but also combines the various functional components that Ganoderma lucidum itself is rich in. The synergistic effect of these components gives the product enhanced health functions that go beyond simple superposition.
[0020] 5. The entire process of this invention does not use chemical solvents, but mainly relies on biological fermentation and physical treatment. The final product can be regarded as an all-natural fermented food. Attached Figure Description
[0021] Figure 1 This is a graph showing the metabolomics analysis results involved in the embodiments of the present invention; wherein, Figure 1 In the middle, A represents the results of differential metabolite types. Figure 1 B represents the KEGG enrichment analysis results; Figure 2 This is a graph showing the results of measuring the total phenolic content and antioxidant capacity of whole wheat flour before and after fermentation in an embodiment of the present invention; wherein, Figure 2 Figure A shows the determination of the total phenols, free polyphenols, and bound polyphenols in the wheat-based Ganoderma lucidum feed powder prepared in Comparative Example 1. Figure 2 Figure B represents the determination of the total phenols, free polyphenols, and bound polyphenols in the wheat-Ganoderma lucidum grain feed powder prepared in Example 1. Figure 2 In Figure C, the content of total phenols, free polyphenols, and bound polyphenols in the wheat-based Hericium erinaceus feed powder prepared in Comparative Example 2 was determined. Figure 2 D represents the DPPH determination result of the wheat-Ganoderma lucidum mycelium feed powder prepared in Example 1. Figure 2E represents the ABTS test result of the wheat-Ganoderma lucidum mycelium feed powder prepared in Example 1; Figure 3 This is a photograph of a whole-grain steamed bun product made from Ganoderma lucidum fermented whole wheat flour, as shown in an embodiment of the present invention; wherein, Figure 3 In section A, wheat-based Ganoderma lucidum mushroom feed powder is used as an ingredient. Figure 3 Dough B is made with wheat and Ganoderma lucidum. Figure 3 C in the middle is a wheat and purple ganoderma steamed bun; Figure 4 This is a photograph of wheat-based Ganoderma lucidum mycelium cultured in a sterile, breathable bag, as described in an embodiment of the present invention; wherein, Figure 4 Medium A is wheat-based Ganoderma lucidum fermented grain that has been fermented for 9 days. Figure 4 In the image, B represents wheat-based Ganoderma lucidum fermented for 15 days. The white substance in the image is Ganoderma lucidum mycelium, and the yellow substance is the mycelium gradually turning yellow after physiological maturity. Detailed Implementation
[0022] To make the objectives, technical solutions, and beneficial effects of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that the following embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without inventive effort are within the scope of protection of this invention.
[0023] The preparation process of Ganoderma lucidum fermented whole wheat flour of this invention includes: strain activation and culture → whole wheat treatment → whole wheat culture medium preparation → fermentation preparation of wheat-Ganoderma lucidum mycelium grain → drying and grinding of wheat-Ganoderma lucidum mycelium grain → production of whole grain product from wheat-Ganoderma lucidum mycelium grain. The specific methods are as follows: Step S1: Activation and culture of bacterial strains
[0024] The Ganoderma lucidum mycelium blocks preserved on slant culture were inoculated into PDB medium and cultured at 20-30℃ with a shaking speed of 120-180 r / min for 4-7 days. The Ganoderma lucidum culture containing mycelial clusters was then homogenized or crushed using a homogenizer and re-inoculated into PDB medium, and cultured for 3-7 days to obtain liquid Ganoderma lucidum spawn. The above-mentioned Ganoderma lucidum is Ganoderma lucidum var. rubrum (Red Ganoderma). Ganoderma lucidum ) and Ganoderma lucidum ( Ganoderma sinense At least one of the following, or a combination thereof. Step S2: Whole Wheat Processing
[0025] The wheat is screened to remove moldy, broken grains and stones. After washing it with clean water, it is soaked for 4-6 hours. It is then taken out and boiled in 100℃ water until the grains are soft. It is then removed, spread out in a clean and ventilated place to cool to room temperature, and placed in a 40-45℃ forced-air drying oven to dry until its moisture content is 50%-60%.
[0026] The wheat varieties with different gluten strengths are selected for different products; for example, medium-gluten wheat varieties are selected for making steamed buns. Steaming the wheat substrate can break down its dense structure, increasing the surface area for enzyme action, thereby significantly improving the efficiency of polyphenol release during subsequent fungal fermentation. Step S3: Preparation of whole wheat culture medium
[0027] Preparation of whole wheat culture medium: Add 3% glucose, 0.2% magnesium sulfate and 0.1% potassium dihydrogen phosphate by mass to the wheat treated in step S2, put it into a resin bag, the filling amount should not exceed 2 / 3 of the resin bag volume, then seal it and autoclave it at 115~121℃ for 20~30 min. Step S4: Fermentation preparation of wheat-based Ganoderma lucidum mycelium grain
[0028] The Ganoderma lucidum liquid culture from step S1 was inoculated into whole wheat culture medium at a volume of 10. 8 CFU / g ~10 9 CFU / g. After thorough mixing, seal the bag and check for air leaks. If there are no leaks, prepare the resin bag into a breathable bag (perforation + film).
[0029] Transfer the breathable bag to a constant temperature and humidity incubator for fermentation. The fermentation conditions are: temperature 25℃~28℃, humidity 80%~95%, and fermentation time 8~25 days.
[0030] The above-mentioned breathable bag is prepared as follows: a hole (3-3.5cm in diameter) is punched 5-7 cm below the opening of the resin bag, and an adhesive breathable membrane is attached to the punched hole to prepare a breathable bag. Step S5: Post-processing and Product Acquisition
[0031] Drying and grinding of wheat Ganoderma lucidum fungus grains: The wheat Ganoderma lucidum fungus grains obtained after fermentation are dried by hot air drying or freeze drying. The dried fungus grains are then ground into powder using a grinder to obtain wheat Ganoderma lucidum fungus grain ingredient powder.
[0032] Wheat and Ganoderma lucidum mushroom grain ingredient powder is used to make whole grain products such as steamed buns, noodles, and bread.
[0033] The following are specific examples. Example 1: Fermentation of whole wheat with Ganoderma lucidum "Wuzhi No. 2" and its effect evaluation
[0034] In this embodiment, the strain used was Ganoderma lucidum "Wuzhi No. 2". The "Wuzhi No. 2" preserved on slant culture was inoculated into PDB medium and cultured for 7 days. After that, the mycelial balls were broken into uniform spherical "seeds" using a crusher. After culturing for another 3 days, the mycelial suspension was centrifuged at 4000 r / min for 10 min, and the upper culture medium was discarded to obtain mycelial ball precipitate.
[0035] Remove mold and stones from the wheat, wash it twice with clean water, soak it for 4 hours, boil it in 100℃ water until the grains soften, spread it out in a clean, ventilated place to cool to room temperature, and dry it to control the moisture content to 50%~60%. Add 3% glucose, 0.2% magnesium sulfate and 0.1% potassium dihydrogen phosphate to the treated wheat, pack it into resin bags, seal them, and autoclave for 20 minutes. Inoculate in a sterile environment, with an inoculum size of 10g of "Wuzhi No. 2". 9 Mix CFU / g thoroughly, seal, punch holes, and attach a breathable film. Ferment at 25℃ and 85% humidity for 15 days. Freeze-dry and grind the fermented wheat-based Ganoderma lucidum mycelium.
[0036] Metabolomics analysis was performed on fermented and unfermented wheat to investigate changes in metabolites during fermentation and to evaluate the nutritional value of fermented wheat with Ganoderma lucidum. Free and bound polyphenols were extracted and the total phenol content and antioxidant capacity of each fraction were detected.
[0037] Experimental Results: A total of 3348 differentially expressed metabolites were identified through non-targeted metabolomics analysis. The main categories were carboxylic acids and their derivatives (19.74%), fatty acyl derivatives (10.21%), organic oxides (7.97%), and phenols and flavonoids (totaling 3.92%). Figure 1 Pathway enrichment analysis showed that these differentially metabolites were significantly enriched in ABC transporters and amino acid synthesis and metabolism pathways (A). Figure 1 (Medium B). The contents of glutamine, histidine, phenylalanine, arginine, serine, proline, lysine, and valine increased significantly after fermentation, with glutamine content increasing by 409 times. As one of the essential amino acids for the human body, glutamine plays a key role in protein metabolism and nitrogen transport. Its significant increase suggests that the fermentation products may have significant potential in supporting gut health, immune function, and exercise recovery. The contents of some small molecule peptides also increased significantly, such as PyroGlu-Pro-Arg, which has excellent anti-angiogenic capabilities, increasing by 77,478 times. These results collectively indicate that the fermentation process effectively degrades large molecule proteins and peptides in wheat, converting them into free amino acids and small molecule bioactive peptides that are more easily absorbed by the human body. This not only improves its nutritional value but may also endow it with specific health-promoting functions.
[0038] After 15 days of fermentation, the contents of total phenols and free polyphenols significantly increased, while the contents of bound polyphenols significantly decreased. Figure 2 (Figures B-D) indicate that Ganoderma lucidum fermentation not only increases the total amount of phenolic substances but also effectively dissociates bound polyphenols, releasing them into free forms with higher bioavailability. The content of free polyphenols increased by 5.17 times, and its antioxidant capacity was simultaneously enhanced, further confirming the bioefficacy of the transformation. Example 2
[0039] See Figure 3 The wheat-Ganoderma lucidum grain ingredient powder obtained in Example 1 was sieved through an 80-mesh sieve, and 60g was weighed out. This powder was then mixed with 240g of all-purpose flour, 150g of warm water, 3g of yeast, and 10g of white sugar. The mixture was stirred thoroughly to form a dough. The dough was then pressed, divided, shaped, proofed, steamed, and cooled to obtain wheat-Ganoderma lucidum whole grain steamed buns. The steamed buns have a coffee-colored appearance and a unique, complex mushroom aroma and the mellow fragrance of fermented grains. They have a chewier texture and are rich in Ganoderma lucidum active ingredients, thus enhancing their nutritional value.
[0040] Comparative Example 1
[0041] Unlike Example 1, the "steaming" step of wheat was omitted. Instead, the wheat grains were soaked and then directly sterilized and fermented. The remaining steps were the same as in Example 1.
[0042] The content of total phenols, free polyphenols and bound polyphenols in the product of Comparative Example 1 was determined. Figure 2 (A) The results showed that the release rate of free polyphenols in wheat that had not undergone the "cooking" process was lower than that in wheat that had undergone "cooking" and fermentation. Figure 2 (A and B). Wheat without the "cooking" process had a free polyphenol content of 53.60% after 9 days of fermentation, while wheat that was cooked and then fermented for another 9 days had a free polyphenol content of 63.93%.
[0043] Comparative Example 2
[0044] Unlike Example 1, other edible fungi varieties, such as Hericium erinaceus (monkey head mushroom), were used. Hericium erinaceus The wheat was fermented, except that the fermentation time was longer, the rest of the steps were the same as in Example 1.
[0045] The total phenol, free polyphenol, and bound polyphenol content of the product of Comparative Example 2 was determined. Figure 2 (C) The results showed that the release rate of free polyphenols from Hericium erinaceus fermentation was lower than that from Ganoderma lucidum fermentation of wheat. Figure 2 (B and C). After 39 days of fermentation with Hericium erinaceus, wheat contained 47.77% free polyphenols. Not only was the fermentation time for Hericium erinaceus on wheat longer than that on Ganoderma lucidum, but the release efficiency was also lower.
[0046] This invention successfully converts low-bioavailability bound polyphenols in whole wheat into free polyphenols, resulting in a final product with superior free polyphenol content and antioxidant activity. The method is controllable, environmentally friendly, and safe, with diverse application options, providing a reliable technical solution and product prototype for developing high-value-added functional whole grain foods.
Claims
1. A method for preparing a novel microbial grain feed powder with high antioxidant properties from fermented Ganoderma lucidum whole wheat, characterized in that, Includes the following steps: S1. Activation and culture of strain: Ganoderma lucidum strain is inoculated into liquid culture medium for liquid fermentation. After culture, the mycelium is broken and cultured again to obtain liquid Ganoderma lucidum strain. S2. Whole wheat processing: The wheat is washed, soaked, steamed, and then dried to a moisture content of 50%–60%. S3. Preparation of whole wheat culture medium: Add nutrients to the whole wheat treated in step S2, mix, pack into resin bags, and sterilize. S4. Fermentation: Inoculate the liquid Ganoderma lucidum culture obtained in step S1 into sterilized whole wheat culture medium, mix evenly, make the resin bag into a breathable bag, and ferment for 8 to 25 days under certain temperature and humidity conditions. S5. Post-processing: Dry and grind the fermentation products to obtain the bacterial grain feed powder.
2. The method for preparing a novel microbial grain feed powder with high antioxidant properties from Ganoderma lucidum fermented whole wheat as described in claim 1, characterized in that: The Ganoderma lucidum mentioned is Ganoderma lucidum var. rubrum and / or Ganoderma lu 3. The method for preparing a novel microbial grain feed powder with high antioxidant properties from Ganoderma lucidum fermented whole wheat as described in claim 1, characterized in that: The steaming or cooking process involves boiling the wheat grains in water until they soften.
4. The method for preparing a novel microbial grain feed powder with high antioxidant properties from Ganoderma lucidum fermented whole wheat as described in claim 1, characterized in that: The nutrients include glucose, magnesium sulfate, and potassium dihydrogen phosphate.
5. The method for preparing a novel microbial grain feed powder with high antioxidant properties from Ganoderma lucidum fermented whole wheat as described in claim 1, characterized in that: In step S4, the inoculation amount of the Ganoderma lucidum liquid culture is 10. 8 CFU / g ~ 10 9 CFU / g.
6. The method for preparing a novel microbial grain feed powder with high antioxidant properties from Ganoderma lucidum fermented whole wheat as described in claim 1, characterized in that, In step S4, the breathable bag is prepared by making a through hole with a diameter of 3 to 3.5 cm 5 to 7 cm below the opening of the resin bag, and attaching a breathable membrane to the through hole.
7. The method for preparing a novel microbial grain feed powder with high antioxidant properties from Ganoderma lucidum fermented whole wheat as described in claim 1, characterized in that: In step S4, the fermentation temperature is 25℃~28℃ and the humidity is 80%~95%.
8. A mushroom feed powder prepared by the method according to any one of claims 1 to 7.
9. The mushroom grain feed powder as described in claim 8, characterized in that: The free polyphenol content of the bacterial grain feed powder is more than 5 times higher than that of unfermented whole wheat.
10. The application of the mushroom grain ingredient powder as described in claim 8 or 9 in the preparation of whole grain foods.