Abstract
Ripe fruit of Maclura tricuspidata has been traditionally used
as a raw material for the preparation of fermented foods such as wine and
vinegar in Korea. This studies were carried out to investigate changes of
nutritional (soluble solids, free sugars and free and total amino acid
composition) and bioactive constituents (phenolic compounds and parishin
derivatives) during the liquid fermentation of M. tricuspidata
fruits with Armillaria mellea (honey mushroom). The soluble
solid, free sugars and free amino acids were gradually decreased during
fermentation while meaningful changes of pH and total amino acids did not
observed even after 10 day fermentation. The content of phenolic acids,
particularly chlorogenic acid and parishin derivatives were decreased while that
of caffeic acid and 4-hydroxybenzyl alcohol (4-HBA) were increased during the 10
day fermentation period. The crude enzyme preparation from liquid culture of
A. mellea biotransformed parishin A into 4-HBA via parishin
B, parishin C and gastrodin with high transformation ratio. Based on the results
above, we discovered that parishin A and its derivatives are transformed into
4-HBA via parishin B, parishin C and gastrodin by esterase and
β-glucosidase secreted by the mushroom mycelia
during fermentation.
Publisher
The Korean Society of Food Preservation
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