Chemical components and health-promoting properties of wheat fermented with Schizophyllum commune mushroom

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Abstract
Schizophyllum commune , an underutilized mushroom known for its diverse health-promoting components, was utilized in solid-state fermentation (SSF) of wheat grains to produce myceliated products. Such products have gained remarkable interest as potential functional foods. The present study aimed to develop an S. commune- fermented wheat product and investigate the effects of SSF on its chemical profile and health-promoting properties. Wheat grains were inoculated with S. commune mycelium and incubated for 30 days. Nutritional composition, functional properties, and chemical profiles were determined using established methodologies. The results revealed that fermentation with S. commune significantly altered the protein, carbohydrate, vitamin and mineral contents of wheat. Notably, the total phenolic and flavonoid contents of the fermented wheat improved by up to 3.4-fold and 1.8-fold, respectively. Antioxidative potential was evaluated using DPPH radical scavenging, ferric-reducing, and β-carotene bleaching inhibition assays. The water extracts from the fermented wheat exhibited superior activity compared to the other solvent extracts. Furthermore, the anti-inflammatory properties of the fermented wheat were significantly enhanced relative to its unfermented counterpart, as evidenced by its capacity to scavenge nitric oxide and inhibit protein denaturation. Untargeted LC-QTOF MS analysis of the cold-water extract, which exhibited the highest bioactivity led to the putative identification of 70 metabolites, including phenolic acids, flavonoids, and organic acids. The presence of compounds such as gallic acid, astragalin, and glucuronic acid suggests a synergistic contribution to the observed health-promoting effects. These findings indicate that S. commune -fermented wheat serves as a promising functional food ingredient, offering a sustainable candidate for the development of products aimed at promoting consumer health and wellness. Graphical Abstract
Funding Information
  • Universiti Putra Malaysia (Putra-IPS Grant (GP-IPS/2023/9781600))

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