Potential use of Lentinus squarrosulus mushroom as fermenting agent and source of natural antioxidant additive in livestock feed.

Journal of the science of food and agriculture

PubMedID: 25926021

Abdullah N, Lau CC, Ismail SM. Potential use of Lentinus squarrosulus mushroom as fermenting agent and source of natural antioxidant additive in livestock feed. J Sci Food Agric. 2015;.
BACKGROUND
Fermenting feed has gained a lot of popularity in recent years owing to its renowned benefits to the livestock and feed quality. In the current study, Lentinus squarrosulus mushroom mycelium was tested for its potential as a fermenting agent and source of natural antioxidant in the feed.

RESULTS
Phenolic content of methanolic and hot water extracts of the mycelium culture and its fermented maize ranged from 94.01-386.59?mg GAE/g extract while the DPPH radical scavenging, CUPRAC, reducing power (RPA) and ß-carotene bleaching (BCB) antioxidant activity had EC50 values ranged from 15.30-120.3, 0.74-4.71, 1.86-13.5 and 0.01-0.21?mg/ml, respectively. At 1.0-20.0?mg/ml, the extracts have retarded 21.02-55.35% of lipid deterioration. Pearson correlation analysis revealed the phenolic content of the extracts has moderate correlation with DPPH (r?=?0.589) and RPA (r?=?0.580), also a high correlation with BCB antioxidant activity (r?=?0.872). In the Principal Component Analysis, DPPH, CUPRAC and RPA were seen being clustered tightly together while BCB antioxidant activity was being grouped with the phenolic content.

CONCLUSION
Overall, L. squarrosulus mycelium functioned as antioxidants via several mechanisms, involving either electron transfer or hydrogen transfer based reactions suggesting it as a promising fermentation agent to enhance feed nutrition and the fermented maize as a valuable feed resource.