Metabolomics-based analysis of changes in functional constituents and activities of Tartary buckwheat by solid-state fermentation with three kinds of edible-medicinal fungi

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Abstract

Solid-state fermentation of Tartary buckwheat using Auricularia auricula, Ganoderma lucidum, and Hericium erinaceus enhanced its functional components, increasing levels of phenols, polysaccharides, proteins, and amino acids, alongside improved antioxidant activity. The fermentation notably elevated flavonoid levels, particularly Quercetin-3-O-sulfate, which increased tenfold with Ganoderma lucidum. Analysis revealed 3078 metabolites, with downregulated metabolites predominantly being amino acids, carbohydrates, flavonoids, and phenolic compounds. Key metabolic pathways identified included amino sugar metabolism and biosynthesis of plant secondary metabolites, as per KEGG enrichment analysis. This research highlights solid-state fermentation as a promising method to enhance the functional properties of Tartary buckwheat, paving the way for developing functional foods.