Abstract
In this study, we investigated in detail the production of functional substances using enzymes in mushrooms. By adding histidine, cysteine, and yeast extract to bonito stock and culturing, high production of ergothioneine was observed. In addition, tea leaves and black soybeans fermenting by mushrooms, the total amount of catechins and isoflavones increased compared to before fermentation. It was clarified that functional components such as catechins and isoflavones are produced from precursors present in tea leaves and soybeans. Furthermore, we scientifically elucidated the antioxidant production and structural changes of catechins and isoflavones that occurred during the fermentation period.
