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Molecules 2015, 20(10), 17775-17788; doi:10.3390/molecules201017775

In Vitro Antioxidant Activities and in Vivo Anti-Hypoxic Activity of the Edible Mushroom Agaricus bisporus (Lange) Sing. Chaidam

1
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
2
College of Chemistry and Biology Science, Lishui University, Lishui 323000, China
3
Agriculture and Animal Husbandry College, Qinghai University, Xining 810016, China
*
Authors to whom correspondence should be addressed.
Academic Editors: Isabel C. F. R. Ferreira and Derek J. McPhee
Received: 10 June 2015 / Revised: 11 September 2015 / Accepted: 18 September 2015 / Published: 25 September 2015
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Abstract

With the rising awareness of a healthy lifestyle, natural functional foods have gained much interest as promising alternatives to synthetic functional drugs. Recently, wild Agaricus bisporus (Lange) Sing. Chaidam has been found and artificially cultivated for its thick fresh body and excellent taste, with its antioxidant and anti-hypoxic abilities unknown. In this work, the antioxidant potential of its methanolic, 55% ethanolic, aqueous extracts and crude polysaccharide was evaluated in different systems. The results showed that polysaccharide was the most effective in scavenging ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals, metal chelating activity and reducing power, with EC50 values of 0.02, 2.79, 1.29, and 1.82 mg/mL, respectively. Therefore, we further studied the anti-hypoxic activity of crude polysaccharide. The results turned out that polysaccharide (300 mg/kg) prolonged the survival time, decreased the blood urea nitrogen and lactic acid content as well as increased the liver glycogen significantly, compared with the blank control and the commercialized product Hongjingtian (p < 0.05). With such excellent activities, we purified the polysaccharide and analyzed its molecular weight (120 kDa) as well as monosaccharide components (glucose, fructose and mannose). This study indicated that wild Agaricus bisporus (Lange) Sing. Chaidam had strong potential to be exploited as an effective natural functional food to relieve oxidative and hypoxia stresses View Full-Text
Keywords: Agaricus bisporus (Lange) Sing. Chaidam; antioxidant activity; anti-hypoxic activity Agaricus bisporus (Lange) Sing. Chaidam; antioxidant activity; anti-hypoxic activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Li, H.-J.; Chen, H.-Y.; Fan, L.-L.; Jiao, Z.-H.; Chen, Q.-H.; Jiao, Y.-C. In Vitro Antioxidant Activities and in Vivo Anti-Hypoxic Activity of the Edible Mushroom Agaricus bisporus (Lange) Sing. Chaidam. Molecules 2015, 20, 17775-17788.

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