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Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures
Department of Chemical and Materials Engineering, Minghsin University of Science and Technology, Hsin Fong, Hsin Chu 304, Taiwan
* Author to whom correspondence should be addressed.
Received: 10 August 2011; in revised form: 19 September 2011 / Accepted: 22 September 2011 / Published: 26 September 2011
Abstract: Antioxidant components, ascorbic acid, total flavonoids and total phenols are produced effectively by Armillaria mellea submerged cultures. Dried mycelia and mycelia-free broths obtained by A. mellea submerged cultures are extracted with methanol and hot water and investigated for antioxidant properties. Methanolic extracts from dried mycelia (MEM) and mycelia-free broth (MEB) and hot water extracts from dried mycelia (HWEM) by A. mellea submerged cultures show good antioxidant properties as evidenced by low EC50 values (< 10 mg/mL). Total flavonoid is mainly found in hot water extracts; however, total phenol is rich in methanol and hot water extracts from mycelia. Ascorbic acid and total phenol contents are well correlated with the reducing power and the scavenging effect on superoxide anions. Total flavonoid content is dependent on the antioxidant activity and the chelating effect on ferrous ions. Total antioxidant component contents are closely related to the antioxidant activity and the scavenging superoxide anion ability. Results confirm that extracts with good antioxidant properties from fermenting products by A. mellea are potential good substitutes for synthetic antioxidants and can be applied to antioxidant-related functional food and pharmaceutical industries.
Keywords: Armillaria mellea; submerged culture; antioxidant property; antioxidant components
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MDPI and ACS Style
Lung, M.-Y.; Chang, Y.-C. Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures. Int. J. Mol. Sci. 2011, 12, 6367-6384.
Lung M-Y, Chang Y-C. Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures. International Journal of Molecular Sciences. 2011; 12(10):6367-6384.
Lung, Ming-Yeou; Chang, Yu-Cheng. 2011. "Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures." Int. J. Mol. Sci. 12, no. 10: 6367-6384.