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Int. J. Mol. Sci. 2011, 12(10), 6367-6384; doi:10.3390/ijms12106367
Article

Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures

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Received: 10 August 2011; in revised form: 19 September 2011 / Accepted: 22 September 2011 / Published: 26 September 2011
(This article belongs to the Special Issue Antioxidants)
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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 Armillaria mellea; submerged culture; antioxidant property;  antioxidant components
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.

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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.

AMA Style

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.

Chicago/Turabian Style

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.



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