Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures
Abstract
:1. Introduction
2. Results and Discussion
2.1. Extraction Yields from Mycelia and Broth
2.2. Antioxidant Activity
2.3. Reducing Power
2.4. DPPH Radical-Scavenging Effect
2.5. Chelating Abilities on Ferrous Ions
2.6. Scavenging Effect on Superoxide Anion
2.7. EC50 Values in Antioxidant Properties
2.8. Antioxidant Components
3. Experimental Section
3.1. Chemicals
3.2. Mushroom Mycelia and Broth
3.3. Preparation of Hot Water Extracts from Mycelia
3.4. Preparation of Methanolic Extracts from Mycelia
3.5. Preparation of Methanolic Extracts from Broth
3.6. Antioxidant Activity
3.7. Reducing Power
3.8. DPPH Radical Scavenging Activity
3.9. Chelating Effects on Ferrous Ions
3.10. Scavenging Effects on Superoxide Anions
3.11. Determination of Antioxidant Components
3.12. Statistical Analysis
4. Conclusions
Acknowledgments
Abbreviations
BCRC | Bioresources Collection and Research Center in Hsinchu, Taiwan |
BHA | butylated hydroxyanisole |
DPPH | 2,2-diphenyl-1-picryl hydrazyl radical |
EC50 | the effective concentration where the antioxidant property is 50% |
EDTA | ethylenediaminetetraacetic acid |
HWEM | hot water extracts from dried mycelia by A. mellea submerged cultures |
MEB | methanolic extracts from mycelia-free broth by A. mellea submerged cultures |
MEM | methanolic extracts from dried mycelia by A. mellea submerged cultures |
NBT | nitro blue tetrazolium |
PDB | potato dextrose broth |
ROS | reactive oxygen species |
PMS | ferrozine, phenazine methosulfate |
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Yield (g/10 g dry weight) | Extraction % (w/w) | |
---|---|---|
MEM | 2.45 ± 0.025 C | 24.52 ± 0.25 C |
MEB | 4.16 ± 0.032 A | 41.68 ± 0.32 A |
HWEM | 3.89 ± 0.024 B | 38.91 ± 0.24 B |
EC50 (mg/mL) | ||||||||
---|---|---|---|---|---|---|---|---|
Samples | Standards | |||||||
MEM | MEB | HWEM | BHA | Ascorbic acid | α-tocopherol | EDTA | Citric acid | |
Antioxidant activity | 7.42±0.11B | 7.83±0.15A | 5.51±0.19C | 0.061±0.003E | 1.621±0.082D | 0.067±0.002E | - | - |
Reducing power | 0.73±0.03C | 1.34±0.04A | 0.91±0.04B | 0.045±0.003D | 0.094±0.005D | 0.103±0.022D | - | - |
Scavenging effect on | DPPH radicals | 2.96±0.15C | 8.62±0.21A | 7.88±0.17B | 0.033±0.004D | - | 0.099±0.012D | - |
Chelating effect on ferrous ions | 5.98±0.21B | 4.35±0.07BC | 1.81±0.09CD | - | - | - | 0.059±0.005D | 42.64±2.58A |
Scavenging effect on superoxide anion | 0.55±0.02B | 1.11±0.03A | 0.51±0.01BC | - | 0.454±0.03C | - | - | - |
Compound | MEM (mg/g extract ) | MEB (mg/g extract) | HWEM (mg/g extract) |
---|---|---|---|
Ascorbic acid | 3.78 ± 0.04 A | 3.60 ± 0.12 A | 3.72 ± 0.04 A |
β-carotene | nd | nd | 0.05 ± 0.01 |
Total flavonoid | 6.80 ± 0.12 C | 7.39 ± 0.15 B | 19.2 ± 0.21 A |
Total phenols | 27.1 ± 0.21 B | 11.9 ± 0.11 C | 30.9 ± 0.17 A |
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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. https://doi.org/10.3390/ijms12106367
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. https://doi.org/10.3390/ijms12106367
Chicago/Turabian StyleLung, Ming-Yeou, and Yu-Cheng Chang. 2011. "Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures" International Journal of Molecular Sciences 12, no. 10: 6367-6384. https://doi.org/10.3390/ijms12106367