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Open AccessArticle

Characterization and Antioxidant Activities of Yellow Strain Flammulina velutipes (Jinhua Mushroom) Polysaccharides and Their Effects on ROS Content in L929 Cell

1
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan
2
DR JOU BIOTECH CO., LTD, No.21, Lugong S. 2nd Rd., Lukang Township, Changhua Country 505, Taiwan
3
Department of Neurology, Cheng Ching General Hospital, Taichung 404, Taiwan
4
Department of Medical Research, China Medical University Hospital, Taichung 404, Taiwan
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(8), 298; https://doi.org/10.3390/antiox8080298
Received: 8 July 2019 / Revised: 30 July 2019 / Accepted: 7 August 2019 / Published: 10 August 2019
(This article belongs to the Section Natural and Synthetic Antioxidants)
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PDF [6186 KB, uploaded 10 August 2019]
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Abstract

Yellow strain Flammulina velutipes, which is known as Jinhua mushroom in Taiwan, has become popular among customers due to its distinct texture that is utterly different from white strain F. velutipes. However, there has been little study on the physicochemical properties, antioxidant activities, and biological functions of yellow strain F. velutipes polysaccharides (FVYs). The specific aims of this study are to evaluate and compare the physicochemical properties, antioxidant activities, and biological functions of FVYs and white strain F. velutipes polysaccharides (FVWs) in order to select the strain appropriate for cosmetic ingredient. The FVYs and FVWs were prepared by fractional precipitation (40%, 60%, and 80%). According to the results, FVY-80 showed the greatest antioxidant activities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) (IC50 = 2.22 mg/mL) and 2,2’ -azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical assay (IC50 = 2.04 mg/mL). None of the fractions exhibited cytotoxicity toward L929 cell under a concentration of 500 μ g/mL. FVY-80 significantly reduced the reactive oxygen species (ROS) content in L929 cell by 55.96%, as compared with the H2O2-induced L929 cell, according to the dichloro-dihydro-fluorescein diacetate (DCFH-DA) assay. In conclusion, we suggest that FVY-80 is the best source for a cosmetics ingredient. View Full-Text
Keywords: Flammulina velutipes; polysaccharide; antioxidant activities; chemical composition; fractional precipitation; ROS production Flammulina velutipes; polysaccharide; antioxidant activities; chemical composition; fractional precipitation; ROS production
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Hu, Y.-N.; Sung, T.-J.; Chou, C.-H.; Liu, K.-L.; Hsieh, L.-P.; Hsieh, C.-W. Characterization and Antioxidant Activities of Yellow Strain Flammulina velutipes (Jinhua Mushroom) Polysaccharides and Their Effects on ROS Content in L929 Cell. Antioxidants 2019, 8, 298.

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