Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures
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 proper...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Molecular Diversity Preservation International (MDPI)
2011
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3210983/ https://www.ncbi.nlm.nih.gov/pubmed/22072892 http://dx.doi.org/10.3390/ijms12106367 |
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author | Lung, Ming-Yeou Chang, Yu-Cheng |
author_facet | Lung, Ming-Yeou Chang, Yu-Cheng |
author_sort | Lung, Ming-Yeou |
collection | PubMed |
description | 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 EC(50) 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. |
format | Online Article Text |
id | pubmed-3210983 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2011 |
publisher | Molecular Diversity Preservation International (MDPI) |
record_format | MEDLINE/PubMed |
spelling | pubmed-32109832011-11-09 Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures Lung, Ming-Yeou Chang, Yu-Cheng Int J Mol Sci Article 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 EC(50) 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. Molecular Diversity Preservation International (MDPI) 2011-09-26 /pmc/articles/PMC3210983/ /pubmed/22072892 http://dx.doi.org/10.3390/ijms12106367 Text en © 2011 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Lung, Ming-Yeou Chang, Yu-Cheng Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures |
title | Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures |
title_full | Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures |
title_fullStr | Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures |
title_full_unstemmed | Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures |
title_short | Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures |
title_sort | antioxidant properties of the edible basidiomycete armillaria mellea in submerged cultures |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3210983/ https://www.ncbi.nlm.nih.gov/pubmed/22072892 http://dx.doi.org/10.3390/ijms12106367 |
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