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.
Highlights
Active free radicals are derived from by-products of biological reactions or exogenous factors, and reactive oxygen species (ROS) are generated by unavoidable life consequences in normal aerobic metabolisms
Each value is expressed as mean±standard deviation (n = 3); A–E Within a row, means with different letters present significantly different (p < 0.05); EC50 value: the effective concentration where the antioxidant activity was 50%; the absorbance was 0.5 for reducing power; the diphenyl-1-picryl hydrazyl radical (DPPH) radicals were scavenged by 50%; the ferrous ions were chelated by 50%; and the superoxide anion were scavenged by 50%, respectively; EC50 value was obtained by linear regression interpolation; butylated hydroxyanisole (BHA): Butylated hydroxyanisole; ethylenediaminetetraacetic acid (EDTA): Ethylenediaminetetraacetic acid
Low EC50 values of the investigation results evidence that methanolic extracts from mycelia (MEM) and broth (MEB) and hot water extracts from mycelia (HWEM) by A. mellea submerged cultures possess noticeable antioxidant properties
Summary
Active free radicals are derived from by-products of biological reactions or exogenous factors, and reactive oxygen species (ROS) are generated by unavoidable life consequences in normal aerobic metabolisms. Reactive oxygen species (ROS), including hydroxyl (OH·), superoxide anion radical (O2·–), nitric oxide (NO·), peroxyl (ROO·), alkoxyl (RO·), hydrogen peroxide (H2O2) and hypochlourous acid (HOCl) cause oxidative damages related to aging and many diseases, such as cancer, atherosclerosis, and rheumatoid arthritis [1]. A. mellea has a strong symbiotic relationship with Gastrodia elata, known as Tian Ma of the Orchidaceae family It has been used as a traditional medicine in Asia to treat various human medical diseases such as headache, insomnia, neurasthenia, palsy, dizziness, numbness in limbs, infantile convulsion and microbial infectious diseases [4]. Antioxidant properties of various solvent extracts from mushroom submerged cultures investigated by many investigators are reported to be highly related to their total phenols and total flavonoid content. Contents of potential antioxidant components in these extracts are examined
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