Abstract
Previous studies on the nutritional and nutraceutical properties of Lignosus rhinocerotis focused mainly on the sclerotium; however, the supply of wild sclerotium is limited. In this investigation, the antioxidant capacity and cytotoxic effect of L. rhinocerotis cultured under different conditions of liquid fermentation (shaken and static) were compared to the sclerotium produced by solid-substrate fermentation. Aqueous methanol extracts of the mycelium (LR-MH, LR-MT) and culture broth (LR-BH, LR-BT) demonstrated either higher or comparable antioxidant capacities to the sclerotium extract (LR-SC) based on their radical scavenging abilities, reducing properties, metal chelating activities, and inhibitory effects on lipid peroxidation. All extracts exerted low cytotoxicity (IC50>200 µg/ml, 72 h) against selected mammalian cell lines. Several low-molecular-weight compounds, including sugars, fatty acids, methyl esters, sterols, amides, amino acids, phenolics, and triterpenoids, were identified using GC-MS and UHPLC-ESI-MS/MS. The presence of proteins (<40 kDa) in the extracts was confirmed by SDS-PAGE and SELDI-TOF-MS. Principal component analysis revealed that the chemical profiles of the mycelial extracts under shaken and static conditions were distinct from those of the sclerotium. Results from bioactivity evaluation and chemical profiling showed that L. rhinocerotis from liquid fermentation merits consideration as an alternative source of functional ingredients and potential substitute for the sclerotium.
Highlights
The different morphological/developmental stages of a mushroom contain bioactive components with health-promoting effects
We focused on the comparative analyses of bioactivities and chemical profiling of L. rhinocerotis from different morphological/developmental stages and culture conditions of liquid fermentation
Yields of mushroom samples Liquid fermentation is routinely used for production of mushroom mycelia and metabolites
Summary
The different morphological/developmental stages of a mushroom (i.e., the fruiting body, mycelium, and sclerotium) contain bioactive components with health-promoting effects. We focused on the comparative analyses of bioactivities and chemical profiling of L. rhinocerotis from different morphological/developmental stages (mycelium and sclerotium) and culture conditions (shaken and static cultures) of liquid fermentation. The antioxidant capacity of the mycelium and culture broth of L. rhinocerotis was found to be either higher or comparable to that of the sclerotium; the relative potency of the five extracts, in different assays, was not consistent.
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