Antioxidant Activities Of Hot Water Extracts Research Articles

참취의 재배 및 건조 방법에 따른 열수 추출물의 항산화 활성

This study was conducted in order to analyze the polyphenol contents and antioxidant activities of hot-water extracts of Aster scaber in the wild field and cultivated field, and through the drying methods for the comparison on the quality characteristics of Aster scaber, according to cultivation and drying methods, and the development of functional materials. The extraction yield was higher in the Aster scaber cultivated field than those of the Aster scaber in the wild field, and high from the dried Aster scaber. The total polyphenol and flavonoid contents of Aster scaber hot-water extracts from the wild field were higher than those in the cultivated field. The total polyphenol contents were high in the extract of blanched and dried Aster scaber, and the flavonoid content was high in the non-treated Aster scaber. The electron donating ability (EDA) values of Aster scaber hot-water extracts were increased along with the increase of extract concentration, while the EDA of the blanched and dried Aster scaber extracts was higher than the other extracts. Furthermore, the SOD-like activity was increased by the extract concentration, and was high in the extract of the non-treated Aster scaber. The nitrite scavenging ability in pH 1.2 was high in the non-treated, blanched, dried, and natural dried Aster scaber. The xanthine oxidase inhibitory activities were increased through the increase of extract concentrations, and higher in the hot-water extract from Aster scaber in the wild field (WRA) than those in the other extracts. The inhibition of tyrosinase and reduction of power were increased by the increased extract concentration, and high in the extracts of blanched and dried Aster scaber. The reduced power was higher in the Aster scaber hot-water extracts of cultivated field, and was higher in the extracts of blanched and dried Aster scaber than those in the extracts dried through the use of other drying methods. Aster scaber has a high content of polyphenol and flavonoid, and antioxidant activities, which were developed as functional materials.

ANTIOXIDANT POTENTIAL AND DNA DAMAGE PROTECTING ACTIVITY OF AQUEOUS EXTRACT FROM ARMILLARIA MELLEA

In this study, the antioxidant activities of hot-water extract from cultured mycelia of Armillaria mellea were assessed in different in vitro systems. The extract showed strongly inhibitory effect on microsomal liposome oxidation with an inhibition rate over 85% at 1.0–2.0 mg/mL. The extract was effective in scavenging superoxide radical in a concentration dependent fashion with IC50 value of 1.03 mg/mL whereas that in scavenging abilities of hydroxyl radical was 0.66 mg/mL. 1,1-Diphenyl-2-picrylhydracyl (DPPH) radical scavenging activity of the extract reached more than 77.2% at the concentrations of 4–8 mg/mL. Moreover, phenanthroline-copper complex-mediated chemiluminescent emission of DNA damage was both inhibited and delayed by the extract. The extract at 1.25–5.0 mg/mL also protected supercoiled DNA strand in plasmid pBR322 against scission induced by Fenton-mediated hydroxyl radical. Both mannitol (34.91%, w/w) and polysaccharides (26.94%, w/w) were major naturally occurring components found in the extract to have scavenging activity on hydroxyl radical. In addition, the polysaccharide from the extract displayed both strong scavenging activity on free radical (DPPH and superoxide radicals) and antioxidant effects against microsomal lipid peroxidation, hydroxyl radical-induced supercoiled DNA damage, which suggested that the activity might be derived partly from the polysaccharide of the extract. The results obtained indicated that A. mellea extract may be useful for preventing oxidation and DNA damage in pharmaceutical and food industries. PRACTICAL APPLICATIONS Armillaria mellea, one of the best known traditional Chinese medicine and health edible mushroom, is a symbiotic fungus isolated from the underground tubers of wild orchid Gastrodia elata. It is reported that A. mellea has diverse pharmacological properties, such as anticonvulsant, antibacterial and immunostimulating activities. However, the antioxidant activity has never been studied systematically thus far in A. mellea. From the result of this paper, A. mellea showed the notable free radical-scavenging activities, inhibition of lipid peroxidation and DNA damage protecting activities in vitro. Therefore, A. mellea might be very useful for the development of functional food and raw materials of medicine for antioxidants preventing oxidative stress-related diseases.

Antioxidant properties of hot water extracts from carpophore and spores of mushroom Ganoderma lucidum

Ganoderma lucidum (Leyss.:Fr.) Karst is one of the medicinal mushrooms, which possesses enviable antioxidant properties. Objective of this investigation was to evaluate antioxidant activity, reducing power, scavenging abilities on 1.1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelating effects on ferrous ions of hot water extracts obtained from carpophore and spores of this mushroom. Hot water extract from carpophore (Gl-I) showed high antioxidant activity of 85.7 ? 0.7%, at 10 mg/ml, while antioxidant activity of hot water extract from spores (Gl-Is) was 9.2 ? 0.3% at 10 mg/ml. Reducing power of Gl-I reached a plateau of 3.4 ? 0.1 at 20 mg/ml, and 0.3 ? 0.0 at 20 mg/ml for Gl-Is. At 10 mg/ml, scavenging ability on DPPH radicals of Gl-I increased to 96.8 ? 2.5%, whereas Gl-Is scavenged DPPH radicals by 69.6 ? 2.5% at 10 mg/ml. Gl-I chelated 81.6 ? 3.6 % of ferrous ions at 20 mg/ml, while the chelating effect of Gl-Is was 73.8 ? 1.7%. The antioxidative activities of hot water extracts from carpophore and spores of the mushroom G. lucidum were concentration dependent and increased with an increase in the concentration.

Antioxidant activity of aqueous extract of a Tolypocladium sp . fungus isolated from wild Cordyceps sinensis

Tolypocladium sp. Ts-1 was isolated from the fruiting body of a wild Cordyceps sinensis, one of the best known traditional Chinese medicine and health foods. The antioxidant activities of hot-water extracts from cultured mycelia of Tolypocladium sp. were assessed in different in vitro systems. The extracts showed superoxide dismutase (SOD) activity of 35.6 U/mg protein and are effective in scavenging superoxide radical in a concentration dependent fashion with IC50 value of 1.3 mg/mL. As a reinforcement of the action, similar radical scavenging effects of the extracts were also discerned with both site-specific and non site-specific hydroxyl radical using the deoxyribose assay method. 1,1-Diphenyl-2-picrylhydracyl (DPPH) radical scavenging activities of the extracts reached more than 75.2% at the concentrations of 3-6 mg/mL. The extracts showed moderate reducing power and ferrous ion chelating activity. Moreover, the protective effects of the extracts against hydrogen peroxide (H2O2)-induced lesion to rat PC12 cell (pheochromocytoma cell line) was observed in a dose-dependent manner from 0.25 to 2.0 mg/mL. Our results suggest that the aqueous extract of Tolypocladium sp. mycelium has strong antioxidant activities and is a potential source of natural antioxidant products. This is the first report on antioxidant activity of Tolypocladium fungus isolated from wild C. sinensis, an endangered species. Key words: Aqueous extracts, antioxidant activity, free radicals, PC12 cells,Tolypocladium sp.

In vitro evaluation of antioxidant activities of aqueous extracts from natural and cultured mycelia of Cordyceps sinensis

Cordyceps sinensis, one of the best known traditional Chinese medicines and health foods, has been highly valued for the treatment of a wide range of diseases and reported to have antioxidant properties. In the present study, the antioxidant activities of hot-water extracts from natural and cultured mycelia of C. sinensis were investigated and evaluated using six in vitro assays, including inhibition of linoleic acid peroxidation; scavenging abilities on DPPH , hydroxyl and superoxide anion radicals; the reducing power and the chelating ability on ferrous ions. Among these assays, the extracts showed the best effect on the inhibition of linoleic peroxidation with the lowest IC50 values and with an inhibition rate over 90% at concentration of 0.8–1.6 mg/ml, more stable than that of α-tocopherol, a recognised natural antioxidant. The scavenging activities on superoxide anion and hydroxyl radicals of the two extracts were slightly lower than that of butylated hydroxytoluene. DPPH scavenging activities of both extracts reached over 80% inhibition at 4–8 mg/ml. Both extracts showed moderate reducing power and ferrous ion chelating activity. The IC50 value of the extract from cultured mycelia in all the tests, except for linoleic acid peroxidation, was significantly lower than that of natural mycelia. There was no evident correlation between the antioxidant activity and the content of protein, polysaccharides and mannitol of extracts from C. sinensis; the antioxidant activity may be due to a combined effect of these or some other compounds. These results suggested that both the extracts from cultured and natural mycelia have direct and potent antioxidant activities and that the cultured mycelia of the fungus could be used for the antioxidant activity to reduce the human demands on the natural resources of the fungus, an endangered species.

Antioxidant properties of hot water extracts from Agrocybe cylindracea

Agrocybe cylindracea (DC: Fr.) Mre. was available in the form of fruit bodies, mycelia and fermentation filtrate. From these three forms, hot-water extracts were prepared and their antioxidant properties were studied. Antioxidant activities of hot-water extracts from fruit bodies, mycelia and filtrate were 63.6%, 81.6% and 56.8% at 20 mg ml −1, respectively. EC 50 values in reducing power were 2.72, 3.97 and 3.09 mg ml −1 whereas those in scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl radicals were 0.62, 1.66 and 0.82 mg ml −1 for fruit bodies, mycelia and filtrate, respectively. At 20 mg ml −1, the scavenging abilities of hydroxyl radicals were 80.1%, 57.0% and 54.3% for fruit bodies, mycelia and filtrate, respectively. With regard to EC 50 values in chelating abilities on ferrous ions, the hot-water extract from filtrate was better than that from mycelia. Total phenols were the major naturally occurring antioxidant components found in hot-water extracts and in the range of 23.74–30.16 mg g −1. From EC 50 values obtained, it can be concluded that hot-water extracts from three forms of A. cylindracea were good in antioxidant properties.