Research: HUANG and colleagues,

Listed in Issue 205

Abstract

HUANG and colleagues, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China compared the antioxidant properties and phenolic content from two shiitake mushroom strains.

Background

Methodology

Exudates (DE) secreted from two shiitake mushroom mycelia (strains 1358 and L5458) were evaluated for their antioxidative properties and phenolic content.

Results

1358DE and L5458DE showed distinct antioxidant activity in different in vitro assays, including scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, hydroxyl radical, superoxide anions and hydrogen peroxide; the ability to chelate ferrous ions; reducing power; hemolysis inhibition activity in rat erythrocyte; and lipid peroxidation inhibition (IC50 values of 1358DE and L5458DE were 3.3 and 132.6; 44.5 and > 1000; 26.9 and 53.7; 153.6 and > 175.0; 176.0 and 521.0; 26.7 and 746.4; 47.8 and 736.9; and 3.1 and > 1000 microg/mL, respectively). Their total phenolic content was 237.33 and 24.08 mg gallic acid equivalent (GAE)/g of dry DE, respectively.

Conclusion

Overall, these results show that 1358DE generally possesses better antioxidant properties than L5458DE, possibly due to its larger total phenolic content. Shiitake mushroom mycelial exudates, particularly of 1358DE, could be a good source of natural antioxidants.

References

Huang W, Kim JS and Chung HY. Antioxidant activity and total phenolic content in shiitake mycelial exudates. Source Natural Product Communications. 6(6): 845-50. Jun 2011.

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