AI Article Synopsis
- Antioxidant components like ascorbic acid, flavonoids, and phenols are effectively produced by Armillaria mellea submerged cultures.
- Both dried mycelia and mycelia-free broths are extracted with methanol and hot water, showing strong antioxidant properties with low EC(50) values.
- The results indicate that these natural extracts have potential as substitutes for synthetic antioxidants in functional foods and pharmaceuticals due to their high antioxidant activity.
Article 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 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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3210983 | PMC |
| http://dx.doi.org/10.3390/ijms12106367 | DOI Listing |
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Article Synopsis
- Antioxidant components like ascorbic acid, flavonoids, and phenols are effectively produced by Armillaria mellea submerged cultures.
- Both dried mycelia and mycelia-free broths are extracted with methanol and hot water, showing strong antioxidant properties with low EC(50) values.
- The results indicate that these natural extracts have potential as substitutes for synthetic antioxidants in functional foods and pharmaceuticals due to their high antioxidant activity.
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