In this study we elucidate antioxidative properties of the mushroom Ganoderma applanatum (Pers.) Pat. enhanced by submerged culture with para-hydroxyphenolic compounds and tea leaf extracts. The tea extract has been shown to increase to different extents the antioxidative efficiency of para-substituted phenolics, with the most profound effect for 2-(4-hydroxyphenyl)ethane-1-ol (tyrosol). Within the range of physiological concentrations, the symbatic correlation of the antioxidative action of the fungal samples with the volume of tea extract in the submerged culture medium was observed. We propose an approach to obtain, through the use of black tea extracts as the nutrient medium component, large amounts of G. applanatum seeding mycelia; the extract exerts a profound positive effect on the level of phenolic-type antioxidants.
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| http://dx.doi.org/10.1615/IntJMedMushrooms.2018026329 | DOI Listing |
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