影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38
ISSN 打印: 1521-9437
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Antioxidant Activity of Culinary–Medicinal Mushroom Flammulina velutipes (W. Curt.:Fr.) P. Karst. (Agaricomycetideae)
Susanna M. Badalyan
Laboratory of Fungal Biology and Biotechnology Yerevan State University, 1 Aleg Manoogian St. Yerevan, 375025 Armenia
The antioxidant activity (AOA) of four mycelial strains and fruiting body (FB) samples of culinary–medicinal mushroom Flammulina velutipes has been studied by peroxide oxidation of lipids (POL) assay based on processes of free-radical POL in rat brain homogenate. Different amounts of cultural liquid (CL), mycelial extract (ME), and biomass suspension (BS), as well as FB extract (FBE) and separated polysaccharide-protein and lipid (PSP, LP) fractions, were used as antioxidants. Tests were carried out in an Fe2+-induced system. None of the tested mycelial samples of F. velutipes revealed any AOA on the seventh and fourteenth days of cultivation. Certain activity was noted after 3 and 4 weeks of growth. However, no significant differences in AOA levels among CL, ME, and BS samples obtained on the twenty-first and twenty-eighth days of cultivation were found. The highest indicators of AOA were noted when 5, 10 mg/mL of ME (up to 57%) and 0.1 mL of CL (up to 51%) were used as antioxidants. The activity of BS samples was relatively weaker (up to 35%). The strains-specificity of AOA has been observed. The PSP and LP fractions showed highest activity at 2 mg/mL (20 and 23%, respectively), the FBE at 20 mg/mL (29%). Both mycelium and FB of F. velutipes could be recommended for formulating antioxidative dietary supplements.
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