RT Journal Article
ID 423fdd8b05074678
A1 Lung, Ming-Yeou
A1 Huang, Wei Zhong
T1 Antioxidant Potential and Antioxidant Compounds of Extracts from the Medicinal Sulphur Polypore, Laetiporus sulphureus (Higher Basidiomycetes) in Submerged Cultures
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2013
FD 2013-11-15
VO 15
IS 6
SP 569
OP 582
K1 medicinal mushrooms
K1 Laetiporus sulphureus
K1 submerged culture
K1 antioxidant property
K1 antioxidant components
AB Fermented products, dried mycelia broth, and mycelia-free broth of Laetiporus sulphureus submerged cultures were extracted with ethanol and hot water under optimal culture conditions and investigated for their antioxidant properties. Ethanolic extracts from dried mycelia broth (EEM) and mycelia-free broth (EEB) and hot water extracts from dried mycelia (HWEM) show extraordinary antioxidant properties for all EC50 values below 10 mg/mL except for EEM, as measured by the scavenging effects on DPPH radicals and chelating effects on ferrous ions. Ascorbic acid is rich in EEB and α-tocopherol, and total flavonoids are abundant in EEM. Total phenols are mainly found in EEB and HWEM. There is a high correlation between total phenol content and EC50 values. The correlation coefficient (R2) of the reducing power is 0.994; the R2 of the scavenging effect on DPPH radicals is 0.992; the R2 of the chelating effects on ferrous ions is 0.949; and the R2 of the scavenging effect on superoxide anions is 0.995. These results suggest that extracts of L. sulphureus fermented products are of considerable application potential in antioxidant-related pharmaceutical industries.
PB Begell House
LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,034eeb045436a171,423fdd8b05074678.html