Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune
Само за регистроване кориснике
2011
Аутори
Klaus, AnitaKozarski, Maja
Nikšić, Miomir
Jakovljević, Dragica
Todorović, Nina
van Griensven, Leo
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Antioxidant properties properties of hot water extract (HWE), hot water extracted polysaccharides (HWP) and hot alkali extracted polysaccharides (HWAE) were obtained from fruiting bodies of the wild basidiomycete Schizophyllum commune. All extracts contained both alpha- and beta-glucans as determined by Megazyme beta-glucan assay kit. Glucose was found by TLC and NMR to be the prevalent monosaccharide in all extracts. Total phenol contents were in descending order of HWP approximate to HWE > HWAE. Median effective concentrations (EC50 values) of antioxidant activities were 8.3 +/- 0.1, 6.9 +/- 0.0 and 8.9 +/- 0.1 mg/mL, and of the DPPH scavenging activity 0.8 +/- 0.0, 0.6 +/- 0.0 and 1.8 +/- 0.0 mg/mL, for HWE, HWP and HWAE, respectively. EC50 values of reducing power were 7.6 +/- 0.1, 7.9 +/- 0.0 and 12.5 +/- 0.1 mg/mL, whereas those of the chelating abilities on ferrous ions were 3.1 +/- 0.0, 4.6 +/- 0.1 and 4.9 +/- 0.1 mg/mL The EC50 values of the antioxidant activity, of the DPPH s...cavenging, and of the reducing power were correlated with total polysaccharide as well as with total phenol content. The antioxidant activities of all the extracts may be caused by both polysaccharides and polyphenols or by a complex of both.
Кључне речи:
Schizophyllum commune / Antioxidant activity / Scavenging effect / Reducing power / Chelating effect / beta-GlucanИзвор:
LWT-Food Science and Technology, 2011, 44, 10, 2005-2011Издавач:
- Elsevier, Amsterdam
DOI: 10.1016/j.lwt.2011.05.010
ISSN: 0023-6438
WoS: 000295115800005
Scopus: 2-s2.0-80051798663
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Klaus, Anita AU - Kozarski, Maja AU - Nikšić, Miomir AU - Jakovljević, Dragica AU - Todorović, Nina AU - van Griensven, Leo PY - 2011 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2662 AB - Antioxidant properties properties of hot water extract (HWE), hot water extracted polysaccharides (HWP) and hot alkali extracted polysaccharides (HWAE) were obtained from fruiting bodies of the wild basidiomycete Schizophyllum commune. All extracts contained both alpha- and beta-glucans as determined by Megazyme beta-glucan assay kit. Glucose was found by TLC and NMR to be the prevalent monosaccharide in all extracts. Total phenol contents were in descending order of HWP approximate to HWE > HWAE. Median effective concentrations (EC50 values) of antioxidant activities were 8.3 +/- 0.1, 6.9 +/- 0.0 and 8.9 +/- 0.1 mg/mL, and of the DPPH scavenging activity 0.8 +/- 0.0, 0.6 +/- 0.0 and 1.8 +/- 0.0 mg/mL, for HWE, HWP and HWAE, respectively. EC50 values of reducing power were 7.6 +/- 0.1, 7.9 +/- 0.0 and 12.5 +/- 0.1 mg/mL, whereas those of the chelating abilities on ferrous ions were 3.1 +/- 0.0, 4.6 +/- 0.1 and 4.9 +/- 0.1 mg/mL The EC50 values of the antioxidant activity, of the DPPH scavenging, and of the reducing power were correlated with total polysaccharide as well as with total phenol content. The antioxidant activities of all the extracts may be caused by both polysaccharides and polyphenols or by a complex of both. PB - Elsevier, Amsterdam T2 - LWT-Food Science and Technology T1 - Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune EP - 2011 IS - 10 SP - 2005 VL - 44 DO - 10.1016/j.lwt.2011.05.010 ER -
@article{ author = "Klaus, Anita and Kozarski, Maja and Nikšić, Miomir and Jakovljević, Dragica and Todorović, Nina and van Griensven, Leo", year = "2011", abstract = "Antioxidant properties properties of hot water extract (HWE), hot water extracted polysaccharides (HWP) and hot alkali extracted polysaccharides (HWAE) were obtained from fruiting bodies of the wild basidiomycete Schizophyllum commune. All extracts contained both alpha- and beta-glucans as determined by Megazyme beta-glucan assay kit. Glucose was found by TLC and NMR to be the prevalent monosaccharide in all extracts. Total phenol contents were in descending order of HWP approximate to HWE > HWAE. Median effective concentrations (EC50 values) of antioxidant activities were 8.3 +/- 0.1, 6.9 +/- 0.0 and 8.9 +/- 0.1 mg/mL, and of the DPPH scavenging activity 0.8 +/- 0.0, 0.6 +/- 0.0 and 1.8 +/- 0.0 mg/mL, for HWE, HWP and HWAE, respectively. EC50 values of reducing power were 7.6 +/- 0.1, 7.9 +/- 0.0 and 12.5 +/- 0.1 mg/mL, whereas those of the chelating abilities on ferrous ions were 3.1 +/- 0.0, 4.6 +/- 0.1 and 4.9 +/- 0.1 mg/mL The EC50 values of the antioxidant activity, of the DPPH scavenging, and of the reducing power were correlated with total polysaccharide as well as with total phenol content. The antioxidant activities of all the extracts may be caused by both polysaccharides and polyphenols or by a complex of both.", publisher = "Elsevier, Amsterdam", journal = "LWT-Food Science and Technology", title = "Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune", pages = "2011-2005", number = "10", volume = "44", doi = "10.1016/j.lwt.2011.05.010" }
Klaus, A., Kozarski, M., Nikšić, M., Jakovljević, D., Todorović, N.,& van Griensven, L.. (2011). Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune. in LWT-Food Science and Technology Elsevier, Amsterdam., 44(10), 2005-2011. https://doi.org/10.1016/j.lwt.2011.05.010
Klaus A, Kozarski M, Nikšić M, Jakovljević D, Todorović N, van Griensven L. Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune. in LWT-Food Science and Technology. 2011;44(10):2005-2011. doi:10.1016/j.lwt.2011.05.010 .
Klaus, Anita, Kozarski, Maja, Nikšić, Miomir, Jakovljević, Dragica, Todorović, Nina, van Griensven, Leo, "Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune" in LWT-Food Science and Technology, 44, no. 10 (2011):2005-2011, https://doi.org/10.1016/j.lwt.2011.05.010 . .