Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor
Само за регистроване кориснике
2012
Аутори
Kozarski, MajaKlaus, Anita
Nikšić, Miomir
Vrvić, Miroslav M.
Todorović, Nina
Jakovljević, Dragica
van Griensven, Leo
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Antioxidant activities of polysaccharide extracts of four of the most widely known mushrooms often used in medicinal applications as well as in tea and food, namely Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor, were studied. G. applanatum and L edodes extracts were the strongest DPPH scavengers, i.e. EC50 lt 0.1 mg/mL. G. applanatum extract had the highest chelating ability of ferrous ion (EC50 = 3.58 mg/mL), inhibition of lipid peroxidation (EC50 = 2.07 mg/mL) and had the highest reducing power, EC50 = 0.18. All four polysaccharide extracts showed a strong correlation between the reducing power and the total amount of phenols and alpha-glucans: no such correlation was found between the reducing power and the amount of total polysaccharides and proteins. The extracts contained a mixture/complex of polysaccharides, proteins and polyphenols, still present after hot water treatment, ethanol precipitation and dialysis. Glucose was the prevalent monosac...charide of all polysaccharides and samples contained both alpha- and beta-glucans. Total glucan contents varied considerably, i.e. from 35% for G. applanatum to 83% for G. lucidum. Uronic acid was found in the G. applanatum polysaccharides. Fourier transform infrared (FT-IR) analysis showed strong aromatic and ester peaks next to the different sugar and polysaccharide signals.
Кључне речи:
Antioxidant / Mushrooms / Shiitake / Relationship between food and medicine / Phenols / Polysaccharides / Proteins / Reducing power / Food analysis / Food compositionИзвор:
Journal of Food Composition and Analysis, 2012, 26, 1-2, 144-153Издавач:
- Academic Press Inc Elsevier Science, San Diego
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Симултана биоремедијација и соилификација деградираних простора, за очување природних ресурса биолошки активних супстанци и развој и производњу биоматеријала и дијететских производа (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43004)
DOI: 10.1016/j.jfca.2012.02.004
ISSN: 0889-1575
WoS: 000306045700018
Scopus: 2-s2.0-84862025001
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Kozarski, Maja AU - Klaus, Anita AU - Nikšić, Miomir AU - Vrvić, Miroslav M. AU - Todorović, Nina AU - Jakovljević, Dragica AU - van Griensven, Leo PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2956 AB - Antioxidant activities of polysaccharide extracts of four of the most widely known mushrooms often used in medicinal applications as well as in tea and food, namely Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor, were studied. G. applanatum and L edodes extracts were the strongest DPPH scavengers, i.e. EC50 lt 0.1 mg/mL. G. applanatum extract had the highest chelating ability of ferrous ion (EC50 = 3.58 mg/mL), inhibition of lipid peroxidation (EC50 = 2.07 mg/mL) and had the highest reducing power, EC50 = 0.18. All four polysaccharide extracts showed a strong correlation between the reducing power and the total amount of phenols and alpha-glucans: no such correlation was found between the reducing power and the amount of total polysaccharides and proteins. The extracts contained a mixture/complex of polysaccharides, proteins and polyphenols, still present after hot water treatment, ethanol precipitation and dialysis. Glucose was the prevalent monosaccharide of all polysaccharides and samples contained both alpha- and beta-glucans. Total glucan contents varied considerably, i.e. from 35% for G. applanatum to 83% for G. lucidum. Uronic acid was found in the G. applanatum polysaccharides. Fourier transform infrared (FT-IR) analysis showed strong aromatic and ester peaks next to the different sugar and polysaccharide signals. PB - Academic Press Inc Elsevier Science, San Diego T2 - Journal of Food Composition and Analysis T1 - Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor EP - 153 IS - 1-2 SP - 144 VL - 26 DO - 10.1016/j.jfca.2012.02.004 ER -
@article{ author = "Kozarski, Maja and Klaus, Anita and Nikšić, Miomir and Vrvić, Miroslav M. and Todorović, Nina and Jakovljević, Dragica and van Griensven, Leo", year = "2012", abstract = "Antioxidant activities of polysaccharide extracts of four of the most widely known mushrooms often used in medicinal applications as well as in tea and food, namely Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor, were studied. G. applanatum and L edodes extracts were the strongest DPPH scavengers, i.e. EC50 lt 0.1 mg/mL. G. applanatum extract had the highest chelating ability of ferrous ion (EC50 = 3.58 mg/mL), inhibition of lipid peroxidation (EC50 = 2.07 mg/mL) and had the highest reducing power, EC50 = 0.18. All four polysaccharide extracts showed a strong correlation between the reducing power and the total amount of phenols and alpha-glucans: no such correlation was found between the reducing power and the amount of total polysaccharides and proteins. The extracts contained a mixture/complex of polysaccharides, proteins and polyphenols, still present after hot water treatment, ethanol precipitation and dialysis. Glucose was the prevalent monosaccharide of all polysaccharides and samples contained both alpha- and beta-glucans. Total glucan contents varied considerably, i.e. from 35% for G. applanatum to 83% for G. lucidum. Uronic acid was found in the G. applanatum polysaccharides. Fourier transform infrared (FT-IR) analysis showed strong aromatic and ester peaks next to the different sugar and polysaccharide signals.", publisher = "Academic Press Inc Elsevier Science, San Diego", journal = "Journal of Food Composition and Analysis", title = "Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor", pages = "153-144", number = "1-2", volume = "26", doi = "10.1016/j.jfca.2012.02.004" }
Kozarski, M., Klaus, A., Nikšić, M., Vrvić, M. M., Todorović, N., Jakovljević, D.,& van Griensven, L.. (2012). Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor. in Journal of Food Composition and Analysis Academic Press Inc Elsevier Science, San Diego., 26(1-2), 144-153. https://doi.org/10.1016/j.jfca.2012.02.004
Kozarski M, Klaus A, Nikšić M, Vrvić MM, Todorović N, Jakovljević D, van Griensven L. Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor. in Journal of Food Composition and Analysis. 2012;26(1-2):144-153. doi:10.1016/j.jfca.2012.02.004 .
Kozarski, Maja, Klaus, Anita, Nikšić, Miomir, Vrvić, Miroslav M., Todorović, Nina, Jakovljević, Dragica, van Griensven, Leo, "Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor" in Journal of Food Composition and Analysis, 26, no. 1-2 (2012):144-153, https://doi.org/10.1016/j.jfca.2012.02.004 . .