The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants
Samo za registrovane korisnike
2013
Autori
Klaus, AnitaKozarski, Maja
Nikšić, Miomir
Jakovljević, Dragica
Todorović, Nina
Stefanoska, Ivana
van Griensven, Leo
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentrations (EC50 values) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (0.5 +/- 0.2 mg/ml), reducing power (4.0 +/- 0.3 mg/ml) and ferrous ion-chelating ability (1.5 +/- 0.1 mg/ml). LNa contained the highest level of alpha-glucan (17.3 +/- 1.2 g/100 g dw), whereas LP contained mostly beta-glucans (66.8 +/- 1.3 g/100 g dw). The prevalent monosaccharide in all extracts was glucose. The EC50 values of all three antioxidant activity assays were well-correlated with the alpha-glucan content. Strong and significant correlation was found between total phenolic compounds and DPPH scavenging ability and also reducing power. The three investigated extracts (at concentrations o...f 0.1-10 mg/ml) were not toxic to HTR-8/SVneo trophoblast cell line.
Ključne reči:
Laetiporus sulphureus / antioxidant activity / beta-glucan / polysaccharide extracts / polyphenols / cytotoxicityIzvor:
International Journal of Food Sciences and Nutrition, 2013, 64, 5, 599-610Izdavač:
- Taylor & Francis Ltd, Abingdon
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-46001)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-46010)
- Simultana bioremedijacija i soilifikacija degradiranih prostora, za očuvanje prirodnih resursa biološki aktivnih supstanci i razvoj i proizvodnju biomaterijala i dijetetskih proizvoda (RS-43004)
DOI: 10.3109/09637486.2012.759190
ISSN: 0963-7486
PubMed: 23324060
WoS: 000321588700010
Scopus: 2-s2.0-84880372246
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Klaus, Anita AU - Kozarski, Maja AU - Nikšić, Miomir AU - Jakovljević, Dragica AU - Todorović, Nina AU - Stefanoska, Ivana AU - van Griensven, Leo PY - 2013 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3094 AB - Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentrations (EC50 values) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (0.5 +/- 0.2 mg/ml), reducing power (4.0 +/- 0.3 mg/ml) and ferrous ion-chelating ability (1.5 +/- 0.1 mg/ml). LNa contained the highest level of alpha-glucan (17.3 +/- 1.2 g/100 g dw), whereas LP contained mostly beta-glucans (66.8 +/- 1.3 g/100 g dw). The prevalent monosaccharide in all extracts was glucose. The EC50 values of all three antioxidant activity assays were well-correlated with the alpha-glucan content. Strong and significant correlation was found between total phenolic compounds and DPPH scavenging ability and also reducing power. The three investigated extracts (at concentrations of 0.1-10 mg/ml) were not toxic to HTR-8/SVneo trophoblast cell line. PB - Taylor & Francis Ltd, Abingdon T2 - International Journal of Food Sciences and Nutrition T1 - The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants EP - 610 IS - 5 SP - 599 VL - 64 DO - 10.3109/09637486.2012.759190 ER -
@article{ author = "Klaus, Anita and Kozarski, Maja and Nikšić, Miomir and Jakovljević, Dragica and Todorović, Nina and Stefanoska, Ivana and van Griensven, Leo", year = "2013", abstract = "Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentrations (EC50 values) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (0.5 +/- 0.2 mg/ml), reducing power (4.0 +/- 0.3 mg/ml) and ferrous ion-chelating ability (1.5 +/- 0.1 mg/ml). LNa contained the highest level of alpha-glucan (17.3 +/- 1.2 g/100 g dw), whereas LP contained mostly beta-glucans (66.8 +/- 1.3 g/100 g dw). The prevalent monosaccharide in all extracts was glucose. The EC50 values of all three antioxidant activity assays were well-correlated with the alpha-glucan content. Strong and significant correlation was found between total phenolic compounds and DPPH scavenging ability and also reducing power. The three investigated extracts (at concentrations of 0.1-10 mg/ml) were not toxic to HTR-8/SVneo trophoblast cell line.", publisher = "Taylor & Francis Ltd, Abingdon", journal = "International Journal of Food Sciences and Nutrition", title = "The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants", pages = "610-599", number = "5", volume = "64", doi = "10.3109/09637486.2012.759190" }
Klaus, A., Kozarski, M., Nikšić, M., Jakovljević, D., Todorović, N., Stefanoska, I.,& van Griensven, L.. (2013). The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants. in International Journal of Food Sciences and Nutrition Taylor & Francis Ltd, Abingdon., 64(5), 599-610. https://doi.org/10.3109/09637486.2012.759190
Klaus A, Kozarski M, Nikšić M, Jakovljević D, Todorović N, Stefanoska I, van Griensven L. The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants. in International Journal of Food Sciences and Nutrition. 2013;64(5):599-610. doi:10.3109/09637486.2012.759190 .
Klaus, Anita, Kozarski, Maja, Nikšić, Miomir, Jakovljević, Dragica, Todorović, Nina, Stefanoska, Ivana, van Griensven, Leo, "The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants" in International Journal of Food Sciences and Nutrition, 64, no. 5 (2013):599-610, https://doi.org/10.3109/09637486.2012.759190 . .