The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants
Samo za registrovane korisnike
2013
Autori
Klaus, AnitaKozarski, Maja S.
Nikšić, Miomir
Jakovljević, Dragica
Todorović, Nina
Stefanoska, Ivana
Van Griensven, Leo J. L. D.
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:
- Informa Healthcare, London
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
IHTMTY - JOUR AU - Klaus, Anita AU - Kozarski, Maja S. AU - Nikšić, Miomir AU - Jakovljević, Dragica AU - Todorović, Nina AU - Stefanoska, Ivana AU - Van Griensven, Leo J. L. D. PY - 2013 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/1196 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 - Informa Healthcare, London T2 - International Journal of Food Sciences and Nutrition T1 - The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants VL - 64 IS - 5 SP - 599 EP - 610 DO - 10.3109/09637486.2012.759190 ER -
@article{ author = "Klaus, Anita and Kozarski, Maja S. and Nikšić, Miomir and Jakovljević, Dragica and Todorović, Nina and Stefanoska, Ivana and Van Griensven, Leo J. L. D.", 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 = "Informa Healthcare, London", journal = "International Journal of Food Sciences and Nutrition", title = "The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants", volume = "64", number = "5", pages = "599-610", doi = "10.3109/09637486.2012.759190" }
Klaus, A., Kozarski, M. S., Nikšić, M., Jakovljević, D., Todorović, N., Stefanoska, I.,& Van Griensven, L. J. L. D.. (2013). The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants. in International Journal of Food Sciences and Nutrition Informa Healthcare, London., 64(5), 599-610. https://doi.org/10.3109/09637486.2012.759190
Klaus A, Kozarski MS, Nikšić M, Jakovljević D, Todorović N, Stefanoska I, Van Griensven LJLD. 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 S., Nikšić, Miomir, Jakovljević, Dragica, Todorović, Nina, Stefanoska, Ivana, Van Griensven, Leo J. L. D., "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 . .