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Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune

Authorized Users Only
2011
Authors
Klaus, Anita
Kozarski, Maja S.
Nikšić, Miomir
Jakovljević, Dragica
Todorović, Nina
Van Griensven, Leo J. L. D.
Article (Published version)
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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 (EC(50) 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. EC(50) 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 EC(50) 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.

Keywords:
Schizophyllum commune / Antioxidant activity / Scavenging effect / Reducing power / Chelating effect / beta-Glucan
Source:
Lwt-Food Science and Technology, 2011, 44, 10, 2005-2011
Publisher:
  • Elsevier
Funding / projects:
  • Ministry of Science and Technological Development of the Republic of Serbia

DOI: 10.1016/j.lwt.2011.05.010

ISSN: 0023-6438

WoS: 000295115800005

Scopus: 2-s2.0-80051798663
[ Google Scholar ]
89
67
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/853
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Klaus, Anita
AU  - Kozarski, Maja S.
AU  - Nikšić, Miomir
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Van Griensven, Leo J. L. D.
PY  - 2011
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/853
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 (EC(50) 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. EC(50) 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 EC(50) 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
T2  - Lwt-Food Science and Technology
T1  - Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune
VL  - 44
IS  - 10
SP  - 2005
EP  - 2011
DO  - 10.1016/j.lwt.2011.05.010
ER  - 
@article{
author = "Klaus, Anita and Kozarski, Maja S. and Nikšić, Miomir and Jakovljević, Dragica and Todorović, Nina and Van Griensven, Leo J. L. D.",
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 (EC(50) 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. EC(50) 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 EC(50) 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",
journal = "Lwt-Food Science and Technology",
title = "Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune",
volume = "44",
number = "10",
pages = "2005-2011",
doi = "10.1016/j.lwt.2011.05.010"
}
Klaus, A., Kozarski, M. S., Nikšić, M., Jakovljević, D., Todorović, N.,& Van Griensven, L. J. L. D.. (2011). Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune. in Lwt-Food Science and Technology
Elsevier., 44(10), 2005-2011.
https://doi.org/10.1016/j.lwt.2011.05.010
Klaus A, Kozarski MS, Nikšić M, Jakovljević D, Todorović N, Van Griensven LJLD. 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 S., Nikšić, Miomir, Jakovljević, Dragica, Todorović, Nina, Van Griensven, Leo J. L. D., "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 . .

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