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ISSN: 1521-9437 Print
ISSN: 1940-4344 Online
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DOI: 10.1615/IntJMedMushr.v9.i2
Pages: 98
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DOI: 10.1615/IntJMedMushr.v9.i2.50
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Article price - $35.00 |
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Antioxidant Activity of Submerged Cultured Mycelium Extracts of Higher Basidiomycetes Mushrooms
Mikheil Asatiani
Durmishidze Institute of Biochemistry and Biotechnology, 0159 Tbilisi, Georgia; Institute of Evolution, University of Haifa, Mt. Carmel, Haifa, Israel
Vladimir Elisashvili
Durmishidze Institute of Biochemistry and Biotechnology, Academy of Science of Georgia, 10 km Agmashenebeli kheivani, 0159 Tbilisi, Georgia
Abraham Z. Reznick
Faculty of Medicine, Technion, Haifa, Israel
Eviatar Nevo
Institute of Evolution, and Department of Evolutionary and Environmental Biology, Faculty of Science and Science Education, University of Haifa, Mt. Carmel, Haifa, 31905 Israel
ABSTRACT
Antioxidant properties were studied from 28 submerged cultivated mycelium Basidiomycetes strains of 25 species using the β-carotene bleaching method. Three different solvents— ethanol, water (culture liquid), and ethyl acetate—were used for extraction. The yield of extracts from biomasses depended on the mushroom species and solvent used. Water extracts from Coprinus comatus, Agaricus nevoi, and Flammulina velutipes showed high (more than 85%) antioxidant activities (AA) at 2 mg/mL. When the ethanol extracts were tested, the highest AA were found in Agaricus nevoi, Omphalotus olearius, and Auricularia auricula-judae extracts (92.1%, 83.4%, and 80.2%, respectively) at a concentration of 2 mg/mL. The AA of ethanol extracts from Agrocybe aegerita and C. comatus increased from 46.6% to 82.7% and from 2.4% to 62.1%, respectively, when the concentration of the extract increased from 2 mg/mL to 4−8 mg/mL. Therefore, the extracts could be suitable as antioxidative agents and bio products.
pages 151-158
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