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Received November 15, 2011
Accepted January 27, 2012
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Comparative study on the antioxidant and nitrite scavenging activity of fruiting body and mycelium extract from Pleurotus ferulae
Bok Hee Kim1
DuBok Choi2 3
Yu Lan Piao4
Sang-Shin Park5
Myung Koo Lee2
Wol-Suk Cha4
Young-Cheol Chang6
Hoon Cho4†
1Department of Food Science and Nutrition, Chosun University, Gwangju 501-759, Korea 2Department of Pharmacy, College of Pharmacy, Chungbuk National University, Cheongju 361-763, Korea 3Biotechnology Lab., BK Company R&D Center, Jeonbuk 579-879, Korea 4Department of Polymer Science and Engineering, Chosun University, Gwangju 501-759, Korea 5Department of Biotechnology, Dongguk University, Gyeongju 780-714, Korea 6Division of Applied Sciences, College of Environmental Technology, Graduate School of Engineering, Muroran Institute of Technology, 27-1, Mizumoto, Muroran 050-8585, Hokkaido, Japan
hcho@chosun.ac.kr
Korean Journal of Chemical Engineering, October 2012, 29(10), 1393-1402(10), 10.1007/s11814-012-0010-7
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Abstract
We investigated the effects of the antioxidant and the nitrite scavenging activities of the extracts from Pleurotus ferulae fruiting body grown on the solid state using corn cob and activated bleaching earth (CCABE media) and its mycelium grown in the liquid state. The total phenol and polysaccharide concentrations in hot water extract of fruiting body were approximately 3.6- and 4.3-fold higher than those of the mycelium. Using the hot water extract of fruiting body, the maximum DPPH radical scavenging activity at 9 mg/mL, hydroxyl radical scavenging activity at 12mg/mL, reducing power at 12 mg/mL, and chelating ability at 12 mg/mL were obtained, 80.5%, 72.4%, 0.99 OD (700 nm), and 77.0%, respectively. However, in the case of hydrogen peroxide scavenging activity, the ethanol extract was the highest, 78.7% at 12 mg/mL. The maximum nitrite scavenging activity was obtained, 89.7% at 6 mg/mL of hot water extract from fruiting body. Hot water extracts were more effective than ethanol extracts in scavenging activity on DPPH_x000D_
radicals and hydroxyl radical scavenging, reducing power, and chelating activity of ferrous, whereas ethanol extracts were more effective in hydrogen peroxide scavenging activity as evidenced by their lower EC50 values. These results indicate that the hot water extract of P. ferulae fruiting body using CCABE media has good potential to be used as a source of materials or additives for oxidation suppressant in food, cosmetics and drug compositions.
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Choi HS, Kim MK, Park HS, Kim JS, Sim MH, Kim SJ, Kor. J .Food. Sci. Technol., 37, 1039 (2005)
Choi DB, Kang SH, Song YH, Kwun KH, Jeong KJ, Cha WS, J. Microbiol. Biotechnol., 15, 368 (2005)
Choi DB, Cha WS, Kang SH, Biotechnol. Biopro. Eng., 9, 356 (2004)
Kuforiji OO, Fasidi IO, Bioresour. Technol., 12, 4275 (2008)
Bhak G, Song MY, Lee S, Hwang S, Biotechnol. Lett., 27(20), 1537 (2005)
Cristina SR, Ana GR, Isabel P, Gemma JB, Francisco RM, Wichers H, Inter. Biodeter. Biodegrad., 57, 37 (2006)
Erbil K, Sayit S, Inter. Biodeter. Biodegrad., 53, 43 (2004)
Kim JS, Seo GY, Kang IS, Ahn BK, Choi DB, J. Adv.Eng. Technol., 3, 15 (2010)
Lee YL, Jian SY, Lian PL, Mau JL, J. Food Compo. Anal., 21, 116 (2008)
Lee YL, Huang GW, Liang ZC, Mau JL, Food Sci. Technol., 40, 823 (2007)
Tsai SY, Tsai HL, Mau JL, Food Sci. Technol., 40, 1392 (2007)
Hu HH, Zhang ZY, Lei ZF, Yang YN, Sugiura N, J. Biosci. Bioeng., 107(1), 42 (2009)
Cheung LM, Cheung PCK, Food Chem., 89, 403 (2005)
Cheung LM, Cheung PCK, Ooi VCE, Food Chem., 81, 249 (2003)
Halliwell B, Am. J. Med., 91, 1422 (1991)
Halliwell B, Ann. Rev. Nutr., 16, 33 (1996)
Choi DB, Nam HG, Cha WS, Korean J. Chem. Eng., 23(2), 241 (2006)
Choi DB, Park SS, Ding JL, Cha WS, Biotechnol. Biopro. Eng., 12, 516 (2007)
Choi DB, Cho KA, Na MS, Choi HS, Kim YO, Lim DH, Cho SJ, Cho H, J. Ind. Eng. Chem., 14(6), 765 (2008)
Choi HS, Lee MJ, Na MS, Lee MY, Choi DB, J. Ind. Eng. Chem., 15(2), 275 (2009)
Choi DB, Park SS, Ding JL, Cha WS, Biotechnol. Biopro.Eng., 14, 232 (2009)
Lim DH, Choi DB, Choi OY, Cho KA, Kim R, Choi HS, Cho H, J. Ind. Eng. Chem., 17(3), 510 (2011)
Choi DB, Kim YS, Nam HG, Shin HJ, Na MS, Choi OY, Lee HD, Cha WS, Korean J. Chem. Eng., 28(5), 1266 (2011)
Lo SH, National Chung-Hsing University, Taichung, Taiwan, Master’s Thesis (2005)
Lee YL, National Chung- Hsing University, Taichung, Taiwan, Master’s Thesis (2003)
Tsai SY, Huang SJ, Lo SH, Wuc TO, Lian PY, Mau JL, Food Chem., 113, 578 (2009)
Mau JL, Tsai SY, Tseng YH, Huang SJ, Food Sci. Technol., 38, 589 (2005)
Tsai SY, Huang SJ, Mau JL, Food Chem., 98, 868 (2006)
Shi X, Dalal NS, Jain AC, Food Chem. Toxi., 29, 1 (1991)
Ruch RJ, Chung SU, Klaunig JE, Methods in Enzymol., 105, 198 (1984)
Dandamudi RB, Nageswara R, J. Food Sci. Technol., DOI 10.1007/s13197-011-0338-8, In press (2012)
Yang Y, Hu J, Liu Y, Feng N, Chen H, Tang Q, Ye L, Zhang JS, Int. J. Med. Mushr., 13, 145 (2011)
Shon MY, Kim TH, Sung NJ, Food Chem., 82, 593 (2003)
Okuda T, Kimura Y, Yoshida T, Hatano T, Okuda H, Arichi S, Chem. Pharma. Bull., 31, 1625 (1983)
Shahidi F, Wanasundara PKJ, Food Sci. Nutr., 32, 67 (1992)
Shapiro KB, Hotchkiss JH, Roe DA, Food Chem. Toxicol., 29, 751 (1991)
Wu YN, Wang HZ, Li JS, Han C, Biomed. Environ. Sci., 6, 237 (1993)
Choi SY, Chung MJ, Sung NJ, Food Chem. Toxicol., 40, 949 (2002)
Chung MJ, Lee SH, Sung NJ, Cancer Lett., 182, 1 (2002)
