SCREENING OF ANTIOXIDANT ACTIVITIES BY THE EDIBLE BASIDIOMYCETE ANTRODIA CINNAMOMEA STRAINS IN SUBMERGED CULTURE
作者： EN-SHYH LIN , CHING-TING YANG , HUNG-JU CHOU , TUN-TSCHU CHANG
DOI: 10.1111/J.1745-4514.2010.00355.X
关键词: Superoxide 、 Metal chelating activity 、 Biochemistry 、 Chemistry 、 Functional food 、 Food science 、 Fermentation 、 Antioxidant 、 Antrodia cinnamomea 、 DPPH 、 Polysaccharide
摘要: The antioxidant activities of fermented filtrates and ethanolic extracts from Antrodia cinnamomea strains as TFRI B159, B179, B235 B489 in submerged culture were determined. A. strains, including the scavenging activity on superoxide anion 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, reducing power metal chelating activity, evaluated. Total polysaccharides major naturally occurring components found strains. These results indicated that all kinds have effective function, especially radical power. capacity extract was than other maximum effect DPPH ferrous ions, to be 67.66 ± 1.02%, 22.31 ± 1.66%, 0.80 ± 0.01 52.65 ± 0.77%, respectively. PRACTICAL APPLICATION Antrodia cinnamomea, one best known traditional Chinese medicines health food, has been highly valued for treatment a wide range diseases reported properties. result suggested possessed good properties, expect ability radicals. We aimed investigate free effects filtrate determine whether could potential prevent free-radical-related diseases. Therefore, addition their therapeutic effects, human diets might serve possible protective agents help humans reduce oxidative damage. prepared developed new dietary supplement functional food.
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