Antioxidant Activity Comparation of Polysaccharides from Nine Traditional Edible Fungi in China
The antioxidant activity of polysaccharides from Auricularia auricular (Black fungus, BF), Lentinula edodes (Shiitake, SH), Flammulina velutipes (Velvet foot, VT), Coprinus comatus (Shaggy mane, SM), Agrocybe cylindracea (Columnar agrocybe, CA), Cordyceps sinensis (China cordyceps, CC), Coriolus versicolor (Polystictus versicolor, PV), Grifola frondosa (Maitake, MA) and Pleurotus ostreatus (Oyster mushroom, OM) was evaluated by scavenging superoxide anion radical, hydroxyl radical, DPPH·, reducing power and chelating metal ions. The results show some polysaccharides exhibited concentration-dependent effects on scavenging DPPH·, superoxide anion radical and hydroxyl radical and reducing power. The polysaccharides from BF showed the highest scavenging activity against superoxide anion radical. Polysaccharide from VF and BF showed the highest scavenging activity against hydroxyl radical. VF and PV showed the highest scavenging activity against DPPH·. SH showed the highest activity of reducing power. VF showed the highest chelating ability. The results demonstrate the fungus polysaccharides possess various antioxidant potentials.
fungus polysaccharide antioxidant activity
Guanglei Song Qizhen Du
Institute of Food and Biological Engineering Zhejiang Gongshang University 310035 Hangzhou, China
国际会议
上海
英文
1202-1206
2011-10-15（万方平台首次上网日期，不代表论文的发表时间）