KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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In Vitro Evaluation for Antioxidant Activities of Culture Broth of Tremella fuciformis

흰목이 버섯 배양액의 항산화 활성 규명

  • Ra, Kyung-Soo (Department of Food and Nutrition, Daegu Technical College) ;
  • Choi, Jang-Won (Department of Bioindustry, College of Life & Environment, Daegu University)
  • 나경수 (대구공업대학 식품영양과) ;
  • 최장원 (대구대학교 바이오산업학과)
  • Received : 2009.11.14
  • Accepted : 2009.12.07
  • Published : 2010.02.28
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Abstract

To investigate antioxidant activity of the culture broth from submerged culture of Tremella fuciformis, we preferentially analyzed the chemical composition of culture broth, which was mainly composed of carbohydrate (296.39 mg/g) and protein (9.24 mg/g), respectively. Also, contents of polyphenols, flavonoids and flavonols were 16.63 mg/g, 9.19 mg/g and 83.74 ${\mu}/g$, respectively. Next, we examined the scavenging abilities on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical, ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) radical, the reducing power, and chelating ability on ferrous ions. All antioxidant activities of the culture broth were increased in proportion to its concentrations. The $IC_{50}$ values were in order as follows ABTS radical scavenging activity < OPPH radical scavenging activity < chelating power. Accordingly, these results suggest that pharmacological function of T. fuciformis might be due to, at least partially, their protective effects against oxidation and the culture broth of T. fuciformis was free radical inhibitors or scavengers at low concentration, involving possibly in termination of free radical reaction as primary antioxidants.

Keywords

References

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