Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Polysaccharide Extraction and Comparison of Free Radical Scavenging Activities from Tremella fuciformis and Auricularia auricula Fruit Body

흰목이와 흑목이 버섯의 다당추출 및 유리라디칼 소거활성 비교

  • Kim, Hyeon-Min (Department of Bioengineering and Technology, Kangwon National University) ;
  • Hur, Won (Department of Bioengineering and Technology, Kangwon National University) ;
  • Lee, Shin-Young (Department of Bioengineering and Technology, Kangwon National University)
  • 김현민 (강원대학교 생물공학과) ;
  • 허원 (강원대학교 생물공학과) ;
  • 이신영 (강원대학교 생물공학과)
  • Received : 2010.09.06
  • Accepted : 2010.12.31
  • Published : 2011.02.28
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Abstract

The polysaccharides from fruit body of Auricularia auricula and Tremella fuciformis were extracted using hot water, and partially purified through ethanol precipitation and dialysis. Free radical scavenging activities of the crude and purified polysaccharides were examined and compared each other. Free radical scavenging activities of the partially purified polysaccharides were higher than those of crude polysaccharides. DPPH free radical, ABTS radical and SOD-like activities of partially purified polysaccharide at 1 mg/mL of concentration from A. auricula were 61.7, 9.6 and 38.9%, respectively, while those of T. fuciformis were 9.6, 5.7 and 15.3%, respectively. Results of site and non-site specific hydroxyl radical scavenging activities indicated that the partially purified polysaccharide fractions from A. auricula and T. fuciformis exhibited the hydroxyl radical scavenging effect by hydrogen donating ability and iron ion chelating ability. Also, reducing powers of A. auricula and T. fuciformis were 77.1 and 14.7% of BHT (0.1%) as standard, respectively. It was suggested that antioxidant activities of A. auricula were about 1.4~6.4 times higher than those of T. fuciformis due to different levels of polyphenol content.

Keywords

References

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