Browse > Article

In Vitro Evaluation for Antioxidant Activities of Culture Broth of Tremella fuciformis  

Ra, Kyung-Soo (Department of Food and Nutrition, Daegu Technical College)
Choi, Jang-Won (Department of Bioindustry, College of Life & Environment, Daegu University)
Publication Information
KSBB Journal / v.25, no.1, 2010 , pp. 55-61 More about this Journal
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
Tremella fuciformis; antioxidant; scavenging activity; reducing power;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Yang, J. H., H. C. Lin, and J. L. Mau (2001) Non-volatile taste components of several commercial mushrooms. Food Chem. 72: 465-471.   DOI   ScienceOn
2 Cheung, P. C. K. (1996) The hypercholesterolemic effect of two edible mushrooms: Auricularia auricula (tree-ear) and Tremella fuciformis (white jelly-leaf) in hypercholesterolemic rats. Nutr. Res. 16: 1721-1725.   DOI   ScienceOn
3 Tsai, S. Y., S. J. Huang, and J. L. Mau (2006) Antioxidant properties of hot water extracts from Agrocybe cylindracea. Food Chem. 98: 670-677.   DOI   ScienceOn
4 Ferreira, I. C., F. R. Baptista, P. Vilas-Boas and L. Barros (2007) Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity. Food Chem. 100: 1511-1516.   DOI   ScienceOn
5 Endo, A. (1998) Chemistry, biochemistry, and pharmacology of HMO CoA reductase inhibitors. Klin. Wochenschr. 66: 421-427.
6 Mau, J. L., S. Y. Tsai, Y. H. Tseng, and S. J. Huang (2005) Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill. LWT-Food Sci. Technol. 38: 589-597.   DOI   ScienceOn
7 Huang, G. W. (2003) Taste Quality and Antioxidant and Antimutagenic Properties of Pleutotus citrinopileatus. Master's Thesis. National Chung-Hsing University, Taichung, Taiwan.
8 Huang, D. J., B. X. Ou, and R. L. Prior (2005) The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 53: 1841-1856.   DOI   ScienceOn
9 Murcia, A. M., M. Martinez-Tome, A. M. Jimenez, A. M. Vera, M. Honrubia, and P. Parras (2002) Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing. J. Food Prot. 65: 1614-1622.   DOI
10 Mattila, P., P. S. Vaananen, K. Kongo, H. Aro, and T. Jalava (2002) Basic composition and amino acid contents of mushrooms cultivated in Finland. J. Agric. Food Chem. 50: 6419-6422.   DOI   ScienceOn
11 Jose, N. and K. K. Janardhanan (2000) Antioxidant and antitumour activity of Pleurotus florida. Curr. Sci. 79: 941-943.
12 Lin, H. C. (1999) Evaluation of Taste Quality and Antioxidant Properties of Edible Mushrooms. Master's Thesis. National Chung-Hsing University, Taichung, Taiwan.
13 Bradford, M. M. (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye biding. Anal. Biochem. 72: 248-254.   DOI   ScienceOn
14 Decker, E. A. and B. Welch (1990) Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric. Food Chem. 38: 674-677.   DOI
15 Cheung, L. M., P. C. K. Cheung, and V. E. C. Ooi (2003) Antioxidant activity and total polyphenolics of edible mushroom extracts. Food Chem. 81: 249-255.   DOI   ScienceOn
16 Re, R., N. Pellegrini, A. Proteggente, A. Pannala, and M. Yang (1999) Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237.   DOI   ScienceOn
17 Forni, L. G., V. O. Mora-Arellano, J. E. Packer, and R. L. Willson (1986) Nitrogen dioxide and related free radicals: electron-transfer reactions with organic compounds in solutions containing nitrite or nitrate. J. Chem. Soc. Perkin Trans. 2: 1-6.
18 Wada, T., Y. Hayashi, and H. Shibata (1996) Asiaticusin A and B, novel prenylated polyphenolics from Boletinus asiaticus and B. paluster (Boletaceae) fungi. Biosci. Biotech. Bioch. 60: 120-121.   DOI
19 Lo, K. M. and P. C. K. Chung (2005) Antioxidant activity of extracts from the fruiting bodies of Agrocybe aegerita var. alba. Food Chem. 89: 533-539.   DOI   ScienceOn
20 Huang, L. C. (2000) Antioxidant Properties and Polysaccharide Composition Analysis of Antrodia camphorate and Agaricus blazei. Master's Thesis. National Chung-Hsing University, Taichung, Taiwan.
21 Mokbel, M. S. and F. Hashinaga (2006) Evaluation of the antioxidant activity of extracts from buntan (Citrus grandis Osbeck) fruit tissues. Food Chem. 94: 529-534.   DOI   ScienceOn
22 Shimada, K., K. Fujikawa, K. Yahara, and T. Nakamura (1992) Antioxidative properties of xantan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agri. Food Chem. 40: 945-948.   DOI
23 Yang, J. H., H. C. Lin, and J. L. Mau (2002) Antioxidant properties of several commercial mushrooms. Food Chem. 77: 229-235.   DOI   ScienceOn
24 Tslapali, E., S. Whaley, J. Kalbfleisch, H. E. Ensley, I. W. Browder, and D. L. Williams (2001) Glucans exhibit weak antioxidant activity, but stimulate macrophage free radical activity. Free Radic. Biol. Med. 30: 393-402.   DOI   ScienceOn
25 Yen, G. C. and H. Y. Chen (1995) Antioxidant activity of various tea extract in relation to their antimutagenicity. J. Agric. Food Chem. 43: 27-32.   DOI   ScienceOn
26 Lee, I. H., R. L. Huang, C. T. Chen, H. C. Chen, W. C. Hsu, and M. K. Lu (2002) Antrodia camphorata polysaccharides exhibit anti-hepatitis B virus effects. FEMS Microbiol. Lett. 209: 63-67.   DOI
27 Liu, F., V. E. C. Ooi, and S. T. Chang (1997) Free radical scavenging activities of mushroom polysaccharide extracts. Life Sci. 60: 763-771.   DOI   ScienceOn
28 Gao, Q., R. Seljejid, H. Chen, and R. Jiang (1996) Characterisation of acidic heteroglycans from Tremella fuciformis Berk with cytokine stimulating activity. Carbohydr. Res. 288: 135-142.   DOI
29 Reshetnikov, S. R., S. P. Wasser, I. Duckman, and K. Tsukor (2000) Medicinal value of the geuns Tremella Pers (Heterobasidiomycetes). Int. J. Med. Mushrooms. 2: 169-193.
30 Waterman, P. G. and S. Mole (1994) Analysis of Polyphenolic Plant Metabolites. p. 83. Blackwell Scientific Publ, Oxford.
31 Woisky, R. G. and A. Salatino (1998) Analysis of propolis: some parameters and procedures for chemical quality control. J. Apicult. Res. 37: 99-105.   DOI
32 Li, Y. G., G. Tanner, and P. Larkin (1996) The DMACA-HCl protocol and the threshold proantho-cyanidin content for bloat safety in forage legumes. J. Sci. Food Agric. 70: 89-101.   DOI
33 Omran, H., H. Buchenhuskes, B. Zapo, and K. Gierscher (1989) Technical enzymes for the liquefaction of white cabbage and sauerkraut. Food Biotech. 3: 59-63.   DOI
34 Saito, M., H. Sakagami, and S. Fujisawa. (2003) Cytotoxicity and apoptosis induction by butylated hydroxyanisole (BRA) and butylated hydroxytoluene (BHT). Anticancer Res. 23: 4693-4701.
35 Coyle, J. T. and P. Puttfarcken (1993) Stress, glutamate, and neurodegenerative disorders. Science. 262: 689-695.   DOI
36 Margaill, I., K. Plotkine, and D. Lerouet (2005) Antioxidant strategies in the treatment of stroke. Free Radic. Biol. Med. 39: 429-443.   DOI   ScienceOn
37 Diolock, A. T., J. L. Charleux, G. Crozier-Willi, F. J. Kok, C. Rice-Evans, M. Roberfroid, W. Stahl, and J. Vina-Ribes (1998) Functional food science and defense against reactive oxidative species. Br. J. Nutr. 80: 77-112.   DOI   ScienceOn
38 Stefanidou, M., G. Alevisopoulos, A. Chatziioannou, and A. Kouteslinis (2003) Assessing food additive toxicity using a cell model. Vet. Hum. Toxicol. 45: 103-105.
39 Sadler, M (2003) Nutritional properties of edible fungi. Nutr. Bull. 28: 305-308.   DOI   ScienceOn
40 Lee, B. C., J. T. Bae, H. B. Pyo, T. B. Choe, S. W. Kim, H. J. Hwang, and J. W. Yun (2003) Biological activities of the polysaccharides produced from submerged culture of the edible basidiomycete Grifola frondosa. Enzyme Microb. Technol. 32: 574-581.   DOI   ScienceOn
41 Mall, J. L., H. C. Lin, and S. F. Song (2002) Antioxidant properties of several specialty mushrooms. Food Res. Int. 35: 519-526.   DOI   ScienceOn