Search

Abstract: Submerged cultured higher basidiomycetes were screened for milk-clotting activity. The native liquid of Coprinus lagopides demonstrated high milk-clotting activity, while having relatively low general proteolytic activity. Optimization of growth media composition and ultrafiltration of the native liquid allows increasing the ratio of milk-clotting and proteolytic activities. The Enzyme was purified and characterized. [Copyright &y& Elsevier]

Abstract: Antioxidant properties of hot water extract (HWE), hot water extracted polysaccharides (HWP) and hot alkali extracted polysaccharides (HWAE) were obtained from fruiting bodies of the wild basidiomycete Schizophyllum commune. All extracts contained both α- and β-glucans as determined by Megazyme β-glucan assay kit. Glucose was found by TLC and NMR to be the prevalent monosaccharide in all extracts. Total phenol contents were in descending order of HWP ≈ HWE > HWAE. Median effective concentrations (EC50 values) of antioxidant activities were 8.3 ± 0.1, 6.9 ± 0.0 and 8.9 ± 0.1 mg/mL, and of the DPPH scavenging activity 0.8 ± 0.0, 0.6 ± 0.0 and 1.8 ± 0.0 mg/mL, for HWE, HWP and HWAE, respectively. EC50 values of reducing power were 7.6 ± 0.1, 7.9 ± 0.0 and 12.5 ± 0.1 mg/mL, whereas those of the chelating abilities on ferrous ions were 3.1 ± 0.0, 4.6 ± 0.1 and 4.9 ± 0.1 mg/mL. The EC50 values of the antioxidant activity, of the DPPH scavenging, and of the reducing power were correlated with total polysaccharide as well as with total phenol content. The antioxidant activities of all the extracts may be caused by both polysaccharides and polyphenols or by a complex of both. [Copyright &y& Elsevier]

Abstract: Crude β-glucan content in the medicinal mushroom Chaga (Inonotus obliquus) was measured by different extraction and analytical methods, and the results were compared. The alkali extraction (AE) method or enzymatic digestion (ED) method followed by a gravimetric analysis was employed to determine the crude β-glucan content. The amount of crude β-glucan in Chaga obtained by either AE or ED was 13.7g/100g or 15.3g/100g of the sample, respectively. Crude β-glucan content of Chaga obtained by the above preparation methods were corrected by chemical composition analysis and HPLC analysis. After composition analysis, the amounts of β-glucan measured in the 100g Chaga samples were corrected to 10.1g for ED and 10.7g for AE method. β-glucan contents calculated by the amount of glucose in the HPLC analysis were 8.3g/100g and 8.1g/100g for ED and AE preparation methods, respectively. Although extraction method did not affect β-glucan content in Chaga as indicated by no significant difference (P>0.05) between extraction method, significant differences (P<0.05) were noted between the correction methods. The discrepancies of the result indicate a need for standardization of analytical method for β-glucan measurement in Chaga [Copyright &y& Elsevier]

Abstract: Three mushrooms are currently available in Taiwan, including Agaricus blazei, Agrocybe cylindracea, and Boletus edulis. Their ethanolic and hot water extracts were prepared and antioxidant properties studied. Ethanolic extracts from three mushrooms were more effective than hot water extracts in antioxidant activity using the conjugated diene method and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals whereas hot water extracts were more effective in reducing power, scavenging ability on hydroxyl radials and chelating ability on ferrous ions as evidenced by their lower EC50 values. Overall, for both extracts, B. edulis was more effective among antioxidant properties assayed. Naturally occurring antioxidant components including total tocopherols (3.18–6.18mg/g) and total phenols (5.67–5.81mg/g) were found in the extracts and their contents were associated (r=0.636–0.907) with EC50 value of antioxidant properties. Based on the results obtained, both extracts from these three mushrooms were effective in antioxidant properties. [Copyright &y& Elsevier]

Abstract: Raw and processed mushroom samples including wild grown (chanterelles and king bolete) and cultivated samples (white and brown button, portabella, shiitake, oyster) were bought from the food market and analysed for sterols and vitamin D2 contents. The different commercial mushrooms selected are abundant in almost every Swedish and European supermarket or outdoor market. Ergosterol was the most abundant sterol found in mushrooms present in somewhat higher concentrations in cultivated mushrooms (4.0–5.0mg/g dry matter (d.m.)) than those found in wild mushrooms (1.7–3.5mg/gd.m.). In addition, three closely related minor sterols, including ergosta-7,22-dienol, ergosta-5,7-dienol, and ergosta-7-enol were identified. Chanterelles and king bolete were found to be good sources of vitamin D2 (0.7–2.2μg/gd.m.) compared with cultivated mushrooms that had a low content (< 0.1μg/gd.m.). Canned samples of Agaricus bisporus/white were slightly lower in ergosterol and vitamin D2 compared to fresh samples. Irradiation with UV light in the A region (366nm) only slightly affected ergosterol and vitamin D2 content. In contrast, irradiation with UV light conducted in the C region (254nm, 0–2h, 20cm distance) for fresh white button mushrooms and freeze-dried chanterelles resulted in nonsignificant decrease in ergosterol content, whereas vitamin D2 increased up to 9-fold (Cantharellus tubaeformis) and 14-fold (A. bisporus/white), respectively. [Copyright &y& Elsevier]