Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-06-17 DOI:10.1007/s10068-024-01612-1

Tuan Manh Nguyen, Jaisoo Kim, Nguyen The Hung, Nguyen Huu Tho, Quan Minh Tran, Hoang Van Hung

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Abstract

This research aimed to assess the biological characteristics of both submerged culture mycelium and artificial basidioma of Tropicoporus linteus NTH-PL4. The extraction yield from the basidioma surpassed that of the mycelium. The use of hot water extract resulted in the highest total carbohydrate content, predominantly found in the basidioma. Conversely, the 75% methanol extract exhibited higher levels of total phenolics and total flavonoids, predominantly in the mycelium. Tests on antioxidant capacity indicated that 75% methanol yielded the best results among the tested solvents, with the basidioma extract displaying superior DPPH scavenging, ferrous ion chelation, and reduction power compared to the mycelium extract. Moreover, ethyl acetate emerged as an effective solvent, yielding a stronger extract from the basidioma. Compound analysis revealed higher concentrations of gallic acid, salicylic acid, caffeic acid, and ellagic acid in the mycelium for the solvents used, while hispidin and beta-glucan exhibited an opposite trend.

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比较林特罗普鲁斯沉水培养菌丝体和基瘤提取物的抗氧化和抗菌活性

本研究旨在评估林蛙NTH-PL4沉水培养菌丝体和人工基质瘤的生物学特性。基瘤的提取率超过了菌丝体。使用热水提取的总碳水化合物含量最高，主要存在于基瘤中。相反，75% 甲醇提取物的总酚类和总黄酮含量较高，主要存在于菌丝体中。抗氧化能力测试表明，75% 甲醇提取物的抗氧化能力在所有测试溶剂中最好，与菌丝体提取物相比，基部瘤提取物的 DPPH 清除能力、亚铁离子螯合能力和还原能力更强。此外，乙酸乙酯也是一种有效的溶剂，能从基部瘤中提取出更强的提取物。化合物分析表明，在所使用的溶剂中，菌丝体中没食子酸、水杨酸、咖啡酸和鞣花酸的浓度较高，而糙皮素和β-葡聚糖则呈现出相反的趋势。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.