The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants

A. Klaus, M. Kozarski, M. Niksic, D. Jakovljevic, N. Todorovic, I. Stefanoska, L.J.L.D. van Griensven

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21 Citations (Scopus)

Abstract

Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentrations (EC50 values) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (0.5 +/- 0.2 mg/ml), reducing power (4.0 +/- 0.3 mg/ml) and ferrous ion-chelating ability (1.5 +/- 0.1 mg/ml). LNa contained the highest level of alpha-glucan (17.3 +/- 1.2 g/100 g dw), whereas LP contained mostly beta-glucans (66.8 +/- 1.3 g/100 g dw). The prevalent monosaccharide in all extracts was glucose. The EC50 values of all three antioxidant activity assays were well-correlated with the alpha-glucan content. Strong and significant correlation was found between total phenolic compounds and DPPH scavenging ability and also reducing power. The three investigated extracts (at concentrations of 0.1-10 mg/ml) were not toxic to HTR-8/SVneo trophoblast cell line.
Original languageEnglish
Pages (from-to)599-610
JournalInternational Journal of Food Sciences and Nutrition
Volume64
Issue number5
DOIs
Publication statusPublished - 2013

Keywords

  • ganoderma-lucidum
  • feruloyl oligosaccharides
  • chemical-characterization
  • polysaccharide extracts
  • agaricus-bisporus
  • diabetic-rats
  • fruit-bodies
  • components
  • complexes
  • amylose

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    Klaus, A., Kozarski, M., Niksic, M., Jakovljevic, D., Todorovic, N., Stefanoska, I., & van Griensven, L. J. L. D. (2013). The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants. International Journal of Food Sciences and Nutrition, 64(5), 599-610. https://doi.org/10.3109/09637486.2012.759190