مقاله ۲۰۱۲: خاصیت آنتی آکیدانی عصاره قارچ های خوراکی

In Vitro Antioxidant Activities of Water-soluble Nucleotide-extract from Edible Fungi

Cui-Lin CHENG¹⁾, Zhen-Yu WANG^{1) 2)}, Li CHENG³⁾, Hai-Tian ZHAO¹⁾, Xin YANG¹⁾, Jia-Ren LIU⁴⁾, Mo-Li CUI¹⁾, Rong-Chun WANG¹⁾

1) School of Food Science and Engineering, Harbin Institute of Technology 2) School of Forestry, Northeast Forestry University 3) School of Life Science, Heilongjiang University 4) Harvard Medical School

In this study, we obtained water-soluble nucleotide-extract from six kinds of edible fungi (Agrocybe chaxingu, Lentinus edodes, Coprinus comatus gray, Agaricus bisporus, Armillariella mellea, Flammulina velutipes), and the extract from Agrocybe Chaxingu sporocarp exhibited the highest total reducing power and the most remarkable scavenging activity on 2,2′-azino-di(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), which had a good dose-response relationship with the concentration of water-soluble nucleotide. When the concentration of the nucleotide was 20 mg/mL, the ABTS scavenging rate could be 90%. The nucleotide-extract was also found to exhibit remarkable scavenging activity on hydroxyl radicals (EC₅₀ = 18.5 mg/mL), superoxide anion radicals (EC₅₀ = 38.4 mg/mL) and lipid peroxidation inhibition activity (EC₅₀ = 8.1 mg/mL). Moreover, the main nucleotides in the nucleotide-extract were identified by HPLC, which were respectively AMP, CMP, GMP, UMP, ADP, GDP and GTP in a molar ratio of 1:2.17:3.49:1.7 6:0.75:4.18:1.67. These results indicated that the nucleotide would be a new antioxidant with wonderful prospects.