Free-Radical Scavenging Activity of Submerged Mycelium Extracts from Higher Basidiomycetes Mushrooms

Mikheil D. ASATIANI; Vladimir I. ELISASHVILI; Solomon P. WASSER; Abraham Z. REZNICK; Eviatar NEVO

doi:10.1271/bbb.70280

Food & Nutrition Science Notes

Free-Radical Scavenging Activity of Submerged Mycelium Extracts from Higher Basidiomycetes Mushrooms

Mikheil D. ASATIANI, Vladimir I. ELISASHVILI, Solomon P. WASSER, Abraham Z. REZNICK, Eviatar NEVO

著者情報

キーワード: antioxidant activity, Basidiomycetes, free-radical scavenging, submerged mycelium

ジャーナルフリー

2007 年 71 巻 12 号 p. 3090-3092

DOI https://doi.org/10.1271/bbb.70280

View "Advance Publication" version (December 7, 2007).

詳細

抄録

Twenty-four Basidiomycetes strains were evaluated to determine their free-radical scavenging capacity in submerged cultivation. The scavenging capacity of the extracts varied from 1 to 85% depending on the mushroom species, solvent used, and concentration. A calculation of EC₅₀ of extracts from several wood-rotting Basidiomycetes showed high scavenging abilities at low effective concentration.

責任著者(Corresponding author)

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