期刊
JOURNAL OF FOOD SCIENCE
卷 79, 期 4, 页码 C460-C468出版社
WILEY
DOI: 10.1111/1750-3841.12393
关键词
anti-inflammatory activity; antioxidant activity; inducible nitric oxide synthase (iNOS); phenolic acid; white jelly mushroom (Tremella fuciformis)
资金
- Chung-Ang Univ. Excellent Student Scholarship
- GRRC program of Gyeonggi province, Republic of Korea [GRRC-CAU-2013-B02]
Methanol extract subfractions of the edible white jelly mushroom (Tremella fuciformis), were assessed for the following antioxidant properties: ABTS(+) radical scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibitory activity of human low-density lipoprotein (LDL) oxidation. Among the subfractions tested, the chloroform subfraction exhibited the strongest antioxidant activity, with the highest total phenolic content (66.31 g CAE/mg extract) and flavonoids content (5.12 g QE/mg extract). The ABTS(+) radical scavenging activity of the chloroform subfraction was 7.89 mol trolox/mg extract, which was the highest among all subfractions. This subfraction also showed the highest DPPH radical scavenging activity and inhibitory activity of LDL oxidation. In addition, the chloroform subfraction demonstrated anti-inflammatory activity through inhibition of nitric oxide production and inducible nitric oxide synthase expression in RAW 264.7 cells. Major phenolic acids from the mushroom extract were identified as 4-hydroxybenzoic acid (323 mg/kg dry weight of mushroom), gentisic acid (174 mg/kg dry weight of mushroom), and 4-coumaric acid (30 mg/kg dry weight of mushroom). Practical Application Knowledge about the antioxidant and anti-inflammatory activities of Tremella fuciformis will promote its usage as a functional food and this mushroom can be utilized as an antioxidant sources in food industry.
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