|
KMID : 0613820080180101360
|
|
Journal of Life Science
2008 Volume.18 No. 10 p.1360 ~ p.1368
|
|
|
Antioxidative Effects of Pleurotus eryngii and Its By-products
|
|
Cho Hyun-So
Lee Hyun-Ji
Lee Soo-Jung
Shin Jung-Hye
Lee Hyun-Uk
Sung Nak-Ju
|
|
|
Abstract
|
|
|
|
Physicochemical characteristics and antioxidative activity were measured to investigate the possibility for functional characteristics of Pleurotus eryngii and its by-products. By-products of Pleurotus eryngii were classified with mushroom, fungal body and fermented mushroom by-product. Moisture was the highest in fermented mushroom by-product and crude protein was 1.72%, in mushroom. Crude fiber content was less than 10% except the fungal body by-product. Mineral content appeared to be the highest in the fermented mushrooom with a value of 3,696.1 ㎎/100 g, and potassium was a predominant mineral in Pleurotus eryngii as well as its by-products. Amino acid content was the highest in mushroom with a level of 989.59 ㎎/100 g. DPPH radical scavenging ability of the fermented mushroom was the highest, and its methanol extract and water extract exhibited 64.07±0.23% and 76.27±1.46% of scavenging activity at a concentration of 10 ㎎/㎖. Reducing power was significantly higher in the fermented mushroom in comparison with those of the mushroom, mushroom by-product, and fungal body by-product. The reducing power of the water extract of fermented mushroom was the highest with a value of 2.22±0.03. SOD-like activities for the individual samples except the fungal body by-product were higher than 50% at a concentration of 10 ㎎/㎖. The hydroxyl radical scavenging abilities of the individual samples except the fungal body by-product were over 50%. Nitrite scavenging effects were better in pH 2.5 than in pH 4.0. While the nitrite scavenging effects of methanol extracts were 42.93±1.71～72.97±2.18%, those of the water extracts were 57.66±1.80～81.07±0.81%. Antioxidative activity of the fermented mushroom appeared to be the highest among the mushroom by-products. Taken together, these results provide an insight into utilization of the mushroom by-products as materials for functional foods and animal feed.
|
|
|
KEYWORD
|
|
|
Pleurotus eryngii, by-products, antioxidative activity, nitrite scavenging effect
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|