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KMID : 1134820100390091346
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 9 p.1346 ~ p.1352
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Changes of Antioxidant Activities on Cultured Ginseng with Mushroom Mycelia During Cultivation
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Joung Eun-Mi
Kim Hyun-Young
Hwang In-Guk
Jeong Jae-Hyun
Yu Kwang-Won
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was conducted to investigate the antioxidant activities of the cultured ginseng with mushroom mycelia (Phellinus linteus (PL), Ganoderma lucidum (GL), and Hericium erinaceum (HE)) during cultivation periods of 10, 20, 30, 40, and 50 days. The lyophilized powder from the cultured ginseng with mycelia was extracted with 80% ethanol, and then evaluated for antioxidant activities. Total phenolic contents ranged from 149.63 to 205.91 ㎎/g, and the highest value was 80% EtOH extract from the cultured ginseng with GL at 30 days. The highest antioxidant activity (IC??) for DPPH was 1.16 ㎎/mL in the cultured ginseng with HE at 40 days, and total antioxidant activity for ABTS was the highest value of 4.03 ㎎ AA eq/g in PL cultivation at 30 days. α-Glucosidase inhibitory activity was the highest value of 92.51% in EtOH extract from the cultured ginseng with PL at 50 days, and tyrosinase inhibitory activity was highest value of 13.21% in GL cultivation at 40 days. These results suggest that mushroom mycelium cultivation period for enhancement of antioxidant activity might be 40 days.
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KEYWORD
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mushroom mycelium, ginseng, phenolic content, antioxdiant activity, α-glucosidase
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