Antioxidant Activities of Extracts from Pholiota Nameko

Abstract

Holiota nameko is an edible mushroom widely cultivated in the northeast of China. The cold water, hot water and ethanol extracts were prepared and their antioxidant properties were studied. At 2 mg/mL, the cold water extract showed a high reducing power of 1.502, whereas those of hot water and ethanol extracts were 0.868 and 0.159. With regard to the scavenging ability on DPPH free radicals, extracts were effective in the order: cold water > hot water > ethanol extracts. EC50 values for chelating ability on ferrous ions for cold water, hot water, and ethanol extracts were 1.461, 0.663, and 11.791 mg/mL, respectively. Based on EC50 values, the water extracts of P. nameko were effective antioxidants.

The antioxidant activity of extracts of the mycelium and the culture fluid of medicinal macromycetes of Pholiota (Fr.) P. Kumm. genus

“…Було зазначено, що відсоток вилучення вільних радикалів у випадку додавання метанольних екстрактів плодових тіл P. nameko становив 69,5 % [23]. Проте результати щодо етанольних екстрактів вегетативного міцелію [24] різних штамів цього ж виду та плодових тіл [25] свідчать про їхню незначну антиоксидантну активність у межах 5,44 -12,92 %. Найвищі показники цієї активності для P. nameko отримували в дослідженнях виділених з нього полісахаридів, а саме 77,9 % [13].…”

Analysis of microbial community evolution, autolysis phenomena, and energy metabolism pathways in Pholiota nameko endophytes

“…However, the Pholiota nameko tissue is highly susceptible to autolysis due to its sensitivity, high water content, and lack of protective structures. This vulnerability makes it prone to disease infiltration and mechanical damage, resulting in autolysis and a significant reduction in the utility of Pholiota nameko ( Ji et al, 2012 ). Research conducted on Agaricus bisporus has suggested a correlation between the storage environment and autolysis, with longer storage periods accelerating the autolysis process.…”