Antioxidant Properties of the Peptides Isolated From Ganoderma lucidum Fruiting Body

Girjal, Vinay U.; Neelagund, Shivayogeeswar; Krishnappa, M.

doi:10.1007/s10989-012-9303-2

Cited by 27 publications

(20 citation statements)

References 29 publications

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“…Experimented data from the purified peptide should be obtained. Girjal et al (2012) reported that purified peptides from G. lucidum fruiting bodies had the For the reducing power of both crude protein extracts as determined by FRAP assay revealed that the fruiting bodies protein extract showed more reducing ability than that of the mycelia protein extract (1.73±0.01 and 2.62±0.01 μmole trolox/μg protein respectively, Fig. 1).…”

Section: Antioxidant Activitiesmentioning

confidence: 89%

“…Peptide is major component responsible for the antioxidant activity of G. lucidum (Sun et al 2004). Moreover, purified antioxidant peptide from fruiting bodies of G. lucidum with molecular mass about 2.8-3.35 kDa had been reported by Girjal et al (2012). However, proteins with antioxidant activity have also been reported in plants with higher MW i.e.…”

Section: Partial Purification Of the Antioxidant Proteinmentioning

confidence: 99%

“…Several amino acids compositions in protein have been reported for playing role in those properties. Phe, His and Pro containing peptides have been reported to exhibit antioxidant activity (Girjal et al 2012). …”

Section: Antioxidant Activitiesmentioning

confidence: 99%

“…There are a few investigations reported about proteins or peptides with bioactivities from this mushroom. Immunomodulatory protein derived from this mushroom has been proposed to have therapeutic effects on cancer and autoimmune diseases (Girjal et al 2012). In the present study, the crude protein extracts from mycelia and fruiting bodies of G. lucidum which production in the Rujira Farm (Kalasin, Thailand) and distribution nationwide, were evaluated for antioxidant and antibacterial activities.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant, antibacterial and DNA protective activities of protein extracts from Ganoderma lucidum

et al. 2014

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Crude proteins of cultured mycelia and fruiting bodies of Ganoderma lucidum were investigated for antioxidant, antibacterial and DNA protective activities. It was found that the half maximal inhibitory concentration (IC 50 ) of the mycelia protein and fruiting bodies protein extracts against 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical (ABTS •+ ) were 2.47±0.01 and 2.77±0.11 μg protein/ml and against 2,2-diphenylpicrylhydrazyl radical (DPPH • ) were 2.5 ±0.01 and 3.42±0.01 μg protein/ml, respectively. The ferric reducing-antioxidant power (FRAP) values of those samples were 1.73±0.01 and 2.62±0.01 μmole trolox/μg protein respectively. Protein hydrolysates prepared by pronase exhibited a weaker antioxidant activity. Both crude proteins showed antibacterial activity, whereas only the mycelia protein extract could protect DNA damage by hydroxyl (• OH) radicals. This protein extract was partial purified by Diethyl amino ethyl (DEAE)-Sepharose column and Sulfopropyl (SP)-Sepharose column, obtained major protein with molecular weight about 45 kilo Dalton (kDa). In conclusion, G. lucidum protein extracts have promise potential for applications as antioxidant and antibacterial agents.

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Section: Antioxidant Activitiesmentioning

confidence: 89%

Section: Partial Purification Of the Antioxidant Proteinmentioning

confidence: 99%

Section: Antioxidant Activitiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant, antibacterial and DNA protective activities of protein extracts from Ganoderma lucidum

et al. 2014

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“…The temperature optimum of 90 • C observed for an α-amylase produced by Geobacillus sp. Iso5 is therefore concomitant with the requirements to cope with such harsh environment (Gurumurthy and Neelagund, 2012). Furthermore, since the melting temperature of the amylase remained stable between 80 and 140 • C, the authors suggested that the amylase may remain active at the latter temperature.…”

Section: α-Amylasesmentioning

confidence: 99%

Marine enzymes and food industry: insight on existing and potential interactions

Fernandes

2014

Front. Mar. Sci.

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Evidence that support the marine environment as source of useful biocatalysts for application in several areas of industry pile up, both as scientific reports or patent applications. Marine microorganisms have to endure habitats characterized by extreme conditions of salinity, temperature or pressure. Their enzymes present concomitant features, viz. thermostability or halostability, which are appealing for practical applications. The food sector is a field where enzymes are used, given their specificity, compliance with strict regulations, relatively mild operational conditions required and environmental friendly nature. The specific features presented by marine enzymes can be advantageously used both for process improvement or to develop new processes and products. In the present review the role of relevant types of enzymes for the food sector is described and recent findings on those enzymes from marine are put into context. The information provided is illustrative that in spite of the relative novelty concerning the use of marine enzymes within the scope of the food sector, some processes have reached commercial status and promising results are being obtained with several others. Moreover, there is still a vast field of resources for enzyme activity to be explored, namely since the screening process that has been considerably improved with the contribution of metagenomic libraries. It can thus be considered that future and exciting developments can be expected concerning the use of marine enzymes in the food and feed areas.

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Fungal Productions of Biological Active Proteins

Díaz‐Godínez

Díaz

2021

Fungal Biology

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Antioxidant Properties of the Peptides Isolated From Ganoderma lucidum Fruiting Body

Cited by 27 publications

References 29 publications

Antioxidant, antibacterial and DNA protective activities of protein extracts from Ganoderma lucidum

Antioxidant, antibacterial and DNA protective activities of protein extracts from Ganoderma lucidum

Marine enzymes and food industry: insight on existing and potential interactions

Fungal Productions of Biological Active Proteins

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