Antioxidative enzymatic profile of mushrooms stored at low temperature

Dama, Chhagan Lal; Kumar, Sunil; Mishra, Brijesh Kumar; Shukla, K.; Mathur, S. M.; Doshi, Anila

doi:10.1007/s13197-010-0107-0

Cited by 16 publications

(9 citation statements)

References 20 publications

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“…Similarly, the variety, Umran exhibited three POX isozymes from 0 to 6th d of storage (Fig. 2b) and thereafter, upto 10th d, there were only two major bands of POX, while Kaithali had two POX isozymes throughout the storage period The number of SOD and POX isoenzymes observed during the present investigations was less than that observed by Dama et al (2010) who found 4 to 6 SOD isoforms and 2 to 4 POX isoforms in six different accessions of mushroom stored at 5 and 10°C. The difference observed in SOD and POX isozymes was in terms of intensity and size of bands and apparently no new addition or deletion of isozymes occurred throughout the storage.…”

Section: Resultscontrasting

confidence: 40%

Isozymes of antioxidative enzymes during ripening and storage of ber (Ziziphus mauritiana Lamk.)

et al. 2011

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Isozyme profile of antioxidative enzymes viz. superoxide dismutase (SOD), peroxidase (POX), catalase (CAT) and ascorbate peroxidase (APX) was studied during ripening and storage of two cultivars of ber fruit (Ziziphus mauritiana Lamk.) differing in their shelf-lives viz. Umran (shelf-life, 8-9 d) and Kaithali (shelf-life, 4-5 d). The profile revealed that Umran variety exhibited three bands each of SOD and POX while in Kaithali, these enzymes had two isoenzymes throughout ripening. CAT and APX, however, showed two isozymes each during ripening of both the varieties and the pattern remained the same at all the stages of ripening except at the initial stage i.e immature green stage where single CAT isozyme was visible. During storage, one extra band each of SOD and POX present only in Umran got disappeared at later stages of storage, whereas in Kaithali, the pattern remained unchanged. Also, there was no change in the pattern of CAT and APX isozymes during storage of both the varieties. One isozyme of CAT could be considered as ripening related while one isozyme each of SOD and POX could be related to higher shelf life of fruits.

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Section: Resultscontrasting

confidence: 40%

Isozymes of antioxidative enzymes during ripening and storage of ber (Ziziphus mauritiana Lamk.)

et al. 2011

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“…The postharvest senescence of fresh products is often associated with increased oxidative damage to proteins, lipids and nucleic acids by reactive oxygen species (ROS) (Dama et al 2010 ; Li et al 2016 ; Mittler 2002 ). ROS were considered toxic by-products of aerobic metabolism, which were disposed of using antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Hydrogen-rich water increases postharvest quality by enhancing antioxidant capacity in Hypsizygus marmoreus

et al. 2017

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In the present study, we aimed to assess the effect of hydrogen-rich water (HRW) on the physicochemical characteristics and antioxidant capacity of Hypsizygus marmoreus during 12 days of postharvest storage at 4 °C. Different concentrations of HRW (25, 50 and 100%) were tested, and our data showed that 25% HRW treatment had the most significant effect on preservation of nutrients in H. marmoreus compared with the control group. In addition, 25% HRW treatment significantly reduced the relative electrolyte leakage rate and malonaldehyde (MDA) content (P < 0.05) and increased anti-superoxide-radical (O2 −) activity compared with the control group. The activities of antioxidants, superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) were activated by 25% HRW treatment, and the expression levels of these genes were also induced. These results suggested that HRW treatment could delay rot incidence in mushrooms during storage by regulating antioxidant defense ability. This study supplies a new and simple method to maintain the quality and extend the shelf life of mushrooms.

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“…Recently, Antioxidative enzymatic profile of six mushrooms stored at low temperature was analysed (Dama et al 2010). India with its vast reserve of lignocellulosic waste, predominantly subtropical climate (20-30°C) and cheap labor is specially suited for the cultivation of species like Pleurotus.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and electrochemical properties of cultivated Pleurotus spp. and their sporeless/low sporing mutants

2012

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Methanolic extracts of four cultivated edible mushrooms of Pleurotus spp. namely Pleurotus florida, Pleurotus sajor-caju, Pleurotus cystidiosus and Pleurotus djamor along with the sporeless/low sporing mutants of Pleurotus florida, and Pleurotus sajor-caju were analyzed for their antioxidant activity using different chemical assays. The electrochemical behaviors of these extracts were also analyzed using cyclic voltammetry and differential pulse voltammetry. Results showed that scavenging effects on 2,2-diphenyl-1-picrylhydrazyl radicals were good (73.3-42.4 %) at 1.5 mg/ml. At 12 mg/ml, the reducing powers (2.54-1.71) and chelating effects on ferrous ions (56.0-78.5 %) were excellent. H 2 O 2 scavenging abilities at 1.5 mg/ml showed a wide range (20.0-85.4 %). Scavenging of superoxide radicals were excellent and were found to be in the range of 61.1-90.0 % at 16 mg/ml concentration. FRAP results were in the range of 1.20 -0.98 at 16 mg/ ml. Total phenolic and total flavonoid contents of the methanolic extracts ranged from 22.67 to 36.03 mg/g and 1.19-2.94 μg/g respectively. The study assessed the amount of variation in antioxidant activities exhibited by different cultivated species and their sporeless/low sporing mutants.

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Antioxidative enzymatic profile of mushrooms stored at low temperature

Cited by 16 publications

References 20 publications

Isozymes of antioxidative enzymes during ripening and storage of ber (Ziziphus mauritiana Lamk.)

Isozymes of antioxidative enzymes during ripening and storage of ber (Ziziphus mauritiana Lamk.)

Hydrogen-rich water increases postharvest quality by enhancing antioxidant capacity in Hypsizygus marmoreus

Antioxidant and electrochemical properties of cultivated Pleurotus spp. and their sporeless/low sporing mutants

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