Mushrooms Collected from Deogyu Mountain, Muju, Korea and Their Antioxidant Activity

Kim, Seong Eun; Lee, In Kyoung; Jung, Yun A; Yeom, Ji Hee; Ki, Dae‐Won; Lee, Myeong Seok; Song, Ja Gyeong; Jin, Yong Ju; Seok, Soon Ja; Yun, Bong Sik

doi:10.5941/myco.2012.40.2.134

Cited by 8 publications

(6 citation statements)

References 13 publications

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“…Eight species of edible mushrooms used in this study showed an interesting antioxidant activity compared to results reported in previous studies [22,23]. There are few reports regarding the antioxidant activities of the studied mushrooms.…”

Section: Antioxidant Propertiessupporting

confidence: 59%

Traditional Foods as Putative Sources of Antioxidants with Health Benefits in Konzo

Kapepula¹,

Tshala-Katumbay²,

DieudonnéMumba³

et al. 2018

Antioxidants in Foods and Its Applications

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Konzo is a toxico-nutritional neurological disease associated with oxidative damage induced by cyanide poisoning through the ingestion of poorly processed bitter cassava. Dietary uses and patterns, determined using food frequency questionnaires, structured interviews and direct observation in consenting households to Kahemba, the rural area most affected by konzo in the world, showed that the diet of affected population is not varied and largely dependent on cassava (Manihot esculenta Crantz) products. Commonly consumed foodstuffs include herbal teas, mushrooms, spices, vegetables and yams. Phytochemical composition of extracts revealed that they contained flavonoids and phenolic acids as major compounds. All extracts of investigated traditional foods at the concentration range of 0.25-20 μg/mL, displayed high radical scavenging and cellular antioxidant activities using lucigenin on equine neutrophils, related to their phenolic content. The leaves of Manihot esculenta and Manihot glaziovii exhibited the highest antioxidant activity among vegetables. Lippia multiflora is the most active of the herbal teas, Auricularia delicata of mushrooms, Dioscorea alata of yams and Ocimum basilicum of spices. Traditional foods showed more efficient effects on extracellular ROS production and MPO activity. Traditional foods have interesting antioxidant, anti-inflammatory properties and could putatively be used as functional foods or nutraceuticals in the prevention of oxidative damage associated with konzo.* Sesamum angustifolium, one of banned vegetables for konzo households by local traditional medicine [2], is the most active (antioxidant activity) among the vegetables after Manihot species. nd = not determined.

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Section: Antioxidant Propertiessupporting

confidence: 59%

Traditional Foods as Putative Sources of Antioxidants with Health Benefits in Konzo

Kapepula¹,

Tshala-Katumbay²,

DieudonnéMumba³

et al. 2018

Antioxidants in Foods and Its Applications

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“…While in another assay, the fraction presented >0.4 reducing power at 1.67 mg/ml concentration and indicated higher function than 29 considered mushrooms. 42 In a similar study, Prasad et al (2015) investigated on antioxidant activity and total phenolic content of the mushroom along with other 15 Basidiomycetes collected from natural forests near Dehradun, India. They subjected fruiting bodies and submerged cultured mycelia to 80% methanol solvent and compared the results.…”

Section: Antioxidantmentioning

confidence: 99%

Laetiporus sulphureus (Bull.: Fr.) Murr. as Food as Medicine

Khatua

Ghosh²,

Acharya

2017

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“…We observed that all analyzed samples showed reducing activity, which was statistically similar (between 66 and 69 %), compared with that of the ascorbic acid standard. The methanol extract of B. fumosa showed moderate reducing activity (± 35 %), demonstrating that the species used in this study had more relevant activity (Kim et al 2012).…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 64%

Evaluation of the nutritional composition and antioxidant activity of Bjerkandera adusta

Oliveira

Rech

Moura

et al. 2022

Braz. J. Pharm. Sci.

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Bjerkandera adusta, a globally distributed fungus, is commonly used in the nutritional practices of the East Asian population. In this study, we evaluated the nutritional composition of the lyophilized mycelium of B. adusta as well as the phenolic composition and antioxidant activity of its extracts. The mycelium exhibited moisture (7.97 %), ash (3.27 %), and fiber (5.31 %) content values similar to the established values reported in the available literature. In addition, a high protein (9.32 %) and carbohydrate (63.45 %) content was shown, with a low lipid (1.36 %) content. The energy value per 100 g sample of mycelium was 1445.85 kJ. The results obtained indicated a statistically significant variation (p < 0.05) in the phenolic composition (81.84-110.96 mg gallic acid equivalents (GAE) per g of extract), free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (IC 50 29.05-340.46 µg•mL -1 ), phosphomolybdenum antioxidant content (34.89-55.64 %), reduction of ferricyanide ion (66.55-69.4 %), and thiobarbituric acid reactive substance (TBARS) values (44.66-133.03 %). These results are unprecedented for this species and emphasize its nutraceutical potential.

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Mushrooms Collected from Deogyu Mountain, Muju, Korea and Their Antioxidant Activity

Cited by 8 publications

References 13 publications

Traditional Foods as Putative Sources of Antioxidants with Health Benefits in Konzo

Traditional Foods as Putative Sources of Antioxidants with Health Benefits in Konzo

Laetiporus sulphureus (Bull.: Fr.) Murr. as Food as Medicine

Evaluation of the nutritional composition and antioxidant activity of Bjerkandera adusta

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