A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum
Samo za registrovane korisnike
2017
Autori
Tesanović, KristinaPejin, Boris
Sibul, Filip
Matavulj, Milan
Raseta, Milena
Janjusević, Ljiljana
Karaman, Maja
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Bioactive properties of fungi considerably differ between the fruiting body (FB) and the submerged culture as regards mycelia (M) and the fermentation broth (F). Antioxidant properties of hot-water extracts obtained from three different fungal origins: FB, M and F of two autochthonous fungal species (Northern Serbia), Coprinus comatus and Coprinellus truncorum were investigated. Free radical scavenging capacity (RSC) was evaluated in vitro by the DPPH assay and reducing power ability (FRAP assay). Considering possible bioactive properties of different compounds present in fungal extracts, the content of total proteins (TP), phenols (TC) and flavonoids (TF) were investigated colorimetrically. The chemical characterisation of the examined extracts was evaluated using the HPLC-MS/MS method. C. comatus showed the strongest RSC activity; more precisely, fermentation broth extract (FCc) on DPPH radicals (IC50 = 5.06 mu g mL(-1)) and fruiting body extract (FBCc) for the FRAP assay (42.86 mg a...scorbic acid equivalents (AAE)/g). Submerged M extract of both species showed the highest TC (MCc 81.95 mg gallic acid eq (GAE)/g d.w.; MCt 81.64 mg GAE/g d.w.), while FB extracts contained the highest content of TP. Comparing LC-MS phenolic profiles between species-interspecifically and among different fungal origins-intraspecifically (fruiting bodies and submerged cultures), high variations were noticed. In submerged M or F extracts of C. comatus, vanillic, gallic, gentisic and cinnamic acids were detected, as opposed to FB. Considering that diverse phenolic profiles of detected antioxidant compounds were obtained by submerged cultivation, this type of cultivation is promising for the production of antioxidant substances.
Ključne reči:
Submerged cultures / HPLC-MS/MS / Coprinus comatus / Coprinellus truncorum / Antioxidant activityIzvor:
Journal of Food Science and Technology-Mysore, 2017, 54, 2, 430-438Izdavač:
- Springer India, New Delhi
Finansiranje / projekti:
- Biološki aktivni prirodni proizvodi kao potencijalni izvori novih lekova i dijetetskih suplemenata (RS-172058)
- Bioaktivni prirodni proizvodi samoniklih, gajenih i jestivih biljaka: određivanje struktura i aktivnosti (RS-172053)
DOI: 10.1007/s13197-016-2479-2
ISSN: 0022-1155
PubMed: 28242942
WoS: 000394318800016
Scopus: 2-s2.0-85010931988
Institucija/grupa
Institut za multidisciplinarna istraživanjaTY - JOUR AU - Tesanović, Kristina AU - Pejin, Boris AU - Sibul, Filip AU - Matavulj, Milan AU - Raseta, Milena AU - Janjusević, Ljiljana AU - Karaman, Maja PY - 2017 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/1095 AB - Bioactive properties of fungi considerably differ between the fruiting body (FB) and the submerged culture as regards mycelia (M) and the fermentation broth (F). Antioxidant properties of hot-water extracts obtained from three different fungal origins: FB, M and F of two autochthonous fungal species (Northern Serbia), Coprinus comatus and Coprinellus truncorum were investigated. Free radical scavenging capacity (RSC) was evaluated in vitro by the DPPH assay and reducing power ability (FRAP assay). Considering possible bioactive properties of different compounds present in fungal extracts, the content of total proteins (TP), phenols (TC) and flavonoids (TF) were investigated colorimetrically. The chemical characterisation of the examined extracts was evaluated using the HPLC-MS/MS method. C. comatus showed the strongest RSC activity; more precisely, fermentation broth extract (FCc) on DPPH radicals (IC50 = 5.06 mu g mL(-1)) and fruiting body extract (FBCc) for the FRAP assay (42.86 mg ascorbic acid equivalents (AAE)/g). Submerged M extract of both species showed the highest TC (MCc 81.95 mg gallic acid eq (GAE)/g d.w.; MCt 81.64 mg GAE/g d.w.), while FB extracts contained the highest content of TP. Comparing LC-MS phenolic profiles between species-interspecifically and among different fungal origins-intraspecifically (fruiting bodies and submerged cultures), high variations were noticed. In submerged M or F extracts of C. comatus, vanillic, gallic, gentisic and cinnamic acids were detected, as opposed to FB. Considering that diverse phenolic profiles of detected antioxidant compounds were obtained by submerged cultivation, this type of cultivation is promising for the production of antioxidant substances. PB - Springer India, New Delhi T2 - Journal of Food Science and Technology-Mysore T1 - A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum EP - 438 IS - 2 SP - 430 VL - 54 DO - 10.1007/s13197-016-2479-2 ER -
@article{ author = "Tesanović, Kristina and Pejin, Boris and Sibul, Filip and Matavulj, Milan and Raseta, Milena and Janjusević, Ljiljana and Karaman, Maja", year = "2017", abstract = "Bioactive properties of fungi considerably differ between the fruiting body (FB) and the submerged culture as regards mycelia (M) and the fermentation broth (F). Antioxidant properties of hot-water extracts obtained from three different fungal origins: FB, M and F of two autochthonous fungal species (Northern Serbia), Coprinus comatus and Coprinellus truncorum were investigated. Free radical scavenging capacity (RSC) was evaluated in vitro by the DPPH assay and reducing power ability (FRAP assay). Considering possible bioactive properties of different compounds present in fungal extracts, the content of total proteins (TP), phenols (TC) and flavonoids (TF) were investigated colorimetrically. The chemical characterisation of the examined extracts was evaluated using the HPLC-MS/MS method. C. comatus showed the strongest RSC activity; more precisely, fermentation broth extract (FCc) on DPPH radicals (IC50 = 5.06 mu g mL(-1)) and fruiting body extract (FBCc) for the FRAP assay (42.86 mg ascorbic acid equivalents (AAE)/g). Submerged M extract of both species showed the highest TC (MCc 81.95 mg gallic acid eq (GAE)/g d.w.; MCt 81.64 mg GAE/g d.w.), while FB extracts contained the highest content of TP. Comparing LC-MS phenolic profiles between species-interspecifically and among different fungal origins-intraspecifically (fruiting bodies and submerged cultures), high variations were noticed. In submerged M or F extracts of C. comatus, vanillic, gallic, gentisic and cinnamic acids were detected, as opposed to FB. Considering that diverse phenolic profiles of detected antioxidant compounds were obtained by submerged cultivation, this type of cultivation is promising for the production of antioxidant substances.", publisher = "Springer India, New Delhi", journal = "Journal of Food Science and Technology-Mysore", title = "A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum", pages = "438-430", number = "2", volume = "54", doi = "10.1007/s13197-016-2479-2" }
Tesanović, K., Pejin, B., Sibul, F., Matavulj, M., Raseta, M., Janjusević, L.,& Karaman, M.. (2017). A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum. in Journal of Food Science and Technology-Mysore Springer India, New Delhi., 54(2), 430-438. https://doi.org/10.1007/s13197-016-2479-2
Tesanović K, Pejin B, Sibul F, Matavulj M, Raseta M, Janjusević L, Karaman M. A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum. in Journal of Food Science and Technology-Mysore. 2017;54(2):430-438. doi:10.1007/s13197-016-2479-2 .
Tesanović, Kristina, Pejin, Boris, Sibul, Filip, Matavulj, Milan, Raseta, Milena, Janjusević, Ljiljana, Karaman, Maja, "A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum" in Journal of Food Science and Technology-Mysore, 54, no. 2 (2017):430-438, https://doi.org/10.1007/s13197-016-2479-2 . .