antioxidant properties of the edible basidiomycete？armillaria mellea in submerged cultures抗氧化性能的可食用的担子菌类蜜环菌侵染在水下文化.pdfVIP

Int. J. Mol. Sci. 2011, 12, 6367-6384; doi:10.3390/ijm OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 /journal/ijms Article Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures Ming-Yeou Lung * and Yu-Cheng Chang Department of Chemical and Materials Engineering, Minghsin University of Science and Technology, Hsin Fong, Hsin Chu 304, Taiwan; E-Mail: moonriversnow@ * Author to whom correspondence should be addressed; E-Mail: mylong@.tw; Tel.: +886-3-5593142 (ext. 3352); Fax: +886-3-6007577. Received: 10 August 2011; in revised form: 19 September 2011 / Accepted: 22 September 2011 / Published: 26 September 2011 Abstract: Antioxidant components, ascorbic acid, total flavonoids and total phenols are produced effectively by Armillaria mellea submerged cultures. Dried mycelia and mycelia-free broths obtained by A. mellea submerged cultures are extracted with methanol and hot water and investigated for antioxidant properties. Methanolic extracts from dried mycelia (MEM) and mycelia-free broth (MEB) and hot water extracts from dried mycelia (HWEM) by A. mellea submerged cultures show good antioxidant properties as evidenced by low EC50 values (10 mg/mL). Total flavonoid is mainly found in hot water extracts; however, total phenol is rich in methanol and hot water extracts from mycelia. Ascorbic acid and total phenol contents are well