Analysis of Functional Components and Antioxidant Activity of Lyophilized Powder of Cultured Mycelia of Pleurotus eryngii

doi:10.7506/spkx1002-6630-201321066

Abstract

Abstract:

The cultured mycelia of Pleurotus eryngii were lyophilized into powder and the contents of crude fiber, crude
polysaccharide, flavonoids and crude triterpenoid in the lyophilized powder were analyzed. The antioxidant activity was
assessed by using DPPH free radical scavenging assay and D-galactose induced aging mice model. Results showed that
1 g of this powder contained 52.67 mg of crude fiber, 31.79 mg of crude polysaccharides, 9.19 mg of flavonoids and 8.87 mg
of crude triterpenoids. Its EC50 value in quenching DPPH free radical was 7.60 mg/mL. The DPPH radical scavenging
activity of the lyophilized powder at 16 mg/mL was equivalent to that of VC at 0.02 mg/mL. The lyophilized powder was
capable of improving the activities of superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px), reducing the
malondiadehyde (MDA) content in serum and liver of aging mice. The cultured mycelia of Pleurotus eryngii could be a
potential source for development and utilization of natural antioxidants.

Key words: Pleurotus eryngii, cultured mycelia, lyophilized powder, total flavonoids, crude triterpenes, antioxidant, aging mice model

CLC Number:

TS201.1
Q411

HOU Jin-xin1，JIANG Yi-fan2，ZHAO Xiao-jing1，DUAN Shuo-nan1，WANG Li-an1,*. Analysis of Functional Components and Antioxidant Activity of Lyophilized Powder of Cultured Mycelia of Pleurotus eryngii[J]. FOOD SCIENCE, 2013, 34(21): 329-332.

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