Antioxidant Activity in vitro of Crude Polysaccharides from Coprinus comatus

doi:10.7506/spkx1002-6630-201213015

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (13): 79-82.doi: 10.7506/spkx1002-6630-201213015

• Basic Research • Previous Articles Next Articles

Antioxidant Activity in vitro of Crude Polysaccharides from Coprinus comatus

WANGJin-xi，GULin，KONGFan-wei，BAOZhen-wei

(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)

Received:2020-04-01 Revised:2020-04-01 Online:2012-07-15 Published:2012-07-27

Abstract

Abstract: In order to evaluate the antioxidant activity in vitro of crude polysaccharides from Coprinus comatus, the DPPH, hydroxyl and superoxide anion radical scavenging activities and reducing power were tested and compared with those of VC. The results showed that crude polysaccharides from Coprinus comatus had good scavenging effect on DPPH and hydroxyl radicals in a dose-dependent manner with high similarity to that of VC. In addition, crude polysaccharides from Coprinus comatus had a certain scavenging effect on superoxide anion radicals and reducing power lower than that of VC. Our study demonstrates that polysaccharides from Coprinus comatus has good antioxidant activity and that their daily ingestion will show effective antioxidant effect in the body.

Key words: crude polysaccharides from Coprinus comatus, antioxidant properties, free radicals, scavenging ability

CLC Number:

TS255.1

WANGJin-xi，GULin，KONGFan-wei，BAOZhen-wei. Antioxidant Activity in vitro of Crude Polysaccharides from Coprinus comatus[J]. FOOD SCIENCE, 2012, 33(13): 79-82.

[1]	WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu. Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature [J]. FOOD SCIENCE, 2021, 42(11): 56-62.
[2]	ZENG Jianhua, LIU Linlin, YANG Yang, ZHANG Na, ZHU Xiuqing, SHI Yanguo, ZHENG Huanyu, WANG Xinyue. Composition and in Vitro Antioxidant Properties of Soy Lipophilic Protein [J]. FOOD SCIENCE, 2020, 41(14): 58-65.
[3]	MA Yadan, ZHANG Cuicui, LI Linjie, ZHAN Lijuan. Progress in Understanding the Regulatory Effect and Mechanism of Fluorescent Light and Light-Emitting Diode Irradiation on Antioxidant Properties of Fruits and Vegetables during Postharvest Storage [J]. FOOD SCIENCE, 2019, 40(5): 276-281.
[4]	CHEN Hongsheng, NIU Baihui, LIU Huan, LI Yanqing, ZHANG Ruihong, KONG Baohua. Antioxidant Effect of Four Spice Extracts on Porcine Myofibrillar Protein [J]. FOOD SCIENCE, 2019, 40(4): 95-101.
[5]	XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng. Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism [J]. FOOD SCIENCE, 2018, 39(23): 149-154.
[6]	LUO Min, CHEN Dejing, HAN Hao, XIN Xi. Antioxidant Activity of Selenium-Bound Rice Germ Polysaccharides [J]. FOOD SCIENCE, 2018, 39(19): 58-63.
[7]	CHENG Xinfeng, HANG Hua, XIAO Ziqun. Current Status of Research on the Mechanism of Action and Effect of Microwave Irradiation on Starch [J]. FOOD SCIENCE, 2018, 39(13): 310-316.
[8]	WU Qiong, LIU Yi, WU Qingyuan, JIANG Heti. Effect of Different Drying Methods on the Antioxidant Properties and Aromatic Composition of Whole Flour from Pueraria lobata Roots [J]. FOOD SCIENCE, 2017, 38(6): 202-208.
[9]	YANG Xiaoxing, ZHOU Jiachun, CHEN Qiming, QIN Zhen, MA Mingyue, ZHAO Liming. Changes in Metabolites during Natural Fermentation of Apple into Enzyme Drink [J]. FOOD SCIENCE, 2017, 38(24): 15-19.
[10]	ZHU Xiaofang, YANG Kai, ZHAO Yuhong. Comparison of Active Component Contents and Antioxidant Properties among Different Parts and Varieties of Flat European Hazelnut [J]. FOOD SCIENCE, 2017, 38(19): 130-136.
[11]	SUN Yulin, DAI Hongjie, WEN Jing, ZHANG Wei, ZHAO Juan, TIAN Li, CHEN Daohai. Optimization of Enzymatic Deproteinization of Polysaccharides from Cuttlefish Muscle (Sepia lycidas) and Its in Vitro Free Radical Scavenging Potential [J]. FOOD SCIENCE, 2017, 38(18): 251-258.
[12]	BAO Ying, MA Yue, LI Yashuang, ZHANG Yunqin, WU Yuan, LIU Chunlan. Structure Identification and Free Radical Scavenging Activity of Polysaccharide from Fruit Bodies of Leucopaxillus giganteus [J]. FOOD SCIENCE, 2016, 37(6): 71-76.
[13]	ZHANG Qiang, XIN Xiulan, YANG Fumin, CHEN Liang, ZHANG Xue, CHI Peng. Changes in Antioxidant Properties of Red Raspberry Vinegar during Fermentation [J]. FOOD SCIENCE, 2016, 37(3): 6-11.
[14]	LI Shunfeng, LI Jing, WANG Anjian, WEI Shuxin, TIAN Guangrui. Effects of Hot Air Pretreatment on Physiological and Biochemical Properties of Fresh-Cut Agaricus bisporus during Cold Storage [J]. FOOD SCIENCE, 2016, 37(24): 285-291.
[15]	WANG Danli, MA Xiaobin, WANG Wenjun, ZOU Mingming, DING Tian, LIU Donghong. Progress in High Frequency Ultrasound and Its Application for Degradation and Modification in Food Industry [J]. FOOD SCIENCE, 2016, 37(21): 279-284.

Antioxidant Activity in vitro of Crude Polysaccharides from Coprinus comatus

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments