Change of Antioxidant Enzyme Activities in Fruit Body Development Process of Panus giganteus

doi:10.7506/spkx1002-6630-201024103

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 469-472.doi: 10.7506/spkx1002-6630-201024103

• Packaging & Storage • Previous Articles Next Articles

Change of Antioxidant Enzyme Activities in Fruit Body Development Process of Panus giganteus

DONG Hong-xin1,2，CHENG Xian-hao2，ZHU Lin2，CAI De-hua2，LI Yu1

1. Institute of Mycology, Jilin Agricultural University, Changchun 130118, China；
2. College of Life Science, Ludong University, Yantai 264025, China

Received:2010-03-25 Revised:2010-11-19 Online:2010-12-25 Published:2010-12-29
Contact: LI Yu E-mail:yuli966@126.com

Abstract

Abstract:

In this stady, the change in the content of malonaldehyde (MDA) and the activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) in fruit body of Panus giganteus during its development process were investigated. Results indicated that MDA content exhibited a gradual accumulation and the membrane lipid peroxidation was increased; meanwhile, the activities of SOD and CAT exhibited an initial increase and a final decrease trend; the highest activity of SOD and CAT was observed in the cup stage and pin-head stage. However, POD activity was stable during the stage of growth and senescence. Therefore, the metabolic disorder induced by the accumulation of active oxygen species was one of important factors for the senescence of Panus giganteus.

Key words: fruiting body, anti-oxidant enzymes, Panus giganteus, development

CLC Number:

S646.9

DONG Hong-xin1,2，CHENG Xian-hao2，ZHU Lin2，CAI De-hua2，LI Yu1. Change of Antioxidant Enzyme Activities in Fruit Body Development Process of Panus giganteus[J]. FOOD SCIENCE, 2010, 31(24): 469-472.

[1]	WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin. Application of 3D Printing Technology in Foods Based on Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(7): 345-351.
[2]	ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie. Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development [J]. FOOD SCIENCE, 2021, 42(16): 273-280.
[3]	XU Cuicui, ZHU Yunfeng, JIN Shaojin, SUN Shengnan, ZHANG Youyuan, ZHOU Kai, MA Ying, LU Weihong. Recent Progress in Immunoregulatory Effects of Functional Ingredients in Allium Species [J]. FOOD SCIENCE, 2020, 41(9): 332-337.
[4]	WANG Wenyue, CHEN Hangjun, LI Dongmei, ZHANG Hui. Science and Technolgy Innovation in the Modern Marine Food Industry: Current Development Status and Policy Suggestions [J]. FOOD SCIENCE, 2020, 41(5): 338-344.
[5]	HU Xiaotong, YE Yujie, SHI Guang, ZHAO Nanxi, GU Mingliu, YAN Yuning, ZHOU Jianing, AN Liping. Extraction of Polysaccharides from Fruiting Bodies of Phellinus igniarius and Its Protective Effect on D-galactose Induced 3T3 Cell Injury [J]. FOOD SCIENCE, 2020, 41(19): 204-211.
[6]	YE Yujie, SHI Guang, ZHOU Zhengyi, WANG Jiaqi, AN Liping, DU Peige. Comparative Chemical Composition of Mycelium and Fruit Body of Phellinus igniarius [J]. FOOD SCIENCE, 2019, 40(24): 246-251.
[7]	WEI Zheng, GUO Wenfeng, HUANG Yu, YIN Ling, QU Junjie, ZHANG Yali, LU Jiang,. Characteristics of Phenolic Accumulation in Muscadine Seeds during Berry Development [J]. FOOD SCIENCE, 2018, 39(4): 154-164.
[8]	ZHOU Guangzhi, LU Min, AN Huaming. Analysis of Bioactive Substance Contents and Antioxidant Activities in Rosa roxburghii Fruits during Development [J]. FOOD SCIENCE, 2018, 39(22): 20-25.
[9]	MIN Jialing, XU Chunlian, SHU Xiang, QIU Qiqi, NIE Shaoping, XIE Mingyong, HU Xiaojuan. Impact of Long-Term Dietary Quercetin Exposure on Breast Development in Mice [J]. FOOD SCIENCE, 2018, 39(21): 116-121.
[10]	SU Weipeng, ZHANG Hao, YING Zhixiong, LI Yue, ZHANG Ligen, ZHANG Lili, WANG Tian. Effect of Dietary Methionine Supplementation on Intestinal Development and Antioxidant Function in Growing Pigs with Intrauterine Growth Retardation [J]. FOOD SCIENCE, 2018, 39(11): 132-138.
[11]	YAO Sen, ZHANG Ji, LIU Honggao, LI Jieqing, WANG Yuanzhong. A Review of the Application of Infrared Spectroscopy in Chemical Analysis and Quality Control of Edible Mushrooms [J]. FOOD SCIENCE, 2018, 39(1): 305-312.
[12]	QIAN Jing, YANG Peizhou, CAO Lili, CAO Xinmin, ZHENG Zhi, JIANG Shaotong. Effect of Prodigiosin on Intestinal Development and Antioxidant Capability in Weaned Rats [J]. FOOD SCIENCE, 2017, 38(17): 244-250.
[13]	KONG Fanrong, GUO Wenchuan. Relationship between Dielectric Properties and Physicochemical Properties of Apples during Late Developmental Period [J]. FOOD SCIENCE, 2016, 37(9): 13-17.
[14]	CAI Jieqiong, ZHENG Yue, ZHU Haopeng, CHEN Zhiqiang, YAN Peishi. Effect of Exercise on Broiler Meat Quality and Muscle Fiber Development [J]. FOOD SCIENCE, 2016, 37(13): 53-59.
[15]	WU Xiaohong, JIANG Qi, ZHANG Runguang. Progress in Health-Protective Effects of Angelica keiskei and Development of Related Products [J]. FOOD SCIENCE, 2016, 37(1): 286-291.

Change of Antioxidant Enzyme Activities in Fruit Body Development Process of Panus giganteus

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments