A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum

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 lg 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.

Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms

“…Generally speaking, it is believed that phenolics are primarily responsible for AO [1,5,6]. These compounds may originate either from fruiting bodies (generative structures) or from mycelia and extracellular broth (i.e., from the filtrate of a submerged culture, vegetative structures) [7]. Submerged cultivation of macrofungi represents a biotechnological process for their growth under controlled conditions aiming to provide valuable biomass and extracellular metabolites [8].…”

Ganoderma lucidumas a cosmeceutical: Antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes

“…It has been confirmed that mushroom extracts are a promising source of natural phenolic and flavonoid compounds [42][43][44][45]. Hot water extracts of medicinal mushrooms can be a source of bioactive flavonoids that could not be isolated at lower temperatures.…”

Chemical composition, nutritional profile and in vivo antioxidant properties of the cultivated mushroom Coprinus comatus

“…[40], it seems that water extraction is suitable for this type of phenolic acids. So, diluting methanol with water provided a higher concentration of quinic acid in the extract of our C. comatus, though not as high as in the previously mentioned study of Tešanovićet al [40]. With respect to flavonoids, there are contradictory data in the literature.…”