Antioxidant Properties of the Edible Basidiomycete Armillaria mellea in Submerged Cultures

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 correlated with the reducing power and the scavenging effect on superoxide anions. Total flavonoid content is dependent on the antioxidant activity and the chelating effect on ferrous ions. Total antioxidant component contents are closely related to the antioxidant activity and the scavenging superoxide anion ability. Results confirm that extracts with good antioxidant properties from fermenting products by A. mellea are potential good substitutes for synthetic antioxidants and can be applied to antioxidant-related functional food and pharmaceutical industries.

Potential use of Lentinus squarrosulus mushroom as fermenting agent and source of natural antioxidant additive in livestock feed

“…These were substantially higher than the amount reported for other mushrooms mycelia. Hot water extracts of G. tsugae , A. cylindracea and A. mellea mycelial cultures contain 41.03, 27.28 and 30.90 mg GAE g −1 extract, respectively, and methanolic extracts have 35.60, 15.55 and 27.10 mg GAE g −1 extract, respectively, while methanolic and hot water extracts of corncob fermented by G. sinensis contained 24.0 and 35.3 mg GAE g −1 extract, respectively . Our previous investigation has revealed L. squarrosulus fermentation increases the TPC in maize by 1.3 times, suggesting that it has enormous potential to enhance the nutritional and antioxidant properties of the feed.…”

“…This was comparable with EC 50 values of methanolic (6.89 mg mL −1 ) and hot water extract (3.97 mg mL −1 ) from Agrocybe cylindracea mycelium . A higher RPA was recorded by Ganoderma tsugae and Armillaria mellea mycelia with EC 50 values lower than 1.00 mg mL −1 . LSFM‐M has a substantially high RPA where at 0.1–1.5 mg mL −1 ; it had absorbances of 0.033–0.406 and an EC 50 of 1.86 mg mL −1 .…”

Antioxidant Activity of Honey Mushrooms (Armillaria mellea)

“…A disturbance of the balance between the need for oxygen and an excess of free radicals in cells leads to oxidative stress and violation of cell membranes, which may cause damage to the body. Uncontrolled production of reactive oxygen species is the trigger for many diseases, such as: cancer, atherosclerosis, liver damage, degenerative processes associated with lipid peroxidation of cell walls and inhibition of protein synthesis, and many other diseases [5,6,18]. Almost all organisms are protected against reactive oxygen species by enzymes such as superoxide dismutase (SOD), catalase (CAT), and peroxidase.…”

Purification and characterization of a novel ginsenoside Rc-hydrolyzing β-glucosidase from Armillaria mellea mycelia

“…In traditional Chinese medicine, the fruiting body and mycelia of A. mellea have been used for treating a variety of complaints including palsy, headache, hypertension, insomnia, vertigo, neurasthenia, and for neuroprotection (Lung and Chang 2011; Chen et al 2015). As Fig.…”