Chemical composition, antioxidant and anti-inflammatory properties for ethanolic extracts from Pleurotus eryngii fruiting bodies harvested at different time

Jau Tien Lin, Cheng Wei Liu, Yi Chen Chen, Chao Chin Hu, Lao Dar Juang, Ching Chang Shiesh, Deng Jye Yang*

*此作品的通信作者

研究成果: Article同行評審

30 引文 斯高帕斯(Scopus)

摘要

Pleurotus eryngii, a popular edible mushroom in Taiwan, is usually cultivated using sawdust medium packing bags through several procedures including culture medium confection, bagging and sterilization, spawn inoculation, fostering mycelia, full growth of mycelia, and inducing fruiting body formation. In this study, P. eryngii commercial products harvested at the 10th, 12th and 15th days after inducing the fruiting body formation were extracted with ethanol, individually. Through determination of chemical composition, antioxidant and anti-inflammatory properties of these extracts, the optimal harvest time of P.eryngii fruiting bodies with higher functional attributes was revealed. The earlier harvested sample extracts had higher effects for scavenging 2,2-diphenyl-1-picrylhydrazyl radicals, reducing power, chelating power, and β-carotene bleaching inhibition, as well as down-regulating lipopolysaccharide-stimulated nitric oxide, prostaglandin E2, inducible nitric oxide synthase, and cyclooxygenase-2 expression in RAW264.7 macrophages. These functional responses were closely related to levels of phytochemical components including phenolic acids, flavonoids, tocopherols and carotenoids.

原文English
頁(從 - 到)374-382
頁數9
期刊LWT - Food Science and Technology
55
發行號1
DOIs
出版狀態Published - 1月 2014

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