{Reference Type}: Book
{Author}: Vamanu, Emanuel
{Year}: 2013
{Title}: STUDIES ON THE ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF PLEUROTUS OSTREATUS PSI101109 MYCELIUM
{Tag}: 0
{Star}: 0
{Volume}: 45
{Pages}: 311-317
{ISBN/ISSN}: 0556-3321
{Keywords}: RADICAL SCAVENGING CAPACITY; ETHANOLIC EXTRACT; EDIBLE MUSHROOMS; OYSTER MUSHROOMS; WILD; BIOTECHNOLOGY; ANTICANCER; TURKEY; FRUIT; LEAF
{Abstract}: The antioxidant and antimicrobial potential of the ethanolic extract from Pleurotus ostreatus PSI101109 mycelium was determined based on inorganic and organic nitrogen sources in a culture medium. The presence of ammonium sulphate and corn extract resulted in a greater accumulation of bioactive compounds. The results were confirmed by the EC50 and minimum inhibitory concentration (MIC). The extracts of P. ostreatus PSI101109 mycelium selectively inhibited the strains used, both of which were of the genus Candida, at an MIC value of 12.5 mg ml(-1). The most resistant strains were found to be Escherichia coli and Listeria innocua. The capacity of the antioxidant was evaluated by the DPPH scavenging activity, beta-carotene-linoleic acid, the reducing power, the scavenging effect on superoxide radical, the scavenging effect on hydroxyl radical and the scavenging activity on nitric oxide. Compounds with antioxidant effects were present in the extracts. Lycopene was an exception because it was found to be lacking in values when culturation was performed in the presence of peptone and yeast extract, but had a maximum value on ammonium sulphate.
{Author Address}: USAMV Fac Biotechnol, Bucharest 011464, Romania; Ctr Appl Biochem & Biotechnol Bucharest, Bucharest 011464, Romania
{Database Provider}: Web of Science SCI
{Language}: English
{Country}: Romania; Romania

{Reference Type}: Journal Article
{Author}: Wu, Su-Qian; Gao, Shang-Long; Liu, Hong-Hong; Sun, Xin-Yi; Hao, Long; Jia, Le; Pang, Li-Fei; Jia, Shou-Hua; Jia, Meng-Shi
{Year}: 2013
{Title}: Intracellular polysaccharide and its antioxidant activity by Pleurotus citrinopileatus SM-01
{Tag}: 0
{Star}: 0
{Pages}: 1-9
{Date Displayed}: 2013
{ISBN/ISSN}: 15985032
{Keywords}: Oxygen; Aldehydes; Amino acids
{Abstract}: The extraction parameters of intracellular polysaccharide (IPS) from Pleurotus citrinopileatus SM-01 mycelia were optimized, and the in vitro and in vivo antioxidant activities of IPS were investigated. The optimum conditions of IPS extraction were predicted to be an ultrasonic treatment time of 664.09 s, precipitation time of 23.03 h and pH 7.36, and IPS yield was estimated at 16.13%. The in vitro inhibition effects of IPS at a dosage of 5 g/L on the superoxide anion, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals were 73.964.62%, 69.24.37%, and 50.754.39%, respectively, which were 72.565.08%, 22.831.94%, and 43.933.26% higher than that of butylated hydroxytoluene (BHT), respectively. The reducing power of IPS was 0.90.07, 69.815.24% higher than that of BHT. The activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), catalase (CAT) and alanine aminotransferase (ALT) in mice blood were 241.3823.19, 454.9542.39, 60.325.16, and 32.392.54 U/mL, respectively, and the malonaldehyde (MDA) level was 9.540.72 nmol/mL. The results provided a reference for the large-scale extraction of IPS by P. citrinopileatus SM-01 in industrial fermentation, suggesting that the IPS can be used as a potential antioxidant, which enhances adaptive immune responses.   2013 The Polymer Society of Korea and Springer Sciene+Business Media Dordrecht.
{Notes}: Compilation and indexing terms, Copyright 2013 Elsevier Inc.
IP52383262
1 ,1-diphenyl-2-picrylhydrazyl
Adaptive immune response
Alanine aminotransferase
Antioxidant activities
Butylated hydroxytoluene
Glutathione peroxidase
Hydroxyl radicals
Industrial fermentation
Inhibition effect
In-vitro
Malonaldehyde
Optimum conditions
Pleurotus
Reducing power
Superoxide anions
Superoxide dismutases
Ultrasonic treatments
{Author Address}: College of Life Science, Shandong Agricultural University, Taian, Shandong, 271018, China

{Reference Type}: Journal Article
{Author}: Babu, Dandamudi Rajesh; Pandey, Meera; Rao, G. Nageswara
{Year}: 2012
{Title}: Antioxidant and electrochemical properties of cultivated Pleurotus spp. and their sporeless/low sporing mutants
{Tag}: 0
{Star}: 0
{Pages}: 1-8
{Date Displayed}: 2012
{ISBN/ISSN}: 00221155
{Keywords}: Chemical analysis; Chelation; Cyclic voltammetry; Oxygen; Phenols
{Abstract}: Methanolic extracts of four cultivated edible mushrooms of Pleurotus spp. namely Pleurotus florida, Pleurotus sajor-caju, Pleurotus cystidiosus and Pleurotus djamor along with the sporeless/low sporing mutants of Pleurotus florida, and Pleurotus sajor-caju were analyzed for their antioxidant activity using different chemical assays. The electrochemical behaviors of these extracts were also analyzed using cyclic voltammetry and differential pulse voltammetry. Results showed that scavenging effects on 2,2-diphenyl-1-picrylhydrazyl radicals were good (73.3-42.4%) at 1.5mg/ml. At 12mg/ml, the reducing powers (2.54-1.71) and chelating effects on ferrous ions (56.0-78.5%) were excellent. H2O2 scavenging abilities at 1.5mg/ml showed a wide range (20.0-85.4%). Scavenging of superoxide radicals were excellent and were found to be in the range of 61.1-90.0% at 16mg/ml concentration. FRAP results were in the range of 1.20 - 0.98 at 16mg/ml. Total phenolic and total flavonoid contents of the methanolic extracts ranged from 22.67 to 36.03mg/g and 1.19-2.94g/g respectively. The study assessed the amount of variation in antioxidant activities exhibited by different cultivated species and their sporeless/low sporing mutants.   2012 Association of Food Scientists   Technologists (India).
{Notes}: Compilation and indexing terms, Copyright 2013 Elsevier Inc.
IP52240586
2 ,2-diphenyl-1-picrylhydrazyl
Antioxidant activities
Chelating effect
Differential pulse voltammetry
Edible mushroom
Electrochemical behaviors
Ferrous ion
Flavonoid content
Methanolic extracts
Pleurotus
Pleurotus cystidiosus
Pleurotus florida
Pleurotus sajor caju
Scavenging ability
Scavenging effect
Superoxide radical
{Author Address}: Department of Chemistry, Sri Sathya Sai Institute of Higher Learning, Prasanthi Nilayam Campus, Prasanthi Nilayam, Anantapur, 515124, India

{Reference Type}: Journal Article
{Author}: Gogavekar, Shweta S.; Rokade, Shilpa A.; Ranveer, Rahul C.; Ghosh, Jai S.; Kalyani, Dayanand C.; Sahoo, Akshaya K.
{Year}: 2012
{Title}: Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju
{Tag}: 0
{Star}: 0
{Pages}: 1-9
{Date Displayed}: 2012
{ISBN/ISSN}: 00221155
{Keywords}: Phenols; Carbohydrates
{Abstract}: Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional constituents, flavor components, antioxidant and antibacterial properties. Nutritional constituents estimated per 100g dry weight (d.w.) include protein (29.3g), carbohydrate (62.97g), crude fat (0.91g), ash (6.82g) and crude fiber (12.3g). Energy value of this mushroom was about 297.5kcal/100g d.w. Major mineral components estimated include Ca, Fe, and Mg with highest level of 505.0, 109.5 and 108.7mg/100g respectively. Methanolic extract containing significant amounts of phenols and flavonoids showed free radical scavenging potential and antibacterial activities against various spp. of Gram positive and Gram negative bacteria. Compounds responsible for antibacterial activities analyzed by GC-MS include - Sistosterol, Cholestanol, 1,5-Dibenzoylnaphthalene and 1,2-Benzenedicarboxylic acid. Flavor components extracted by hot extraction method were found to be higher in number and concentration than the cold extraction method. The characteristic flavor component of mushroom i.e. 1-Octen-3-ol was better extracted by hot than the cold.   2012 Association of Food Scientists   Technologists (India).
{Notes}: Compilation and indexing terms, Copyright 2013 Elsevier Inc.
IP51878632
1-octen-3-ol
Anti-bacterial activity
Antibacterial properties
Cold extraction method
Crude fat
Crude fibers
Dry weight
Energy value
Extraction method
Free radical scavenging
Gram positive
Gram-negative bacteria
Methanolic extracts
Mineral component
Oyster mushroom
Pleurotus sajor caju
{Author Address}: Department of Food Science and Technology, Shivaji University, Kolhapur, 416 004, India