The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Extraction Solvent on the Antioxidant Activity of Lentinula edodes GNA01 Extract

추출용매에 따른 이슬송이버섯(Lentinula edodes GNA01) 추출물의 항산화 활성

  • Jang, Hye-Lim (Food Analysis Research Center, Suwon Women's University) ;
  • Park, Seo-Yeon (Food Analysis Research Center, Suwon Women's University) ;
  • Nam, Jin-Sik (Food Analysis Research Center, Suwon Women's University)
  • 장혜림 (수원여자대학교 식품분석연구센터) ;
  • 박서연 (수원여자대학교 식품분석연구센터) ;
  • 남진식 (수원여자대학교 식품분석연구센터)
  • Received : 2016.11.28
  • Accepted : 2016.12.21
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Antioxidant activities of 80% methanol, water, and 70% ethanol extracts of Lentinula edodes GNA01 were compared and estimated. The yield of Lentinula edodes GNA01 was identified to be in the following order: water>70% ethanol>80% methanol, but there was no significant difference between 80% methanol and 70% ethanol extracts. The highest total phenolic content (TPC) and total flavonoid content (TFC) were found in water extract, and TPC of 80% methanol extract was higher than that of 70% ethanol extract and TFC of 70% ethanol extract was higher than that of 80% methanol extract. Water extract exhibited the strongest DPPH, ABTS radicals, and nitrite scavenging activities, $Fe^{2+}$ chelating ability, and FRAP among the three extracts. In addition, antioxidant activity of 80% methanol extract was higher than that of 70% ethanol extract in most of the experiments. As a result, antioxidant activity of Lentinula edodes GNA01 showed a difference according to extraction solvent and concentration; nevertheless, water extract exhibiting high polarity had the strongest antioxidant effect. Consequently, water extract from Lentinula edodes GNA01 is anticipated to be useful for the development of a high value-added functional product.

Keywords

References

  1. Aggarwal A, Nautiyal U, Negi D. 2015. Characterization and evaluation of antioxidant activity of Cajanus cajan and Pisum sativum. Int J Rec Adv Sci Tech 2:21-26
  2. Arnao MB. 2000. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends Food Sci Technol 11:419-421 https://doi.org/10.1016/S0924-2244(01)00027-9
  3. Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 239:70-76 https://doi.org/10.1006/abio.1996.0292
  4. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  5. Choi SY, Chung MJ, Lee SJ, Shin JH, Sung NJ. 2007. Nnitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic. Food Control 18:485-491 https://doi.org/10.1016/j.foodcont.2005.12.006
  6. Cooney RV, Ross PD. 1987. N-nitrosation and N-nitration of morpholine by nitrogen dioxide in aqueous solution: effects of vanillin and related phenols. J Agric Food Chem 35:789-793 https://doi.org/10.1021/jf00077a036
  7. Dinis TCP, Madeira VMC, Almeida LM. 1994. Action of phenolic derivatives(acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161-169 https://doi.org/10.1006/abbi.1994.1485
  8. Fellegrin N, Ke R, Yang M, Rice-Evans C. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol 299:379-389
  9. Guk MH, Kim DH, Lee C, Jeong ES, Choi EJ, Lee JS, Lee TS. 2013. Antioxidant and skin whitening effects of Inonotus obliquus methanol extract. J Mushroom Sci Prod 11:99-106 https://doi.org/10.14480/JM.2013.11.2.099
  10. Gulcin I, Oktay M, Kirecci E, Kufrevioglu OI. 2003. Screening of antioxidant and antimicrobial activities of anise(Pimpinella anisum L.) seed extracts. Food chem 83:371-382 https://doi.org/10.1016/S0308-8146(03)00098-0
  11. Haung X, Dai J, Fournier J, Ali AM, Zhang Q, Frenkel K. 2002. Ferrous ion autoxidation and its chelation in iron-loaded human liver HepG2 cells. Free Radic Biol Med 32:84-92 https://doi.org/10.1016/S0891-5849(01)00770-5
  12. Hong JY, Nam HS, Shin SR. 2010. Changes on the antioxidant activities of extracts from the Ziziphus jujube Miller fruits during maturation. Korean J Food Preserv 17:712-719
  13. Jang HL, Lee JH, Hwang MJ, Choi Y, Kim H, Hwang J, Nam JS. 2015. Comparison of physicochemical properties and antioxidant activities between Lentinula edodes and new cultivar Lentinula edodes GNA01. J Korean Soc Food Sci Nutr 44:1484-1491 https://doi.org/10.3746/jkfn.2015.44.10.1484
  14. Jang HL, Yoon KY. 2012. Cultivar differences in phenolic contents/biological activities of color-fleshed potatoes and their relationships. Hort Environ Biotechnol 53:175-181 https://doi.org/10.1007/s13580-012-0048-9
  15. Jeong E. 1998. Antioxidative and nitrite-scavenging effects of solvent extracts from Gyrophora esculenta. Korean J Food Nutr 4:426-430
  16. Jun DH, Lee JT, Cheon SJ, Lee CE, Kim TH, Lee DH, Han J, Kim SH. 2009. Polyphenol and anti-oxidant effects of Kalopanax septemlobus Koidz. leaf extracts. Korean J Plant Res 22:343-348
  17. Jung EB, Jo JH, Cho SM. 2008. Nutritional component and anticancer properties of various extracts from Haesongi mushroom(Hypsizigus marmoreus). J Korean Soc Food Sci Nutr 37:1395-1400 https://doi.org/10.3746/jkfn.2008.37.11.1395
  18. Jung IC, Park S, Park KS, Ha HC, Kim SH, Kwon YI, Lee JS. 1996. Antioxidative effect of fruit body and mycelial extracts of Pleurotus ostreatus. Korean J Food Sci Technol 28:464-469
  19. Kang MY, Kim SY, Yun HJ, Nam SH. 2004. Antioxidative activity of the extracts from browned oak mushroom(Lentinus edodes) with unmarketable quality. Korean J Food Sci Technol 36:648-654
  20. Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28:232-239
  21. Kim HJ, Ahn MS, Kim GH, Kang MH. 2006. Antioxidative and antimicrobial activities of Pleurotus eryngii extracts prepared from different aerial part. Korean J Food Sci Technol 38:799-804
  22. Kim JO, Jung MJ, Choi HJ, Lee JT, Lim AK, Hong JH, Kim DI. 2008. Antioxidative and biological activity of hot water and ethanol extracts from Phellinus linteus. J Korean Soc Food Sci Nutr 37:684-690 https://doi.org/10.3746/jkfn.2008.37.6.684
  23. Kim Y. 2011. Novel strain of Lentinula edodes GNA01. US patent 13,994,696
  24. Kwon YJ, Kim MH, Choi JS, Lee TS. 2014. Free radical scavenging, anti-inflammatory and melannin synthesis inhibitory activities of Gloeostereum incarnatum. J Mushrooms 12:107-116 https://doi.org/10.14480/JM.2014.12.2.107
  25. Lee HJ, Do JR, Chung MY, Kim HK. 2014. Antioxidant activities of Pleurotus cornucopiae extracts by extraction conditions. J Korean Soc Food Sci Nutr 43:836-841 https://doi.org/10.3746/jkfn.2014.43.6.836
  26. Lee HR, Lee JH, Park CS, Ra KR, Ha JS, Cha MH, Kim SN, Choi Y, Hwang J, Nam JS. 2014. Physicochemical properties and antioxidant capacities of different parts of ginger (Zingiber officinale Roscoe). J Korean Soc Food Sci Nutr 43:1369-1379 https://doi.org/10.3746/jkfn.2014.43.9.1369
  27. Lee J, Oh S, Kim D, Yoon M, Chun A, Choi I, Lee J, Kim Y. 2013. Comparison of antioxidant activities by different extraction temperatures of some commercially available cultivars of rice bran in Korea. Korean J Food Nutr 26:1-7 https://doi.org/10.9799/ksfan.2013.26.1.001
  28. Lee JM, Son ES, Oh SS, Han DS. 2001. Contents of total flavonoid and biological activities of edible plants. Korean J Dietary Culture 16:504-514
  29. Nam J, Han Y, Yeo S. 2015. Antioxidant and antimicrobial activities of various berry juices. Korean J Food Nutr 28:328-334 https://doi.org/10.9799/ksfan.2015.28.2.328
  30. Park HS, Kim SY, Kim HS, Han JG, Lee KH, Cho JH. 2015. Nutritional contents and physiological activity of Pleurotus eryngii by extraction solvents. J Mushrooms 13:282-287 https://doi.org/10.14480/JM.2015.13.4.282
  31. Sato M, Ramarathnam N, Suzuki Y, Ohkubo T, Takeuchi M, Ochi H. 1996. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J Agric Food Chem 44:37-41 https://doi.org/10.1021/jf950190a
  32. Shukla S, Park J, Kim DH, Hong SY, Lee JS, Kim M. 2016. Total phenolic content, antioxidant, tyrosinase and ${\alpha}$- glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety. Food Control 59:854-861 https://doi.org/10.1016/j.foodcont.2015.07.003
  33. Tannenbaum SR, Wishnok JS, Leaf CD. 1991. Inhibition of nitrosamine formation by ascorbic acid. Am J Clin Nutr 53:247S-250S https://doi.org/10.1093/ajcn/53.1.247S
  34. Turkmen N, Sari F, Velioglu YS. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food chem 99:835-841 https://doi.org/10.1016/j.foodchem.2005.08.034
  35. Um SN, Jin GE, Park KW, Yu YB, Park KM. 2010. Physiological activity and nutritional composition of Pleurotus species. Korean J Food Sci Technol 42:90-96
  36. Yamada T, Yamamoto M, Tanimura A. 1978. Studies on the formation of nitrosamines, 7: The effects of some polyphenols on nitrosation of diethylamine. J Food Hyg Soc 19:224-227 https://doi.org/10.3358/shokueishi.19.224
  37. Yang YR, Park YK. 2011. Comparison of antioxidant activities of black onion extracts. Korean J Food Preserv 18:954-960 https://doi.org/10.11002/kjfp.2011.18.6.954
  38. Yazaki K. 2006. ABC transporters involved in the transport of plant secondary metabolites. FEBS Lett 580:1183-1191 https://doi.org/10.1016/j.febslet.2005.12.009

Cited by

  1. 맥문동탕 용매 분획물의 UV에 의한 피부손상 개선 효능평가 vol.61, pp.3, 2017, https://doi.org/10.3839/jabc.2018.040
  2. 건조방법을 달리한 땅콩호박의 영양성분 분석 및 생리활성 평가 vol.33, pp.1, 2020, https://doi.org/10.9799/ksfan.2020.33.1.091