Research advance on antioxidant active composition and antioxidant mechanisms of edible fungi

Authors

XIAO Xingning, College of Food Science, Southwest University, Chongqing 400715, China
YUAN Ya, College of Food Science, Southwest University, Chongqing 400715, China
LIAO Xia, College of Food Science, Southwest University, Chongqing 400715, China
WANG Liying, College of Food Science, Southwest University, Chongqing 400715, China
SHI Fang, College of Food Science, Southwest University, Chongqing 400715, China
MING Jian, College of Food Science, Southwest University, Chongqing 400715, China; National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China

Abstract

Edible fungi are tasty as well as full of all kinds of biological activity, and the antioxidation is one of the most important activities among them. Polysaccharides, polyphenols, terpenoids,and selenium are the major antioxidants of edible fungi. In this paper, it was reviewed the research advance of antioxidant substances and the antioxidant mechanism of edible fungi, and the future research direction was also summarized, aiming to develop and utilize edible and medicinal values of the polysaccharides in the futher, and improve its application in the fields of food and medicine.

Publication Date

11-28-2016

First Page

207

Last Page

211

DOI

10.13652/j.issn.1003-5788.2016.11.048

Recommended Citation

Xingning, XIAO; Ya, YUAN; Xia, LIAO; Liying, WANG; Fang, SHI; and Jian, MING (2016) "Research advance on antioxidant active composition and antioxidant mechanisms of edible fungi," Food and Machinery: Vol. 32: Iss. 11, Article 48.
DOI: 10.13652/j.issn.1003-5788.2016.11.048
Available at: https://www.ifoodmm.cn/journal/vol32/iss11/48

References

［1］ SEIFRIED H E, ANDERSON D E, FISHER E I, et al. A review of the interaction among dietary antioxidants and reactive oxygen species［J］. Journal of Nutritional Biochemistry, 2007, 18(9): 567-579.
［2］ KIM D B, SHIN G H, KIM J M, et al. Antioxidant and anti-ageing activities of citrus-based juice mixture［J］. Food Chemistry, 2016, 194: 920-927.
［3］ 党蕾, 郝佳欣, 江海涛. 几种食用菌多糖抗氧化活性比较［J］. 安徽农学通报, 2010, 16(5): 76-77.
［4］ 李波, 徐贵华, 芦非, 等. 七种云南产食用菌的抗氧化活性研究［J］. 食用菌, 2010(2): 66-67.
［5］ FERNNDEZ-TOM S, RAMOS S, CORDERO-HERRERA I, et al. In vitro chemo-protective effect of bioactive peptide lunasin against oxidative stress in human HepG2 cells［J］. Food Research International, 2014, 62: 793-800.
［6］ ZHENG Lan, LIU Min, ZHAI Guo-yin, et al. Antioxidant and anti-ageing activities of mycelia zinc polysaccharide from pholiotanameko SW-03［J］. Science of Food and Agriculture, 2015, 95(15): 3 117-3 126.
［7］ SUN Yong-xu, KENNEDY J F. Antioxidant activities of different polysaccharide conjugates (CRPs) isolated from the fruiting bodies of Chroogomphisrutilus(Schaeff.: Fr.) O. K. Miller［J］. Carbohydrate Polymers, 2010, 82(2): 510-514.
［8］ YUAN Jiang-feng, ZHANG Zhi-qin, FAN Zhi-chao, et al. Antioxidant effects and cytotoxicity of three purified polysaccharides from Ligusticum chuanxiong Hort［J］. Carbohydrate Polymers, 2008, 74(4): 822-827.
［9］ SCHROETER H, HEIS C, BALZERJ, et al. (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans［J］. Proceedings of the National Academy of Sciences of the United States of America, 2006, 103(4): 1 024-1 029.
［10］ FENERCIOGLU A K, SALER T, GENC E, et al. The effects of polyphenol-containing antioxidants on oxidative stress and lipid peroxidation in Type 2 diabetes mellitus without complications［J］. Journal of Endocrinological Investigation, 2010, 33(2): 118-124.
［11］ SULLIVAN R, SMITH J E, ROWAN N J. Medicinal mushrooms and cancer therapy: translating a traditional practice into western medicine［J］. Perspectives in Biology and Medicine, 2006, 49(2): 159-170.
［12］ 邹盛勤, 陈武. 食用菌的营养成分·药理作用及开发利用［J］. 安徽农业科学, 2005, 33(3): 502-503.
［13］ GEOSEL A, SIPOS L, STEFANOVITS-BANYAI E, et al. Antioxidant, polyphenol and sensory analysis of Agaricusbisporus and Agaricussubrufescens cultivars［J］. ActaAlimentaria, 2011, 40(1): 33-40.
［14］ GUILLAMN E, GARCA-LAFUENTE A, LOZANO M, et al. Edible mushrooms: Role in the prevention of cardiovascular diseases［J］. Fitoterapia, 2010, 81(7): 715-723.
［15］ KALAC P. Chemical composition and nutritional value of European species of wild growing mushrooms: A review［J］. Food Chemistry, 2009, 113(1): 9-16.
［16］ BAI Ming-sheng, WANG Chen, ZONG Shi-chun, et al. Antioxidant polyketide phenolic metabolites from the edible mushroom Cortinariuspurpurascens ［J］. Food Chemistry, 2013, 141(4): 3 424-3 427.
［17］ XIAO Jian-hui, XIAO Dai-ming, CHEN Dai-xiong, et al. Polysaccharides from the medicinal mushroom Cordycepstaiishow antioxidant and immunoenhancing activities in a D-Galactose-induced aging mouse model［J］. Evidence-Based Complementary and Alternative Medicine, 2012, 2 012: 1-15.
［18］ REIS F S, MARTINS A, BARROS L, et al. Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples［J］. Food and Chemical Toxicology, 2012, 50(5): 1 201-1 207.
［19］ ORHAN I, STN O. Determination of total phenol content, antioxidant activity and acetylcholinesterase inhibition in selected mushrooms from Turkey［J］. Journal of Food Composition and Analysis, 2011, 24(3): 386-390.
［20］ LIU Yun-tao, SUN Jun, LUO Ze-yu, et al. Chemical composition of five wild edible mushrooms collected from Southwest China and their antihyperglycemic and antioxidant activity［J］. Food and Chemical Toxicology, 2012, 50(5): 1 238-1 244.
［21］ LEAL A R, BARROS L, BARREIRAJ C M, et al. Portuguese wild mushrooms at the “pharma-nutrition” interface: Nutritional characterization and antioxidant properties［J］. Food Research International, 2013, 50(1): 1-9.
［22］ LALOGEROPOULOS N, YANNI A E, KOUTROTAIS G, et al. Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece［J］. Food and Chemical Toxicology, 2013, 55: 378-385.
［23］ 陈爱葵, 易广, 李爱群. 食用菌在提高人体免疫力方面的功效［J］. 中国食用菌, 2004, 23(3): 7-9.
［24］ 周萍, 安东, 王朝川, 等. 食用菌复合多糖的抗氧化活性研究［J］. 中国食用菌, 2011, 30(6): 42-45.
［25］ SUN Yong-xu, LIU Ji-cheng, KENNEDY J F. Purification, composition analysis and antioxidant activity of different polysaccharide conjugates (APPs) from the fruiting bodies of Auriculariapolytricha［J］. Carbohydrate Polymers, 2010, 82(2): 299-304.
［26］ ZHANG An-qiang, XIAO Nan-nan, HE Peng-fei, et al. Chemical analysis and antioxidant activity in vitro of polysaccharides extracted from Boletus edulis［J］. International Journal of Biological Macromolecules, 2011, 49(5): 1092-1095.
［27］ KOZARSKIA M, KLAUSA A, NIKI M, et al. Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganodermaapplanatum, Ganodermalucidum, Lentinusedodes and Trametes versicolor［J］. Journal of Food Composition and Analysis, 2012, 26(1/2): 144-153.
［28］ VAZ J A, BARROS L, MARTINSA, et al. Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions［J］. Food Chemistry, 2011, 126(2): 610-616.
［29］ GAO Chan-juan, WANG Zhang-yong, SU Ting-ting, et al. Optimisation of exopolysaccharide production byGomphidiusrutilus and its antioxidant activities in vitro［J］. Carbohydrate Polymers, 2012, 87(3): 2 299-2 305.
［30］ LIU Xiao-nan, ZHOU Bo, LIN Rong-shan, et al. Extraction and antioxidant activities of intracellular polysaccharide from Pleurotus sp. mycelium［J］. International Journal of Biological Macromolecules, 2010, 47(2): 116-119.
［31］ THETSRIMUANG C, KHAMMUANG S, CHIABLAEM K, et al. Antioxidant properties and cytotoxicity of crude polysaccharides from Lentinuspolychrous Lév［J］. Food Chemistry, 2011, 128(3): 634-639.
［32］ DING Xiang, TANG Jie, CAO Mei, et al. Structure elucidation and antioxidant activity of a novel polysaccharide isolated from Tricholomamatsutake［J］. International Journal of Biological Macromolecules, 2010, 47(2): 271-275.
［33］ ZHANG Jian-jun, MA Zhao, ZHENG Lan, et al. Purification and antioxidant activities of intracellular zinc polysaccharides from Pleurotuscornucopiae SS-03［J］. Carbohydrate Polymers, 2014, 111: 947-954.
［34］ CHEUNG L M, CHEUNGP C K P, OOIV E C. Antioxidant activity and total phenolics of edible mushroom extracts［J］. Food Chemistry, 2003, 81(2): 249-255.
［35］ PALACIOS I, LOZANO M, MORO C, et al. Antioxidant properties of phenolic compounds occurring in edible mushrooms［J］. Food Chemistry, 2011, 128(3): 674-678.
［36］ 陈龙, 李文峰, 令博, 等. 金耳、银耳、木耳多酚提取及其抗氧化活性［J］. 食品科学, 2011, 32(20): 52-56.
［37］ HELENO S A, BARROS L, SOUSA M J, et al. Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity［J］. Food Chemistry, 2010, 119(4): 1 443-1 450.
［38］ 王婷婷, 游金坤, 严明, 等. 4种野生菌多酚的体外抗氧化活性［J］. 食品与发酵工业, 2015, 41(9): 148-152.
［39］ 李亮, 尚晓东, 谭琦. 担子菌中甲羟戊酸途径影响萜类物质合成的研究［J］. 中国农业科技导报, 2014, 16(3): 53-61.
［40］ DISSANAYAKE D P, BEYTUNGA D T U, VASUDEWAN S, et a1. Inhibition of lipid peroxidation by extracts of Pleurotus Ostreatus［J］. Pharmacognosy Magazin, 2009, 5(19): 266-271.
［41］ INTARAUDOM C, BOONYUEN N, SUPOTHINA S, et al. Novel spiro-sesquiterpene from the mushroom Anthracoph-yllum sp. BCC18695［J］.Phytochemistry Letters, 2013, 6(3): 345-349.
［42］ 刘晓珍, 聂少平, 李文娟, 等. 黑灵芝中性提取物三萜含量测定及抗氧化作用研究［J］. 南昌大学学报: 工科版, 2011, 4(6): 332-337.
［43］ MALINOWSKA E, KRZYCZKOWSKI W, HEROLD F, et al. Biosynthesis of selenium-containing polysaccharides with antioxidant activity in liquid culture of Hericiumerinaceum［J］. Enzyme and Microbial Technology, 2009, 44(5): 334-343.
［44］ TURLO J, GUTKOWSKA B, HEROLD F. Effect of selenium enrichment on antioxidant activities and chemical composition of Lentinula edodes (Berk.) Pegl. mycelial extracts［J］. Food and Chemical Toxicology, 2010, 48(4): 1 085-1 091.
［45］ 吴丹. 富硒香菇多糖和富硒平菇多糖体外抗氧化活性研究［J］. 安徽农业科学, 2010, 38(11): 5 841-5 843.
［46］ 杜明, 赵镭, 陈芳, 等. 富硒灵芝中高抗氧化活力、高硒含量的水溶性硒蛋白的纯化［J］. 食品发酵与工业, 2006, 32(2): 108-112.
［47］ JAYAKUMAR T, THOMAS P A, GERALDINE P. In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotusostreatus［J］. Innovative Food Science and Emerging Technologies, 2009, 10(2): 228-234.
［48］ KURNI Nagaraja, MALLIKARJUN N, RAJA Naika, et al. Antioxdative activities of wild macro fungi Ganodermaapplanatum (Pers.) ［J］. Asian Journal of Pharmaceutical and Clinical Research, 2014, 7(3): 166-171.
［49］ ZENG Wei-cai, ZHANG Zeng, GAO Hong, et al. Characterization of antioxidant polysaccharides from Auricularia auricular using microwave-assisted extraction［J］. Carbohy-drate Polymers, 2012, 89(2): 694-700.
［50］ MA Jiang-wei, QIAO Zeng-yong, XIANG Xia. Optimisation of extraction procedure for black fungus polysaccharides and effect of the polysaccharides on blood lipid and myocardium antioxidant enzymes activities［J］. Carbohydrate Polymers, 2011, 84(3): 1 061-1 068.
［51］ HUA Yang-lin, YANG Bao, TANG Jian, et al. Structural analysis of water-soluble polysaccharides in the fruiting body of Dictyophoraindusiata and their in vivo antioxidant activities［J］. Carbohydrate Polymers, 2012, 87(1): 343-347.
［52］ 李芳亮, 王锐, 刘莹, 等. 褐蘑菇水溶性多糖抗氧化活性研究［J］. 天然产物研究开发, 2012, 24(3): 374-377.
［53］ 刘慧刚. 天然植物有效成份茶多酚和大蒜素拮抗三丁基锡毒性作用效果的研究及机制的探讨［D］. 杭州: 浙江大学, 2007: 38-56.
［54］ 孙娟, 郑朝辉, 刘磊, 等. 4种珍稀食用菌粗多糖的抗氧化活性研究［J］. 安徽农业大学学报, 2011, 38(3): 404-409.
［55］ WONG J Y, CHYEF Y. Antioxidant properties of selected tropical wild edible mushrooms［J］. Journal of Food Composition and Analysis, 2009, 22(4): 269-277.
［56］ YALTIRAK T, ASLIM B, OZTURK S, et al. Antimicrobial and antioxidant activities of Russuladelica Fr.［J］. Food and Chemical Toxicology, 2009, 47(8): 2 052-2 056.
［57］ GURSOY N, SARIKURKCU C, CENGIZ M, et al. Antioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella species［J］. Food and Chemical Toxicology, 2009, 47(9): 2 381-2 388.
［58］ 侯玉艳, 桑兰, 游金坤, 等. 食用菌多酚的生物活性研究进展［J］. 中国食用菌, 2014, 33(6): 1-4.
［59］ 王峰, 王晓炜, 陶明, 等. 大球盖菇多糖清除自由基活性和对D-半乳糖氧化损伤小鼠的抗氧化作用［J］. 食品科学, 2009, 30(5): 233-238.
［60］ 谭榀新, 叶涛, 刘湘新, 等. 植物提取物抗氧化成分及机理研究进展［J］. 食品科学, 2010, 31(15): 288-292.
［61］ LIU Jun, JIA Liang, KAN Juan, et al. In vitro and in vivo antioxidant activity of ethanolic extract of white button mushroom (Agaricusbisporus)［J］. Food and Chemical Toxicology, 2013, 51: 310-316.
［62］ FUENTE M D L, HEMANZ A, VINIEGRA S, et al. Sulfur-containing antioxidants increase in vitro several functions of lymphocytes from mice［J］. International Immunopharma-cology, 2011, 11(6): 661-669.
［63］ GAO Chan-juan, WANG Yan-hua, WANG Chen-yu, et al. Antioxidant and immunological activity in vitro of polysaccharides from Gomphidiusrutilus mycelium［J］. Carbohydrate Polymers, 2013, 92(2): 2 187-2 192.