Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage

Lee, Eun-Jung;Jang, Hae-Dong

  • Published : 20040800
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Abstract

Five edible mushrooms, Volvariella volvacea, Flammulina velutipes, Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes, were extracted by refluxing with either water or 75% ethanol as the solvent. The antioxidant activity and protective effect on DNA strand scission were investigated by using different antioxidant assay systems and DNA strand nicking assay, respectively. Water and 75% ethanol extracts of Agaricus bisporus and Volvariella volvacea had higher total soluble phenolics than those of the three other edible mushrooms. The 75% ethanol extract of Agaricus bisporus showed the highest scavenging activities of 1,1-diphenyl-2-picryl-hydryl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and hydrogen peroxide, but the lowest scavenging activity of hydroxyl radicals, suggesting that it was the total soluble phenolics of the extract that largely contribute to the scavenging effects. The water and 75% ethanol extracts of Agaricus bisporus efficiently protected plasmid DNA from the oxidative damage induced by peroxyl or hydroxyl radicals due to UV irradiation.

Keywords

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