Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Evaluation and Selection of Antioxidative Activities of 80 Collected and Mated Mushroom Strains

Kong, Won-Sik;Kim, Seung-Hyun;Park, Jeong-Sik;Hahn, Sang-Joon;Chung, Ill-Min

  • Published : 20041000
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Abstract

Antioxidative activities of 80 collected and mated mushroom strains were examined. Agaricus brunnescens showed 30% inhibitory effect, while Pholiota spp. (21.96%) had highest antioxidative activity. Although superoxide dismutase (SOD) activity was observed in A. brunnescens (26.83%), Pholiota spp. strains (10.67%) had highest inhibitory effect. Agricultural science and technology institute (ASI) 74007 (30.09%) showed higher inhibition percentage for peroxidase (POD) activity. Generally, 1, 1-diphenyl-2-picrylhydrazyl activity showed higher inhibition than SOD and POD. Tetrabutylammonium had highest inhibitory effect on Pleurotus eryngii (67.5%), with 12 strains including ASI 24005 showing inhibition rates above 50%. Regarding electron spin resonance method, higher and lower groups had decreased signal intensities by 0.25 and 0.83 times compared to that of $Mn^{2+}$ standard, respectively, on the average. Results from our study could provide basic information for improvements in breeding of mushrooms with high antioxidative properties.

Keywords

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