Evaluation of antioxidant and anti-inflammatory activities of alcohol extracts from sixteen edible fungi
The antioxidant and anti-inflammatory bioactivities of alcohol extracts from sixteen common edible fungi were studied.The results showed that the alcohol extract of Sanghuangporous vaninii possessed excellent in vitro free radical scavenging ability for 1,1-diphenyl-2-picrylhydrazine(DPPH)and 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulphonate)(ABTS),and its scavenging rates for DPPH and ABTS could reach 87.21％and 93.46％,respectively,at a concentration of 0.05 mg/mL.Correlation analysis showed that antioxidant activity was positively correlated with total flavonoid and total phenolic contents.Additionally,the alcohol extracts of Hypsizygus marmoreus,Pleurotus eryngii,Sanghuangporous vaninii,Grifola frondosa,Ganoderma lucidum,Lentinus edodes,White hypsizygus marmoreus,Poria cocos,Polyporus umbellatus,Hericium erinaceus,Morchella esculenta,Tricholoma matsutake,Cordyceps militaris,Lyophyllum decastes,Schizophyllum commune and Antrodia cinnamomea could inhibit the secretion of nitric oxide and reactive oxygen species from macrophage cells RAW 264.7 induced by lipopolysaccharides to varying degrees,and blocked the phagocytic abilities of these cells,thus showing good anti-inflammatory activity.In summary,this study provides a theoretical basis for screening edible fungi resources with antioxidant and anti-inflammatory activities,and provides a scientific reference for the development of related products.
万方数据
维普
