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標題: Antioxidant properties of polysaccharides from Ganoderma tsugae
作者: Tseng, Yu-Hsiu;Yang, Joan-Hwa;Mau, Jeng-Leun
Contributors: 國立中興大學食品暨應用生物科技學系
National Chung Hsing University,Department of Food Science and Biotechnology
Miao-zhen Luo
關鍵字: Ganoderma tsugae;polysaccharide;antioxidant activity;reducing power;scavenging ability;chelating ability
日期: 2008-3
Issue Date: 2012-10-26 15:18:23 (UTC+8)
摘要: Ganoderma tsugae Murrill (Ganodermataceae) were available in the form of mature and baby Ling chih, mycelia and fermentation filtrate. From these four forms, hot water extracted and hot alkali extracted polysaccharides were prepared and their antioxidant properties were studied. Polysaccharides showed good antioxidant activity as evidenced by their particularly low EC50 values (<0.1 mg/ml). At 20 mg/ml, both extracted polysaccharides from mycelia showed reducing powers of 0.41-0.52 whereas reducing powers of other polysaccharides were in the range of 0.87 to 1.14. At 20 mg/ml, scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals increased to 93.7-100%, except for that of the hot water extracted polysaccharide, from filtrate, being 74.9%. At 20 mg/ml, scavenging abilities of both extracted polysaccharides from mycelia on hydroxyl radicals were 13.9 and 24.4%, respectively whereas scavenging abilities of the other polysaccharides were in the range of 39.0-55.2%. At 10 mg/ml, the chelating abilities of polysaccharides from mature and baby Ling chih, mycelia and filtrate were 93.9-100%, 97.6-100%, 85.1-88.0% and 51.2%, respectively. Overall, both extracts of polysaccharides possessed good antioxidant properties except for scavenging ability on hydroxyl radicals and can be developed as a new dietary supplement and functional food. (C) 2007 Elsevier Ltd. All rights reserved.
Relation: Food Chemistry, Volume 107, Issue 2, Page(s) 732-738.
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