Antioxidant Capacity, Phenolic Content, and Polysaccharide Content of Lentinus edodes Grown in Whey Permeate-Based Submerged Culture
Total antioxidant capacity (TAC), phenolic content, and crude water-soluble polysaccharide (WSP) were determined for Lentinus edodes mycelia grown on both whey permeate (WP)-based medium with lactose content of 4.5% and controlled medium, and harvested after 5, 10, 15, or 20 d of fermentation at 25...
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| Veröffentlicht in: | Journal of food science 2008, Vol.73 (1), p.M1-M8 |
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| creator | Wu, X.J Hansen, C |
| description | Total antioxidant capacity (TAC), phenolic content, and crude water-soluble polysaccharide (WSP) were determined for Lentinus edodes mycelia grown on both whey permeate (WP)-based medium with lactose content of 4.5% and controlled medium, and harvested after 5, 10, 15, or 20 d of fermentation at 25 °C. Both methanol extracts and water extracts of L. edodes in this study were found to exhibit high free radical scavenging capacity. The harvesting time was found to contribute to most of the variability in the free radical scavenging capacity. High levels of antioxidant capacities (0.28 ± 0.03 and 0.29 ± 0.06 mmol TAE/g dry weight for methanol and water extracts, respectively) were observed in mycelia grown on whey permeate and harvested on day 10. Harvesting time and the type of media can interact to alter the chemical content of mycelia. Mycelia grown in whey permeate had greater (P < 0.05) WSP than mycelia grown in the synthetic media. High levels of WSP (4.1 x 10²± 71 mg polysaccharide/g dried mycelia) were found in mycelia grown in whey permeate and harvested on day 10. Whey permeate grown mycelia had phenolic compounds ranging from 4.2 ± 0.1 to 8.0 ± 0.8 mg GAE/g dried mycelia. The overall means of total phenolic contents of mycelia grown in whey permeate were 5.9 ± 0.5 and 6.2 ± 0.6 mg GAE/g dried mycelia for methanol and water extracts, respectively. |
| doi_str_mv | 10.1111/j.1750-3841.2007.00595.x |
| format | Article |
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Both methanol extracts and water extracts of L. edodes in this study were found to exhibit high free radical scavenging capacity. The harvesting time was found to contribute to most of the variability in the free radical scavenging capacity. High levels of antioxidant capacities (0.28 ± 0.03 and 0.29 ± 0.06 mmol TAE/g dry weight for methanol and water extracts, respectively) were observed in mycelia grown on whey permeate and harvested on day 10. Harvesting time and the type of media can interact to alter the chemical content of mycelia. Mycelia grown in whey permeate had greater (P < 0.05) WSP than mycelia grown in the synthetic media. High levels of WSP (4.1 x 10²± 71 mg polysaccharide/g dried mycelia) were found in mycelia grown in whey permeate and harvested on day 10. Whey permeate grown mycelia had phenolic compounds ranging from 4.2 ± 0.1 to 8.0 ± 0.8 mg GAE/g dried mycelia. The overall means of total phenolic contents of mycelia grown in whey permeate were 5.9 ± 0.5 and 6.2 ± 0.6 mg GAE/g dried mycelia for methanol and water extracts, respectively.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2007.00595.x</identifier><identifier>PMID: 18211355</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>antioxidant activity ; antioxidant capacity ; Antioxidants ; Antioxidants - analysis ; Antioxidants - metabolism ; Biological and medical sciences ; Carbohydrates ; Fermentation ; food analysis ; food composition ; Food industries ; Food science ; free radical scavengers ; Functional foods & nutraceuticals ; Fundamental and applied biological sciences. Psychology ; Lactose - metabolism ; Lentinula edodes ; Lentinus edodes ; Milk and cheese industries. Ice creams ; Milk Proteins - metabolism ; mushroom growing ; Mushrooms ; mycelia ; mycelium ; Mycelium - chemistry ; Mycelium - growth & development ; Nutrition ; permeates ; phenolic compound ; phenolic compounds ; Phenols - analysis ; polysaccharides ; Polysaccharides - analysis ; Shiitake Mushrooms - chemistry ; Shiitake Mushrooms - growth & development ; submerged fermentation ; Temperature ; Time Factors ; whey ; whey permeate ; whey permeate-based submerged culture ; Whey Proteins</subject><ispartof>Journal of food science, 2008, Vol.73 (1), p.M1-M8</ispartof><rights>2008 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan/Feb 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4865-e704115d1b891557ea77d85da4076365afe45174ca575fb68284a8e8a3b479253</citedby><cites>FETCH-LOGICAL-c4865-e704115d1b891557ea77d85da4076365afe45174ca575fb68284a8e8a3b479253</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2007.00595.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2007.00595.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,4010,27904,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20037478$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18211355$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wu, X.J</creatorcontrib><creatorcontrib>Hansen, C</creatorcontrib><title>Antioxidant Capacity, Phenolic Content, and Polysaccharide Content of Lentinus edodes Grown in Whey Permeate-Based Submerged Culture</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Total antioxidant capacity (TAC), phenolic content, and crude water-soluble polysaccharide (WSP) were determined for Lentinus edodes mycelia grown on both whey permeate (WP)-based medium with lactose content of 4.5% and controlled medium, and harvested after 5, 10, 15, or 20 d of fermentation at 25 °C. Both methanol extracts and water extracts of L. edodes in this study were found to exhibit high free radical scavenging capacity. The harvesting time was found to contribute to most of the variability in the free radical scavenging capacity. High levels of antioxidant capacities (0.28 ± 0.03 and 0.29 ± 0.06 mmol TAE/g dry weight for methanol and water extracts, respectively) were observed in mycelia grown on whey permeate and harvested on day 10. Harvesting time and the type of media can interact to alter the chemical content of mycelia. Mycelia grown in whey permeate had greater (P < 0.05) WSP than mycelia grown in the synthetic media. High levels of WSP (4.1 x 10²± 71 mg polysaccharide/g dried mycelia) were found in mycelia grown in whey permeate and harvested on day 10. Whey permeate grown mycelia had phenolic compounds ranging from 4.2 ± 0.1 to 8.0 ± 0.8 mg GAE/g dried mycelia. The overall means of total phenolic contents of mycelia grown in whey permeate were 5.9 ± 0.5 and 6.2 ± 0.6 mg GAE/g dried mycelia for methanol and water extracts, respectively.</description><subject>antioxidant activity</subject><subject>antioxidant capacity</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - metabolism</subject><subject>Biological and medical sciences</subject><subject>Carbohydrates</subject><subject>Fermentation</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Food science</subject><subject>free radical scavengers</subject><subject>Functional foods & nutraceuticals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactose - metabolism</subject><subject>Lentinula edodes</subject><subject>Lentinus edodes</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - metabolism</subject><subject>mushroom growing</subject><subject>Mushrooms</subject><subject>mycelia</subject><subject>mycelium</subject><subject>Mycelium - chemistry</subject><subject>Mycelium - growth & development</subject><subject>Nutrition</subject><subject>permeates</subject><subject>phenolic compound</subject><subject>phenolic compounds</subject><subject>Phenols - analysis</subject><subject>polysaccharides</subject><subject>Polysaccharides - analysis</subject><subject>Shiitake Mushrooms - chemistry</subject><subject>Shiitake Mushrooms - growth & development</subject><subject>submerged fermentation</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>whey</subject><subject>whey permeate</subject><subject>whey permeate-based submerged culture</subject><subject>Whey Proteins</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUGP0zAQhSMEYsvCXwALCU6bYsd27Bw4LIF2QRUUldVKXKxp4mzdTe1iJ9r2zg_HoaVInPBlxprvjZ7mJQkieEzie7MeE8FxSiUj4wxjMcaYF3y8e5CMToOHyQjjLEsJYeIseRLCGg9_mj9OzojMCKGcj5Kfl7YzbmdqsB0qYQuV6fYXaL7S1rWmQqWznbbdBQJbo7lr9wGqagXe1PrPDLkGzWI1tg9I167WAU29u7fIWHSz0ns0136jodPpOwi6Rot-udH-NnZl33a910-TRw20QT871vPkevLhW3mVzr5MP5aXs7RiMuepFpgRwmuylAXhXGgQopa8BoZFTnMOjWacCFYBF7xZ5jKTDKSWQJdMFBmn58nrw96tdz96HTq1MaHSbQtWuz4ogTNK44Ui-PIfcO16b6M3RQrGMlEUMkLyAFXeheB1o7bebMDvFcFqiEmt1ZCGGtJQQ0zqd0xqF6XPj_uHU9R_hcdcIvDqCECooG082MqEExeXUcHE4OHtgbs3rd7_twH1afJ-EbuoTw96Ezq9O-nB36lcUMHVzeep-n5Fvs4nM65E5F8c-AacglsfPV0vMkwoxpIJLgT9BYzUxX0</recordid><startdate>2008</startdate><enddate>2008</enddate><creator>Wu, X.J</creator><creator>Hansen, C</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>2008</creationdate><title>Antioxidant Capacity, Phenolic Content, and Polysaccharide Content of Lentinus edodes Grown in Whey Permeate-Based Submerged Culture</title><author>Wu, X.J ; Hansen, C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4865-e704115d1b891557ea77d85da4076365afe45174ca575fb68284a8e8a3b479253</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>antioxidant activity</topic><topic>antioxidant capacity</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - metabolism</topic><topic>Biological and medical sciences</topic><topic>Carbohydrates</topic><topic>Fermentation</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Food science</topic><topic>free radical scavengers</topic><topic>Functional foods & nutraceuticals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactose - metabolism</topic><topic>Lentinula edodes</topic><topic>Lentinus edodes</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - metabolism</topic><topic>mushroom growing</topic><topic>Mushrooms</topic><topic>mycelia</topic><topic>mycelium</topic><topic>Mycelium - chemistry</topic><topic>Mycelium - growth & development</topic><topic>Nutrition</topic><topic>permeates</topic><topic>phenolic compound</topic><topic>phenolic compounds</topic><topic>Phenols - analysis</topic><topic>polysaccharides</topic><topic>Polysaccharides - analysis</topic><topic>Shiitake Mushrooms - chemistry</topic><topic>Shiitake Mushrooms - growth & development</topic><topic>submerged fermentation</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>whey</topic><topic>whey permeate</topic><topic>whey permeate-based submerged culture</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wu, X.J</creatorcontrib><creatorcontrib>Hansen, C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wu, X.J</au><au>Hansen, C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant Capacity, Phenolic Content, and Polysaccharide Content of Lentinus edodes Grown in Whey Permeate-Based Submerged Culture</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2008</date><risdate>2008</risdate><volume>73</volume><issue>1</issue><spage>M1</spage><epage>M8</epage><pages>M1-M8</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Total antioxidant capacity (TAC), phenolic content, and crude water-soluble polysaccharide (WSP) were determined for Lentinus edodes mycelia grown on both whey permeate (WP)-based medium with lactose content of 4.5% and controlled medium, and harvested after 5, 10, 15, or 20 d of fermentation at 25 °C. Both methanol extracts and water extracts of L. edodes in this study were found to exhibit high free radical scavenging capacity. The harvesting time was found to contribute to most of the variability in the free radical scavenging capacity. High levels of antioxidant capacities (0.28 ± 0.03 and 0.29 ± 0.06 mmol TAE/g dry weight for methanol and water extracts, respectively) were observed in mycelia grown on whey permeate and harvested on day 10. Harvesting time and the type of media can interact to alter the chemical content of mycelia. Mycelia grown in whey permeate had greater (P < 0.05) WSP than mycelia grown in the synthetic media. High levels of WSP (4.1 x 10²± 71 mg polysaccharide/g dried mycelia) were found in mycelia grown in whey permeate and harvested on day 10. Whey permeate grown mycelia had phenolic compounds ranging from 4.2 ± 0.1 to 8.0 ± 0.8 mg GAE/g dried mycelia. The overall means of total phenolic contents of mycelia grown in whey permeate were 5.9 ± 0.5 and 6.2 ± 0.6 mg GAE/g dried mycelia for methanol and water extracts, respectively.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>18211355</pmid><doi>10.1111/j.1750-3841.2007.00595.x</doi><tpages>8</tpages></addata></record> |
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| subjects | antioxidant activity antioxidant capacity Antioxidants Antioxidants - analysis Antioxidants - metabolism Biological and medical sciences Carbohydrates Fermentation food analysis food composition Food industries Food science free radical scavengers Functional foods & nutraceuticals Fundamental and applied biological sciences. Psychology Lactose - metabolism Lentinula edodes Lentinus edodes Milk and cheese industries. Ice creams Milk Proteins - metabolism mushroom growing Mushrooms mycelia mycelium Mycelium - chemistry Mycelium - growth & development Nutrition permeates phenolic compound phenolic compounds Phenols - analysis polysaccharides Polysaccharides - analysis Shiitake Mushrooms - chemistry Shiitake Mushrooms - growth & development submerged fermentation Temperature Time Factors whey whey permeate whey permeate-based submerged culture Whey Proteins |
| title | Antioxidant Capacity, Phenolic Content, and Polysaccharide Content of Lentinus edodes Grown in Whey Permeate-Based Submerged Culture |
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