四种野生食用菌粗多糖的抗氧化活性

Antioxidant activities of crude polysaccharides from four wild edible fungi

摘要:

利用DPPH自由基清除法、羟基自由基(OH·)清除法、铁离子鳌合能力及测定还原能力等方法对鸡油菌Cantharellus cibarius、变绿红菇Russula virescens、蜜环菌Armillaria mellea和棕灰口蘑Tricholoma myomyces等4种食用菌的粗多糖进行了抗氧化活性评价。结果显示, 4种真菌粗多糖均不同程度地具有抗氧化活性。在DPPH自由基清除试验中, 棕灰口蘑和蜜环菌表现出很强的活性, 其EC50值分别为1.35 g/L、1.53 g/L; 棕灰口蘑和蜜环菌对羟基自由基的清除能力也要优于其他2种食用菌, 其EC50值分别为0.65 g/L、0.78 g/L; 棕灰口蘑的铁离子螯合能力明显优于其他3种测试菌, 其EC50值为1.69 g/L; 在还原力方面同样是棕灰口蘑活性最强, 蜜环菌次之, 其EC50值为1.05 g/L、1.37 g/L。

Abstract:

The antioxidant activities in vitro of polysaccharides from Cantharellus cibarius, Russula virescens, Tricholoma myomyces and Armillaria mellea were evaluated by testing their DPPH radical scavenging activities, hydroxyl free radical scavenging activities, ferrous ion chelating ability and reducing activity. The results showed that the crude polysaccharides from T. myomyces and A. mellea had the most potent capacity for scavenging DPPH with EC50 values reaching 1.35 g/L and 1.53 g/L, and they were superior to the other two fungi in the scavenging hydroxyl radical capacity, with EC50 values reaching 0.65 g/L and 0.78 g/L, respectively. The polysaccharide from T. myomyces showed the most potent ferrous ion chelating ability with EC50 values reaching 1.69 g/L. In respect to the potent capacity for reducing power, the polysaccharide from T. myomyces showed the most potent capacity with EC50 values reaching 1.05 g/L, followed by that of A. mellea with EC50 values reaching 1.37 g/L.