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Time course for antioxidants production by Antrodia camphorata in submerged culture

深層培養中樟芝抗氧化物產生之時程

Abstracts


The mycelia of Antrodia camphorata (Chang & Chou) Wu, Ryvarden & Chang were grown in a 50-ton fermentor for 18 days. The antioxidant properties and antioxidant components of methanolic extracts from mycelia at different days of incubation were studied. In the antioxidant activity by the conjugated diene method, EC50 value of mycelia at day 18 (1.46 mg/mL) was the best, followed by values of mycelia at days 10, 13 and 16. Reducing powers were good (> 0.64) at concentrations of methanolic extracts higher than 2.5 mg/mL and EC50 values were considerately low (0.40–0.53 mg/mL) for mycelia at days 7 to 16. At 0.5 mg/mL, the scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radicals was excellent (93.2.93.9%) and EC50 values were extremely low (0.27 mg/mL) for mycelia at days 7 to 16. The chelating effects on ferrous ions were good (58.9.92.3%) at 2.5 to 10 mg/mL. Contents of naturally occurring antioxidant components were found in the order of total phenols > tocopherols > ascorbic acid > β-carotene. Methanolic extracts from A. camphorata red mycelia in submerged culture were good in the antioxidant properties tested, except for the scavenging effect on hydroxyl ions. More specifically, the antioxidant properties were good for mycelia at days 10 to 16.

Parallel abstracts


The mycelia of Antrodia camphorata (Chang & Chou) Wu, Ryvarden & Chang were grown in a 50-ton fermentor for 18 days. The antioxidant properties and antioxidant components of methanolic extracts from mycelia at different days of incubation were studied. In the antioxidant activity by the conjugated diene method, EC50 value of mycelia at day 18 (1.46 mg/mL) was the best, followed by values of mycelia at days 10, 13 and 16. Reducing powers were good (> 0.64) at concentrations of methanolic extracts higher than 2.5 mg/mL and EC50 values were considerately low (0.40–0.53 mg/mL) for mycelia at days 7 to 16. At 0.5 mg/mL, the scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radicals was excellent (93.2.93.9%) and EC50 values were extremely low (0.27 mg/mL) for mycelia at days 7 to 16. The chelating effects on ferrous ions were good (58.9.92.3%) at 2.5 to 10 mg/mL. Contents of naturally occurring antioxidant components were found in the order of total phenols > tocopherols > ascorbic acid > β-carotene. Methanolic extracts from A. camphorata red mycelia in submerged culture were good in the antioxidant properties tested, except for the scavenging effect on hydroxyl ions. More specifically, the antioxidant properties were good for mycelia at days 10 to 16.

Cited by


王柏森(2008)。樟芝(Antrodia cinnamomea)固態發酵培養產物之成分分析與抗氧化活性之研究〔碩士論文,國立屏東科技大學〕。華藝線上圖書館。https://doi.org/10.6346/NPUST.2008.00117
潘日鴻(2009)。大型樟芝發酵液對肝癌細胞Hep G2生長抑制之探討〔博士論文,國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2009.02229
陳乙菘(2008)。深層培養生產具有維護肝臟功能之樟芝發酵產物〔博士論文,國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2008.01362
李玉婷(2014)。牛樟芝之栽培與生理活性的文獻回顧〔碩士論文,國立虎尾科技大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0028-1308201408353700
Lin, C. C. (2016). 牛樟芝萃取物之抗氧化及自由基清除能力 [master's thesis, National Pingtung University of Science and Technology]. Airiti Library. https://www.airitilibrary.com/Article/Detail?DocID=U0042-1805201714153706

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