The Effect of Growth Substrate and Extraction Solvent on Biological Activities of Oyster Culinary Medicinal Mushroom Pleurotus ostreatus (Agaricomycetes)
| Autor: | Tannia Alexandra Quiñones Muñoz, Érica Esthela Córdova Gurrola, Gerardo Rafael Hernández Carbajal, Daniel Fernando Cortez Acosta, Nohely Salas Navarrete, Elizabeth Del Carmen Varela Santos |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Antioxidant
medicine.medical_treatment Pleurotus Applied Microbiology and Biotechnology Antioxidants chemistry.chemical_compound Biotransformation Drug Discovery medicine Acetone Lignin Food science Pharmacology Biological Products Mushroom biology fungi biology.organism_classification Antimicrobial Culture Media chemistry visual_art Solvents visual_art.visual_art_medium Pleurotus ostreatus Sawdust |
| Zdroj: | International Journal of Medicinal Mushrooms. 20:989-1001 |
| ISSN: | 1521-9437 |
| Popis: | Agricultural residues can be taken advantage of and be used to produce edible mushrooms through a biotransformation procedure. Mushrooms are beneficial species for humans, acting as antioxidant, antidiabetic, hypo-cholesterolemic, antitumor, anticancer, immunomodulating, antiallergic, nephroprotecting, and antimicrobial agents. The current study analyzed the influence of the origin of the nitrogen source on the antioxidant capacities of the Pleurotus ostreatus mushroom. The substrates were lignocellulosic residues and their moisture, ash, carbohydrate, and lignin content along with pH and antioxidant capacity were determined. Later, P. ostreatus mushrooms were produced in those residues, and their antioxidant capacity was determined. Edible mushrooms of the species P. ostreatus cultured in a mixture of sawdust, oak, and pasture were a viable source of antioxidant substances because their ethanolic extracts possessed an antioxidant capacity of 92.74% 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay. Direct influence of the growth substrate on the antioxidant properties of P. ostreatus was found. The use of different solvents (methanol, ethanol, or acetone) had no significant effect on the antioxidant properties of the extract. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|