TITLE:
Antioxidant Properties and Glucan Compositions of Various Crude Extract from Lentinus squarrosulus Mycelial Culture
AUTHORS:
Rahayu Ahmad, Sutha Muniandy, Nur Iffah Abdullah Shukri, Siti Mariatul Usyida Alias, Aidil Abdul Hamid, Wan Mohtar Wan Yusoff, Sahidan Senafi, Fauzi Daud
KEYWORDS:
Lentinus squarrosulus, β-Glucan, Antioxidant, Polysaccharides, Submerged Fermentation
JOURNAL NAME:
Advances in Bioscience and Biotechnology,
Vol.5 No.10,
September
12,
2014
ABSTRACT: Various crude
extracts of Lentinus squarrosulus mushroom mycelium and culture broth were prepared for antioxidant studies,
glucan and carbohydrate compound analysis. Crude extract from ethanol, cold and
hot water extraction was tested on several complementary test systems namely
DPPH free radical scavenging, β-carotene
linoleic acid oxidation, total phenolic compound, total flavonoid compound,
total carbohydrate content and total glucan compositions. The antioxidant
activity of the crude extracts of Lentinus
squarrosulus mushroom mycelium and culture broth was determined by 2,2’
diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and β-carotene linoleic acid assay. Crude
extracted from culture broth EPS EE recorded the highest radical scavenging
effects at 20 mg/mL (85%) which is closer to the control antioxidants (ascorbic
acid 97%; BHT 92.4%; BHA 93.6%). Both the ethanol extract (IPS EE and EPS EE)
exhibited the highest β-carotene
linoleic acid oxidation by recording IC50 values of 0.6 and 0.65
mg/mL respectively. IPS EE (0.59 mg/g) and EPS WE (0.58 mg/g) showed high
flavonoid content whereas total phenol content was high in EPS WE (0.85 mg/g)
and IPS EE (0.84 mg/g). Total carbohydrate concentrations were high in IPS HWE
and IPS CWE with 19.1 and 16.3 mg/mL respectively and these data correlate with
the β-glucan content in both
extracts. The highest β-glucan
content found in IPS CWE and IPS HWE were 12.2 and 11.4% w/w respectively.