Radical scavenging activities, endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europe

Journal of the Science of Food and Agriculture

Volumn 87, Issue 12, 2007, Pages 2272-2278

  Ramírez Anguiano, Ana Cristina ^a   Santoyo, Susana ^a   Reglero, Guillermo ^a   Soler Rivas, Cristina ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

ABTS; Antioxidant; DPPH; Mushroom; Peroxidase; Phenol; Polyphenol oxidase

Indexed keywords

AGARICUS BISPORUS; AMANITA; AMANITA PHALLOIDES; BASIDIOMYCOTA; BOLETUS EDULIS; CANTHARELLUS CIBARIUS; LACTARIUS DELICIOSUS; LENTINULA EDODES; MORCHELLA ESCULENTA; PLEUROTUS;

EID: 34548354592     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2983     Document Type: Article

References (28)

1. SugimuraT, Food and cancer. Toxicology 181-182:17-21 (2002).
2. Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF et al, Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am J Med 30:71S-88S (2002).
3. Vinson JA, Hao Y, Su X and Zubik L, Phenol antioxidant quantity and quality in foods: vegetables. J Agric Food Chem 46:3630-3634 (1998).
4. Lee EJ and Jang HD, Antioxidant activity and protective effect of five edible mushrooms on oxidative DNA damage. Food Sci Biotechnol 13:443-449 (2004).
5. Cheung LM, Cheung PCK and Ooi VEC, Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem 81:249-255 (2003).
6. Yang JH, Lin HC and Mau JL, Antioxidant properties of several commercial mushrooms. Food Chem 77:229-235 (2002).
7. Mau JL, Chao GR and Wu KT, Antioxidant properties of methanolic extracts from several ear mushrooms. J Agric Food Chem 49:5461-5467 (2001).
8. Lo KM and Cheung PCK, Antioxidant activity of extracts from the fruiting bodies of Agrocybe aegerita var. alba. Food Chem 89:533-539 (2005).
9. Mau JL, Lin HC and Song SF, Antioxidant properties of several specialty mushrooms. Food Res Int 35:519-526 (2002).
10. Galor WS, Tomlinson B and Benzie IFF, Ganoderma lucidum ('Lingzhi'), a Chinese medicinal mushroom: biomarker responses in a controlled human supplementation study. Br J Nutr 91:263-269 (2004).
11. Fu HY, Shieh DE and Ho CT, Antioxidant and free radical scavenging activities of edible mushrooms. J Food Lipids 9:35-46 (2002).
12. Grube BJ, Eng ET, Kao YC, Kwon A and Chen S, White button mushroom phytochemicals inhibit aromatase activity and breast cancer cell proliferation. J Nutr 131:3288-3293 (2001).
13. Cheung LM and Cheung PCK, Mushroom extracts with antioxidant activity against lipid peroxidation. Food Chem 89:403-409 (2005).
14. Lee EJ and Jang HD, Antioxidant activity and protective effect of five edible mushrooms on oxidative DNA damage. Food Sci Biotechnol 13:443-449 (2004).
15. Soler-Rivas C, Jolivet S, Arpin N, Olivier JM and Wichers HJ, Biochemical and physiological aspects of brown blotch disease oiAgaricusbisporus. FEMS Microbiol Rev 23:591-614 (1999).
16. Shi YL, Benzie IFF and Buswell JA, Role of tyrosinase in the genoprotective effect of the edible mushroom, Agaricus bisporus. Life Sci 70:1595-1608 (2002).
17. Mata G and Savoie JM, Extracellular enzyme activities in six Lentinula edodes strains during cultivation in wheat straw. World J Microbiol Biotechnol 14:513-519 (1998).
18. Ng TB and Wang HX, A homodimeric laccase with unique characteristics from the yellow mushroom Cantharellus cibarius. Biochem Biophys Res Commun 313:37-41 (2004).
19. Mueller LA, Hinz U and Zrÿd JP, Characterization of a tyrosinase from Amanita muscaria involved in betalain biosynthesis. Phytochemistry 42:1511-1515 (1996).
20. Rajarathnam S, Shashirekha MN and Bano Z, Biodegradative and biosynthetic capacities of mushrooms: present and future strategies. Crit Rev Biotechnol 18:91-236 (1998).
21. Soler-Rivas C, Espin JC and Wichers HJ, An easy and fast test to compare total free radical scavenger capacity of foodstuffs. Phytochem Anal 11:330-338 (2000).
22. Espin JC, Morales M, Garcia-Ruiz PA, Tudela J and Garcia-Canovas F, Improvement of a continuous spectrophotometric method for determining the monophenolase and diphenolase activities of mushroom polyphenol oxidase. J Agric Food Chem 45:1084-1090 (1997).
23. Yamaguchi M, Hwang PM and Campbell JD, Latent o-diphenol oxidase in mushrooms (Agaricus bisporus). Can J Biochem 48:198-202 (1970).
24. Kahn V and Andrawis A, Inhibition of mushroom tyrosinase by tropolone. Phytochemistry 24:905-908 (1985).
25. Signore Ad, Romeo F and Giaccio M, Content of phenolic substances in basidiomycetes. Mycol Res 101:552-556 (1997).
26. Mau JL, Chang CN, Huang SJ and Chen CC, Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Chem 87:111-118 (2004).
27. Manzi P, Marconi S, Aguzzi A and Pizzoferrato L, Commercial mushrooms: nutritional quality and effect of cooking. Food Chem 84:201-206 (2004).
28. Chauveau Ch, Talaga P, Wieruszeski JM, Strecker G and Chavant L, A water soluble β-d-glucan from Boletus erythropus. Phytochemistry 43:413-415 (1996).