Comparative antioxidative characteristics of polysaccharide-enriched extracts from natural sclerotia and cultured mycelia in submerged fermentation of Inonotus obliquus

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 74-79

  Xu, Xiangqun ^a   Wu, Yongde ^a   Chen, Hui ^a  

^a ZHEJIANG SCI TECH UNIVERSITY   (China)

Author keywords

Antioxidant activity; Inonotus obliquus; Polysaccharide; Submerged fermentation

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CELLULAR EXTRACTS; FREE RADICAL SCAVENGERS; HYDROXYL RADICALS; IC50 VALUE; INONOTUS OBLIQUUS; LIPID PEROXIDATION; POLYSACCHARIDE CONTENTS; SCAVENGING HYDROXYL RADICALS; SUBMERGED FERMENTATION;

FREE RADICALS; OXIDATION; PLANTS (BOTANY); SCAVENGING;

FERMENTATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FUNGAL PROTEIN; HYDROXYL RADICAL; INONOTUS OBLIQUUS EXTRACT; POLYSACCHARIDE;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; BASIDIOMYCETES; CARBOHYDRATE SYNTHESIS; CONTROLLED STUDY; FUNGAL SCLEROTIUM; FUNGUS CULTURE; IC 50; INONOTUS OBLIQUUS; LIPID PEROXIDATION; LIVER MICROSOME; MOUSE; MYCELIUM; NONHUMAN; SUBMERGED FERMENTATION;

INONOTUS OBLIQUUS;

EID: 79951516302     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.090     Document Type: Article

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