Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 409498
Title Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune
Author(s) Klaus, A.; Kozarski, M.; Niksic, M.; Jakovljevic, D.; Todorovic, N.; Griensven, L.J.L.D. van
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 44 (2011)10. - ISSN 0023-6438 - p. 2005 - 2011.
Department(s) PRI BIOS Applied Metabolic Systems
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) ganoderma-tsugae
Abstract Antioxidant properties of hot water extract (HWE), hot water extracted polysaccharides (HWP) and hot alkali extracted polysaccharides (HWAE) were obtained from fruiting bodies of the wild basidiomycete Schizophyllum commune. All extracts contained both a- and ß-glucans as determined by Megazyme ß-glucan assay kit. Glucose was found by TLC and NMR to be the prevalent monosaccharide in all extracts. Total phenol contents were in descending order of HWP ˜ HWE > HWAE. Median effective concentrations (EC50 values) of antioxidant activities were 8.3 ± 0.1, 6.9 ± 0.0 and 8.9 ± 0.1 mg/mL, and of the DPPH scavenging activity 0.8 ± 0.0, 0.6 ± 0.0 and 1.8 ± 0.0 mg/mL, for HWE, HWP and HWAE, respectively. EC50 values of reducing power were 7.6 ± 0.1, 7.9 ± 0.0 and 12.5 ± 0.1 mg/mL, whereas those of the chelating abilities on ferrous ions were 3.1 ± 0.0, 4.6 ± 0.1 and 4.9 ± 0.1 mg/mL. The EC50 values of the antioxidant activity, of the DPPH scavenging, and of the reducing power were correlated with total polysaccharide as well as with total phenol content. The antioxidant activities of all the extracts may be caused by both polysaccharides and polyphenols or by a complex of both.
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