A systematic study on mycochemical profiles, antioxidant, and anti-inflammatory activities of 30 varieties of Jew’s ear (Auricularia auricula-judae)

Mohammad Tahidul Islam, Fangjie Yao*, Wenyi Kang, Lixin Lu, Baojun Xu*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The health-promoting properties and chemical profiles of 30 Jew's ear mushroom varieties were investigated. The antioxidant properties were determined by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging, and metal chelating ability (MCA) assays, while phenolic profiles were determined by total phenol content (TPC) and total flavonoid content (TFC) colorimetric assays. Total carbohydrate, β-glucan, and melanin contents were determined by colorimetric methods. 5'-Nucleotides, vitamin D2, ergosterol, and ergothioneine contents were determined by high performance liquid chromatography (HPLC). Anti-inflammation activities of Jew's ear were evaluated by the colorimetric protease inhibitory method. The results showed that Jew's ear mushrooms possessed substantial phenolics and antioxidant properties. All the Jew's ear varieties contain high amount of total carbohydrate, β-glucan, reducing sugar, melanin, pectin, vitamin D2, ergosterol, and ergothioneine. The current findings could provide scientific information for breeders to nurture desired varieties and for food industry to develop new health promoting products.

Original languageEnglish
Pages (from-to)781-794
Number of pages14
JournalFood Science and Human Wellness
Volume11
Issue number4
Early online dateApr 2022
DOIs
Publication statusPublished - Jul 2022

Scopus Subject Areas

  • Food Science

User-Defined Keywords

  • Anti-inflammation
  • Antioxidant properties
  • Auricularia auricula-judae
  • Chemical composition
  • High performance liquid chromatography
  • Phenolic compounds

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