TY - JOUR
T1 - A systematic study on mycochemical profiles, antioxidant, and anti-inflammatory activities of 30 varieties of Jew’s ear (Auricularia auricula-judae)
AU - Islam, Mohammad Tahidul
AU - Yao, Fangjie
AU - Kang, Wenyi
AU - Lu, Lixin
AU - Xu, Baojun
N1 - Funding Information:
This research was jointly supported by one research grant ( R202017 ) from BNU-HKBU United International College, China, and one grant ( 20200101 ) from The Open Project of National R & D Center for Edible Fungus Processing Technology, Kaifeng, China), and one grant China Agriculture Research System (No. CARS-20 ).
Publisher Copyright:
© 2022
PY - 2022/7
Y1 - 2022/7
N2 - 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.
AB - 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.
KW - Anti-inflammation
KW - Antioxidant properties
KW - Auricularia auricula-judae
KW - Chemical composition
KW - High performance liquid chromatography
KW - Phenolic compounds
UR - http://www.scopus.com/inward/record.url?scp=85129495758&partnerID=8YFLogxK
U2 - 10.1016/j.fshw.2022.03.005
DO - 10.1016/j.fshw.2022.03.005
M3 - Journal article
SN - 2213-4530
VL - 11
SP - 781
EP - 794
JO - Food Science and Human Wellness
JF - Food Science and Human Wellness
IS - 4
ER -