CIMO-ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.
Food Chem Toxicol. 2012 May;50(5):1201-7. doi: 10.1016/j.fct.2012.02.013. Epub 2012 Feb 18.
The present study reports a comparison of the antioxidant properties and phenolic profile of the most consumed species as fresh cultivated mushrooms and their mycelia produced in vitro: Agaricus bisporus (white and brown), Pleurotus ostreatus (oyster), Pleurotus eryngii (king oyster) and Lentinula edodes (shiitake). The antioxidant activity was evaluated through reducing power (Folin-Ciocalteu and Ferricyanide/Prussian blue assays), free radical scavenging activity (DPPH assay) and lipid peroxidation inhibition (β-carotene/linoleate and TBARS assays). The analysis of phenolic compounds was performed by HPLC/PAD. The mushroom species with the highest antioxidant potential was Agaricus bispous (brown). However, concerning to the species obtained in vitro, it was L. edodes that demonstrate the highest reducing power. Generally, in vivo samples revealed higher antioxidant properties than their mycelia obtained by in vitro techniques. About the phenolic compounds researched, they were detected both in mushrooms and mycelia without any particular abundance. Results showed that there is no correlation between the studied commercial mushrooms and the corresponding mycelia obtained in vitro. Nevertheless, this study contributes to the rise of data relatively to the species consumed as fresh mushrooms and the possibility of their in vitro production as a source of bioactive compounds.
双孢蘑菇（白蘑菇和褐蘑菇）、平菇（牡蛎菇）、杏鲍菇（帝王菇）和香菇（香菇）。通过还原能力（福林-考尔法特和铁氰化钾/普鲁士蓝测定）、自由基清除活性（DPPH 测定）和脂质过氧化抑制（β-胡萝卜素/亚油酸和 TBARS 测定）来评估抗氧化活性。酚类化合物的分析采用 HPLC/PAD 进行。具有最高抗氧化潜力的蘑菇种类是双孢蘑菇（褐蘑菇）。然而，就体外获得的物种而言，是香菇表现出最高的还原能力。一般来说，体内样本的抗氧化性能高于通过体外技术获得的菌丝体。关于所研究的酚类化合物，它们在蘑菇和菌丝体中均有检测到，没有任何特殊的丰度。结果表明，所研究的商业蘑菇与体外获得的相应菌丝体之间没有相关性。然而，本研究有助于增加有关作为新鲜蘑菇食用的物种的数据，并为体外生产作为生物活性化合物来源的可能性提供了依据。
