Key Lab of Medical Plant Genetic Improvement and Quality Control of Zhejiang Province, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 310065, China.
Food Chem. 2012 Dec 1;135(3):1220-5. doi: 10.1016/j.foodchem.2012.05.055. Epub 2012 May 19.
The effects of nitric oxide (NO) on antioxidant activity and contents of phenolics and flavonoids in mushroom Russula griseocarnosa were investigated. Freshly harvested mushrooms were fumigated with 0, 10, 20 and 30μLL(-1) NO at 20°C for 2h and then taken to examine the antioxidant activities using assays of reducing power, chelating effect on ferrous ions, scavenging effect on hydroxyl free radicals, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The results showed that the antioxidant activities of the mushrooms fumigated with NO were significantly increased when compared to the controls. Moreover, NO fumigation significantly enhanced phenolic and flavonoid contents and stimulated the activities of phenylalanine ammonia-lyase and chalcone synthase. The results indicated that NO fumigation might have potential application for enhancing the bioactive compounds and improving antioxidant activities in the mushrooms. Furthermore, the data suggested that the NO-induced phenolic and flavonoid accumulation was due to the activation of the biosynthetic pathways in the mushrooms.
研究了一氧化氮（NO）对红菇抗氧化活性及酚类和类黄酮含量的影响。将新鲜采摘的蘑菇在 20°C 下用 0、10、20 和 30μLL（-1）NO 熏蒸 2 小时，然后用还原力、亚铁离子螯合作用、羟基自由基清除活性和 2,2-二苯基-1-苦基肼自由基清除活性测定来检测抗氧化活性。结果表明，与对照组相比，用 NO 熏蒸的蘑菇的抗氧化活性显著提高。此外，NO 熏蒸显著增加了酚类和类黄酮的含量，并刺激了苯丙氨酸解氨酶和查尔酮合酶的活性。结果表明，NO 熏蒸可能有潜力用于增强蘑菇中的生物活性化合物和提高抗氧化活性。此外，数据表明，NO 诱导的酚类和类黄酮积累是由于蘑菇中生物合成途径的激活。
