Hakime-Silva Ricardo A, Vellosa José C R, Khalil Najeh M, Khalil Omar A K, Brunetti Iguatemy L, Oliveira Olga M M F
Universidade Estadual Paulista, Júlio de Mesquita Filho, Departamento de Bioquímica e Tecnologia Química, Instituto de Química, 14800-900 Araraquara, SP, Brasil.
An Acad Bras Cienc. 2013 Sep;85(3):1073-81. doi: 10.1590/S0001-37652013005000044. Epub 2013 Aug 13.
Mushrooms possess nutritional and medicinal properties that have long been used for human health preservation and that have been considered by researchers as possible sources of free radical scavengers. In this work, the antioxidant properties of water extracts from Agaricus blazei Murill, produced by maceration and decoction, are demonstrated in vitro. Resistance to oxidation is demonstrated through three mechanisms: i) inhibition of enzymatic oxidative process, with 100% inhibition of HRP (horseradish peroxidase) and MPO (myeloperoxidase); ii) inhibition of cellular oxidative stress, with 80% inhibition of the oxidative burst of polymorphonuclear neutrophils (PMNs); and iii) direct action over reactive species, with 62% and 87% suppression of HOCl and superoxide anion radical (O2• -), respectively. From the data, it was concluded that the aqueous extract of A. blazei has significant antioxidant activity, indicating its possible application for nutraceutical and medicinal purposes.
蘑菇具有营养和药用特性，长期以来一直被用于人类健康保健，并且被研究人员视为自由基清除剂的潜在来源。在这项研究中，通过浸渍和煎煮法制备的姬松茸水提取物的抗氧化特性在体外得到了证实。抗氧化性通过三种机制得以体现：i）抑制酶促氧化过程，对辣根过氧化物酶（HRP）和髓过氧化物酶（MPO）的抑制率达100%；ii）抑制细胞氧化应激，对多形核中性粒细胞（PMN）氧化爆发的抑制率达80%；iii）对活性物质的直接作用，对次氯酸（HOCl）和超氧阴离子自由基（O2• -）的抑制率分别为62%和87%。根据这些数据得出结论，姬松茸水提取物具有显著的抗氧化活性，表明其在营养保健品和医药领域具有潜在应用价值。
