Increased Antioxidant Performance of Lignin by Biodegradation Obtained from an Extract of the Mushroom .

The aim of this study was to evaluate the antioxidant properties of the products derived from the biodegradation of lignin by the ligninolytic enzymes present in an aqueous extract of the mushroom . A mixture obtained after the incubation of lignin for 18 h with extract was tested in vitro for its total polyphenol content, reducing power, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl (OH) radical-scavenging activities. The results showed that the enzymatic treatment of lignin enhanced its antioxidant performance. The biocompatibility of the products of lignin biodegradation and their ability to scavenge reactive oxygen species (ROS) were also tested on the astrocytic cell line DI-TNC1. The results obtained indicated that a lignin mixture incubated for 18 h does not affect cell viability or inhibit the HO-induced ROS production. These results suggest that the enzymatic degradation of lignin represents an efficient and ecofriendly approach to obtain lignin derivatives potentially useful for antioxidant applications.