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A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum

Author:
Tešanović, Kristina, Pejin, Boris, Šibul, Filip, Matavulj, Milan, Rašeta, Milena, Janjušević, Ljiljana, Karaman, Maja
Source:
Journal of food science and technology 2017 v.54 no.2 pp. 430-438
ISSN:
0022-1155
Subject:
2,2-diphenyl-1-picrylhydrazyl, Coprinellus, Coprinus comatus, antioxidant activity, ascorbic acid, cinnamic acid, culture media, flavonoids, free radical scavengers, free radicals, fruiting bodies, fungi, gallic acid, inhibitory concentration 50, liquid chromatography, mass spectrometry, mycelium, Serbia
Abstract:
Bioactive properties of fungi considerably differ between the fruiting body (FB) and the submerged culture as regards mycelia (M) and the fermentation broth (F). Antioxidant properties of hot-water extracts obtained from three different fungal origins: FB, M and F of two autochthonous fungal species (Northern Serbia), Coprinus comatus and Coprinellus truncorum were investigated. Free radical scavenging capacity (RSC) was evaluated in vitro by the DPPH assay and reducing power ability (FRAP assay). Considering possible bioactive properties of different compounds present in fungal extracts, the content of total proteins (TP), phenols (TC) and flavonoids (TF) were investigated colorimetrically. The chemical characterisation of the examined extracts was evaluated using the HPLC–MS/MS method. C. comatus showed the strongest RSC activity; more precisely, fermentation broth extract (FCc) on DPPH radicals (IC50 = 5.06 μg mL⁻¹) and fruiting body extract (FBCc) for the FRAP assay (42.86 mg ascorbic acid equivalents (AAE)/g). Submerged M extract of both species showed the highest TC (MCc 81.95 mg gallic acid eq (GAE)/g d.w.; MCt 81.64 mg GAE/g d.w.), while FB extracts contained the highest content of TP. Comparing LC–MS phenolic profiles between species—interspecifically and among different fungal origins—intraspecifically (fruiting bodies and submerged cultures), high variations were noticed. In submerged M or F extracts of C. comatus, vanillic, gallic, gentisic and cinnamic acids were detected, as opposed to FB. Considering that diverse phenolic profiles of detected antioxidant compounds were obtained by submerged cultivation, this type of cultivation is promising for the production of antioxidant substances.
Agid:
5743998