Antioxidant properties of methanolic extracts from Agaricus blazei with various doses of γ-irradiation

doi:10.1016/j.lwt.2005.06.001

LWT - Food Science and Technology

Volume 39, Issue 7, September 2006, Pages 707-716

https://doi.org/10.1016/j.lwt.2005.06.001 Get rights and content

Abstract

Agaricus blazei Murrill (Agariaceae) was irradiated with gamma rays at doses of 2.5, 5, 10, 15 and 20 kGy and the antioxidant properties of its methanolic extracts were studied. At 7.5 and 10.0 mg/ml, antioxidant activities of methanolic extracts from 2.5 to 20 kGy γ-irradiated A. blazei were significantly higher than those of methanolic extract from the nonirradiated control. At 0.5–7.5 mg/ml, reducing powers of methanolic extracts from A. blazei with 2.5, 10, 15 and 20 kGy of irradiation and without irradiation were comparable. All methanolic extracts showed excellent scavenging abilities of 95.2–100.7% against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals at 0.5 mg/ml. With regard to the scavenging ability against hydroxyl radicals, unirradiated and γ-irradiated A. blazei were comparable. Total phenols were the major naturally occurring antioxidant components found in the range of 18.77–21.48 mg/g. All EC₅₀ values were below 10 mg/ml, except values in reducing power, scavenging ability against DPPH radicals and chelating ability against ferrous ions were below 1 mg/ml. That indicates the unirradiated and irradiated A. blazei were good in antioxidant properties. Summarily, up to 20 kGy of irradiation did not remarkably affect the amounts of total antioxidant components in A. blazei.

Introduction

Mushroom has recently become attractive as functional food. It was considered a source for biological and useful substances. Agaricus blazei Murrill (Agariaceae), Brazilian mushroom, is currently popular food in Taiwan, and sold on the market with various product types. This mushroom was reported to possess antitumor and immunomodulating activities (Kawagishi et al., 1989). The isolated mushroom polysaccharides could stimulate lymphocyte T-cells in mice (Mizuno, Morimoto, Minate, & Tsuchida, 1998). Recently, A. blazei is used for the prevention of cancer and/or as an adjuvant with cancer chemotherapy drugs after the removal of a malignant tumor (Ishihara, 1999). Many animal studies and clinical experience have demonstrated that A. blazei showed antitumor activity, immunological enhancement, and also the fungus was effective in treating AIDS, diabetes, hypotension, and hepatitis (Mizuno, 2002). During postharvest handling, storage and marketing, A. blazei is prone to microbial contamination and insect infection, which result in quality deterioration and economic loss.

Several methods for the prevention of contamination have been developed, such as the exposure to ionizing radiation; γ-rays (Adamo et al., 2004; Katušin-Razem, Novak, & Razem, 2001; Kim, Yook, & Byun, 2000). Irradiation with an average dose of 10 kGy has proved to show no toxicological hazards and to introduce no specific microbial and nutritional problems (International Atomic Energy Agency (IAEA), 1992).

Several studies on γ-irradiation of spices at the doses up to 10–15 kGy have shown that no substantial changes occurred in volatile oils, flavor profiles, spicing power (IAEA, 1992) and antioxidant properties (Kuruppu, Schmidt, Langerak, Van Duren, & Farkas, 1985). Nevertheless, many studies had showed that γ-irradiation really affected the antioxidant properties of truffles (Adamo et al., 2004), ground beef (Ahn & Nam, 2004), herbs and spices (Calucci et al., 2003), green tea leaf extracts (Jo, Son, Lee, & Byun, 2003), lupin seed products (Lampart-Szczapa, Korczak, Nogala-Kalucka, & Zawirska-Wojtasiak, 2003) and soybean (Variyar, Limaye, & Sharma, 2004). However, the effect of γ-irradiation on A. blazei has not been investigated.

Our objective was to study and compare the antioxidant properties of methanolic extracts from A. blazei with various doses of γ-irradiation. Antioxidant properties were assayed in terms of antioxidant activity by the conjugated diene method, reducing power, scavenging abilities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals and chelating ability against ferrous ions. The contents of potential antioxidant components of methanolic extracts were also determined.

Section snippets

Mushrooms

Fresh fruit bodies of A. blazei were originally obtained from the Tatsuen Farm, Pusing, Changhua County, Taiwan. Fresh mushrooms were freeze-dried immediately after harvest. After a fine powder (60 mesh) was obtained using a mill (Retsch ultra centrifugal mill and sieving machine, Haan, Germany), a subsample (20 g) was packaged in polyethylene packaging. After packaging, mushrooms were transported to the China Biotech Corp., Taichung City, Taiwan. Mushrooms were either unirradiated (control) or γ

Extraction yield

Extraction with methanol showed that A. blazei irradiated with 10 and 15 kGy had higher yields than the unirradiated control and samples irradiated with other doses (Table 1). Interestingly, 10 and 15 kGy of γ-irradiation could increase the extraction yields by 13.2% and 9.3%, respectively. It seemed that the 10–15 kGy of irradiation might induce chemical reaction in components of A. blazei, which might degrade or decompose large molecules into small molecules readily soluble in methanol, and then

Conclusions

The results showed unirradiated and irradiated A. blazei possessed excellent antioxidant properties, including antioxidant activity, reducing power, scavenging abilities against DPPH and hydroxyl radicals and chelating ability against ferrous ions. In addition, the antioxidant activities of γ-irradiated A. blazei were significantly higher than those of the unirradiated control at 7.5 and 10.0 mg/ml. Evidently, γ-irradiation not only maintained the antioxidant properties of A. blazei but also

Acknowledgements

We thank China Biotech Corporation for providing γ-irradiation processing and Tatsuen Farm for supplying fresh A. blazei.

References (38)

H.J. Ahn et al.
Comparision of irradiated phytic acid and other antioxidants for antioxidant activity
Food Chemistry
(2004)
H.J. Ahn et al.
Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.)
Food Chemistry
(2005)
M.W. Byun et al.
Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang
Radiation Physics and Chemistry
(2002)
M.W. Byun et al.
Effects of gamma irradiation on physiological effectiveness of Korean medicinal herbs
Radiation Physics and Chemistry
(1999)
M.W. Byun et al.
Effects of gamma irradiation on physicochemical properties of Korean red ginseng powder
Radiation Physics and Chemistry
(1997)
S. Chatterjee et al.
Effect of γ-irradiation on the antioxidant activity of turmeric (Curcuma longa L.) extracts
Food Research International
(1999)
C. Jo et al.
Irradiation application for color removal and purification of green tea leaves extract
Radiation Physics and Chemistry
(2003)
B. Katušin-Razem et al.
Microbiological decontamination of botanical raw materials and corresponding pharmaceutical products by irradiation
Radiation Physics and Chemistry
(2001)
M.J. Kim et al.
Effects of Gamma irradiation on microbial contamination and extraction yields of Korean medicinal herbs
Radiation Physics and Chemistry
(2000)
E. Lampart-Szczapa et al.
Antioxidant properties of lupin seed products
Food Chemistry
(2003)

J.-L. Mau et al.

Antioxidant properties of several specialty mushrooms

Food Research International

(2002)

X. Shi et al.

Antioxidant behaviour of caffeine: Efficient scavenging of hydroxyl radicals

Food and Chemical Toxicology

(1991)

J.-H. Yang et al.

Antioxidant properties of several commercial mushrooms

Food Chemistry

(2002)

M. Adamo et al.

Truffles decontamination treatment by ionizing radiation

Radiation Physics and Chemistry

(2004)

D.U. Ahn et al.

Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

Radiation Physics and Chemistry

(2004)

L. Calucci et al.

Effects of γ-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices

Journal of Agricultural and Food Chemistry

(2003)

A.P. Carpenter

Determination of tocopherols in vegetable oils

Journal of the American Oil Chemists’ Society

(1979)

Huang, L. -C. (2000). Antioxidant properties and polysaccharide composition analysis of Antrodia camphorata and...

International Atomic Energy Agency (IAEA) (1992). Irradiation of spices herbs and other vegetable seasonings. A...

Cited by (93)

Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace
2024, Innovative Food Science and Emerging Technologies
This research article describes the approach of the electrospinning technique for the development of nanofibers from anthocyanin powder and the possibility of using biodegradable polymers, such as gelatin. The irradiation technique was also examined to improve the technological properties of the AP, which was prepared from black carrot pomace. In the present study, the monomeric anthocyanin content of the anthocyanin powder was reduced from 254.6 to 167.9 mg/g after irradiation treatment. The nano-encapsulated anthocyanin powder with wall material showed stronger color properties compared to those of the irradiated samples. FTIR results revealed that changes in OH stretching and galacturonic acid peaks were observed in anthocyanin powder samples at wave numbers of 3500–3200 cm⁻¹ and 800–1000 cm⁻¹, respectively. The electrospinning technique showed a significant improvement in the thermal stability of the AP compared to that with irradiation. Based on this evidence thus far, it can be concluded that irradiation and electrospinning are promising techniques to develop a natural red colorant from industrial food waste for food, food supplement, and pharmaceutical applications.
Natural colorants are attracting growing attention as a result of consumer demand. For this reason, the black carrot pomace can be considered an important source of natural colorants from industrial food waste resulting from juice extraction. However, the use of BCP to produce red colorants for various products (eg., food and food supplements) is not an easy task. In this regard, both electrospinning and irradiation are beneficial and effective technologies to produce a red colorant from industrial food waste sources, and improve its technological properties that provide opportunities for clean labeling.
Investigating the effect of gamma-ray interaction on the stability and physicochemical properties of turmeric and ginger using Monte Carlo simulation
2022, Radiation Physics and Chemistry
Turmeric and ginger are among the most widely used medicinal plants due to their health benefits and bioactivities, which include antiviral and antioxidant properties. However, these plants are usually irradiated to increase their shelf life and quality. Using a Monte Carlo simulation, this study investigates the structural changes in the active ingredients of ginger and turmeric after irradiation. The Linear Attenuation Coefficient (LAC) and Mass Attenuation Coefficient (MAC) calculations are interrelated with the properties of materials in terms of low and high radiation absorption. According to the results, curcumin showed better absorption attributes compared to 6-gingerol. The results also indicated an increase in the total antioxidant activity and b value (yellowness) of turmeric after treatment with 5 kGy irradiation. On the other hand, positive correlations were also found between MAC and ABTS values. It can be concluded that irradiation up to 5 kGy dosages could be beneficial for turmeric as it both prevents microbial contamination and increases its antioxidant activity. However, the results indicated that the effect of irradiation on the antioxidant activity varies depending on the nature of the product, thus further studies are required to better understand the effect of irradiation on the bioactive components of food materials.
Investigation of S.limacinum microalgae digestibility and production of antioxidant bioactive peptides
2022, LWT
Schizochytrium limacinum (S. limacinum) has potential as a high protein food ingredient. The digestibility of this protein was performed in the conditions of simulated stomach phase (with pepsin enzyme) and simulated small intestine phase (with α-chymotrypsin and trypsin). The whole hydrolysate was fractionated into various ranges of molecular weight cutoff (MWCO) by using ultrafiltration (UF) technique. Antioxidant activities of hydrolysate fractions were evaluated using direct free radical scavenging activity such as 2,2-diphenyl-1-picrylhydrazyl Radical (DPPH•) scavenging, activity, 2,2-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acidradical cation (ABTS•+) sscavengin activity and reducing power activity. In addition, the protective effect of purified peptide against oxidation of low-density lipoprotein (LDL) was determined. The microalgae proteins were completely hydrolyzed by digestive enzymes and the enzymatic hydrolysis of proteins resulted in increased antioxidant activity of peptides. The peptide fraction F₃ (MWCO = 5–10 kDa) presented the highest antioxidant activity out of all the methods described. The protein hydrolysates showed higher reducing power, radical scavenging capacity and significantly inhibited LDL oxidation. These results suggest that the enzymatic hydrolysates from S. limacinum can act as novel antioxidants in functional foods.
Enhancement in differentially observed functional bioactivities in Phyllanthus niruri plant parts upon radiation hygeinization
2021, Radiation Physics and Chemistry
Phyllanthus niruri is a traditional herb of profound ethno-medicinal importance due to its broad-spectrum prophylactic and therapeutic attributes. All the plant parts are used for medicinal purposes. Dried powder of this medicinal plant is susceptible to microbial spoilage during post harvest processing and storage thus affecting its microbiological safety, shelf life and marketability. Therefore the current study was aimed to explore the possibility of employing gamma radiation treatment for microbial hygienization followed by comprehensive assessment of the functional bioactivities including antioxidant capacity and antimutagenic potential. The total aerobic plate count varied in the range of 3–5 log cfu/g which reduced to below detection limit upon gamma radiation treatment at a dose of 10 kGy. Besides helping in achieving hygienization, gamma radiation worked for value addition through prominent increase in the total soluble phenolics content for root, stem and leaf to 2.8, 2.2 and 1.6 times, respectively. Accordingly, significant variation was too noticed among the functional attributes (antioxidant capacity and antimutagenic potential) of different plant parts. Radiation treatment enhanced the antimutagenic potential of the leaf fraction from 52% to 74% upon radiation treatment. Current findings thus provide credible scientific evidence ascertaining the dual functional role of radiation treatment in context of herbal preparation.
Evaluation of bioactive properties of Pleurotus ostreatus mushroom protein hydrolysate of different degree of hydrolysis
2021, LWT
Edible mushrooms are natural sources for numerous bioactive properties which can protect human body from oxidative damages, hypertension, abnormal cell growth etc., The present study disclosed that, bioactive properties of mushroom proteins are significantly enhanced by adopting enzymatic hydrolysis. This study established the mushroom protein hydrolysates (MPHs), produced from freshly cultivated edible mushroom, Pleurotus ostreatus, could be the supreme source of both bioactive and nutraceutical compounds. Here, both unhydrolysed mushroom extract (UME) and proteinase K treated MPHs of different degrees of hydrolysis DH% (55%, 60%, 65%, 70% and 80%) under optimized condition were evaluated for antioxidative, angiotensin rennin converting enzyme (ACE) inhibitory and antiproliferative activities at different concentrations (2.5, 5 and 10 mg/ml). Among these, 65% DH at 10 mg/ml exhibited profound antioxidative (DPPH, ABTS, hydroxyl radical scavenging, metal chelating, linoleic acid auto-oxidation, FRAP, and reducing power) and ACE inhibitory activities. Maximum amount of total phenolic and flavonoid content was also obtained in this case. MTT assay confirmed the remarkable antiproliferative properties of MPHs against human cervical carcinoma cell line (HeLa). Presence of a wide range of phenolic (i.e., gallic, trans-cinnamic, caffeic, ferulic, aspartic and vanillic acid) and flavonoid (quercetin) compounds in both UME and MPHs were identified through HPLC.
Effect of gamma-ray, electron-beam, and X-ray irradiation on antioxidant activity of mugwort extracts
2021, Radiation Physics and Chemistry
Citation Excerpt :
Jo et al. (2003) found that gamma-ray irradiation at 10 and 20 kGy considerably increased the DPPH scavenging activity in green tea leaves extracts. However, a contradictory result was also reported, in which mushroom extracts irradiated by gamma rays at doses between 2.5 and 20 kGy showed no changes in their scavenging activity (Huang and Mau, 2006). A lower EC50 indicates higher antioxidant activity.
The objective of this study was to compare the effect of radiation sources (gamma-rays, electron-beams, and X-rays) and dose levels (0, 2, 6, and 10 kGy) on the phytochemical profile of mugwort extracts. As the irradiation dose increased, antioxidant contents (total phenol and flavonoid contents) and antioxidant activities (DPPH radical scavenging activity, ferric reducing power ability, and nitrite scavenging capacity) increased, irrespective of the radiation source used. Interactions effects between the irradiation source and dose level in all the experiments of mugwort extracts were observed (P < 0.05), except for the nitrite scavenging capacity. Notably, gamma-ray irradiation led to an effective increase in not only the antioxidant contents but also the activities of mugwort extracts, followed by X-ray and electron-beam irradiation at doses up to 10 kGy (P < 0.05). Our findings suggest that the optimum irradiation source for boosting the physiological activity of mugwort extracts is gamma-rays. Therefore, enhanced activities of mugwort extracts through irradiation could be applied to various industries, especially as a natural antioxidant source in foodstuffs.

View all citing articles on Scopus

View full text