Investigation of Chemical Compounds and DPPH Radical Scavenging Activity of Oudemansiella raphanipes Based on Fermentation
- Author: mycolabadmin
- 2020-01-01
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Summary
This research examined the chemical compounds and antioxidant properties of the edible medicinal mushroom Oudemansiella raphanipes using modern fermentation techniques. The study discovered six new compounds, with one showing particularly strong antioxidant effects.
Impacts on everyday life:
• Provides new understanding of the health benefits of edible mushrooms
• Demonstrates potential new sources of natural antioxidants
• Advances methods for producing beneficial compounds through fermentation
• Could lead to development of new natural food supplements or preservatives
Background
Oudemansiella raphanipes is an edible medicinal mushroom that is popular in the market. Liquid fermentation has become increasingly popular in edible fungi cultivation as technology advances.
Objective
To investigate the secondary metabolites and antioxidant properties of Oudemansiella raphanipes cultivated through submerged fermentation.
Results
Six chemical compounds were isolated from O. raphanipes for the first time, including two unsaturated fatty acids, one ergosterol, one phenol, and two benzamides. Orcinol showed remarkable antioxidant activity with a free radical scavenging rate of up to 80% at 20 mg/mL. 2-pyruvoybenzamide and 2-(2-hydroxypropanamido) benzamide demonstrated lower antioxidant capacity.
Conclusion
The study successfully identified six novel compounds from O. raphanipes through fermentation, with orcinol showing particularly strong antioxidant properties. This research provides new insights into the chemical composition and potential therapeutic applications of this medicinal mushroom.
- Published in:International Journal of Medicinal Mushrooms,
- Study Type:Laboratory Research,
- Source: PMID: 32479024