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Optimization of Liquid Culture Condition of a Novel Fungus Hygrophoropsis sp. and Antioxidant Activity of Extracts

Summary

This research examined a newly discovered mushroom species and its potential as a natural antioxidant source. Scientists grew the mushroom in liquid culture and extracted beneficial compounds that showed promising antioxidant properties. This could lead to new natural alternatives to synthetic antioxidants currently used in food preservation and health products. Impacts on everyday life: • Could provide safer, natural alternatives to synthetic antioxidant food preservatives • May lead to new natural health supplements with antioxidant benefits • Demonstrates potential for sustainable production of valuable compounds from mushrooms • Could reduce reliance on wild-harvested mushrooms by enabling controlled cultivation • May contribute to development of new functional foods with health-promoting properties

Background

Some synthetic antioxidants like butylated hydroxyanisole and butylated hydroxytoluene are used as food additives but not in medical health due to toxicity concerns. Mushrooms are increasingly attractive as natural, nontoxic antioxidants and potential sources of physiologically important components. A novel fungus called ‘Weimo’ was found among reeds in Ninghe District, Tianjin Province. This rare but tasty wild mushroom has a yellow, butter-like fruiting body and sells for 4000 RMB per kilogram.

Objective

To evaluate the pharmacological activities of the novel fungus Hygrophoropsis sp. by investigating the influence of aeration rate on mycelial biomass production and polysaccharide content, and to analyze the antioxidant activity of water extracts from cultured mycelia and fermentation broth.

Results

The highest mycelial biomass (3.98 mg/mL) and IPS production (19.63 mg/g) were obtained at aeration rate 4.5 v.v.m. The fungus showed strong antioxidation activity across all assays tested. Deproteinized extracts demonstrated stronger antioxidation activity compared to un-deproteinized extracts in superoxide radical scavenging, hydrogen peroxide scavenging, and reducing power assays. However, un-deproteinized extracts showed stronger hydroxyl radical scavenging activity.

Conclusion

The water extracts of cultured Hygrophoropsis sp. mycelia possess significant antioxidant properties and could be suitable as natural additives in functional products. This is the first study to evaluate the antioxidant capacity of deproteinized and un-deproteinized extracts from this mushroom mycelium. The findings suggest potential applications in natural antioxidant development, though further in vivo studies are needed to confirm the relevance of these results.
  • Published in:Biochemistry Research International,
  • Study Type:Laboratory Research,
  • Source: 10.1155/2020/7403257
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