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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushrooms.2018028180
pages 989-1001

The Effect of Growth Substrate and Extraction Solvent on Biological Activities of Oyster Culinary Medicinal Mushroom Pleurotus ostreatus (Agaricomycetes)

Tannia Alexandra Quiñones Muñoz
CONACYT-Instituto Tecnológico Superior de Tierra Blanca, Maestria en Ciencias de los Alimentos y Biotecnologia, Tierra Blanca, Veracruz, Mexico
Nohely Salas Navarrete
División de Estudios Profesionales, Ingenieria en Industrias Alimentarias, Instituto Tecnológico Superior de Santiago Papasquiaro, Santiago Papasquiaro, Durango, Mexico
Daniel Fernando Cortez Acosta
División de Estudios Profesionales, Ingenieria en Industrias Alimentarias, Instituto Tecnológico Superior de Santiago Papasquiaro, Santiago Papasquiaro, Durango, Mexico
Érica Esthela Córdova Gurrola
División de Estudios Profesionales, Ingenieria en Industrias Alimentarias, Instituto Tecnológico Superior de Santiago Papasquiaro, Santiago Papasquiaro, Durango, Mexico
Gerardo Rafael Hernández Carbajal
División de Estudios Profesionales, Ingenieria en Industrias Alimentarias, Instituto Tecnológico Superior de Santiago Papasquiaro, Santiago Papasquiaro, Durango, Mexico
Elizabeth del Carmen Varela Santos
Maestria en Ciencias de los Alimentos y Biotecnologia, Instituto Tecnológico Superior de Tierra Blanca, Tierra Blanca, Veracruz, Mexico

ABSTRACT

Agricultural residues can be taken advantage of and be used to produce edible mushrooms through a biotransformation procedure. Mushrooms are beneficial species for humans, acting as antioxidant, antidiabetic, hypo-cholesterolemic, antitumor, anticancer, immunomodulating, antiallergic, nephroprotecting, and antimicrobial agents. The current study analyzed the influence of the origin of the nitrogen source on the antioxidant capacities of the Pleurotus ostreatus mushroom. The substrates were lignocellulosic residues and their moisture, ash, carbohydrate, and lignin content along with pH and antioxidant capacity were determined. Later, P. ostreatus mushrooms were produced in those residues, and their antioxidant capacity was determined. Edible mushrooms of the species P. ostreatus cultured in a mixture of sawdust, oak, and pasture were a viable source of antioxidant substances because their ethanolic extracts possessed an antioxidant capacity of 92.74% 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay. Direct influence of the growth substrate on the antioxidant properties of P. ostreatus was found. The use of different solvents (methanol, ethanol, or acetone) had no significant effect on the antioxidant properties of the extract.


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