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International Journal of Medicinal Mushrooms

Publicado 12 números por año

ISSN Imprimir: 1521-9437

ISSN En Línea: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

Indexed in

Antioxidant Properties of Polysaccharides from the Willow Bracket Medicinal Mushroom, Phellinus igniarius (L.) Quél. (Aphyllophoromycetideae) in Submerged Culture

Volumen 11, Edición 4, 2009, pp. 383-394
DOI: 10.1615/IntJMedMushr.v11.i4.50
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SINOPSIS

Investigated were antioxidant properties of intracellular polysaccharides (IPS) and exopolysaccharides (EPS) obtained respectively from mycelia and filtrates of submerged culture by Phellinus igniarius in a stirred-tank bioreactor. Also examined were superoxide and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities, chelating ability, reducing power, and antioxidant activity (AOA) by IPS and EPS. The high number average molecular weights of EPS (835 kDa) and IPS (574 kDa) were obtained, and their protein/polysaccharide ratios of IPS and EPS are equivalent (1.80%) by Ph. igniarius submerged culture. Low EC50 values below 5 mg/mL were relied upon as evidence that EPS possessed good antioxidant activity, scavenging effect on DPPH radicals, chelating effect on ferrous ions, and scavenging effect on superoxide anions, whereas IPS exhibited good reducing power, chelating effect on ferrous ions and scavenging effect on superoxide anions. The positive results of this research may lead to the development of a potential polysaccharide-related antioxidant for treating human disease.

CITADO POR
  1. Lung Ming Yeou, Huang Wei Zhong, Production, purification and tumor necrosis factor-α (TNF-α) release capability of exopolysaccharide from Laetiporus sulphureus (Bulliard: Fries) Bondartsev & Singer in submerged cultures, Process Biochemistry, 46, 2, 2011. Crossref

  2. Cai Yujie, Wei Zaoyuan, Liao Xiangru, Ding Yanrui, Sun Jun, Characterization of three extracellular polysaccharides from Shiraia sp. Super-H168 under submerged fermentation, Carbohydrate Polymers, 82, 1, 2010. Crossref

  3. Lung Ming Y., Hsieh Chih W., Antioxidant property and production of exopolysaccharide from Armillaria mellea in submerged cultures: Effect of culture aeration rate, Engineering in Life Sciences, 11, 5, 2011. Crossref

  4. Li Shi-Chao, Yang Xiao-Ming, Ma Hai-Le, Yan Jing-Kun, Guo Dan-Zhao, Purification, characterization and antitumor activity of polysaccharides extracted from Phellinus igniarius mycelia, Carbohydrate Polymers, 133, 2015. Crossref

  5. Deveci Ebru, Çayan Fatih, Tel‐Çayan Gülsen, Duru Mehmet Emin, Structural characterization and determination of biological activities for different polysaccharides extracted from tree mushroom species, Journal of Food Biochemistry, 43, 9, 2019. Crossref

  6. Selli Serkan, Guclu Gamze, Sevindik Onur, Kelebek Hasim, Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS, Food Chemistry, 354, 2021. Crossref

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