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International Journal of Medicinal Mushrooms

年間 12 号発行

ISSN 印刷: 1521-9437

ISSN オンライン: 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

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The Effects of Ethanol Concentration during Isolation and Purity on the In Vitro Antioxidant Properties of Polysaccharides from the Winter Culinary-Medicinal Mushroom, Flammulina velutipes (Agaricomycetes) Stembase

巻 21, 発行 9, 2019, pp. 895-908
DOI: 10.1615/IntJMedMushrooms.2019031605
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要約

Natural products with high antioxidant activity have attracted great attention in recent years. A water extraction and alcohol precipitation method were used to extract polysaccharides from the Flammulina velutipes stem-base (FVSP). The series of samples including FVSP30, FVSP45, FVSP60, and FVSP75 were isolated by different concentrations of ethanol. The crude polysaccharides were purified by freeze-thaw; deproteinization; DEAE cellulose-52 chromatography; Sephadex G-100 size-exclusion chromatography; and another series of samples were found including FVSP-1, FVSP-2, and FVSP-3. Through 2,2-diphenyl-1-picrylhydrazyl, hydroxyl radical, and superoxide anion scavenging experiments, the effects of ethanol concentration during isolation and the degree of purification on the in vitro antioxidant properties of the FVSPs were analyzed. The results showed that the polysaccharides isolated by different ethanol concentrations exhibited strong antioxidant activity. With increasing ethanol concentration in the isolation process, the antioxidant activity was progressively enhanced. In the experimental concentration range, FVSP75 showed the strongest antioxidant activity at a concentration of 1.0 mg/mL. The FVSPs of different purities exhibited excellent antioxidant activity. Within the experimental range, as the degree of purification of the polysaccharides increased, the antioxidant activity decreased accordingly. FVSP-1, with low purity, exhibited the highest antioxidant activity at a concentration of 1.0 mg/mL. These results should provide a foundation for the use of FVSPs as a nutritional functional food or food additive and provide a theoretical basis for the efficient use of FVSPs.

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によって引用された
  1. Mahfuz Shad, He Tengfei, Ma Jiayu, Liu Hansuo, Long Shenfei, Shang Qinghui, Zhang Lianhua, Yin Jingdong, Piao Xiangshu, Mushroom (Flammulina velutipes) stem residue on growth performance, meat quality, antioxidant status and lipid metabolism of broilers, Italian Journal of Animal Science, 19, 1, 2020. Crossref

  2. Wang Wenli, Tan Jiaqi, Nima Lamu, Sang Yumei, Cai Xu, Xue Hongkun, Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities, Food Chemistry: X, 15, 2022. Crossref

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