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International Journal of Medicinal Mushrooms
Импакт фактор: 1.423 5-летний Импакт фактор: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Печать: 1521-9437
ISSN Онлайн: 1940-4344

Выпуски:
Том 21, 2019 Том 20, 2018 Том 19, 2017 Том 18, 2016 Том 17, 2015 Том 16, 2014 Том 15, 2013 Том 14, 2012 Том 13, 2011 Том 12, 2010 Том 11, 2009 Том 10, 2008 Том 9, 2007 Том 8, 2006 Том 7, 2005 Том 6, 2004 Том 5, 2003 Том 4, 2002 Том 3, 2001 Том 2, 2000 Том 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v13.i2.60
pages 145-152

Antioxidant and Cytotoxic Activities of Ethanolic Extracts and Isolated Fractions of Species of the Genus Phellinus Quél. (Aphyllophoromycetideae)

Yan Yang
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Jinxia Hu
Insitute of Edible Fungi,Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization, Shanghai Key Laboratory of Agricultural Genetics and Breeding, China
Yanfang Liu
National Engineering Research Centre of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilisation, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, Shanghai, People's Republic of China
Na Feng
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
Hui Chen
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, Ministry of Agriculture, National Engineering Research Center for Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai, China
Qing-jiu Tang Tang
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
Libin Ye
University of Illinois at Urbana-Champaign; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi; and Key Laboratory of Edible Fungi Resources and Utilization (South), People's Republic of China Ministry of Agriculture, Shanghai, China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
Jing-Song Zhang
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China

Краткое описание

Ethanolic extracts of fruit bodies of 5 species (8 strains) of the genus Phellinus, and isolated fractions derived from 1 of these extracts (Ph. Baumii PB-10), were evaluated for antioxidant activity, inhibitory effects on the growth of human tumor cells, and the capacity to protect PC12 cells against H2O2-induced oxidative damage. Extracts of all 8 strains of Phellinus spp. exhibited antioxidant activity and protected PC12 cells against oxidative damage at different magnitudes of potency. The strongest antioxidant activity was exhibited by extracts of Ph. Baumii PB-10, with recorded IC50 values for superoxide radical and hydrogen peroxide scavenging activity of 3.76 μg/mL and 4.24 μg/mL, respectively. Radical-scavenging activity and protection levels against H2O2-induced damage to PC12 cells were highly correlated with the flavonoid content of the extracts and isolated fractions. All the extracts inhibited L1210, SW620, and MCF-7 tumor cell proliferation at 200 μg/mL concentrations, but inhibition was not correlated with the flavone content of the test samples and was clearly dependent upon the presence of other, as yet, unidentified components. Our data indicate that fruit bodies of species of the genus Phellinus represent a potentially valuable source of natural antioxidants of relevance to both the health and food industries.


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