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| TI: | Novel antioxidant peptides from fermented mushroom Ganoderma lucidum. |
| DA: | 22-Nov-2004 |
| DT: | Journal Article |
| AU: | Jie Sun; Hui He; Bi Jun Xie |
| PY: | 2004 |
| AD: | Correspondence (Reprint) address, Hui He, Coll. of Food Sci. & Tech., Huazhong Agric. Univ., Wuhan, Hubei 430070, China. Tel. 011-86-27-87280346. Fax 011-86-27-87282966. E-mail hehui@mail.hzau.edu.cn |
| SO: | Journal of Agricultural and Food Chemistry 52 (21) 6646–6652 |
| RF: | 56 ref. |
| LA: | English |
| SN: | 0021-8561 |
| AB: | Antioxidative activity of Ganoderma lucidum peptide (GLP), a component of G. lucidum, a medicinal mushroom, was evaluated using various oxidation systems. GLP showed potent antioxidative activities in both lightproof soybean oil and lard systems, assessed by lipid peroxidant value. Compared to BHT, GLP showed higher antioxidative activity in the soybean oil system. Soybean lipoxygenase activity was blocked by GLP in a dose-dependent manner with an IC50 value of 27.1 μg/ml. GLP showed scavenging activity toward hydroxyl radicals produced in a deoxyribose system with an IC50 value of 25 μg/ml, and effectively quenched superoxide radical anions produced by pyrogallol autoxidation in a dose-dependent manner. GLP showed substantial antioxidative activity in rat liver tissue homogenates and mitochondrial membrane peroxidation systems, as measured by malondialdehyde level. Malondialdehyde detection also showed that the auto-haemolysis of rat red blood cells was blocked by GLP in a dose-dependent manner. On the basis of these results, it is concluded that GLP may be the major constituent responsible for the antioxidative activity of G. lucidum. It is suggested that GLP could play an important role in the inhibition of lipid peroxidation in biological systems through its antioxidant, metal chelating and free radical scavenging activities. |
| SC: | Fruits, vegetables and nuts |
| KW: | ANTIOXIDATIVE ACTIVITY; FUNGI EDIBLE; GANODERMA LUCIDUM; OXIDATION; PEPTIDES |
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