ASIA unversity:Item 310904400/79497
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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/79497


    Title: Antrodia salmonea in submerged culture exhibits antioxidant activities in vitro and protects human erythrocytes and low-density lipoproteinsfrom oxidative modification
    Authors: 許游章;Hseu, You-Cheng;李傳珍;Lee, Chuan-Chen;Yung-Chang, C;Chen, Yung-Chang;K.J.Senthil;Kumar, K.J.Senthil;Ch, Chee-Shan;Chen, Chee-Shan;Ching-Tsan, T;Tsai, Ching-Tsan;Huan, Hui-Chi;Huang, Hui-Chi;Wang, Hui-Min;Hui-Min Wangf,;Ya, Hsin-Ling;Yang, Hsin-Ling
    Contributors: 保健營養生技學系
    Keywords: Antioxidant;Antrodia salmonea;Atherosclerosis;Hemolysis;LDL
    Date: 2014-01
    Issue Date: 2014-06-03 11:22:31 (UTC+0)
    Abstract: Antrodia salmonea is well known in Taiwan as a beneficial mushroom. In the present study, we investigated the antioxidant activity of whole fermented broth (AS), filtrate (ASF), and mycelia (ASM) of A. salmonea using different antioxidant models. Furthermore, the effect of A. salmonea on AAPH-induced oxidative hemolysis of human erythrocytes and CuSO4-induced oxidative modification of human low-density lipoproteins (LDLs) was examined. We found that the AS, ASF, and ASM possess effective antioxidant activity against various oxidative systems including superoxide anion scavenging, reducing power, metal chelation, and DPPH radical scavenging. Further, AAPH-induced oxidative hemolysis in erythrocytes was prevented by AS, ASF, and ASM. Notably, AS, ASF, and ASM appear to possess powerful antioxidant activities against CuSO4-induced oxidative modification of LDL as assessed by malondialdehyde (MDA) formation, cholesterol degradation, and the relative electrophoretic mobility of oxidized LDL. It is noteworthy that AS had comparatively strong antioxidant ability compared to ASF or ASM, which is well correlated with the content of their total polyphenols. Thus, A. salmonea may exert antioxidant properties and offer protection from atherogenesis.
    Copyright © 2014 Elsevier Ltd. All rights reserved.
    Relation: FOOD AND CHEMICAL TOXICOLOGY; ;66:150-7.