2-2--azino-di-(3-ethylbenzothiazoline)-6-sulfonic-acid and 2-5-dihydroxybenzoic-acid

Methanol extract subfractions of the edible white jelly mushroom (Tremella fuciformis), were assessed for the following antioxidant properties: ABTS(+) radical scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibitory activity of human low-density lipoprotein (LDL) oxidation. Among the subfractions tested, the chloroform subfraction exhibited the strongest antioxidant activity, with the highest total phenolic content (66.31 μg CAE/mg extract) and flavonoids content (5.12 μg QE/mg extract). The ABTS(+) radical scavenging activity of the chloroform subfraction was 7.89 μmol trolox/mg extract, which was the highest among all subfractions. This subfraction also showed the highest DPPH radical scavenging activity and inhibitory activity of LDL oxidation. In addition, the chloroform subfraction demonstrated anti-inflammatory activity through inhibition of nitric oxide production and inducible nitric oxide synthase expression in RAW 264.7 cells. Major phenolic acids from the mushroom extract were identified as 4-hydroxybenzoic acid (323 mg/kg dry weight of mushroom), gentisic acid (174 mg/kg dry weight of mushroom), and 4-coumaric acid (30 mg/kg dry weight of mushroom).

Topics: Agaricales; Anti-Inflammatory Agents; Antioxidants; Basidiomycota; Benzothiazoles; Biological Products; Biphenyl Compounds; Cell Line; Coumaric Acids; Flavonoids; Gentisates; Humans; Inflammation; Lipoproteins, LDL; Nitric Oxide; Nitric Oxide Synthase Type II; Parabens; Phenols; Picrates; Propionates; Sulfonic Acids