http://repositorium.sdum.uminho.pt/bitstream/1822/5522/1/Phytochemistry-Paterson%5b1%5d.pdf

Ganoderma - a therapeutic fungal biofactory.

Maintenance of equilibrium between free radical production and antioxidant defences (enzymatic and non enzymatic) is an essential condition for normal organism functioning. When this equilibrium has a tendency for the production of free radicals we say that the organism is in oxidative stress. In this situation, excess free radicals may damage cellular lipids, proteins and DNA, affecting normal function and leading to various diseases. In aerobic organisms, the free radicals are constantly produced during the normal cellular metabolism, mainly in the form of Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS). Exposition of the organism to free radicals has led to the development of endogenous defence mechanisms to eliminate them. These defences were the response of evolution to the inevitability of ROS production in aerobic conditions. Natural products with antioxidant activity may help the endogenous defence system. In this perspective the antioxidants present in the diet assume a major importance as possible protector agents reducing oxidative damage. Particularly, the antioxidant properties of wild mushrooms have been extensively studied by our research group and by others, and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids. We will review the compounds identified so far in mushrooms, as well as the mechanism of action involved in their antioxidant properties. Wild mushrooms might be used directly in diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present.

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Antioxidants in Wild Mushrooms

Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.

Wild and commercial mushrooms as source of nutrients and nutraceuticals

Three mushrooms are currently available in Taiwan, including Agaricus blazei, Agrocybe cylindracea, and Boletus edulis. Their ethanolic and hot water extracts were prepared and antioxidant properties studied. Ethanolic extracts from three mushrooms were more effective than hot water extracts in antioxidant activity using the conjugated diene method and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals whereas hot water extracts were more effective in reducing power, scavenging ability on hydroxyl radials and chelating ability on ferrous ions as evidenced by their lower EC50 values. Overall, for both extracts, B. edulis was more effective among antioxidant properties assayed. Naturally occurring antioxidant components including total tocopherols (3.18–6.18 mg/g) and total phenols (5.67–5.81 mg/g) were found in the extracts and their contents were associated (r=0.636–0.907) with EC50 value of antioxidant properties. Based on the results obtained, both extracts from these three mushrooms were effective in antioxidant properties.

Antioxidant properties of Agaricus blazei, Agrocybe cylindracea, and Boletus edulis

Flavour components and antioxidant properties of several cultivated mushrooms

Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

Ganoderma tsugae Murrill (Ganodermataceae) were available in the form of mature and baby Ling chih, mycelia and fermentation filtrate. From these four forms, hot water extracts were prepared and their antioxidant properties were studied. Hot water extracts from mature and baby Ling chih showed high antioxidant activities (78.5% and 78.2%) at 20 mg/ml, and had EC 50 values of 7.25 and 5.89 mg extract/ml, respectively. EC 50 values in reducing power were 1.12, 1.37, 2.48 and 1.41 mg extract/ml, whereas those in scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl radicals were 0.30, 0.40, 0.72 and 5.00 mg extract/ml for Ling chih, baby Ling chih, mycelia and filtrate, respectively. At 20 mg/ml, scavenging abilities on hydroxyl radicals were in the descending order of Ling chih>baby Ling chih>mycelia>filtrate. Total phenols were the major naturally occurring antioxidant components found in hot water extracts and in the range of 40.86–42.34 mg/g. From EC 50 values obtained, fruit bodies of G. tsugae (Ling chih and baby Ling chih) were good in antioxidant properties, except for the chelating ability on ferrous ions.

Shu-Yao Tsai

Papers

Antioxidant properties of Agaricus blazei, Agrocybe cylindracea, and Boletus edulis

Flavour components and antioxidant properties of several cultivated mushrooms

Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill

Nonvolatile taste components of agaricus bisporus harvested at different stages of maturity