An antioxidant hispidin from the mycelial cultures of Phellinus linteus

被引:91
作者
Park, IH
Chung, SK
Lee, KB
Yoo, YC
Kim, SK
Kim, GS
Song, KS
机构
[1] Kyungpook Natl Univ, Coll Agr & Life Sci, Div Appl Biol & Chem, Taejon 702701, South Korea
[2] Kyungpook Natl Univ, Coll Agr & Life Sci, Dept Food Sci & Technol, Taejon 702701, South Korea
[3] Konyang Univ, Coll Med, Chungnam 320711, South Korea
[4] RDA, Natl Crop Expt Stn, Ind Crop Div, Suwon 441100, South Korea
关键词
Phellinus linteus; Hymenochaetaceae; mycelial culture; phenylpropanoid; hispidin; antioxidative effect;
D O I
10.1007/BF02980159
中图分类号
R914 [药物化学];
学科分类号
100701 ;
摘要
In the course of screening for reactive oxygen species scavengers from natural products, an antioxidant was isolated from the mycelial culture broth of Phellinus linteus and identified as hispidin. The hispidin content was reached its maximum level at 12 days after onset of inoculation. About 2.5 mg/mL of hispidin was produced by P linteus in a yeast-malt medium (pH 5.8, 25degreesC). Hispidin inhibited 22.6 and 56.8% of the super oxide anion radical, 79.4 and 95.3% of the hydroxyl radical, and 28.1 and 85.5% of the DPPH radical at 0.1 and 1.0 mM, respectively. The positive control cc-tocopherol scavenged 25.6 and 60.3%, 74.6 and 96.3%, and 32.7 and 77.5% of each radical, respectively, at the same concentrations. However, hispidin showed no significant activity on the hydrogen peroxide radical.
引用
收藏
页码:615 / 618
页数:4
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