Nitric oxide fumigation stimulates flavonoid and phenolic accumulation and enhances antioxidant activity of mushroom
Nitric oxide fumigation stimulates flavonoid and phenolic accumulation and enhances antioxidant activity of mushroom
复制标题
一氧化氮熏蒸刺激黄酮类化合物和酚类物质的积累，增强蘑菇的抗氧化活性
DOI：
10.1016/j.foodchem.2012.05.055
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发表时间：
2012-12-01
期刊：
影响因子：
8.8
通讯作者：
Xu, Maojun
中科院分区：
文献类型：
--
作者：
Dong, Jufang;Zhang, Ming;Xu, Maojun
研究了一氧化氮（NO）对灰肉红菇抗氧化活性及酚类和类黄酮含量的影响。用0、10、20和30 μ L L ~（-1）NO在20 ℃下熏蒸新鲜蘑菇2 h，通过测定还原力、亚铁离子螯合作用、羟自由基清除作用和2，2-二苯基-1-苦肼自由基清除作用，研究其抗氧化活性。结果表明，经NO熏蒸处理的香菇抗氧化活性显著高于对照。此外，NO熏蒸显著提高了酚类和类黄酮含量，并刺激了苯丙氨酸解氨酶和查尔酮合成酶的活性。结果表明，NO熏蒸对提高香菇中生物活性物质含量和抗氧化活性具有潜在的应用价值。此外，数据表明，NO诱导的酚类和黄酮类化合物的积累是由于在蘑菇的生物合成途径的激活。(C)2012爱思唯尔有限公司保留所有权利。
The effects of nitric oxide (NO) on antioxidant activity and contents of phenolics and flavonoids in mushroom Russula griseocarnosa were investigated. Freshly harvested mushrooms were fumigated with 0, 10, 20 and 30 mu L L-1 NO at 20 degrees C for 2 h and then taken to examine the antioxidant activities using assays of reducing power, chelating effect on ferrous ions, scavenging effect on hydroxyl free radicals, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The results showed that the antioxidant activities of the mushrooms fumigated with NO were significantly increased when compared to the controls. Moreover, NO fumigation significantly enhanced phenolic and flavonoid contents and stimulated the activities of phenylalanine ammonia-lyase and chalcone synthase. The results indicated that NO fumigation might have potential application for enhancing the bioactive compounds and improving antioxidant activities in the mushrooms. Furthermore, the data suggested that the NO-induced phenolic and flavonoid accumulation was due to the activation of the biosynthetic pathways in the mushrooms. (C) 2012 Elsevier Ltd. All rights reserved.