Cultivation of Termitomyces albuminosus and its taste quality and evalution of physiological activities

• Main Authors: Shao-Yu Jian, 簡韶妤
• Other Authors: 毛正倫
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/65247072850811550811

碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 94 === Mushrooms possess three functionalities including the first nutritional functionality, the second taste functionality and the third physiological functionality. Mushrooms can be used as foods, flavorings, specific chemical substances such as water-soluble polysaccharides, and pharmaceuticals such as antibiotics and anti-tumor drugs. The objectives of this study were to investigate the proximate composition, nutritional components, physicochemical properties, taste components, physiologically active components, antioxidant properties, antimutagenic effects and cytotoxicity on cancer cells of Termitomyces albuminosus mycelia, filtrate and termite fungal wheat. Carbohydrate (38.73%) and crude protein (40.22%) were major components found in mycelia. Generally, the proximate profiles of termite fungal wheat and wheat were similar with carbohydrate being the major component (75.58 and 70.24%, respectively). With regard to physiologically active components, the contents of adenosine and ergosterol of mycelia (1.35 and 3.75 mg/g) were higher than those of termite fungal wheat (0.03 and 0.21 mg/g, respectively). With regard to contents of taste components as expressed equivalent umami concentration, filtrate (243.21) was higher than mycelia (172.29) and in turn higher than wheat (3.30) and termite fungal wheat (0.93 g/100 g). The antioxidant activity of hot water extracts were in the descending order: wheat (87.86) > filtrate (76.79) > termite fungal wheat (73.84) > mycelia (63.50%) at 20 mg/ml. The reducing powers of hot water extracts were 1.09, 0.99, 0.30 and 0.55 at 20 mg/ml for mycelia, filtrate, termite fungal wheat and wheat, respectively. The hot water extracts from termite fungal wheat and wheat showed an excellent scavenging effect on DPPH at 10 mg/ml (93.93 and 94.12%, respectively). At 10 mg/ml, chelating abilities of the hot water extracts on ferrous ions were in the descending order: termite fungal wheat (96.48) ~ wheat (98.00) > mycelia (91.89) > filtrate (37.93%). For mycelia, filtrate, termite fungal wheat and wheat, at 20 mg/ml, antioxidant activities of ethanolic extracts were 54.31, 23.84, 70.69 and 93.07% whereas at 10 mg/ml reducing powers were 0.94, 0.31, 0.80 and 0.96, respectively. At 20 mg/ml, scavenging abilities of ethanolic extracts on 1,1-diphenyl-2-picrylhydrazyl radicals were in the descending order: termite fungal wheat (100.65) > wheat (96.10) > mycelia (92.27) > filtrate (47.72%). Ethanolic extracts from mycelia, filtrate, termite fungal wheat and wheat chelated ferrous ions by 97.50, 16.62, 70.38 and 57.14% at 10 mg/ml, respectively. Total phenols were the major naturally occurring antioxidant components found in all samples. No toxicity or mutagenicity in Salmonella typhimurium TA98 and TA100 was observed at 0.01-0.5 mg/plate of mycelia, filtrate, termite fungal wheat and wheat from the submerged culture. The hot water extracts from mycelia and termite fungal wheat showed the most effective against NQNO toward TA98 and TA100. In the anti-tumor activity test, the inhibition on HepG2 and HL-60 tumor cell lines was studied in a MTT test using hot water extracts from mycelia, filtrate and termite fungal wheat. Four samples exhibited increased cytotoxicity on HepG2 cells with the increased concentrations. The cytotoxicity on HL-60 cells were in the descending order of termite fungal wheat > mycelia > filtrate > wheat.