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KSBB Journal v.25 no.1, 2010년, pp.55 - 61  

흰목이 버섯 배양액의 항산화 활성 규명
In Vitro Evaluation for Antioxidant Activities of Culture Broth of Tremella fuciformis

나경수    (대구공업대학 식품영양과   ); 최장원    (대구대학교 바이오산업학과  );
  • 초록

    To investigate antioxidant activity of the culture broth from submerged culture of Tremella fuciformis, we preferentially analyzed the chemical composition of culture broth, which was mainly composed of carbohydrate (296.39 mg/g) and protein (9.24 mg/g), respectively. Also, contents of polyphenols, flavonoids and flavonols were 16.63 mg/g, 9.19 mg/g and 83.74 ${\mu}/g$ , respectively. Next, we examined the scavenging abilities on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical, ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) radical, the reducing power, and chelating ability on ferrous ions. All antioxidant activities of the culture broth were increased in proportion to its concentrations. The $IC_{50}$ values were in order as follows ABTS radical scavenging activity

  • 주제어

    Tremella fuciformis .   antioxidant .   scavenging activity .   reducing power.  

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