Comprehensive utilization of edible mushroom Auricularia auricula waste residue—Extraction, physicochemical properties of melanin and its antioxidant activity

Food Science & Nutrition

Ruolin Hou¹  Xin Liu¹  Mingfeng Zheng¹  Junsheng Fu²  Danting Wang²  Mengxian Mai²  Xiaoping Wu³ 

[1] College of Food Sciences Fujian Agriculture and Forestry University Fuzhou China;College of Life Sciences Fujian Agriculture and Forestry University Fuzhou China;Mycological Research Center College of Life Sciences Fujian Agriculture and Forestry University Fuzhou China;

关键词: antioxidant activity;    Auricularia auricula;    melanin;    physicochemical properties;    waste residue;   

DOI  :  10.1002/fsn3.1239

来源: DOAJ

【 摘 要 】

Abstract In order to promote the comprehensive utilization of the Auricularia auricula waste residue, the extraction process and the physicochemical properties of melanin from A. auricula waste residue were studied. Furthermore, the chemical antioxidant activity of waste residue melanin and its protective effect on cell oxidative injury induced by H2O2 were investigated. The results indicated that the ultrasonic‐assisted extraction process could be used to extract the melanin from A. auricula waste residue. Melanin had a good solubility in alkali solution and exhibited a certain stability to thermal. There was no significant difference between A. auricula melanin control group and waste residue melanin on ABTS, DPPH, and hydroxyl radical scavenging activity. Waste residue melanin significantly inhibited the cell death caused by H2O2, and the cell viability was restored to 98.09 ± 5.97% when the melanin concentration was 1.6 mg/ml. Cell morphology observation confirmed that the melanin ameliorated the morphological changes of cells induced by oxidative stress.

【 授权许可】

Unknown