Panus Conchatus Mantar Özütünün Antioksidan Enzimler Üzerine Etkisi
Loading...
Date
2016
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Open Access Color
OpenAIRE Downloads
OpenAIRE Views
Abstract
Günümüzde pekçok çalışma, farklı mantar ailesine ait antioksidan etkinin, vücudu serbest radikallerden koruyarak yaşam örünü artırdığı yönünde etkisini ispatlar niteliktedir. Panus conchatus mantarına ait literaturde çok az sayıda çalışmada mantarın antioksidan özelliğinden bahsedilmiştir. Ancak mantarın antioksidan enzimler üzerine etkisini gösteren bir çalışmaya rastlanmamıştır. Bu çalışmada ilk olarak Panus conchatus mantarının antioksidan enzimler üzerine etkisi çalışılmıştır. Mantara ait toplam fenol ve flavonoid içeriklerinin belirlenerek radikal süpürücü etkinliği tespit edilmiş ve mantar özütünün GST,CAT ve SOD gibi antioksidan enzimler üzerine etkisi incelenmiştir. Panus conchatus mantar özütü, sıcak su, soğuk su , metnol ve etanol çözücüleri kullanılarak hazırlanmış ve özütlere ait toplam fenol ve flavonoid içerikleri kıyaslanmıştır. Sonuçlara göre, sıcak suda hazırlanan mantar özütü en yüksek toplam fenol ve flavonoid içeriğe sahip olup, tüm analizler bu özüt kullanılarak gerçekleştirilmiştir. Mantarın 2,2-Difenil-1-Pikrilhidrazil (DPPH) serbest radikalini süpürücü etkinliğini %100 den az bir inhibisyonla önlediği gözlenmiş, IC50 degeri ise 0.02214 g/L olarak hesaplanmıştır. Panus conchatus mantar özütünün KAT ve SOD aktivitelerini sırasıyla %25 den daha az önlediği ancak GST enzim aktivitesini yaklaşık olarak %50 önlediği bulunmuştur. GST enzimi için Panus conchatus mantar özütü IC50 degeri 0.3744 g/L olarak hesaplanmıştır.
Many studies were proven the antioxidant effect of several mushroom families by protecting the body from free radicals and hence increasing the human life span. However only few recent researches evaluated the antioxidant bioactivity of Panus conchatus. In addition, the effect of Panus conchatus on anti-oxidant enzymes has not been studied so far. Therefore, for the first time in this study, antioxidant effect of Panus conchatus mushroom extract was analyzed by measuring its total phenolic and flavonoid contents, determining free radical scavenging activity of mushroom, and finally, measuring the effect of mushroom on the activity of the antioxidant enzymes; glutathione-S-transferase, catalase and superoxide dismutase. The mushroom extracts were prepared by different methods so called hot water, cold water, methanol, and ethanol extraction methods. The total phenolic and flavonoid contents of these different extracts were compared, then, the extract with highest total phenolic compounds was used for further analyses. The results showed that hot water extract has highest total flavonoid and phenolic contents, however the ability of mushroom to inhibit the free radical 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) was 100 % with half maximal inhibitory concentration value (IC50) of 0.02214g/L. . The inhibitory effects of mushroom on both catalase (CAT) and superoxide dismutase (SOD) activities were less than 25%, whereas, Glutathione-S-transferase (GST) inhibition was less than 50 % with half maximal inhibitory concentration value (IC50) of 0.3744g/L.
Many studies were proven the antioxidant effect of several mushroom families by protecting the body from free radicals and hence increasing the human life span. However only few recent researches evaluated the antioxidant bioactivity of Panus conchatus. In addition, the effect of Panus conchatus on anti-oxidant enzymes has not been studied so far. Therefore, for the first time in this study, antioxidant effect of Panus conchatus mushroom extract was analyzed by measuring its total phenolic and flavonoid contents, determining free radical scavenging activity of mushroom, and finally, measuring the effect of mushroom on the activity of the antioxidant enzymes; glutathione-S-transferase, catalase and superoxide dismutase. The mushroom extracts were prepared by different methods so called hot water, cold water, methanol, and ethanol extraction methods. The total phenolic and flavonoid contents of these different extracts were compared, then, the extract with highest total phenolic compounds was used for further analyses. The results showed that hot water extract has highest total flavonoid and phenolic contents, however the ability of mushroom to inhibit the free radical 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) was 100 % with half maximal inhibitory concentration value (IC50) of 0.02214g/L. . The inhibitory effects of mushroom on both catalase (CAT) and superoxide dismutase (SOD) activities were less than 25%, whereas, Glutathione-S-transferase (GST) inhibition was less than 50 % with half maximal inhibitory concentration value (IC50) of 0.3744g/L.
Description
Keywords
Biyokimya, Biochemistry
Turkish CoHE Thesis Center URL
Fields of Science
Citation
WoS Q
Scopus Q
Source
Volume
Issue
Start Page
0
End Page
67