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A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum

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Abstract

Bioactive properties of fungi considerably differ between the fruiting body (FB) and the submerged culture as regards mycelia (M) and the fermentation broth (F). Antioxidant properties of hot-water extracts obtained from three different fungal origins: FB, M and F of two autochthonous fungal species (Northern Serbia), Coprinus comatus and Coprinellus truncorum were investigated. Free radical scavenging capacity (RSC) was evaluated in vitro by the DPPH assay and reducing power ability (FRAP assay). Considering possible bioactive properties of different compounds present in fungal extracts, the content of total proteins (TP), phenols (TC) and flavonoids (TF) were investigated colorimetrically. The chemical characterisation of the examined extracts was evaluated using the HPLC–MS/MS method. C. comatus showed the strongest RSC activity; more precisely, fermentation broth extract (FCc) on DPPH radicals (IC50 = 5.06 μg mL−1) and fruiting body extract (FBCc) for the FRAP assay (42.86 mg ascorbic acid equivalents (AAE)/g). Submerged M extract of both species showed the highest TC (MCc 81.95 mg gallic acid eq (GAE)/g d.w.; MCt 81.64 mg GAE/g d.w.), while FB extracts contained the highest content of TP. Comparing LC–MS phenolic profiles between species—interspecifically and among different fungal origins—intraspecifically (fruiting bodies and submerged cultures), high variations were noticed. In submerged M or F extracts of C. comatus, vanillic, gallic, gentisic and cinnamic acids were detected, as opposed to FB. Considering that diverse phenolic profiles of detected antioxidant compounds were obtained by submerged cultivation, this type of cultivation is promising for the production of antioxidant substances.

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Abbreviations

DPPH:

2,2-diphenyl-1-picrylhydrazyl

F:

Fermentation broth

FB:

Fruiting body

FBCc:

Fruiting body extract of C. comatus

FBCt:

Fruiting body extract of C. truncorum

FCc:

Fermentation broth extract of C. comatus

FCt:

Fermentation broth extract of C. truncorum

FRAP:

Ferric reducing ability of plasma

HPLC–MS/MS:

Liquid chromatography–mass spectrometry

M:

Mycelia

MCc:

Submerged mycelium extract of C. comatus

MCt:

Submerged mycelium extract of C. truncorum

ROS:

Reactive oxygen species

RSC:

Free radical scavenging capacity

TC:

Total phenol content

TF:

Total flavonoid content

TP:

Total protein content

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Acknowledgements

This study was carried out within the Project supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia Nos. 172058 and 172053 and is a partial fulfilment of Ph. D. thesis of M.Sc Kristina Tešanović.

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Authors and Affiliations

  1. Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Novi Sad, 21000, Serbia

    Kristina Tešanović, Milan Matavulj, Ljiljana Janjušević & Maja Karaman

  2. Department of Life Sciences, Institute for Multidisciplinary Research – IMSI, University of Belgrade, Belgrade, 11030, Serbia

    Boris Pejin

  3. Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, 21000, Serbia

    Filip Šibul & Milena Rašeta

Authors
  1. Kristina Tešanović
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  2. Boris Pejin
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  3. Filip Šibul
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  4. Milan Matavulj
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  5. Milena Rašeta
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  6. Ljiljana Janjušević
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  7. Maja Karaman
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Correspondence to Boris Pejin or Maja Karaman.

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Tešanović, K., Pejin, B., Šibul, F. et al. A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum . J Food Sci Technol 54, 430–438 (2017). https://doi.org/10.1007/s13197-016-2479-2

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  • DOI: https://doi.org/10.1007/s13197-016-2479-2

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