PROIMI   05436
PLANTA PILOTO DE PROCESOS INDUSTRIALES MICROBIOLOGICOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Antioxidant activity of Pleurotus ostreatus strain from the Brazilian Amazon
Autor/es:
CHEVREUIL LR; NASCIMENTO LB DE B; HELM CV; ROSSI MJ; SALES-CAMPOS C; GOUVEA PRS; FARIÑA JI
Lugar:
Buenos Aires
Reunión:
Congreso; 1° Convención Internacional para la Producción de Hongos Comestibles y Medicinales CIPHCOM 2018; 2018
Institución organizadora:
IIB-INTECH-UNSAM, CERZOS-CONICET-UNS, AMCS
Resumen:
Macrofungi, also known as mushrooms, have been cultivated for human consumption, aiming at health benefits, mainly due to its pharmaceutical properties, with an emphasis on antioxidants. The main compounds present in the mushrooms with antioxidant activity comprise the chemical group of the total phenols. Thus, the objective of this study was to evaluate the antioxidant activity of a Pleurotus ostreatus strain native to the Amazon, when cultivated under submerged fermentation in the presence and absence of the phenylalanine inducer. The submerged fermentation was conducted in a 250 mL Erlenmeyer flask containing 125 mL of liquid medium composed of K2HPO4; KH2PO4; MgSO4.7H2O; chloramphenicol; yeast extract, sucrose and phenylalanine (under presence of inducer). The flasks were incubated at 25°C, 100 rpm and the mycelial biomass was collected at 0, 7, 14 and 21 days of fermentation and then submitted to the extraction of antioxidants in methanol. The antioxidant activity was investigated by the inactivation method of the DPPH radical and the quantification of total phenols by the Folin Ciocateau reaction. The antioxidant capacity expressed by the P. ostreatus fungus showed a reduction in the inhibition of DPPH throughout the fermentation, and the maximum inhibition was observed at 14 days, in the absence of the phenylalanine inducer (76.1%). Corroborating with the antioxidant activity data, the total phenol content presented reduction along the fermentation, with the maximum concentration observed at 14 days, in the experimental condition without the phenylalanine inducer. Thus, the P. ostreatus strain native to the Amazon has potential to produce compounds with antioxidant activity, with emphasis on total phenols, when grown under submerged fermentation conditions, without the need for an inducer.The authors acknowledge the institutions: INPA, CAPES, FAPEAM and CNPq.