SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news

 

 

Go wild for Ethiopian antioxidant mushrooms, say researchers

By Annie-Rose Harrison-Dunn+

14-Mar-2014
Last updated on 14-Mar-2014 at 13:37 GMT2014-03-14T13:37:49Z

Wild mushrooms have higher antioxidant properties than their cultivated counterparts, according to Ethiopian researchers. Photo Credit: Srinivasan G.
Wild mushrooms have higher antioxidant properties than their cultivated counterparts, according to Ethiopian researchers. Photo Credit: Srinivasan G.

Ethiopian mushrooms hold antioxidant potential, with wild mushrooms proving stronger than cultivated, according to the first research looking at country’s edible offerings.

The research, published in the journal Food Chemistry, looked at the antioxidant activities, phenolic profile and ergothioneine content of two cultivated mushroom varieties (P. ostreatus and L. edodes) and five wild (L. sulphureus, A. campestris, T. clypeatus, T. microcarpus and T. letestui).

The scientists found that the wild A. campestris variety had the highest antioxidant activity and greatest total phenolics and flavonoids content. While all the mushrooms contained ergothioneine, the cultivated oyster mushroom P. ostreatus contained the most by far.

The antioxidant race

This method revealed that the scavenging effect was high for the wild A. campestris, with the wild L. sulphureus showing the least scavenging power overall. Aside from L. sulphurous, all the wild edible mushrooms had a better scavenging effect than their cultivated counter parts. In tracking the presence of reductants (antioxidants), once again wild A. campestris came out on top, while the wild L. sulphurous came last.

A. campestris had the highest phenolic content among the mushroom species evaluated, followed by the wild varieties T. letestui and T. clypeatus . The researchers said this indicated the correlation between total phenolics with antioxidant activity. L. sulphureus with least antioxidant activity also had the least phenolic content. A. campestris also had the greatest total flavonoid content, followed by T. letestui.

However, in terms of ergothioneine content, it was the cultivated oyster mushroom, P. ostreatus, which came out best. “Both the cultivated mushrooms (oyster and shiitake) had better ergothioneine than all the wild edible mushrooms evaluated,” the researchers said. Meanwhile its wild cousins, T. clypeatus and L. sulphureus, had the least.

The researchers said consumption of the mushrooms could help protect against oxidative damage. “Cells lacking ergothioneine were readily susceptible to oxidative stress, and thereby resulting in increased mitochondrial DNA damage, protein oxidation and lipid per-oxidation. Since mushrooms are an abundant source of antioxidants, including ergothioneine, it is another reason to incorporate mushrooms into the human diet. Besides, ergothioneine may be a new vitamin with physiologic roles in antioxidant cytoprotection,” they wrote. 

Mushroom method

The researchers from Addis Ababa University and Pennsylvanian State University collected the samples from the Addis Ababa, Kaffa zone and Benishangul Gumuz region of Ethiopia. They were obtained personally by the researchers or from local people or markets. Mycological experts were recruited in order to help identify the wild mushrooms.

The samples were then dried in a drying oven until they had a consistent weight, then milled to fine powder. The researchers employed a methanolic solution to test the radical scavenging of each powdered mushroom. The solution starts as a deep purple colour and fades when an antioxidant is present. A similar method was used to track the presence of reductants (antioxidants), with a ferricyanide solution (Fe2+) turning from a yellow colour to shades of green and blue depending on the reducing power of each compound.

Source: Food Chemistry
Published online ahead of print, http://dx.doi.org/10.1016/j.foodchem.2014.02.014
“Antioxidant property of edible mushrooms collected from Ethiopia”
Authors: A. Z. Woldegiorgis, D. Abate, G.D. Haki and G. R. Ziegler

Related products

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Fytexia
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Indena
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Capsugel
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Ingredion
Balancing Innovation and Risk in Sports Nutrition Ingredients
NSF-International
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Roquette
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars