Comparing the functional components, SOD-like activities, antimutagenicity, and nutrient compositions of Phellinus igniarius and Phellinus linteus mushrooms

 

Nae-Cherng Yang ^a,b,*, Chung-Chi Wu ^c, Rosa Huang Liu ^a,b, Yu-Chin Chai ^d, Chin Yin Tseng ^d,*

 

^a School of Nutrition, Chung Shan Medical University, Taichung City, Taiwan, ROC
^b Department of Nutrition, Chung Shan Medical University Hospital, Taichung City, Taiwan, ROC
^c Department of Food Science, National Chiayi University, Chiayi City, Taiwan, ROC
^d Department of Health Food, Chung Chou University of Science and Technology, Changhua, Taiwan, ROC

 

Many species of the genus Phellinus possess beneficial properties, including antioxidant, immune-enhancing, and antimutagenic effects. Phenolic compounds and polysaccharides are two kinds of bioactive compounds; however, few studies have compared the differences between Phellinus igniarius and Phellinus linteus in their functional components, functional activities, and nutrient compositions. Herein, the proximate compositions and microelements of the fruiting body of P. igniarius and P. linteus were determined. The fruiting body of P. igniarius and P. linteus were extracted by boiling water [water extract of P. igniarius (WEPI) and P. linteus (WEPL)]. The contents of total phenolics and polysaccharides, as well as superoxide dismutase (SOD)-like and antimutagenic activities of WEPI and WEPL, were compared. We found that WEPI was rich in phenolics and polysaccharides and had higher SOD-like activity than WEPL. Nutrient compositions were mainly different in minerals, whereas anitmutagenicity was similar. All of these results suggested that P. igniarius has greater potential for the development of antioxidant and immunomodulating food products than P. linteus.

 

Keywords: Anitmutagenicity, Phellinus igniarius, Phellinus linteus, Phenolic compound, SOD-like activity