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Culture broth of Ganoderma lucidum exhibited antioxidant, antibacterial and α-amylase inhibitory activities

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Abstract

Culture broth of Ganoderma lucidum was determined for antioxidant, antibacterial and α-amylase inhibitory activities. The culture broth contained protein as determined by Bradford method equaled to 0.2 mg/ml and total phenol content as 0.078 mg GAE/mg protein (0.557 mg GAE/g extract). It exhibited radicals scavenging activities against ABTS and DPPH· radicals with a half maximal inhibitory concentration (IC50) less than 1.70 ± 0.02 and 2.28 ± 0.02 µg protein/ml, respectively and reducing power equaled to 4.38 ± 0.02 µmol Trolox/µg protein as investigated by ferric ion reducing antioxidant power method. The culture broth experimented into two approached; (1) treated with pronase and (2) filtered through a membrane with 10 kDa molecular weight cut-off (MWCO). The pronase-treated culture broth exhibited insignificant lower antioxidant activities, but the retained culture broth 10 kDa MWCO resulted in significant decrease in antioxidant activities suggesting that the small proteins might play the key role in antioxidant activity. The culture broth could protect DNA damage from hydroxyl radicals (·OH) generated by Fenton’s reaction. This culture broth showed antibacterial activity towards pathogenic strains Staphylococcus epidermidis and Pseudomonas aeruginosa and also had an interesting α-amylase inhibitory activity. This study suggested that apart from the fruiting bodies and the mycelial of G. lucidum, its culture broth also had potential applications as a value-added ingredient in the product such as in cosmetics and in nutraceuticals.

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Acknowledgements

The Thailand Research Fund-Master Research Grants (TRF-MAG window I, Grant Number MRG545S046), Mahasarakham University (Grant No. 5604012/2556) and Protein and Enzyme Technology Research Unit, Center of Excellence for Innovation in Chemistry (PERCH-CIC), Department of Chemistry, Faculty of Science, Mahasarakham University are acknowledged for research grants and partial financial supports. The authors thank W. Kanchanarach, Department of Biology, Faculty of Science, Mahasarakham University for suggestion in bacterial culture.

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PS carried out all experiments and analysis. SK and RS conceived of the study, participated in its experimental design and coordination, drafted the manuscript and approved the final manuscript.

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Correspondence to Rakrudee Sarnthima.

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The authors declare that they do not have any competing interests.

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Sarnthima, R., Khammaung, S. & Sa-ard, P. Culture broth of Ganoderma lucidum exhibited antioxidant, antibacterial and α-amylase inhibitory activities. J Food Sci Technol 54, 3724–3730 (2017). https://doi.org/10.1007/s13197-017-2839-6

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  • DOI: https://doi.org/10.1007/s13197-017-2839-6

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