Time course for antioxidants production by Antrodia camphorata in submerged culture

Abstract

The mycelia of Antrodia camphorata (Chang & Chou) Wu, Ryvarden & Chang were grown in a 50-ton fermentor for 18 days. The antioxidant properties and antioxidant components of methanolic extracts from mycelia at different days of incubation were studied. In the antioxidant activity by the conjugated diene method, EC50 value of mycelia at day 18 (1.46 mg/mL) was the best, followed by values of mycelia at days 10, 13 and 16. Reducing powers were good (＞ 0.64) at concentrations of methanolic extracts higher than 2.5 mg/mL and EC50 values were considerately low (0.40–0.53 mg/mL) for mycelia at days 7 to 16. At 0.5 mg/mL, the scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radicals was excellent (93.2.93.9%) and EC50 values were extremely low (0.27 mg/mL) for mycelia at days 7 to 16. The chelating effects on ferrous ions were good (58.9.92.3%) at 2.5 to 10 mg/mL. Contents of naturally occurring antioxidant components were found in the order of total phenols ＞ tocopherols ＞ ascorbic acid ＞ β-carotene. Methanolic extracts from A. camphorata red mycelia in submerged culture were good in the antioxidant properties tested, except for the scavenging effect on hydroxyl ions. More specifically, the antioxidant properties were good for mycelia at days 10 to 16.