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COMPOSICIÓN MICOQUÍMICA Y ACTIVIDAD ANTIOXIDANTE DE LA SETA Pleurotus ostreatus EN DIFERENTES ESTADOS DE CRECIMIENTO
Micochemical composition and antioxidant activity of Pleurotus ostreatus mushroom in different growth stages
COMPOSIÇÃO MICROQUÍMICA E ATIVIDADE ANTIOXIDANTE DE PLEUROTUS OSTREATUS DE COGUMELO EM DIFERENTES ESTADOS DE CRESCIMENTO
DOI:
https://doi.org/10.15446/abc.v26n1.84519Palabras clave:
antioxidante, fermentación, nutracéuticos, setas (es)antioxidant, fermentation, nutraceuticals, mushrooms (en)
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Pleurotussp. es un género de basidiomicetos ampliamente distribuido a nivel mundial, con especies que revisten importancia, no solo desde el punto de vista comercial por su valor nutricional, sino también por sus propiedades medicinales. Sin embargo, aún son insuficientes los estudios micoquímicos y se desconoce su relación con las propiedades antioxidantes de bioproductos obtenidos de estas setas durante diferentes estados de crecimiento. En el presente trabajo, se determinó el contenido de proteínas, carbohidratos, azúcares reductores, fenoles totales y flavonoides, así como la actividad antioxidante in vitro(ensayos de captación de radicales DPPH y estimación del poder reductor) de extractos acuosos de Pleurotus ostreatusen dos estados de crecimiento (primordios y cuerpos fructíferos maduros) durante la fermentación sólida. El contenido de proteínas, azúcares reductores y flavonoides fue superior en el extracto acuoso de cuerpos fructíferos maduros, mientras que los carbohidratos y fenoles totales fueron mayores en el extracto de primordios. Los valores de EC50en los ensayos de DPPH y los de poder reductor fueron de 1,72 mg/mL y 3,27 mg/mL para el extracto de primordios y de 0,44 mg/mL y 0,48 mg/mL para el de cuerpos fructíferos maduros, respectivamente. Los resultados sugieren que las propiedades antioxidantes de extractos acuosos de Pleurotus ostreatus(primordios y cuerpos fructíferos maduros) reflejan las variaciones en la concentración de moléculas bioactivas, teniendo en cuenta las particularidades fisiológicas de las fases de crecimiento. Ello podría resultar de utilidad para el diseño de protocolos de obtención de bioproductos de Pleurotus ostreatuscon aplicaciones potenciales como antioxidantes en las industrias alimentaria y farmacéutica.
Pleurotussp. is a genus of Basidiomycetes widely distributed worldwide, with species that are important not only from the commercial point of view for its nutritional value, but also for their medicinal properties. However, mycochemical studies and the relationship with the antioxidant properties of bioproducts obtained from these mushrooms during different growth stages are still insufficient. In this work, the content of proteins, carbohydrates, reducing sugars, total phenols and flavonoids was determined, as well as the in vitroantioxidant activity (tests of scavenging DPPH and reducing power estimation) of aqueous extracts of Pleurotus ostreatusin different growth stages (primordia and mature fruiting bodies) during the solid fermentation. The content of proteins, reducing sugars and flavonoids was higher in the aqueous extract of mature fruiting bodies, while carbohydrates and total phenols were increased in the extract of primordia. The EC50values in the DPPH and reducing power assays were 1.72 mg/mL and 3.27 mg/mL for primordia extract and 0.44 mg/mL and 0.48 mg/mL in the case of mature fruiting bodies extract, respectively. The results suggest that the antioxidant properties of Pleurotus ostreatusaqueous extracts (primordia and mature fruiting bodies), reflected the variations in the concentration of bioactive molecules, taking into account the physiological characteristics of the growth phases. This could be useful in designing protocols for obtaining bioproducts from Pleurotus ostreatuswith potential applications as antioxidant in food and pharmaceutical industries.
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