PURPOSE: The Turkey tail mushroom has been studied for its immune function, and compounds have been identified which may increase the body's immune defenses. The purpose of this study was to determine the antioxidant capacity of three different components of turkey tail mushroom: the mycelium, exudate, and fruiting body. We hypothesized that antioxidant capacity would vary among the three components.
METHODS: The oxygen radical absorbance capacity (ORAC) assay was used to determine the ability of a range of concentrations (.00014 mg/ml to 14 mg/ml) of extracts from each of the mushroom components (mycelium, exudate and fruiting body) to quench free radical production. The antioxidant capacities of commercially available supplements consisting of mycelium and myceliated rice (Capsule), or mycelium and fruiting body (Host Defense) were also assessed.
RESULTS: This study found that at the highest concentrations (14mg/ml), turkey tail fruiting body had the highest antioxidant capacity of the three mushroom components; exudate antioxidant capacity was 30% lower (not significant) and mycelium antioxidant capacity was 71% lower (p<0.01) than that of the fruiting body at that dose. However, the exudate, which had an antioxidant capacity intermediate between the mycelium and fruiting body at the 14 mg/ml dose, had the most consistently high values at lower concentrations. Interestingly, the commercially available supplements demonstrated intermediate antioxidant capacities at all dosages.
CONCLUSIONS: Antioxidant capacity of the three components of turkey tail mushroom varied significantly. At the highest dosage, fruiting body had the strongest antioxidant activity, mycelium had the weakest, and exudate had intermediate antioxidant activity. In contrast, at lower concentrations, exudate sustained its antioxidant activity at levels greater than fruiting body and mycelium. This information may be useful in order to select which part of the mushroom would be the most beneficial antioxidant under varying conditions.
|Commitee:||Kazaks, Alexandra, Lund, Kaleb|
|Department:||Department of Nutrition|
|School Location:||United States -- Washington|
|Source:||MAI 51/01M(E), Masters Abstracts International|
|Keywords:||Antioxidants, Exudate, Fruiting body, Mushrooms, Mycelium, Turkeytail|
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