The attenuation of oxidative status is one of the alternatives for neuroprotection and anti-aging. Oxidative stress is associated with several diseases, particularly neurodegenerative diseases, commonly found in the elderly. In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. For that, a strategic partnership among taxonomists, biochemists, pharmacists, farmers, and food experts is highly required to promote Auricularia-based natural products.Īuricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. However, the study identifies some less explored areas such as estimation of farming practices on nutraceuticals quality, purification of bioactive component, and exploration of mechanism of action in vivo. In this backdrop, the present exhaustive review aims to explore species specific ethnic importance, wide range of cultivation techniques replacing traditional method, detailed proximate composition, and evidence based multifunctional therapeutic effects. The easy domestication process thus magnified popularity of ear mushrooms, particularly in recent times, which has a positive effect on edible fungus market demanding an updated summary. Consequently, they are the first mushroom to be cultivated and now rank fourth in worldwide production. The fruiting bodies are translucent, brown to white in color, possess unique morphology of ear shape and jelly-like consistency gifting them various colloquial names like “ear mushroom” or “jelly mushroom.” Most of the species are edible however, consumption of few members, namely Auricularia auricula-judae (Bull.) Quél. And also, other positive contributions to health of this mushroom will be determined by means of the other studies planned.Īuricularia polytricha Total Antioxidant Status Antimicrobial Activity ExtractionĪuricularia is an important genus among jelly fungi growing on woods of deciduous trees and shrubs globally. polytricha has both antioxidant and antimicrobial properties against to C. In conclusion, the investigation of antioxidant and antimicrobial activities of edible mushrooms have become important for the discovery of new antimicrobial agents. Among other four test microorganisms, Pseudomonas aeroginosa (13.1 ± 1.9 mm) had higher antimicrobial activity. Significantly, ethanol extracts of mushroom showed antifungal activity. Ethanol extracts were more effective against Candida albicans (15.6 ± 1.5 mm) than other microorganisms. In addition, it was observed that ethanol extracts have antimicrobial activity whereas water extracts have no antimicrobial activity. TAS values of ethanol extracts were determined higher than that of in distilled water extracts. Antimicrobial activity was investigated with disc diffusion method against two gram positive bacteria, two gram negative bacteria and one yeast. The water and ethanol extracts were evaluated for the total antioxidant status according to the procedures described in TAS Assay Kit (Rel Assay Diagnostics®, Turkey). We used ethanol and distilled water as a solvent in order to prepare mushroom extracts. polytricha extracts with two different solutions. The aim of study was to determine the antioxidant and antimicrobial activities of A. Auricularia polytricha, also known as wood ear mushroom, is a macrofungus.
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