Studies on antioxidant potential and nutritional components of two medicinal mushrooms from the forests of N.W. Himalayas
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Authors
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Anand Sagar
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Kavita Thakur
Abstract
Lactarius, a member of mushroom family Russulaceae, non-cultivated edible macro fungus, is collected from natural habitats as a source of food in many villages of Himachal Pradesh. The current study was undertaken to measure the nutritional status and antioxidant potential of methanolic extracts of fruiting bodies of Lactarius deliciosus and L. salmonicolor. Various nutritional components (carbohydrates, proteins, fats and different minerals) were found to be present in the fruiting bodies of these medicinal mushrooms. The antioxidant ability of each species was analysed for the total antioxidative status, employing multi mechanistic antioxidative assays such as determination of reducing power, total phenolic content, protein estimation, ascorbate peroxidise (APX) assay, superoxide dismutase (SOD), non protein thiols (NPTs) and scavenging activity on DPPH. Highest protein content was found in L. salmonicolor (503.2±0.2 µg protein/ml). Whereas, reducing power, total phenol content, NPTs and scavenging activity on DPPH was higher in L. deliciosus. With regards toantioxidative enzymes, L. deliciosus had the highest ascorbate peroxidase (3.886±3.14 µmoles/ mg protein min-1) and superoxide dismutase (194 U activity/mg protein) activity. Antioxidant and nutritive components in these Lactarius spp. seem an additional reason for their traditional use as medicinal mushrooms by the tribal people in maintaining health, longevity and life quality.
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