کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11029019 | 1646687 | 2018 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Production, physico-chemical characterization and antioxidant activity of natural melanin from submerged cultures of the mushroom Auricularia auricula
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Melanin production was done using submerged cultures of the mushroom Auricularia auricula. It was found that 1% methanol, 0.25% peanut oil, 1.0% stearic acid or 0.5% palmitic acid were helpful for melanin bio-synthesis while Tween 80 significantly (pâ¯<â¯0.05) reduced the melanin formation. The inhibitory test and scanning electron microscopy analysis showed that the melanin consisted mostly of eumelanin with an amorphous structure. The melanin had strong antioxidant activity using the in vitro evaluation of its superoxide radical, 2, 2â²-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical and hydroxyl radical scavenging activity, and showed good stability at 100â¯Â°C for 5â¯h, natural light for 10 days, ultraviolet light for 4â¯h and with conventional food additives such as sugar. The results suggested that a submerged culture of A. auricula is an effective method to produce melanin, which could potentially be used as a natural antioxidant in the food, cosmetic and pharmaceutical industries.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 26, December 2018, Pages 49-56
Journal: Food Bioscience - Volume 26, December 2018, Pages 49-56
نویسندگان
Zhichao Wu, Min Zhang, Huandong Yang, Huabin Zhou, Hailong Yang,