Antioxidant activity of submerged cultured mycelium extracts of higher basidiomycetes mushrooms

Mikheil Asatiani, Vladimir Elisashvili, Solomon P. Wasser, Abraham Z. Reznick, Eviatar Nevo

Research output: Contribution to journalArticlepeer-review


Antioxidant properties were studied from 28 submerged cultivated mycelium Basidiomycetes strains of 25 species using the β-carotene bleaching method. Three different solvents - ethanol, water (culture liquid), and ethyl acetate - were used for extraction. The yield of extracts from biomasses depended on the mushroom species and solvent used. Water extracts from Coprinus comatus, Agaricus nevoi, and Flammulina velutipes showed high (more than 85%) antioxidant activities (AA) at 2 mg/mL. When the ethanol extracts were tested, the highest AA were found in Agaricus nevoi, Omphalotus olearius, and Auricularia auricula-judae extracts (92.1%, 83.4%, and 80.2%, respectively) at a concentration of 2 mg/mL. The AA of ethanol extracts from Agrocybe aegerita and C. comatus increased from 46.6% to 82.7% and from 2.4% to 62.1%, respectively, when the concentration of the extract increased from 2 mg/mL to 4-8 mg/mL. Therefore, the extracts could be suitable as antioxidative agents and bio products.

Original languageEnglish
Pages (from-to)151-158
Number of pages8
JournalInternational Journal of Medicinal Mushrooms
Issue number2
StatePublished - 2007


  • Antioxidant activity
  • Basidiomycetes
  • Submerged cultivation
  • Water and ethanol extracts

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology
  • Pharmacology
  • Drug Discovery


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