Üç Lactarius Türünün Antioksidan Ve Enzim İnhibitör Aktiviteleri Üzerine Karşılaştırmalı Bir Çalışma

Abstract

Mantarlar tarih öncesi çağlardan beri mucize gıda ve tıp malzemeleri olarak kabul edilir. Günümüzde, insanoğlu sentetik bileşiklere karşı alternatif doğal hammadde arayışı içindedir ve bu yüzden mantarlar bu yolda büyük bir hazinedir. Bu bağlamda, sunulan çalışmada üç Lactarius (L. salmonicolor Heim et Leclair, L. deliciosus (L. ex Fr.) S.F. Gray ve L. aurantiacus (Pers.) Gray) türünün antioksidan ve enzim inhibisyon özelliklerini belirlemeyi amaçladık. Ek olarak, her bir ekstraktın toplam fenolik içeriklerini belirledik. Antioksidan özellikler serbest radikal süpürme (2,2-diphenil-1-pikrilhidrazil (DPPH) ve 2,2'-azino-bis(3-etilbenzothiazolin-6-sulfonik asit (ABTS)), indirgeme gücü (bakır (II) iyonu indirgeme antioksidan kapasite (CUPRAC) ve demir (III) iyonu indirgeme gücü (FRAP)), fosfomolibdat ve metal şelatlama testlerin içeren farklı kimyasal testler ile değerlendirildi. Enzim inhibitör özellikler ise kolinesterazlar (asetilkolinesteraz (AChE) ve butirilkolinesteraz (BChE)), α-amilaz ve α-glukozidaza karşı araştrıldı. Genel olarak, L. delicious ve L salmonicolor en güçlü serbest radikal süpürme ve indirgeme gücü yeteneklerini sergilediler. Bununla birlikte, L. aurantiacus fosfomolibdat testinde en etkili olandı. En güçlü AChE inhibisyonu L. salmonicolor’da elde edilirken en yüksek α-glukozidaz inhibisyon etkileri L. delicious ve L. aurantiacus ile sağlandı. Tüm eksraklar benzer α-amilaz inhibisyonu sergilediler. Mevcut çalışma test edilen Lactarius türlerinin, farmasötikler veya nutrasötikler gibi fonksiyonel ürünleri tasarlamak için doğal hammaddeler olarak kabul edilebileceğini öne sürdü.

Keywords

• Lactarius
• antioksidan
• enzim inhibisyonu
• temel bileşen analizi

A Comparative Study on Antioxidant and Enzyme Inhibitory Activities of Three Lactarius species

Abstract

Mushrooms are considered a miracle food and medical items since prehistoric ages. Nowadays, humanity is searching for alternative natural raw materials against synthetic ones and thus mushrooms are a big treasure in this way. In this context, we aimed to determine the antioxidant and enzyme inhibitory properties of three Lactarius species (L. salmonicolor Heim et Leclair, L. deliciosus (L. ex Fr.) S.F. Gray, and L. aurantiacus (Pers.) Gray) in the presented study. In addition, total phenolic content was determined for each extract. Antioxidant properties of the tested extracts were evalauted by different chemical methods including free radical scavenging (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)), reducing power (cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP)), phosphomolybdenum and metal chelating. Enzyme inhibitory properties were investigated against cholinesterases (acetylcholinesterase (AChE) and butyrlcholinesterase (BChE)), α-amylase and α-glucosidase. Generally, L. delicious and L salmonicolor exhibited the strongest free radical scavenging and reducing power abilities. However, L. aurantiacus exhibited the most activity in phosphomolybdenum assays. The highest AChE inhibitory effect was obtained by L. salmonicolor while the best α-glucosidase inhibitory effects were provided by L. delicious and L. aurantiacus. All extracts exhibited similar α-amylase inhibition abilities. The presented study suggested that the tested Lactarius species might be considered as natural raw materials for designing functional products such as pharmaceuticals or nutraceuticals.

Keywords

• Lactarius
• antioxidant
• enzyme inhibition
• principal component analysis

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