title: A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures ofCoprinus comatusandCoprinellus truncorum.
abstract: Bioactive properties of fungi considerably differ between the fruiting body (FB) and the submerged culture as regards mycelia (M) and the fermentation broth (F). Antioxidant properties of hot-water extracts obtained from three different fungal origins: FB, M and F of two autochthonous fungal species (Northern Serbia),Coprinus comatusandCoprinellus truncorumwere investigated. Free radical scavenging capacity (RSC) was evaluated in vitro by the DPPH assay and reducing power ability (FRAP assay). Considering possible bioactive properties of different compounds present in fungal extracts, the content of total proteins (TP), phenols (TC) and flavonoids (TF) were investigated colorimetrically. The chemical characterisation of the examined extracts was evaluated using the HPLC-MS/MS method.C. comatusshowed the strongest RSC activity; more precisely, fermentation broth extract (FCc) on DPPH radicals (IC50 = 5.06 μg mL-1) and fruiting body extract (FBCc) for the FRAP assay (42.86 mg ascorbic acid equivalents (AAE)/g). Submerged M extract of both species showed the highest TC (MCc 81.95 mg gallic acid eq (GAE)/g d.w.; MCt 81.64 mg GAE/g d.w.), while FB extracts contained the highest content of TP. Comparing LC-MS phenolic profiles between species-interspecifically and among different fungal origins-intraspecifically (fruiting bodies and submerged cultures), high variations were noticed. In submerged M or F extracts ofC. comatus, vanillic, gallic, gentisic and cinnamic acids were detected, as opposed to FB. Considering that diverse phenolic profiles of detected antioxidant compounds were obtained by submerged cultivation, this type of cultivation is promising for the production of antioxidant substances.
authors.affiliation: Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Novi Sad, 21000 Serbia.
authors.forename: Kristina
authors.initials: K
authors.lastname: Tešanović
authors.affiliation: Department of Life Sciences, Institute for Multidisciplinary Research - IMSI, University of Belgrade, Belgrade, 11030 Serbia.
authors.forename: Boris
authors.initials: B
authors.lastname: Pejin
authors.affiliation: Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, 21000 Serbia.
authors.forename: Filip
authors.initials: F
authors.lastname: Šibul
authors.affiliation: Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Novi Sad, 21000 Serbia.
authors.forename: Milan
authors.initials: M
authors.lastname: Matavulj
authors.affiliation: Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, 21000 Serbia.
authors.forename: Milena
authors.initials: M
authors.lastname: Rašeta
authors.affiliation: Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Novi Sad, 21000 Serbia.
authors.forename: Ljiljana
authors.initials: L
authors.lastname: Janjušević
authors.affiliation: Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Novi Sad, 21000 Serbia.
authors.forename: Maja
authors.identifier: 0000-0002-8788-9206
authors.initials: M
authors.lastname: Karaman
keywords: Antioxidant activity; Coprinellus truncorum; Coprinus comatus; HPLC–MS/MS; Submerged cultures