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Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed

BACKGROUND: Fermenting feed has gained a lot of popularity in recent years owing to its renowned benefits to the livestock and feed quality. In the current study, Lentinus squarrosulus mushroom mycelium was tested for its potential as a fermenting agent and source of natural antioxidant in the feed....

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Main Authors: Abdullah, Noorlidah, Lau, C.C., Ismail, S.M.
Format: Article
Published: Wiley 2015
Subjects:
Q Science (General)
QH301 Biology
Online Access:http://eprints.um.edu.my/17995/
http://dx.doi.org/10.1002/jsfa.7242
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spelling my.um.eprints.179952019-03-21T06:34:01Z http://eprints.um.edu.my/17995/ Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed Abdullah, Noorlidah Lau, C.C. Ismail, S.M. Q Science (General) QH301 Biology BACKGROUND: Fermenting feed has gained a lot of popularity in recent years owing to its renowned benefits to the livestock and feed quality. In the current study, Lentinus squarrosulus mushroom mycelium was tested for its potential as a fermenting agent and source of natural antioxidant in the feed. RESULTS: Phenolic content of methanolic and hot water extracts of the mycelium culture and its fermented maize ranged from 94.01 to 386.59mg gallic acid equivalents g-1 extract while the DPPH radical scavenging, CUPRAC, reducing power (RPA) and β-carotene bleaching (BCB) antioxidant activity had EC50 values ranged from 15.30 to 120.3, 0.74 to 4.71, 1.86 to 13.5 and 0.01 to 0.21mg mL-1, respectively. At 1.0-20.0mg mL-1, the extracts retarded 21.02-55.35% of lipid deterioration. Pearson correlation analysis revealed the phenolic content of the extracts has moderate correlation with DPPH (r = 0.589) and RPA (r = 0.580), also a high correlation with BCB antioxidant activity (r = 0.872). In principal component analysis, DPPH, CUPRAC and RPA were seen to be clustered tightly together while BCB antioxidant activity was grouped with the phenolic content. CONCLUSION: Overall, L. squarrosulus mycelium functioned as antioxidants via several mechanisms, involving either electron transfer or hydrogen transfer-based reactions suggesting it as a promising fermentation agent to enhance feed nutrition and the fermented maize as a valuable feed resource. Wiley 2015 Article PeerReviewed Abdullah, Noorlidah and Lau, C.C. and Ismail, S.M. (2015) Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed. Journal of the Science of Food and Agriculture, 96 (5). pp. 1459-1466. ISSN 0022-5142 http://dx.doi.org/10.1002/jsfa.7242 doi:10.1002/jsfa.7242
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QH301 Biology
spellingShingle Q Science (General)
QH301 Biology
Abdullah, Noorlidah
Lau, C.C.
Ismail, S.M.
Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed
description BACKGROUND: Fermenting feed has gained a lot of popularity in recent years owing to its renowned benefits to the livestock and feed quality. In the current study, Lentinus squarrosulus mushroom mycelium was tested for its potential as a fermenting agent and source of natural antioxidant in the feed. RESULTS: Phenolic content of methanolic and hot water extracts of the mycelium culture and its fermented maize ranged from 94.01 to 386.59mg gallic acid equivalents g-1 extract while the DPPH radical scavenging, CUPRAC, reducing power (RPA) and β-carotene bleaching (BCB) antioxidant activity had EC50 values ranged from 15.30 to 120.3, 0.74 to 4.71, 1.86 to 13.5 and 0.01 to 0.21mg mL-1, respectively. At 1.0-20.0mg mL-1, the extracts retarded 21.02-55.35% of lipid deterioration. Pearson correlation analysis revealed the phenolic content of the extracts has moderate correlation with DPPH (r = 0.589) and RPA (r = 0.580), also a high correlation with BCB antioxidant activity (r = 0.872). In principal component analysis, DPPH, CUPRAC and RPA were seen to be clustered tightly together while BCB antioxidant activity was grouped with the phenolic content. CONCLUSION: Overall, L. squarrosulus mycelium functioned as antioxidants via several mechanisms, involving either electron transfer or hydrogen transfer-based reactions suggesting it as a promising fermentation agent to enhance feed nutrition and the fermented maize as a valuable feed resource.
format Article
author Abdullah, Noorlidah
Lau, C.C.
Ismail, S.M.
author_facet Abdullah, Noorlidah
Lau, C.C.
Ismail, S.M.
author_sort Abdullah, Noorlidah
title Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed
title_short Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed
title_full Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed
title_fullStr Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed
title_full_unstemmed Potential use ofLentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed
title_sort potential use oflentinus squarrosulusmushroom as fermenting agent and source of natural antioxidant additive in livestock feed
publisher Wiley
publishDate 2015
url http://eprints.um.edu.my/17995/
http://dx.doi.org/10.1002/jsfa.7242
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score 13.211869

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