Panus conchatus mushroom, radical scavenging, antioxidant enzymes, DPPH assay, Catalase, Superoxide dismutase, Glutathione-S-transferase

Many studies were proven the antioxidant effect of several mushroom families by protecting the body from free radicals and hence increasing the human life span. However only few recent researches evaluated the antioxidant bioactivity of Panus conchatus. In addition, the effect of Panus conchatus on anti-oxidant enzymes has not been studied so far. Therefore, for the first time in this study, antioxidant effect of Panus conchatus mushroom extract was analyzed by measuring its total phenolic and flavonoid contents, determining free radical scavenging activity of mushroom, and finally, measuring the effect of mushroom on the activity of the antioxidant enzymes; glutathione-S-transferase, catalase and superoxide dismutase. The mushroom extracts were prepared by different methods so called hot water, cold water, methanol, and ethanol extraction methods. The total phenolic and flavonoid contents of these different extracts were compared, then, the extract with highest total phenolic compounds was used for further analyses.

The results showed that hot water extract has highest total flavonoid and phenolic contents, however the ability of mushroom to inhibit the free radical 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) was 100 % with half maximal inhibitory concentration value (IC50) of 0.02214g/L.. The inhibitory effects of mushroom on both catalase (CAT) and superoxide dismutase (SOD) activities were less than 25%, whereas, Glutathione-S-transferase (GST) inhibition was less than 50 % with half maximal inhibitory concentration value (IC50) of 0.3744g/L.