Phenolic substances as regulators of the intensity of lipid peroxidation processes of the strains Pleurotus eryngii, Fistulina hepatica and Agrocybe cylindracea
AbstractThe work is devoted to the calculation, comparison of indicators and the development of a method for regulating the intensity of lipid peroxidation processes (LPP) of strains of basidiomycetes. The purpose of the investigation is to study the effect of phenolic type chemicals and hydrogen peroxide on the lipid peroxidation of certain strains of basidiomycetes under laboratory cultivation. Cultivation of strains of basidiomycetes was carried out by periodic surface method on glucose-peptone medium (GPM) in flasks. The influence of sodium lignosulfonate, tannin, gallic acid and hydrogen peroxide at 0.1% concentration at 24 and 48 hours of exposure on the intensity of lipid peroxidation processes of the strains Pleurotus eryngii P-er, Fistulina hepatica Fh-08 and Agrocybe cylindracea 960, fungi of the phylum Basidiomycota, orderAgaricales has been investigated. It was established that the used phenolic-type chemical compounds that are part of the lignocellulose complex of wood or are the products of its decomposition to a certain extent affect the lipid peroxidation processes of mycelial cell lipids in the studied cultures of basidium fungi. The individual reaction of LPP of cultures to the applied substance and the time of its exposure are determined. The highest degree of LPP induction was recorded upon addition of tannin – by 161%, after 48 hours of exposure in the mycelium of strain Fh-08; sodium lignosulfonate – by 192%, after 48 hours in the mycelium of strain P-er; gallic acid – by 182%, after 24 hours, in the mycelium of strain P-er; hydrogen peroxide – by 257%, after 24 hours, in the CR of strain 960. The biotechnological significance of this is the possibility of regulation (induction or repression) of LPP of producer strains. From a biomedical point of view, the possibility of changing the activity of lipid peroxidation processes of mycelium and culture fluid makes it possible to obtain and use more effective functional products of fungal origin.
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