Lo Kit Man. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 193-208). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / ABSTRACT (Chinese version) --- p.v / CONTENT --- p.vii / LIST OF TABLES --- p.xiii / LIST OF FIGURES --- p.xviii / LIST OF ABBREVIATIONS --- p.xx / Chapter CHAPTER 1: --- INTRODUCTION --- p.1 / Chapter 1.1 --- An introduction of natural antioxidants --- p.1 / Chapter 1.1.1 --- Definition of antioxidants --- p.1 / Chapter 1.1.2 --- Application of natural antioxidants in foods --- p.3 / Chapter 1.1.2.1 --- Oxidation of foods --- p.3 / Chapter 1.1.2.1.1 --- Autoxidation of food --- p.3 / Chapter 1.1.2.1.2 --- Photo-oxidation of food --- p.4 / Chapter 1.1.3 --- Free radicals and antioxidants --- p.6 / Chapter 1.1.3.1 --- Free radicals and reactive oxygen species --- p.6 / Chapter 1.1.3.1.1 --- Superoxide anion radical --- p.8 / Chapter 1.1.3.1.2 --- Hydrogen peroxide --- p.9 / Chapter 1.1.3.1.3 --- Hydroxyl radical --- p.10 / Chapter 1.1.3.1.4 --- Peroxyl radical --- p.12 / Chapter 1.1.3.1.5 --- Lipid peroxidation of cell membranes --- p.13 / Chapter 1.1.3.1.6 --- Oxidation of LDL and atherosclerosis --- p.16 / Chapter 1.1.4 --- Natural antioxidants and their mechanisms --- p.18 / Chapter 1.1.4.1 --- Carotenoids --- p.18 / Chapter 1.1.4.2 --- Phenolic compounds --- p.20 / Chapter 1.1.4.2.1 --- Flavonoids --- p.21 / Chapter 1.1.4.2.2 --- Phenolic acids --- p.22 / Chapter 1.1.4.3 --- Sterols --- p.24 / Chapter 1.1.4.4 --- Vitamins --- p.25 / Chapter 1.2 --- Antioxidant in mushrooms --- p.27 / Chapter 1.2.1 --- Antioxidant properties of mushrooms --- p.27 / Chapter 1.2.2 --- Characterization of mushroom phenolic antioxidants --- p.30 / Chapter 1.2.3 --- Biosynthesis of phenolic compounds in mushrooms or fungi --- p.33 / Chapter 1.3 --- Assays for evaluation of antioxidants --- p.35 / Chapter 1.3.1 --- Beta-carotene bleaching method --- p.35 / Chapter 1.3.2 --- Scavenging activity of DPPH radical --- p.36 / Chapter 1.3.3 --- Erythrocyte hemolysis --- p.36 / Chapter 1.3.4 --- Scavenging activity of ABTS ´Ø + radical cation --- p.37 / Chapter 1.3.5 --- Scavenging activity of hydroxyl radical --- p.37 / Chapter 1.3.6 --- Assay for lipid peroxidation of rat brain homogenate --- p.38 / Chapter 1.3.7 --- Inhibition of low-density lipoproteins (LDLs) oxidation --- p.39 / Chapter 1.4 --- Analysis of phenolic antioxidants --- p.41 / Chapter 1.4.1 --- Extraction of phenolic compounds --- p.41 / Chapter 1.4.2 --- Determination of total phenolic content --- p.43 / Chapter 1.4.3 --- Chromatographic fractionation of phenolic compounds --- p.44 / Chapter 1.4.4 --- Characterization of phenolic compounds --- p.45 / Chapter 1.4.4.1 --- Thin-layer chromatography (TLC) --- p.45 / Chapter 1.4.4.2 --- High performance liquid chromatography (HPLC) --- p.46 / Chapter 1.4.4.3 --- Liquid chromatography-Mass spectrometry (LC-MS) --- p.47 / Chapter 1.5 --- Objectives --- p.49 / Chapter CHAPTER 2: --- MATERIALS AND METHODS --- p.50 / Chapter 2.1 --- Sample preparation --- p.50 / Chapter 2.2 --- Sample extraction. --- p.51 / Chapter 2.2.1 --- Small-scale methanol and water extraction --- p.51 / Chapter 2.2.2 --- Large-scale methanol and water extraction and fractionation --- p.54 / Chapter 2.2.2.1 --- Large-scale methanol and water extraction --- p.54 / Chapter 2.2.2.2 --- Fractionation of crude extracts --- p.55 / Chapter 2.2.2.2.1 --- Fractionation of methanol crude extract --- p.55 / Chapter 2.2.2.2.2 --- Fractionation of water crude extract --- p.55 / Chapter 2.3 --- Fractionation by column chromatography --- p.58 / Chapter 2.4 --- Assays for measuring antioxidant activity --- p.60 / Chapter 2.4.1 --- Beta-carotene bleaching method --- p.60 / Chapter 2.4.2 --- Scavenging activity of DPPH radical --- p.62 / Chapter 2.4.3 --- Erythrocyte hemolysis --- p.63 / Chapter 2.4.4 --- Scavenging activity of ABTS ´Ø + radical cation --- p.64 / Chapter 2.4.5 --- Scavenging activity of hydroxyl radical --- p.65 / Chapter 2.4.6 --- Assay for lipid peroxidation of rat brain homogenate --- p.66 / Chapter 2.4.7 --- Inhibition of human low-density lipoproteins (LDLs) oxidation --- p.67 / Chapter 2.4.7.1 --- Isolation of human LDLs --- p.67 / Chapter 2.4.7.2 --- Calculation of density --- p.68 / Chapter 2.4.7.3 --- Lowry's method for determination of protein content --- p.69 / Chapter 2.4.7.4 --- Preparation of reagents --- p.69 / Chapter 2.4.7.5 --- Determination of thiobarbituric acid reactive substance (TBARS) --- p.70 / Chapter 2.5 --- Total phenolic content --- p.70 / Chapter 2.6 --- Total carbohydrate content --- p.71 / Chapter 2.7 --- Determination of protein content- the Biuret method --- p.71 / Chapter 2.8 --- Thin-layer chromatography (TLC) --- p.72 / Chapter 2.9 --- High performance liquid chromatography (HPLC) --- p.73 / Chapter 2.9.1 --- Analysis of subfractions of methanol crude extract --- p.73 / Chapter 2.9.2 --- Analysis of fractionated subfractions and subfractions of Pevf and Aa mushrooms --- p.74 / Chapter 2.10 --- Liquid chromatography- Mass spectrometry (LC-MS) --- p.74 / Chapter 2.10.1 --- Liquid chromatography --- p.74 / Chapter 2.10.2 --- Mass spectrometry --- p.75 / Chapter 2.11 --- Data analysis --- p.75 / Chapter CHAPTER 3: --- RESULTS AND DISCUSSION --- p.77 / Chapter 3.1 --- Small-scale extraction scheme --- p.77 / Chapter 3.1.1 --- Extraction yield --- p.77 / Chapter 3.1.2 --- Assays for measuring antioxidant activity --- p.80 / Chapter 3.1.2.1 --- Beta-carotene bleaching method --- p.80 / Chapter 3.1.2.2 --- Scavenging activity of DPPH radical --- p.91 / Chapter 3.1.2.3 --- Erythrocyte hemolysis --- p.98 / Chapter 3.1.2.4 --- Summary for small-scale extraction --- p.105 / Chapter 3.2 --- Large-scale extraction and fractionation scheme --- p.107 / Chapter 3.2.1 --- Extraction yield for crude extracts and subfractions --- p.107 / Chapter 3.2.2 --- Antioxidant activity of subfractions and crude extracts of Aa and Pevf mushrooms --- p.111 / Chapter 3.2.2.1 --- Scavenging activity of ABTS ´Ø + radical cation --- p.111 / Chapter 3.2.2.2 --- Scavenging activity of hydroxyl radical --- p.114 / Chapter 3.2.2.3 --- Assay for lipid peroxidation of rat brain homogenate --- p.125 / Chapter 3.2.2.4 --- Summary for large-scale extraction --- p.135 / Chapter 3.2.3 --- Chemical characterization of the crude extracts and their sub fractions of Aa and Pevf mushrooms --- p.13 8 / Chapter 3.2.3.1 --- Total phenolic content --- p.139 / Chapter 3.2.3.1.1 --- Total phenolic content of crude extract and their sub fractions of Aa and Pevf mushrooms --- p.139 / Chapter 3.2.3.1.2 --- Correlation between total phenolic content and antioxidant activity --- p.140 / Chapter 3.2.3.2 --- Total carbohydrate content --- p.144 / Chapter 3.2.3.2.1 --- Total carbohydrate content of water crude extract and their sub fractions of Aa and Pevf mushrooms --- p.144 / Chapter 3.2.3.2.2 --- Correlation between total carbohydrate content and antioxidant activity --- p.144 / Chapter 3.2.3.3 --- Determination of protein content- the Biuret method --- p.146 / Chapter 3.2.3.3.1 --- Protein content of water crude extract and their sub fractions of Aa and Pevf mushrooms --- p.146 / Chapter 3.2.3.3.2 --- Correlation between protein content and antioxidant activity --- p.147 / Chapter 3.2.3.4 --- Summary of correlation between chemical components and antioxidant activity --- p.148 / Chapter 3.3 --- Column fractionation of ethyl acetate and butanol subfractions of Aa mushroom --- p.151 / Chapter 3.3.1 --- Rf value in TLC and yield of fractionated subfractions --- p.151 / Chapter 3.3.2 --- Total phenolic content of fractionated subfractions --- p.153 / Chapter 3.3.3 --- Antioxidant activity of fractionated subfractions --- p.155 / Chapter 3.3.3.1 --- Scavenging activity of ABTS ´Ø + radical cation --- p.155 / Chapter 3.3.3.2 --- Scavenging activity of DPPH radical --- p.158 / Chapter 3.3.3.3 --- Inhibition of human low-density lipoprotein (LDL) oxidation --- p.163 / Chapter 3.4 --- Chromatographic characterization of the subfractions of methanol crude extract of Aa and Pevf mushrooms --- p.167 / Chapter 3.4.1 --- Thin-layer chromatography (TLC) --- p.167 / Chapter 3.4.2 --- High performance liquid chromatography (HPLC) --- p.172 / Chapter 3.5 --- Chromatographic and spectrometric characterization of the fractionated subfractions of the ethyl acetate and butanol subfractions of Aa --- p.177 / Chapter 3.5.1 --- High performance liquid chromatography (HPLC) --- p.177 / Chapter 3.5.2 --- Liquid chromatography- Mass spectrometry (LC-MS) --- p.186 / Chapter CHAPTER 4: --- CONCLUSION --- p.189 / REFERENCES --- p.193 / RELATED PUBLICATION --- p.209

Cheung Lai Ming. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 153-161). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / ABSTRACT (Chinese version) --- p.v / CONTENTS --- p.vi / LIST OF TABLES --- p.xi / LIST OF FIGURES --- p.xiii / LIST OF ABBREVIATIONS --- p.xv / Chapter CHAPTER ONE: --- INTRODUCTION --- p.1 / Chapter 1.1 --- Free radical --- p.2 / Chapter 1.1.1 --- Definition --- p.2 / Chapter 1.1.2 --- Reaction mechanism --- p.3 / Chapter 1.1.3 --- Sources of oxygen reactive species --- p.4 / Chapter 1.1.3.1 --- Enzymes --- p.4 / Chapter 1.1.3.2 --- The auto-oxidation of small molecules --- p.4 / Chapter 1.1.3.3 --- Haem proteins --- p.5 / Chapter 1.1.3.4 --- Endoplasmic reticulum sources --- p.5 / Chapter 1.1.3.5 --- Mitochondrial sources --- p.5 / Chapter 1.1.3.6 --- Nucleus --- p.6 / Chapter 1.1.4 --- Lipid peroxidation --- p.6 / Chapter 1.1.4.1 --- Initiation of lipid peroxidation --- p.7 / Chapter 1.1.4.2 --- Propagation of lipid peroxidation --- p.8 / Chapter 1.1.4.3 --- Products of lipid peroxidation --- p.9 / Chapter 1.1.5 --- Human diseases associated with free radicals --- p.10 / Chapter 1.2 --- Antioxidants --- p.12 / Chapter 1.2.1 --- Definition --- p.12 / Chapter 1.2.2 --- Defence against free radical damage --- p.13 / Chapter 1.2.2.1 --- Catalytic free radical removal --- p.13 / Chapter 1.2.2.2 --- Free radical scavenging --- p.14 / Chapter 1.2.2.3 --- Removal of catalytic iron and copper ions --- p.14 / Chapter 1.2.3 --- Synthetic vs. natural antioxidant --- p.15 / Chapter 1.2.3.1 --- Synthetic antioxidants --- p.15 / Chapter 1.2.3.2 --- Natural antioxidants --- p.16 / Chapter 1.3 --- Measurement of antioxidant activity --- p.17 / Chapter 1.3.1 --- Loss of substrate --- p.17 / Chapter 1.3.1.1 --- Beta-carotene bleaching method --- p.17 / Chapter 1.3.2 --- Measurement of free radical scavenging --- p.17 / Chapter 1.3.2.1 --- "Scavenging of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH´Ø)" --- p.17 / Chapter 1.3.2.2 --- Superoxide scavenging --- p.18 / Chapter 1.3.2.3 --- Hydrogen peroxide scavenging --- p.18 / Chapter 1.3.2.4 --- Hydroxyl radical scavenging --- p.19 / Chapter 1.3.2.5 --- Peroxyl radical --- p.19 / Chapter 1.3.3 --- Measurement of end product --- p.21 / Chapter 1.3.3.1 --- Diene conjugation --- p.21 / Chapter 1.3.3.2 --- Light emission --- p.21 / Chapter 1.3.3.3 --- The thiobarbituric acid (TBA) test --- p.22 / Chapter 1.3.4 --- Low-density lipoprotein oxidation --- p.22 / Chapter 1.4 --- Phenolic antioxidant --- p.24 / Chapter 1.4.1 --- Chemistry --- p.24 / Chapter 1.4.2 --- Mechanism of action of phenolic antioxidants --- p.25 / Chapter 1.4.3 --- Isolation and characterization --- p.25 / Chapter 1.4.3.1 --- Extraction --- p.25 / Chapter 1.4.3.2 --- Analysis of phenolic compounds --- p.27 / Chapter 1.4.3.2.1 --- Colorimetric method --- p.27 / Chapter 1.4.3.2.2 --- Enzymatic method --- p.28 / Chapter 1.4.3.2.3 --- Paper chromatography --- p.28 / Chapter 1.4.3.2.4 --- Thin-layer chromatography --- p.29 / Chapter 1.4.3.2.5 --- UV-Vis absorption spectroscopy --- p.29 / Chapter 1.4.3.2.6 --- High-performance liquid chromatography --- p.30 / Chapter 1.4.4 --- Natural sources of phenolic antioxidants --- p.31 / Chapter 1.4.4.1 --- Olive oil --- p.31 / Chapter 1.4.4.2 --- Berry --- p.32 / Chapter 1.4.4.3 --- Cherry --- p.32 / Chapter 1.4.4.4 --- Red wine --- p.32 / Chapter 1.4.4.5 --- Herb --- p.33 / Chapter 1.4.4.6 --- Vegetables --- p.33 / Chapter 1.5 --- Mushroom Sample --- p.34 / Chapter 1.5.1 --- Pleurotus tuber-regium --- p.34 / Chapter 1.5.2 --- Lentinus edodes --- p.34 / Chapter 1.5.3 --- Volvariella volvacea --- p.35 / Chapter 1.5.4 --- Antioxidants in fungi or mushroom --- p.37 / Chapter 1.5.5 --- Phenolic compounds in mushrooms --- p.39 / Chapter 1.6 --- Objectives --- p.42 / Chapter CHAPTER TWO: --- MATERIALS AND METHODS --- p.43 / Chapter 2.1 --- Sample Collection --- p.43 / Chapter 2.2 --- Sample Preparation --- p.43 / Chapter 2.3 --- Moisture Content --- p.43 / Chapter 2.4 --- Solvent Extraction --- p.44 / Chapter 2.4.1 --- Scheme I (Aqueous extraction only) --- p.44 / Chapter 2.4.2 --- Scheme II (Methanol and water extraction) --- p.45 / Chapter 2.4.3 --- Scheme III (Differential solvent extraction) --- p.46 / Chapter 2.4.4 --- Scheme IV (Scaled-up extraction) --- p.47 / Chapter 2.5 --- Antioxidant activity assays --- p.50 / Chapter 2.5.1 --- Beta-carotene bleaching method --- p.50 / Chapter 2.5.2 --- "Scavenging activity on 1,1 -diphenyl-2-picrylhydrazyl radicals" --- p.51 / Chapter 2.5.3 --- Assay for erythrocyte hemolysis --- p.51 / Chapter 2.5.4 --- Assay of lipid peroxidation using rat brain --- p.52 / Chapter 2.5.5 --- LDL oxidation (TBARS) --- p.53 / Chapter 2.5.5.1 --- LDL Isolation --- p.53 / Chapter 2.5.5.2 --- Calculation of density --- p.54 / Chapter 2.5.5.3 --- Lowry Method for Protein Determination --- p.55 / Chapter 2.5.5.4 --- Reagents for TBARS assay --- p.55 / Chapter 2.5.5.5 --- TBARS formation --- p.56 / Chapter 2.6 --- Determination of total polyphenolic compounds --- p.56 / Chapter 2.7 --- Fractionation --- p.57 / Chapter 2.7.1 --- Fractionation of the methanol crude extracts obtained under reflux by solvent --- p.57 / Chapter 2.7.2 --- Fractionation of boiling water crude extracts by ultrafiltration --- p.57 / Chapter 2.8 --- Crude Protein Content (Kjeldahl method) --- p.58 / Chapter 2.9 --- Total carbohydrate content --- p.59 / Chapter 2.10 --- Thin-layer chromatography --- p.59 / Chapter 2.11 --- High performance liquid chromatography --- p.60 / Chapter 2.11.1 --- Analysis of methanol fractions --- p.60 / Chapter 2.11.2 --- Analysis of water fractions --- p.61 / Chapter 2.12 --- Liquid chromatography-Mass spectrometry --- p.61 / Chapter 2.12.1 --- Liquid chromatography --- p.61 / Chapter 2.12.2 --- Mass spectrometric analysis --- p.62 / Chapter 2.13 --- Data analysis --- p.62 / Chapter CHAPTER THREE: --- RESULTS AND DISCUSSION --- p.63 / Chapter 3.1 --- Mushroom sample --- p.63 / Chapter 3.2 --- Extraction scheme I --- p.65 / Chapter 3.2.1 --- Antioxidant activity --- p.65 / Chapter 3.2.1.1 --- Effect of extraction temperature --- p.65 / Chapter 3.2.1.2 --- Effect of concentration of extracts --- p.66 / Chapter 3.3 --- Extraction scheme II --- p.69 / Chapter 3.3.1 --- Antioxidant activity --- p.69 / Chapter 3.3.1.1 --- Effect of extraction temperature --- p.69 / Chapter 3.3.1.2 --- Effect of concentration of extracts --- p.72 / Chapter 3.3.1.3 --- Effect of solvent --- p.72 / Chapter 3.4 --- Extraction scheme III --- p.75 / Chapter 3.4.1 --- Extraction yield --- p.75 / Chapter 3.4.2 --- Total phenolic content --- p.76 / Chapter 3.4.3 --- Antioxidant activity --- p.80 / Chapter 3.4.3.1 --- Beta-carotene bleaching method --- p.80 / Chapter 3.4.3.1.1 --- Effect of extract concentration --- p.80 / Chapter 3.4.3.1.2 --- Relation between total phenolic content and antioxidant activity --- p.82 / Chapter 3.4.3.2 --- "Scavenging activity of 1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical" --- p.85 / Chapter 3.4.3.3 --- Assay for erythrocyte hemolysis --- p.88 / Chapter 3.5 --- Extraction scheme IV --- p.91 / Chapter 3.5.1 --- Yield and Fractionation --- p.91 / Chapter 3.5.2 --- Chemical characterization of fractions --- p.93 / Chapter 3.5.2.1 --- Protein content --- p.93 / Chapter 3.5.2.2 --- Total carbohydrate content --- p.93 / Chapter 3.5.2.3 --- Total phenolic content --- p.94 / Chapter 3.5.3 --- Antioxidant activity --- p.99 / Chapter 3.5.3.1 --- Assay for lipid peroxidation of rat brain --- p.99 / Chapter 3.5.3.2 --- LDL oxidation --- p.118 / Chapter 3.5.4 --- Identification of antioxidant by chromatographic methods --- p.126 / Chapter 3.5.4.1 --- Thin-layer chromatography --- p.126 / Chapter 3.5.4.2 --- High-performance liquid chromatography --- p.132 / Chapter 3.5.4.3 --- Liquid chromatography-Mass spectrometry --- p.142 / Chapter CHAPTER FOUR: --- CONCLUSION --- p.148 / REFERENCES --- p.153 / RELATED PUBLICATION --- p.161

Ng Yuk Fan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (leaves 145-162). / Abstracts in English and Chinese. / Thesis Committee: --- p.i / Acknowledgements --- p.ii / Abstract --- p.iii / 摘要 --- p.v / Content --- p.vii / List of Tables --- p.xiii / List of Figures --- p.xvi / Abbreviations --- p.xviii / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Antioxidants --- p.1 / Chapter 1.1.1 --- Definition and mode of actions of antioxidants --- p.1 / Chapter 1.1.2 --- Synthetic antioxidants --- p.2 / Chapter 1.1.3 --- Natural antioxidants --- p.3 / Chapter 1.2 --- Changes of antioxidant activity in food processing --- p.4 / Chapter 1.2.1 --- Blanching --- p.4 / Chapter 1.2.2 --- Drying --- p.5 / Chapter 1.2.3 --- Microwave and Infrared energy --- p.7 / Chapter 1.2.4 --- Freezing --- p.8 / Chapter 1.3 --- Lipid oxidation and antioxidant --- p.8 / Chapter 1.3.1 --- Free radicals --- p.8 / Chapter 1.3.1.1 --- Superoxide --- p.10 / Chapter 1.3.1.2 --- Hydrogen peroxide --- p.11 / Chapter 1.3.1.3 --- Hydroxyl radical --- p.13 / Chapter 1.3.2 --- Mechanism of lipid oxidation --- p.14 / Chapter 1.3.3 --- Oxidation of low-density-liporoproteins (LDLs) and coronary heart disease --- p.15 / Chapter 1.3.4 --- Role of antioxidants in inhibiting lipid oxidation --- p.16 / Chapter 1.4 --- Hypocholesterolemic and antioxidant activity of phenolics --- p.19 / Chapter 1.5 --- Medicinal properties of mushrooms --- p.21 / Chapter 1.5.1 --- Background information of mushrooms --- p.21 / Chapter 1.5.2 --- Phenolics in mushrooms --- p.22 / Chapter 1.5.3 --- Hypocholesterolemic effect in mushroom --- p.23 / Chapter 1.5.4 --- Previous studies in Agrocybe aegerita --- p.25 / Chapter 1.6 --- Animal model for hypocholesteroliemic study --- p.27 / Chapter 1.6.1 --- General requirements --- p.27 / Chapter 1.6.2 --- Hamster model --- p.27 / Chapter 1.7 --- Principles of assays that involved in antioxidant activity --- p.30 / Chapter 1.7.1 --- ABTS + radical cation scavenging activity --- p.30 / Chapter 1.7.2 --- Beta carotene bleaching method --- p.31 / Chapter 1.7.3 --- Ferric reducing antioxidant power (FRAP) --- p.31 / Chapter 1.7.4 --- Scavenging activity of hydroxyl radical --- p.32 / Chapter 1.7.5 --- Inhibition of low-density lipoproteins (LDLs) oxidation --- p.33 / Chapter 1.7.6 --- Total phenolic content determination --- p.33 / Chapter 1.8 --- Principles of assays in hypocholesterolemic study --- p.34 / Chapter 1.8.1 --- HDL-Cholesterol determination --- p.34 / Chapter 1.8.2 --- Total cholesterol determination --- p.34 / Chapter 1.8.3 --- Determination of plasma total triglyceride --- p.35 / Chapter 1.9 --- Objectives --- p.36 / Chapter Chapter 2: --- Materials and Methods --- p.37 / Chapter 2.1 --- Sample preparation --- p.37 / Chapter 2.2 --- Proximate Analysis of FAa and DAa --- p.38 / Chapter 2.2.1 --- Determination of crude protein --- p.38 / Chapter 2.2.2 --- Determination of ash --- p.39 / Chapter 2.2.3 --- Total dietary fiber --- p.39 / Chapter 2.2.4 --- Determination of fat --- p.41 / Chapter 2.2.5 --- Moisture content --- p.42 / Chapter 2.3 --- Sample extraction --- p.42 / Chapter 2.3.1 --- Small-scale extraction --- p.42 / Chapter 2.3.2 --- Large-scale extraction --- p.43 / Chapter 2.4 --- Total phenolic content of DAa and FAa extract --- p.44 / Chapter 2.5 --- Chemical assays for in vitro antioxidative properties determination --- p.45 / Chapter 2.5.1 --- Hydroxyl free radical scavenging activity --- p.45 / Chapter 2.5.2 --- Beta-carotene bleaching method --- p.46 / Chapter 2.5.3 --- Inhibition of human low-density-lipoproteins (LDLs) oxidation --- p.47 / Chapter 2.5.4 --- Scavenging activity of ABTS+radical cation --- p.50 / Chapter 2.6 --- In vivo tests for antioxidative and hypocholesterolemic effect of DAa --- p.51 / Chapter 2.6.1 --- Feeding experiments --- p.51 / Chapter 2.6.2 --- Collection of plasma --- p.52 / Chapter 2.6.3 --- Liver sample preparation --- p.52 / Chapter 2.6.4 --- Determination of in vivo antioxidative effect --- p.54 / Chapter 2.6.4.1 --- FRPA assay --- p.54 / Chapter 2.6.4.2 --- ABTS + radical cation scavenging activity --- p.55 / Chapter 2.6.5 --- Determination of plasma lipid profiles --- p.55 / Chapter 2.6.5.1 --- Plasma total cholesterol (TC) --- p.55 / Chapter 2.6.5.2 --- Plasma total triglyceride (TG) --- p.56 / Chapter 2.6.5.3 --- Plasma high density lipoprotein cholesterol (HDL-C) determination --- p.57 / Chapter 2.6.5.4 --- Hepatic cholesterol determination by gas chromatography analysis --- p.57 / Chapter 2.7 --- Statistical analysis --- p.59 / Chapter Chapter 3: --- Results and discussion --- p.61 / Chapter 3.1 --- Proximate analysis --- p.61 / Chapter 3.2 --- Small-scale extraction scheme --- p.63 / Chapter 3.2.1 --- Extraction yield --- p.63 / Chapter 3.2.2 --- Antioxidant assays --- p.65 / Chapter 3.2.2.1 --- Hydroxyl free radical scavenging activity --- p.65 / Chapter 3.2.2.2 --- Beta-carotene bleaching method --- p.68 / Chapter 3.2.2.3 --- The formation of TBARS in human LDL oxidation --- p.75 / Chapter 3.2.2.4 --- Total phenolic content (TPC) in DAa and FAa ethanolic and water extracts --- p.81 / Chapter 3.2.2.5 --- Correlation between total phenolic content and antioxidant activity of mushroom extracts --- p.84 / Chapter 3.2.2.6 --- Comparison of antioxidant activity and TPC in DAa and FAa ethanolic and water extracts in the small-scale extraction scheme --- p.88 / Chapter 3.3 --- Large-scale extraction scheme --- p.91 / Chapter 3.3.1 --- Extraction yield --- p.91 / Chapter 3.3.2 --- Antioxidant assays --- p.91 / Chapter 3.3.2.1 --- Hydroxyl free radical scavenging activity --- p.91 / Chapter 3.3.2.2 --- Beta-carotene bleaching method --- p.94 / Chapter 3.3.2.3 --- ABTS + radical cation scavenging activity --- p.96 / Chapter 3.3.2.4 --- Formation of TBARS in human LDL oxidation in the DAa_E_l and Daa_W_1 --- p.97 / Chapter 3.3.2.5 --- Total phenolic content (TPC) of DAa_E_l and DAa_W_l --- p.97 / Chapter 3.3.2.6 --- Correlation between total phenolic content and antioxidant activity --- p.101 / Chapter 3.3.2.7 --- Summary of large-scale extraction scheme --- p.103 / Chapter 3.4 --- In vivo antioxidant activity and hypocholesterolemic effect of DAa studied by animal model --- p.104 / Chapter 3.4.1 --- Effect of DAa´ؤE_1 and DAa_W_l on body weight and food intake --- p.105 / Chapter 3.4.2 --- Effect of DAa一E´ؤ1 and DAa_W_l on plasma total cholesterol (TC) in hamsters --- p.108 / Chapter 3.4.3 --- Effect of DAa´ؤE_1 and DAa W l on plasma total triglycerides (TG) in hamsters --- p.114 / Chapter 3.4.4 --- Effect of DAa_E_l and DAa_W_l on plasma high-density-lipoprotein cholesterol (HDL-C) in hamsters --- p.119 / Chapter 3.4.5 --- Effect of DAa_E_l and DAa一W_1 on hepatic cholesterol (HC) profile in hamsters --- p.124 / Chapter 3.4.6 --- Effect of DAa_E_l and DAa W l on ferric reducing antioxidant power (FRAP) in hamsters (FRAP) --- p.128 / Chapter 3.4.7 --- Effect of DAa_E_l and DAa_W_l on ABTS + cation radical scavenging activity --- p.131 / Chapter 3.4.8 --- The antioxidant activity and hypocholesterolemic effect of DAa extracts --- p.134 / Chapter 3.4.9 --- Summary of in vivo antioxidant activity and hypocholesterolemic effect of DAa studied by animal model --- p.140 / Chapter Chapter 4: --- Conclusions --- p.142 / References --- p.145

Ho, Ka Yan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2007. / Includes bibliographical references (leaves 111-124). / Abstracts in English and Chinese. / Thesis committee --- p.i / Acknowledgements --- p.ii / Abstract --- p.iii / 摘要 --- p.v / List of Tables --- p.vii / List of Figures --- p.viii / Abbreviations --- p.x / Content --- p.xiii / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Reactive oxygen species (ROS) --- p.1 / Chapter 1.1.1 --- Definition and examples --- p.1 / Chapter 1.1.2 --- Generation of ROS in biological systems --- p.2 / Chapter 1.1.3 --- Features of specif ic ROS --- p.3 / Chapter 1.1.3.1 --- Superoxide anion --- p.3 / Chapter 1.1.3.2 --- Peroxyl radical --- p.4 / Chapter 1.1.3.3 --- Hydrogen peroxide --- p.4 / Chapter 1.1.3.4 --- Hydroxyl radical --- p.5 / Chapter 1.1.4 --- Damaging effects of ROS on biomolecules --- p.5 / Chapter 1.1.4.1 --- Lipid peroxidation --- p.6 / Chapter 1.1.4.2 --- DNA damage --- p.8 / Chapter 1.1.4.3 --- Protein oxidation --- p.9 / Chapter 1.2 --- Antioxidants --- p.11 / Chapter 1.2.1 --- Introduction --- p.11 / Chapter 1.2.2 --- Mode of action --- p.11 / Chapter 1.2.3 --- Endogenous Antioxidants --- p.12 / Chapter 1.2.3.1 --- Antioxidant enzymes --- p.12 / Chapter 1.2.3.2 --- Antioxidant compounds --- p.15 / Chapter 1.2.4 --- Exogenous antioxidants --- p.16 / Chapter 1.3 --- Oxidative stress --- p.17 / Chapter 1.3.1 --- Balance between ROS and antioxidants --- p.17 / Chapter 1.3.2 --- Diseases associated with oxidative stress --- p.18 / Chapter 1.4 --- Previous studies on edible mushroom antioxidants --- p.19 / Chapter 1.4.1 --- Previous studies on Agrocybe aegerita --- p.20 / Chapter 1.5 --- Cell culture models for antioxidant research --- p.21 / Chapter 1.6 --- Objectives --- p.23 / Chapter Chapter 2 --- Materials and Methods --- p.24 / Chapter 2.1 --- Materials --- p.24 / Chapter 2.1.1 --- Mushroom fruiting bodies --- p.24 / Chapter 2.1.2 --- Cell lines and their subcultures --- p.24 / Chapter 2.2 --- Principle of Methods and Procedures --- p.26 / Chapter 2.2.1 --- Sample preparation and extraction --- p.26 / Chapter 2.2.2 --- Chemical assays for in vitro antioxidative properties of mushroom extracts --- p.28 / Chapter 2.2.2.1 --- ABTS + scavenging activity --- p.28 / Chapter 2.2.2.2 --- Hydroxyl radical scavenging activity --- p.30 / Chapter 2.2.2.3 --- Hydrogen peroxide scavenging activity --- p.32 / Chapter 2.2.3 --- Total phenolic content --- p.34 / Chapter 2.2.4 --- Cytotoxicity of hydrogen peroxide --- p.36 / Chapter 2.2.5 --- Cytoprotectivity of mushroom extracts --- p.36 / Chapter 2.2.6 --- "Colorimetric 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay" --- p.37 / Chapter 2.2.7 --- Lactate dehydrogenase (LDH) assay --- p.39 / Chapter 2.2.8 --- Total cellular protein loss --- p.40 / Chapter 2.2.9 --- Comet assay (Single cell gel electrophresis assay) --- p.41 / Chapter 2.2.10 --- Thiobarbituric Acid Reactive Substances (TBARS) assay ..… --- p.44 / Chapter 2.2.11 --- Preparation of cell lysate for evaluating cellular antioxidant defense system --- p.45 / Chapter 2.2.12 --- Total Glutathione level --- p.46 / Chapter 2.2.13 --- Enzyme activity --- p.49 / Chapter 2.2.13.1 --- Catalase (CAT) --- p.49 / Chapter 2.2.13.2 --- Glutathione peroxidases (GPx) --- p.51 / Chapter 2.2.13.3 --- Glutathione Reductase (GR) --- p.53 / Chapter 2.2.13.4 --- Superoxide dismutase (SOD) --- p.54 / Chapter 2.2.14 --- Determination of protein --- p.56 / Chapter 2.2.15 --- Statistical analysis --- p.56 / Chapter Chapter 3 --- Results and discussions --- p.57 / Chapter 3.1 --- Extraction yield --- p.57 / Chapter 3.2 --- Chemical assays for in vitro antioxidative properties of mushroom extracts --- p.60 / Chapter 3.2.1 --- ABTS + scavenging activity --- p.60 / Chapter 3.2.2 --- Hydroxyl radicals scavenging activity --- p.61 / Chapter 3.2.3 --- Hydrogen peroxide scavenging activity --- p.64 / Chapter 3.3 --- Total phenolic content --- p.67 / Chapter 3.4 --- Cytotoxicity of hydrogen peroxide --- p.69 / Chapter 3.4.1 --- "Colorimetric 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay" --- p.71 / Chapter 3.4.2 --- Lactate dehydrogenase (LDH) assay --- p.72 / Chapter 3.4.3 --- Total cellular protein loss --- p.73 / Chapter 3.4.4 --- Residual hydrogen peroxide level --- p.76 / Chapter 3.4.5 --- Lipid peroxidation --- p.77 / Chapter 3.4.6 --- DNA damage --- p.79 / Chapter 3.5 --- Cytotoxicity of extracts --- p.85 / Chapter 3.6 --- Protection of H2()2-induced oxidative damage in HDFa cells --- p.88 / Chapter 3.6.1 --- Protective effect of mushroom water extracts --- p.88 / Chapter 3.6.2 --- Protective effect of CfAa on H2()2-incluced damage to HDFa --- p.93 / Chapter 3.6.3 --- Protective effect of CfAa on DNA damage in HDFa cells --- p.96 / Chapter 3.7 --- Modulation of cellular antioxidant defense system by CfAa --- p.99 / Chapter 3.7.1 --- Intracellular total glutathione --- p.100 / Chapter 3.7.2 --- Enzyme activities --- p.102 / Chapter 3.8 --- Speculation on the possible components in CfAa --- p.108 / Chapter Chapter 4 --- Conclusion and further works --- p.109 / References --- p.111