Intrastrain Comparison of the Chemical Composition and Antioxidant Activity of an Edible Mushroom, Pleurotus giganteus, and Its Potent Neuritogenic Properties
Figure 1
(a) Neurite-bearing cells (%) after 3-day incubation with NGF, mushroom extracts, linoleic acid, and oleic acid. AE: aqueous extract; EE: ethanol extract. Data are expressed as mean ± SD of three experiments. Different letters represent significant differences between samples (). (b) Phase-contrast photomicrographs showing the effects of NGF, ethanol extract, and linoleic acid on the morphology of PC12 and differentiating N2a cells after 3 days. Untreated cells serve as control and only contained 5% FBS as vehicle. Arrows indicate neurite extension and scale bar corresponds to 20 μm.
