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Pukalski J, Latowski D. Secrets of Flavonoid Synthesis in Mushroom Cells. Cells 2022; 11:cells11193052. [PMID: 36231014 PMCID: PMC9562910 DOI: 10.3390/cells11193052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/16/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
Flavonoids are chemical compounds that occur widely across the plant kingdom. They are considered valuable food additives with pro-health properties, and their sources have also been identified in other kingdoms. Especially interesting is the ability of edible mushrooms to synthesize flavonoids. Mushrooms are usually defined as a group of fungal species capable of producing macroscopic fruiting bodies, and there are many articles considering the content of flavonoids in this group of fungi. Whereas the synthesis of flavonoids was revealed in mycelial cells, the ability of mushroom fruiting bodies to produce flavonoids does not seem to be clearly resolved. This article, as an overview of the latest key scientific findings on flavonoids in mushrooms, outlines and organizes the current state of knowledge on the ability of mushroom fruiting bodies to synthesize this important group of compounds for vital processes. Putting the puzzle of the current state of knowledge on flavonoid biosynthesis in mushroom cells together, we propose a universal scheme of studies to unambiguously decide whether the fruiting bodies of individual mushrooms are capable of synthesizing flavonoids.
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Torres-Martínez BDM, Vargas-Sánchez RD, Torrescano-Urrutia GR, Esqueda M, Rodríguez-Carpena JG, Fernández-López J, Perez-Alvarez JA, Sánchez-Escalante A. Pleurotus Genus as a Potential Ingredient for Meat Products. Foods 2022; 11:foods11060779. [PMID: 35327201 PMCID: PMC8954082 DOI: 10.3390/foods11060779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/25/2022] [Accepted: 03/04/2022] [Indexed: 02/06/2023] Open
Abstract
Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.
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Affiliation(s)
- Brisa del Mar Torres-Martínez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | - Rey David Vargas-Sánchez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
- Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur, 1582, México City 03940, Mexico
| | - Gastón Ramón Torrescano-Urrutia
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | - Martin Esqueda
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | | | - Juana Fernández-López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain; (J.F.-L.); (J.A.P.-A.)
| | - Jose Angel Perez-Alvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain; (J.F.-L.); (J.A.P.-A.)
| | - Armida Sánchez-Escalante
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
- Correspondence: ; Tel.: +52-662-289-2400
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Zhao X, Hengchao E, Dong H, Zhang Y, Qiu J, Qian Y, Zhou C. Combination of untargeted metabolomics approach and molecular networking analysis to identify unique natural components in wild Morchella sp. by UPLC-Q-TOF-MS. Food Chem 2021; 366:130642. [PMID: 34304135 DOI: 10.1016/j.foodchem.2021.130642] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 07/06/2021] [Accepted: 07/17/2021] [Indexed: 11/04/2022]
Abstract
Morchella sp. is a typical edible fungus. However, its unique natural products, especially bioactive composition, are rarely reported. In this study, an untargeted metabolomics approach combined with multivariate statistical analysis was employed to screen the differential metabolites in Morchella sp. compared to four other edible fungi. Among the screened 50-top differential metabolites, 18 compounds involving fatty acids and peptides showed higher content in Morchella sp.. A unique peptide of desferriferricrocin was identified. Subsequently, molecular networking analysis revealed three novel homologous compounds of desferriferricrocin, which were annotated as desferriferrichrome, desferriferrichrome C, and a new homolog not previously reported. These results were further verified by quantitative analysis. To the best of our knowledge, this is the first report of four peptides in Morchella sp..
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Affiliation(s)
- Xiaoyan Zhao
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - E Hengchao
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Hui Dong
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Yanmei Zhang
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Jing Qiu
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Yongzhong Qian
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
| | - Changyan Zhou
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China.
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Phenolic Acids-Rich Fractions from Agaricus bitorguis (Quél.) Sacc. Chaidam ZJU-CDMA-12 Mycelia Modulate Hypoxic Stress on Hypoxia-Damaged PC12 Cells. Molecules 2020; 25:molecules25204845. [PMID: 33096616 PMCID: PMC7587959 DOI: 10.3390/molecules25204845] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/10/2020] [Accepted: 10/17/2020] [Indexed: 01/06/2023] Open
Abstract
Hypoxia is a common pathological process in various clinical diseases. However, there is still a lack of effective anti-hypoxia active substances. Agaricus bitorguis (Quél.) Sacc Chaidam (ABSC) is a rare wild edible macrofungus that grows underground at high altitudes. Herein, intracellular phenolic acids-rich fractions (IPA) were extracted from ABSC ZJU-CDMA-12, and the structural characterization and anti-hypoxia activity of IPA on PC12 cells were elucidated as well. The results of HPLC-Q-TOF-MS illustrated that five kinds of IPA were isolated from ABSC, including (−)-epicatechin gallate, arabelline, yunnaneic acid D, 2′-O-p-hydroxybenzoyl-6′-O-trans-caffeoylgardoside,4′-O-methylgallocatechin-(4->8)-4′-O-methylepigallocatechin. IPA extracted from ABSC proved to show anti-hypoxia activity on hypoxia-damaged PC12 cells. Hypoxia enhanced reactive oxygen species (ROS) generation and reduced the mitochondrial membrane potential (ΔΨm) in PC12 cells, resulting in the inhibition of survival and induction of apoptosis in PC12 cells. Measurements of 100 μg/mL and 250 μg/mL IPA could significantly reduce hypoxia-induced damage in PC12 cells by decreasing overproduced intracellular ROS, improving ΔΨm, and reducing cell apoptosis rate. Our findings indicated that the IPA from ABSC potentially could be used as novel bioactive components applied to anti-hypoxia functional foods or medicines.
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Gąsecka M, Magdziak Z, Siwulski M, Jasińska A, Budzyńska S, Rzymski P, Kalač P, Niedzielski P, Pankiewicz J, Mleczek M. Effect of
Thymus
vulgaris
post‐extraction waste and spent coffee grounds on the quality of cultivated
Pleurotus eryngii. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14648] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Monika Gąsecka
- Department of Chemistry Poznan University of Life Sciences Poznań Poland
| | - Zuzanna Magdziak
- Department of Chemistry Poznan University of Life Sciences Poznań Poland
| | - Marek Siwulski
- Department of Vegetable Crops Poznan University of Life Sciences Poznań Poland
| | - Agnieszka Jasińska
- Department of Vegetable Crops Poznan University of Life Sciences Poznań Poland
| | - Sylwia Budzyńska
- Department of Chemistry Poznan University of Life Sciences Poznań Poland
| | - Piotr Rzymski
- Department of Environmental Medicine Poznan University of Medical Sciences Poznan Poland
| | - Pavel Kalač
- Department of Applied Chemistry, Faculty of Agriculture University of South Bohemia České Budějovice Czech Republic
| | | | - Jan Pankiewicz
- Department of Chemistry Poznan University of Life Sciences Poznań Poland
| | - Mirosław Mleczek
- Department of Chemistry Poznan University of Life Sciences Poznań Poland
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Ma G, Kimatu BM, Yang W, Pei F, Zhao L, Du H, Su A, Hu Q, Xiao H. Preparation of newly identified polysaccharide from Pleurotus eryngii and its anti-inflammation activities potential. J Food Sci 2020; 85:2822-2831. [PMID: 32794226 DOI: 10.1111/1750-3841.15375] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/07/2020] [Accepted: 07/15/2020] [Indexed: 12/01/2022]
Abstract
The anti-inflammatory effects of two newly identified Pleurotus eryngii polysaccharides (WPEP, NPEP) were determined in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages in this study. Characterization analysis revealed that molecular weights of WPEP and NPEP were 167 and 274 kDa, and were mainly composed of glucose with β-type glycosidic linkages. WPEP and NPEP could significantly inhibit LPS-induced inflammatory responses by regulating the production of NO, Protaglandin E2 (PGE2 ), Interleukin-1β (IL-1β), Tumor necrosis factor-α (TNF-α), and Interleukin-6 (IL-6). This was through the blocking of the activation of Mitogen-activated protein kinase (MAPK) pathway by inhibiting phosphorylation of p38, extracellular regulation of protein kinases 1/2, and stress-activated protein kinase/jun aminoterminal kinase. Moreover, WPEP and NPEP inhibited NF-κB signaling by reducing nuclear translocation and phosphorylation of p65. Overall, our results, for the first time identified two P. eryngii polysaccharides and demonstrated the related anti-inflammatory effects, which indicated the favorable potential of P. eryngii polysaccharide as specific functional foods. PRACTICAL APPLICATION: This study prepared and characterized newly identified Pleurotus eryngii water-soluble polysaccharide fractions and elucidated the nutritional benefits, mainly the immune response related to anti-inflammatory activities by utilizing lipopolysaccharide (LPS)-stimulated RAW264.7 cells. Collectively, results of this study suggested that the P. eryngii polysaccharide fractions could be considered as potential candidates for exploration in the development of new immunomodulatory agent or functional supplementary foods.
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Affiliation(s)
- Gaoxing Ma
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Benard Muinde Kimatu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.,Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536-20115, Egerton, Kenya
| | - Wenjian Yang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Fei Pei
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, 01002, USA
| | - Anxiang Su
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Qiuhui Hu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, 01002, USA
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7
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Luo D, Wang Z, Zhou R, Cao S. A polysaccharide from Umbilicaria yunnana: Structural characterization and anti-inflammation effects. Int J Biol Macromol 2020; 151:870-877. [DOI: 10.1016/j.ijbiomac.2020.02.195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 02/10/2020] [Accepted: 02/17/2020] [Indexed: 10/25/2022]
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8
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Duarte Trujillo AS, Jiménez Forero JA, Pineda Insuasti JA, González Trujillo CA, García Juarez M. Extracción de sustancias bioactivas de <i>Pleurotus ostreatus</i> (Pleurotaceae) por maceración dinámica. ACTA BIOLÓGICA COLOMBIANA 2020. [DOI: 10.15446/abc.v25n1.72409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
La extracción de compuestos bioactivos de Pleurotus ostreatus por maceración dinámica, es un proceso sencillo y económico, que normalmente presenta baja eficiencia. El objetivo de este trabajo fue evaluar el proceso de extracción para determinar qué tratamiento permite la mayor eficiencia, analizando la influencia de los factores de estudio: concentración de etanol (50 %, 80 %, 95 %) y relación sólido/solvente (1:10, 1:20, 1:30). Se maceraron 5 g de polvo fúngico en etanol acuoso durante 90 minutos, a 150 rpm, 25 °C y tamaño de partícula de 0,5 a 1,0 mm. Se trataron los datos mediante estadística paramétrica con un nivel de confianza del 95 %. Los resultados revelaron que la mayor eficiencia de extracción total (40,9 %) en base seca se obtuvo con etanol al 50 % y una relación sólido/solvente de 1:30. Por componentes se encontró que, el etanol al 50 % con una relación de 1:20 permitió la máxima eficiencia para carbohidratos totales (17,9 %) y polisacáridos (17,2 %), mientras que con una relación de 1:30 se obtuvo la máxima eficiencia para azúcares reductores (0,91 %) y polifenoles (0,23 %). Por otro lado, el etanol al 95 % y la relación 1:30 permitió la máxima eficiencia para proteínas (29,4 %). La extracción de beta-glucanos no fue significativa. La eficiencia de la extracción está muy influenciada por los parámetros de operación, principalmente por la concentración de etanol; en particular, la de 50 % resultó más favorable para la obtención de la mayoría de sustancias bioactivas con potencial nutracéutico.
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9
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Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Rodríguez-Seoane P, Díaz-Reinoso B, González-Muñoz MJ, Fernández de Ana Portela C, Domínguez H. Innovative technologies for the extraction of saccharidic and phenolic fractions from Pleurotus eryngii. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.062] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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11
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Xu D, Zheng W, Zhang Y, Gao Q, Wang M, Gao Y. A method for determining polysaccharide content in biological samples. Int J Biol Macromol 2018; 107:843-847. [DOI: 10.1016/j.ijbiomac.2017.09.045] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Accepted: 09/14/2017] [Indexed: 11/16/2022]
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12
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Souilem F, Fernandes Â, Calhelha RC, Barreira JC, Barros L, Skhiri F, Martins A, Ferreira IC. Wild mushrooms and their mycelia as sources of bioactive compounds: Antioxidant, anti-inflammatory and cytotoxic properties. Food Chem 2017; 230:40-48. [DOI: 10.1016/j.foodchem.2017.03.026] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Revised: 03/01/2017] [Accepted: 03/06/2017] [Indexed: 12/11/2022]
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13
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Carrasco-González JA, Serna-Saldívar SO, Gutiérrez-Uribe JA. Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: Potential use as food ingredient. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.016] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Charaterization and immunomodulatory activities of polysaccharide isolated from Pleurotus eryngii. Int J Biol Macromol 2016; 92:30-36. [DOI: 10.1016/j.ijbiomac.2016.07.016] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 07/03/2016] [Accepted: 07/04/2016] [Indexed: 11/18/2022]
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15
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Sulistiany H, Sudirman LI, Dharmaputra OS. Production of Fruiting Body and Antioxidant Activity of Wild Pleurotus. HAYATI JOURNAL OF BIOSCIENCES 2016. [DOI: 10.1016/j.hjb.2016.07.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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16
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Corrêa RCG, de Souza AHP, Calhelha RC, Barros L, Glamoclija J, Sokovic M, Peralta RM, Bracht A, Ferreira ICFR. Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer. Food Funct 2016; 6:2155-64. [PMID: 26065398 DOI: 10.1039/c5fo00465a] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pleurotus ostreatoroseus is a Brazilian edible mushroom whose chemical characterization and bioactivity still remain underexplored. In this study, the hydrophilic and lipophilic compounds as well as the antioxidant, anti-inflammatory and antimicrobial activities of formulations (ethanol extracts) prepared with its fruiting bodies and submerged culture mycelia were compared. The bioactive formulations contain at least five free sugars, four organic acids, four phenolic compounds and two tocopherols. The fruiting body-based formulation revealed higher reducing power, DPPH scavenging activity, β-carotene bleaching inhibition and lipid peroxidation inhibition in brain homogenates than the mycelium-based preparation, as well as higher anti-inflammatory and antimicrobial activities. The absence of hepatotoxicity was confirmed in porcine liver primary cells. These functional responses can be related to the levels of bioactive components including phenolic acids, organic acids and tocopherols.
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Affiliation(s)
- Rúbia Carvalho Gomes Corrêa
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
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18
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Lu YH, Huang JH, Li YC, Ma TT, Sang P, Wang WJ, Gao CY. Variation in nutritional compositions, antioxidant activity and microstructure of Lycopus lucidus Turcz. root at different harvest times. Food Chem 2015; 183:91-100. [PMID: 25863615 DOI: 10.1016/j.foodchem.2015.03.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 02/16/2015] [Accepted: 03/10/2015] [Indexed: 11/18/2022]
Abstract
The objective of this study was to investigate the variation in nutritional compositions, antioxidant activity and microstructure of Lycopus lucidus Turcz. root at different harvest times. L. lucidus Turcz. roots, harvested from two sites (S1 and S2) at three different times (T1: 19-11-2013, T2: 22-12-2013 and T3: 27-01-2014), were analyzed for nutritional compositions, antioxidant activity by DPPH, FRAP and TEAC assays and microstructure. The results revealed that the protein content in L. lucidus Turcz. root first decreased and then increased to a maximum at T3. The reducing sugar content had no significant differences among the three harvest dates studied. The starch content decreased drastically along with an increase of crude fat content with the harvest time delayed. The major amino acids in L. lucidus Turcz. root were aspartic acid and glutamate and the highest total amino acid content was found for the root harvested at T3. The most common element in L. lucidus Turcz. root was detected to be potassium followed by calcium, iron, magnesium, copper and manganese, and their changes were discrepant in the period of harvest. The FP and SGP possessed the highest and lowest phenolic content, respectively. The change of SEP was significantly correlated to the SGP at different harvest times. The highest TPC was found for the root harvested at T3 and the most abundant phenolic acid was chlorogenic acid. The highest and lowest DPPH radical scavenging capacity was observed for the SGP and FP, respectively. The highest and lowest FRAP and TEAC were observed for the FP and SGP, respectively. The results of correlation analysis indicated that there was significant correlation between phenolic content and FRAP and TEAC, and different antioxidant assays. The microstructure of L. lucidus Turcz. root also varied greatly with the harvest times.
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Affiliation(s)
- Yue-Hong Lu
- College of Agronomy and Biological Science, Dali University, Dali 671003, China
| | - Ju-hua Huang
- College of Public Health, Dali University, Dali 671000, China
| | - Yun-cheng Li
- College of Public Health, Dali University, Dali 671000, China
| | - Ting-ting Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Peng Sang
- College of Public Health, Dali University, Dali 671000, China
| | - Wen-jing Wang
- College of Public Health, Dali University, Dali 671000, China
| | - Chun-yan Gao
- College of Public Health, Dali University, Dali 671000, China.
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19
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Naknaen P, Itthisoponkul T, Charoenthaikij P. Proximate compositions, nonvolatile taste components and antioxidant capacities of some dried edible mushrooms collected from Thailand. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9231-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Cui F, Li Y, Yang Y, Sun W, Wu D, Ping L. Changes in chemical components and cytotoxicity at different maturity stages of Pleurotus eryngii fruiting body. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12631-12640. [PMID: 25483207 DOI: 10.1021/jf5048354] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The present study investigated the changes of the chemical components and cytotoxicity potency at 5 developmental stages of Pleurotus eryngii fruiting body. The carbohydrate and protein contents increased along the maturity of fruiting body while fat content decreased. By comparison, the polysaccharide-protein fractions had the highest antiproliferative effect on SGC-7901 and HepG-2 cells in vitro and increasing activity with growing maturity of P. eryngii fruiting body.The maturation process increased the protein content and acid property through the enhanced relative abundance of Asp, Thr, and Glu in polysaccharide-protein fractions. Further purification and electrophoresis identified that the polysaccharide-protein PEG-1with three subunits possibly was the target cytotoxical component. Our findings proved that mature fruiting body of P. eryngii containing these polysaccharide-proteins possessed highly nutritional values and therapeutical benefits.
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Affiliation(s)
- Fengjie Cui
- School of Food and Biological Engineering, Jiangsu University , Zhenjiang 212013, P. R. China
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