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Ezatrahimi N, Soltanian S, Hoseinifar SH. Skin mucosal immune parameters and expression of the immune-relevant genes in Danio rerio treated by white button mushroom (Agaricus bisporus). FISH PHYSIOLOGY AND BIOCHEMISTRY 2024:10.1007/s10695-024-01375-w. [PMID: 39105975 DOI: 10.1007/s10695-024-01375-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 06/26/2024] [Indexed: 08/07/2024]
Abstract
This study evaluates using different levels of the white button mushroom powder (WBMP) on some mucosal innate immune parameters (lysozyme, protease, esterase, alkaline phosphatase activities, and total immunoglobulin levels), and the relative expression of some principal immune-relevant genes (lysozyme, TNF-α, and IL-1β) in the zebra danio intestine. Zebrafish specimens (1.75 ± 0.25 g) were divided into experimental units based on the additives to a diet including 5, 10, and 20 g of WBMP per kilogram of food weight, alone or in conjunction with the antibiotic (10 mg/kg BW), and the AGRIMOS (1 g/kg food weight). Following the 11-day experimental duration, the skin mucus and intestine were sampled. To assess the immune gene expression, the real-time PCR detection system was conducted according to the ΔΔCt method using the IQ5 software (Bio-RAD). Results showed that all groups had a significant increase in terms of mucosal lysozyme activity compared to the control group. Examination of total immunoglobulin, protease, esterase, and ALP activity in fish under experimental treatment showed that there was no significant difference between the trial groups and the control groups. The most expression of the lysozyme gene was related to the group that was separately taken the lower concentration (5 g per kg of FW) of WBMP. In conclusion, the amount of 1% mushroom powder in the diet can improve its immune function. Our recommendation is that given the positive effects that mushroom powder added on the diet alone, avoid taking antibiotics for this purpose.
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Affiliation(s)
- Narmin Ezatrahimi
- Department of Clinical Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
- Administration of Mazandaran Province, Iran Fisheries Organization, Sari, Iran
| | - Siyavash Soltanian
- Department of Clinical Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
| | - Seyed Hossein Hoseinifar
- Department of Fisheries, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Chen X, Xu B. Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius. Food Funct 2024; 15:7696-7732. [PMID: 38967456 DOI: 10.1039/d4fo00891j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Cantharellus cibarius (CC) is a culinary mushroom with significant commercial potential due to its diverse components and bioactive functions. CC is rich in carbohydrates, proteins, minerals, vitamins, and aroma compounds while being low in fat and calories. Moreover, CC contains an abundance of bioactive substances including phenolic compounds, vitamin precursors, and indole derivatives. Numerous studies have claimed that CC has diverse functions such as antioxidant, antimicrobial, immunoregulation, anti-inflammatory, antitumor, neuroprotective, antidiabetic, and prebiotic effects in in vivo or in vitro settings. In addition, a variety of thermal, physical, chemical, and biological treatment methods have been investigated for the processing and preservation of CC. Consequently, this study aims to present a comprehensive review of the chemical composition, health benefits, and processing techniques of CC. Furthermore, the issue of heavy metal accumulation in CC has been indicated and discussed. The study highlights the potential of CC as a functional food in the future while providing valuable insights for future research and identifying areas requiring further investigation.
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Affiliation(s)
- Xinlei Chen
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
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Sadok I, Jędruchniewicz K. Dietary Kynurenine Pathway Metabolites-Source, Fate, and Chromatographic Determinations. Int J Mol Sci 2023; 24:16304. [PMID: 38003492 PMCID: PMC10671297 DOI: 10.3390/ijms242216304] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 11/10/2023] [Accepted: 11/12/2023] [Indexed: 11/26/2023] Open
Abstract
Tryptophan metabolism plays an essential role in human health. In mammals, about 95% of dietary tryptophan is metabolized through the kynurenine pathway, which is associated with the development of several pathologies, including neurodegeneration. Some of the kynurenine pathway metabolites are agonists of the aryl hydrocarbon receptor involved in metabolic functions, inflammation, and carcinogenesis. Thus, their origins, fates, and roles are of widespread interest. Except for being produced endogenously, these metabolites can originate from exogenous sources (e.g., food) and undergo absorption in the digestive tract. Recently, a special focus on exogenous sources of tryptophan metabolites was observed. This overview summarizes current knowledge about the occurrence of the kynurenine pathway metabolites (kynurenines) in food and the analytical method utilized for their determination in different food matrices. Special attention was paid to sample preparation and chromatographic analysis, which has proven to be a core technique for the detection and quantification of kynurenines. A discussion of the fate and role of dietary kynurenines has also been addressed. This review will, hopefully, guide further studies on the impact of dietary kynurenines on human health.
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Affiliation(s)
- Ilona Sadok
- Laboratory of Separation and Spectroscopic Method Applications, Department of Chemistry, Institute of Biological Sciences, Faculty of Medicine, The John Paul II Catholic University of Lublin, 20-708 Lublin, Poland
| | - Katarzyna Jędruchniewicz
- Laboratory of Separation and Spectroscopic Method Applications, The John Paul II Catholic University of Lublin, 20-708 Lublin, Poland;
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Kała K, Krakowska A, Zięba P, Opoka W, Muszyńska B. Effect of conservation methods on the bioaccessibility of bioelements from in vitro-digested edible mushrooms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3481-3488. [PMID: 33280126 DOI: 10.1002/jsfa.10979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/30/2020] [Accepted: 12/06/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The release of bioelements from edible mushrooms (Agaricus bisporus, Cantharellus cibarius, and Imleria badia) was examined using in vitro simulated gastrointestinal digestion to assess their health-promoting potential. The following samples were tested: fresh, frozen, dried in a food dryer, dried in the sun, and lyophilized. The samples were incubated in gastric juice (pepsin, NaCl, HCl) and in intestinal juice (NaHCO3 , pancreatin, bile salts) with the aim of verifying the bioaccessibility of the bioelements and the digestibility of mushrooms. Four bioelements that are essential for the human body were studied: Mg, Zn, Cu, and Fe. RESULTS It was found that Mg was extracted in the highest amounts from the sun-dried A. bisporus (1.620 g kg-1 d.w.). In the case of microelements, the lyophilized fruiting bodies of I. badia released Zn in the highest quantities (0.180 g kg-1 d.w.). Lyophilization and sun-drying methods were more advantageous than other methods. Fresh material was a more valuable source of bioelements than frozen material. CONCLUSION Our results showed that edible mushrooms have a high content of bioelements that are easily bioaccessible, which indicates their health-promoting properties. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Katarzyna Kała
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Agata Krakowska
- Department of Inorganic and Analytical Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Piotr Zięba
- Department of Vegetable and Medicinal Plants, Faculty of Biotechnology and Horticulture, University of Agriculture in Kraków, Kraków, Poland
| | - Włodzimierz Opoka
- Department of Inorganic and Analytical Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Bożena Muszyńska
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
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Podkowa A, Kryczyk-Poprawa A, Opoka W, Muszyńska B. Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03646-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
AbstractThere are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include the ingredients having antioxidant properties in the diet. Several compounds, such as those with phenolic and indole derivatives as well as carotenoids and some vitamins, exhibit antioxidant activity. These substances are present in many foods, including mushrooms. In addition, they have certain unique compounds that are not found in other sources (e.g., norbadione A). The present work discusses selected ingredients exhibiting antioxidant activity, which are found in various species of mushrooms as wells as describes the content of these compounds in the extracts obtained from mushrooms using artificial digestive juice.
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Moghaddam FM, Moafi A, Ziadkhani A, Daneshfar M, Razaghdoost N. A Facile and Efficient Route for the Synthesis of Thiopyranoquinolines‐Fused Indole Moiety Using 2‐Chloroquinoline‐3‐carbaldehydes. ChemistrySelect 2019. [DOI: 10.1002/slct.201902476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Firouz Matloubi Moghaddam
- Laboratory of Organic Synthesis and Natural ProductsDepartment of ChemistrySharif University of Technology Azadi Street PO Box 11155–9516 Tehran Iran
| | - Atiyeh Moafi
- Laboratory of Organic Synthesis and Natural ProductsDepartment of ChemistrySharif University of Technology Azadi Street PO Box 11155–9516 Tehran Iran
| | - Ainaz Ziadkhani
- Laboratory of Organic Synthesis and Natural ProductsDepartment of ChemistrySharif University of Technology Azadi Street PO Box 11155–9516 Tehran Iran
| | - Maryam Daneshfar
- Laboratory of Organic Synthesis and Natural ProductsDepartment of ChemistrySharif University of Technology Azadi Street PO Box 11155–9516 Tehran Iran
| | - Narges Razaghdoost
- Laboratory of Organic Synthesis and Natural ProductsDepartment of ChemistrySharif University of Technology Azadi Street PO Box 11155–9516 Tehran Iran
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Nutritional value and health-promoting properties of Agaricus bisporus (Lange) Imbach. HERBA POLONICA 2019. [DOI: 10.2478/hepo-2018-0027] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Summary
The white button mushroom Agaricus bisporus (Lange) Imbach is an edible mushroom of top economic significance. In recent years the consumption of fruiting bodies of this species has been increasing in Poland. The article characterises the chemical composition and health-promoting properties of white button mushrooms. The latest scientific research confirms that the fruiting bodies of white button mushroom have high nutritional value. They contain good quality proteins, necessary unsaturated fatty acids, fibre, some vitamins and numerous minerals. Apart from that, white button mushroom fruiting bodies contain a wide range of bioactive substances, which have a positive influence on health, such as polysaccharides, glyco-proteins, tocopherols, polyphenols and other antioxidants, e.g. ergothioneine. Apart from the antioxidant properties, the white button mushroom also has anti-inflammatory, antimicrobial, antifungal, anticancer, immunomodulatory, hepatoprotective and anti-atherosclerotic activities.
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Kała K, Krakowska A, Sułkowska-Ziaja K, Szewczyk A, Reczyński W, Opoka W, Muszyńska B. Kinetics of extracted bioactive components from mushrooms in artificial digestive juices. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1219742] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Katarzyna Kała
- Department of Pharmaceutical Botany, Jagiellonian University Medical College, Kraków, Poland
| | - Agata Krakowska
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Kraków, Poland
| | | | - Agnieszka Szewczyk
- Department of Pharmaceutical Botany, Jagiellonian University Medical College, Kraków, Poland
| | - Witold Reczyński
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Kraków, Poland
| | - Włodzimierz Opoka
- Department of Inorganic and Analytical Chemistry, Jagiellonian University Medical College, Kraków, Poland
| | - Bożena Muszyńska
- Department of Pharmaceutical Botany, Jagiellonian University Medical College, Kraków, Poland
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Kała K, Maślanka A, Sułkowska-Ziaja K, Rojowski J, Opoka W, Muszyńska B. In vitro culture of Boletus badius as a source of indole compounds and zinc released in artificial digestive juices. Food Sci Biotechnol 2016; 25:829-837. [PMID: 30263342 PMCID: PMC6049148 DOI: 10.1007/s10068-016-0138-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 03/02/2016] [Accepted: 03/24/2016] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to obtain the in vitro cultures of Boletus badius under controlled conditions and investigate the release of indole compounds and zinc from the mycelium of B. badius to artificial digestive juices under conditions similar to those in the human gastrointestinal tract. Biomass was obtained from cultures grown using both only the Oddoux medium as well as the same medium with added zinc hydroaspartate and zinc sulfate. The release of 5-hydroxy-L-tryptophan, L-tryptophan, and serotonin from the B. badius biomass extracts to the artificial digestive juices was determined. Differential pulse anodic stripping voltammetry was used to demonstrate that zinc is released from each of the extracted materials. The total amount of zinc in the materials under study was estimated to be between 7.12 and 44.15 mg/100 g dry weight. It was demonstrated that in vitro cultures of B. badius grown using appropriately selected media may supplement zinc and indole compounds.
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Affiliation(s)
- Katarzyna Kała
- Department of Pharmaceutical Botany, Jagiellonian University Collegium Medicum, Medyczna St 9, Kraków, 30-688 Poland
| | - Anna Maślanka
- Department of Inorganic and Analytical Chemistry, Jagiellonian University Collegium Medicum, Medyczna St 9, Kraków, 30-688 Poland
| | - Katarzyna Sułkowska-Ziaja
- Department of Pharmaceutical Botany, Jagiellonian University Collegium Medicum, Medyczna St 9, Kraków, 30-688 Poland
| | - Jacek Rojowski
- Department of Inorganic and Analytical Chemistry, Jagiellonian University Collegium Medicum, Medyczna St 9, Kraków, 30-688 Poland
| | - Włodzimierz Opoka
- Department of Inorganic and Analytical Chemistry, Jagiellonian University Collegium Medicum, Medyczna St 9, Kraków, 30-688 Poland
| | - Bożena Muszyńska
- Department of Pharmaceutical Botany, Jagiellonian University Collegium Medicum, Medyczna St 9, Kraków, 30-688 Poland
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Muszyńska B, Zając M, Kała K, Rojowski J, Opoka W. Thermal processing can affect zinc availability in some edible mushrooms. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.078] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Muszyńska B, Kała K, Sułkowska-Ziaja K, Krakowska A, Opoka W. Agaricus bisporus and its in vitro culture as a source of indole compounds released into artificial digestive juices. Food Chem 2015; 199:509-15. [PMID: 26776002 DOI: 10.1016/j.foodchem.2015.12.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2015] [Revised: 11/09/2015] [Accepted: 12/09/2015] [Indexed: 11/19/2022]
Abstract
The popularity of Agaricus bisporus results not only from the quality of the flavors, but also from the content of many substances of therapeutic properties. This paper presents a study on RP-HPLC determination of the content of indole compounds released from the lyophilized biomass from in vitro cultures of A. bisporus into artificial digestive juices at 37°C. A. bisporus in vitro cultures were grown on media enriched with zinc salts. The release of 5-hydroxy-l-tryptophan and l-tryptophan was found in the greatest number of samples. The content of 5-hydroxy-l-tryptophan in the investigated samples ranged from 86.62 to 531 mg/100g d.w. The amount of l-tryptophan was determined within the range of 1.63-4.68 mg/100g d.w. and for melatonin 0.43-0.64 mg/100g d.w. It was demonstrated for the first time that in vitro cultures of A. bisporus release indole compounds in conditions simulating the human digestive tract.
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Affiliation(s)
- Bożena Muszyńska
- Department of Pharmaceutical Botany, Jagiellonian University, Collegium Medicum, Medyczna St 9, Kraków 30-688, Poland.
| | - Katarzyna Kała
- Department of Pharmaceutical Botany, Jagiellonian University, Collegium Medicum, Medyczna St 9, Kraków 30-688, Poland
| | - Katarzyna Sułkowska-Ziaja
- Department of Pharmaceutical Botany, Jagiellonian University, Collegium Medicum, Medyczna St 9, Kraków 30-688, Poland
| | - Agata Krakowska
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Kraków 30-059, Poland
| | - Włodzimierz Opoka
- Department of Inorganic and Analytical Chemistry, Jagiellonian University, Collegium Medicum, Medyczna St 9, 30-688 Kraków, Poland
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Alizadeh A, Bayat F, Moafi L, Zhu LG. 5-Hydroxybenzo[g]indoles formation from oxa-aza[3.3.3]propellanes. Tetrahedron 2015. [DOI: 10.1016/j.tet.2015.08.035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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