1
|
Georgiev YN, Vasicek O, Dzhambazov B, Batsalova TG, Denev PN, Dobreva LI, Danova ST, Simova SD, Wold CW, Ognyanov MH, Paulsen BS, Krastanov AI. Structural Features and Immunomodulatory Effects of Water-Extractable Polysaccharides from Macrolepiota procera (Scop.) Singer. J Fungi (Basel) 2022; 8:848. [PMID: 36012836 PMCID: PMC9410249 DOI: 10.3390/jof8080848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 11/26/2022] Open
Abstract
Macrolepiota procera (MP) is an edible mushroom used in the treatment of diabetes, hypertension and inflammation. However, the structure and biological effects of its polysaccharides (PSs) are unclear. This study investigates the structural features of a PS complex from MP (MP-PSC), its immunomodulatory activities and effects on probiotic and pathogenic bacteria. MP-PSC was obtained by boiling water, and PSs were characterized by 2D NMR spectroscopy. The immunomodulatory effects on blood and derived neutrophils, other leukocytes, and murine macrophages were studied by flow cytometry, chemiluminescence, spectrophotometry, and ELISA. The total carbohydrate content of MP-PSC was 74.2%, with glycogen occupying 36.7%, followed by β-D-glucan, α-L-fuco-2-(1,6)-D-galactan, and β-D-glucomannan. MP-PSC (200 μg/mL) increased the number of CD14+ monocyte cells in the blood, after ex vivo incubation for 24 h. It dose-dependently (50-200 μg/mL) activated the spontaneous oxidative burst of whole blood phagocytes, NO, and interleukin 6 productions in RAW264.7 cells. MP-PSC exhibited a low antioxidant activity and failed to suppress the oxidative burst and NO generation, induced by inflammatory agents. It (2.0%, w/v) stimulated probiotic co-cultures and hindered the growth and biofilm development of Escherichia coli, Streptococcus mutans and Salmonella enterica. MP PSs can be included in synbiotics to test their immunostimulating effects on compromised immune systems and gut health.
Collapse
Affiliation(s)
- Yordan Nikolaev Georgiev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Ondrej Vasicek
- Department of Biophysics of Immune System, Institute of Biophysics, Czech Academy of Sciences, 135 Kralovopolska, 612 65 Brno, Czech Republic
| | - Balik Dzhambazov
- Department of Developmental Biology, Plovdiv University Paisii Hilendarski, 24 Tsar Assen Str., 4000 Plovdiv, Bulgaria
| | | | - Petko Nedyalkov Denev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Lili Ivaylova Dobreva
- Department of General Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. Georgi Bonchev Str., 1113 Sofia, Bulgaria
| | - Svetla Trifonova Danova
- Department of General Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. Georgi Bonchev Str., 1113 Sofia, Bulgaria
| | - Svetlana Dimitrova Simova
- Bulgarian NMR Centre, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 9 Acad. Georgi Bonchev Str., 1113 Sofia, Bulgaria
| | | | - Manol Hristov Ognyanov
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Berit Smestad Paulsen
- Department of Pharmacy, University of Oslo, P.O. Box 1068 Blindern, 0316 Oslo, Norway
| | - Albert Ivanov Krastanov
- Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
| |
Collapse
|
2
|
Adamska I, Tokarczyk G. Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:5773275. [PMID: 35655802 PMCID: PMC9153936 DOI: 10.1155/2022/5773275] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/11/2022] [Accepted: 04/04/2022] [Indexed: 11/17/2022]
Abstract
Parasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of people looking for replacements for meat products and at the same time appreciating mushrooms. Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the latest information (mainly from 2015 to 2021) on the chemical composition of the M. procera fruiting bodies and their antioxidant properties. The data on other health-promoting properties and the possibilities of using these mushrooms in medicine were also compiled and summarized, taking into account their antibacterial, antioxidant, anti-inflammatory, regulatory, antidepressant, and anticancer effects. Moreover, the influence of various forms of processing and conservation of raw mushroom on its health-promoting properties was discussed. The possibilities of controlling the quality of both the raw material and the prepared dishes were also discussed. Such an opportunity is offered by the possibility of modifying the growing conditions, in particular, the appropriate selection of the substrate for mushroom cultivation and the deliberate enrichment of its composition with the selected substances, which will then be incorporated into the fungus organism.
Collapse
Affiliation(s)
- Iwona Adamska
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| |
Collapse
|
3
|
Yadav D, Negi PS. Bioactive components of mushrooms: Processing effects and health benefits. Food Res Int 2021; 148:110599. [PMID: 34507744 DOI: 10.1016/j.foodres.2021.110599] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 02/07/2023]
Abstract
Mushrooms have been recognized for their culinary attributes for long and were relished in the most influential civilizations in history. Currently, they are the focus of renewed research because of their therapeutic abilities. Nutritional benefits from mushrooms are in the form of a significant source of essential proteins, dietary non-digestible carbohydrates, unsaturated fats, minerals, as well as various vitamins, which have enhanced its consumption, and also resulted in the development of various processed mushroom products. Mushrooms are also a crucial ingredient in traditional medicine for their healing potential and curative properties. The literature on the nutritional, nutraceutical, and therapeutic potential of mushrooms, and their use as functional foods for the maintenance of health was reviewed, and the available literature indicates the enormous potential of the bioactive compounds present in mushrooms. Future research should be focused on the development of processes to retain the mushroom bioactive components, and valorization of waste generated during processing. Further, the mechanisms of action of mushroom bioactive components should be studied in detail to delineate their diverse roles and functions in the prevention and treatment of several diseases.
Collapse
Affiliation(s)
- Divya Yadav
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.
| |
Collapse
|
4
|
Bernaś E, Jaworska G. Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen Agaricus bisporus mushrooms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4099-4107. [PMID: 33368384 DOI: 10.1002/jsfa.11045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 11/09/2020] [Accepted: 12/26/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The potential of onion juice, as well as extracts of waste (tunic) (5%) and fleshy scale leaves (25%), to inhibit enzymatic browning of frozen Agaricus bisporus was investigated. The onion materials were used for blanching and their effectiveness in conserving integrity and appearance of mushroom fruiting bodies was compared with the currently accepted method of blanching in a sodium metabisulfite (SM) solution. RESULTS It was observed that l-phenylalanine content may be a useful indicator of the changes in enzymatic activity during frozen storage, and l-tyrosine may be an indicator of a loss of lightness in color (parameter L*). The enzymes responsible for color changes were mainly monophenolase (MON) and, to a lesser degree, diphenolase (DIP). After being stored frozen for 8 months, these enzymes were detected at a 29:1 (DIP:MON) ratio in untreated mushrooms and a 2:1 (DIP:MON) ratio in mushrooms treated with onion juice. CONCLUSION Onion products may be a good alternative to an SM solution. The most effective method to conserve the light color of fruiting bodies was blanching in juice or in an extract of the fleshy scale leaves. The least effective inhibitor of MON was tunic extract, which did, however, cause a favourable increase in the reducing capacity (total polyphenols) and flavonoids. Although the onion waste (tunic) extract changed the color of mushrooms from white to creamy orange, the color of these products was attractive and positively evaluated by panellists. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Emilia Bernaś
- Department of Plant Products Technology and Nutrition Hygiene, University of Agriculture in Kraków, Kraków, Poland
| | - Grażyna Jaworska
- Department of General Food Technology and Human Nutrition, University of Rzeszów, Rzeszów, Poland
| |
Collapse
|
5
|
Chen D, Wang S, Li M, Hao T, Lin S. The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Silu Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Mengqi Li
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Tianshu Hao
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| |
Collapse
|