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Sharika R, Mongkolpobsin K, Rangsinth P, Prasanth MI, Nilkhet S, Pradniwat P, Tencomnao T, Chuchawankul S. Experimental Models in Unraveling the Biological Mechanisms of Mushroom-Derived Bioactives against Aging- and Lifestyle-Related Diseases: A Review. Nutrients 2024; 16:2682. [PMID: 39203820 PMCID: PMC11357205 DOI: 10.3390/nu16162682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2024] [Revised: 07/29/2024] [Accepted: 08/10/2024] [Indexed: 09/03/2024] Open
Abstract
Mushrooms have garnered considerable interest among researchers due to their immense nutritional and therapeutic properties. The presence of biologically active primary and secondary metabolites, which includes several micronutrients, including vitamins, essential minerals, and other dietary fibers, makes them an excellent functional food. Moreover, the dietary inclusion of mushrooms has been reported to reduce the incidence of aging- and lifestyle-related diseases, such as cancer, obesity, and stroke, as well as to provide overall health benefits by promoting immunomodulation, antioxidant activity, and enhancement of gut microbial flora. The multifunctional activities of several mushroom extracts have been evaluated by both in vitro and in vivo studies using cell lines along with invertebrate and vertebrate model systems to address human diseases and disorders at functional and molecular levels. Although each model has its own strengths as well as lacunas, various studies have generated a plethora of data regarding the regulating players that are modulated in order to provide various protective activities; hence, this review intends to compile and provide an overview of the plausible mechanism of action of mushroom-derived bioactives, which will be helpful in future medicinal explorations.
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Affiliation(s)
- Rajasekharan Sharika
- Immunomodulation of Natural Products Research Unit, Chulalongkorn University, Bangkok 10330, Thailand; (R.S.); (K.M.); (S.N.); (P.P.)
- Department of Transfusion Medicine and Clinical Microbiology, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kuljira Mongkolpobsin
- Immunomodulation of Natural Products Research Unit, Chulalongkorn University, Bangkok 10330, Thailand; (R.S.); (K.M.); (S.N.); (P.P.)
- Department of Transfusion Medicine and Clinical Microbiology, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Panthakarn Rangsinth
- Department of Pharmacology and Pharmacy, LKS Faculty of Medicine, The University of Hong Kong, Pokfulam, Hong Kong SAR, China;
| | - Mani Iyer Prasanth
- Natural Products for Neuroprotection and Anti-Ageing Research Unit, Chulalongkorn University, Bangkok 10330, Thailand; (M.I.P.); (T.T.)
- Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Sunita Nilkhet
- Immunomodulation of Natural Products Research Unit, Chulalongkorn University, Bangkok 10330, Thailand; (R.S.); (K.M.); (S.N.); (P.P.)
- Department of Transfusion Medicine and Clinical Microbiology, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Paweena Pradniwat
- Immunomodulation of Natural Products Research Unit, Chulalongkorn University, Bangkok 10330, Thailand; (R.S.); (K.M.); (S.N.); (P.P.)
- Department of Clinical Microscopy, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Tewin Tencomnao
- Natural Products for Neuroprotection and Anti-Ageing Research Unit, Chulalongkorn University, Bangkok 10330, Thailand; (M.I.P.); (T.T.)
- Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Siriporn Chuchawankul
- Immunomodulation of Natural Products Research Unit, Chulalongkorn University, Bangkok 10330, Thailand; (R.S.); (K.M.); (S.N.); (P.P.)
- Department of Transfusion Medicine and Clinical Microbiology, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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Li L, Cao X, Huang J, Zhang T, Wu Q, Xiang P, Shen C, Zou L, Li J, Li Q. Effect of Pleurotus eryngii mycelial fermentation on the composition and antioxidant properties of tartary buckwheat. Heliyon 2024; 10:e25980. [PMID: 38404826 PMCID: PMC10884446 DOI: 10.1016/j.heliyon.2024.e25980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 01/14/2024] [Accepted: 02/06/2024] [Indexed: 02/27/2024] Open
Abstract
In this study, we investigated the effect of solid-state fermentation of Pleurotus eryngii on the composition and antioxidant activity of Tartary buckwheat (TB). Firstly, the solid-state fermentation of P. eryngii mycelium with buckwheat was carried out, and the fermentation process was explored. The results of the extraction process and method selection experiments showed that the percolation extraction method was superior to the other two methods. The results of extraction rate, active components and antioxidant activity measurements before and after fermentation of TB extract showed that the extraction rate increased about 1.7 times after fermentation. Total flavonoids, rutin and triterpene contents were increased after fermentation compared to control. Meanwhile, LC-MS results showed an increase in the content of the most important substances in the fermented TB extract and the incorporation of new components, such as oleanolic acid, ursolic acid, amino acids, and D-chiral inositol. The fermented TB extract showed stronger antioxidant activity, while the protein and amino acid contents increased by 1.93-fold and 1.94-fold, respectively. This research was the first to use P. eryngii to ferment TB and prepared a lyophilized powder that could be used directly using vacuum freeze-drying technology. Not only the use of solid-state fermentation technology advantages of edible fungi to achieve value-added buckwheat, but also to broaden the scope of TB applications. This study will provide ideas and directions for the development and application of edible mushroom fermentation technology and TB.
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Affiliation(s)
- Lijiao Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Xiaonian Cao
- Luzhou Laojiao Co. Ltd., Luzhou, 646000, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, China
| | - Jingwei Huang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
| | - Ting Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Qian Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Peng Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Caihong Shen
- Luzhou Laojiao Co. Ltd., Luzhou, 646000, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jun Li
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou, 646000, China
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