1
|
Hsiao Y, Shao Y, Wu Y, Hsu W, Cheng K, Yu C, Chou C, Hsieh C. Physicochemical properties and protective effects on UVA-induced photoaging in Hs68 cells of Pleurotus ostreatus polysaccharides by fractional precipitation. Int J Biol Macromol 2023; 228:537-547. [PMID: 36584774 DOI: 10.1016/j.ijbiomac.2022.12.254] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 12/15/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The development of natural ingredients protecting skin from UVA-induced photoaging is widely expected. The present study investigated the physicochemical properties, antioxidant, moisturizing, collagenase and elastase inhibitory activities, and protective effect on UVA-induced photoaging in Hs68 cells of Pleurotus ostreatus polysaccharides (POPs). POP-40, POP-60, and POP-80 were extracted by gradient precipitation of 40 %, 60 %, and 80 % ethanol, which could be prepared in large quantities. The results showed that POPs had good DPPH and ABTS radical scavenging abilities, water retention capacity, and collagenase and elastase inhibition effects. POP-80 had the best efficacy. Further determined the anti-inflammatory and antisenescence activities of POPs in Hs68 cells. The results indicated that after UVA irradiation, the contents of ROS, senescent cells, NF-κB activity, and proinflammatory cytokines increased in Hs68 cells. However, cells pretreated with 50 μg/mL POPs significantly decreased the contents of ROS and the number of senescent cells, reduced NF-κB activity, and inhibited IL-6 and TNF-α production. There was no significant difference in reducing the accumulation of ROS and senescent cells between POP-80 and the common anti-inflammatory substance quercetin. The results suggested that POP-80 may be potential cosmeceutical ingredients as it can protect Hs68 cells from photodamage.
Collapse
Affiliation(s)
- Yafang Hsiao
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City 402202, Taiwan.
| | - Yichia Shao
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City 402202, Taiwan.
| | - Yunting Wu
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City 402202, Taiwan.
| | - Wenkuang Hsu
- Department of Medicinal Botanicals and Foods on Health Applications, Da-Yeh University, No. 168, Xuefu Rd., Dacun Township, Changhua County 515006, Taiwan.
| | - Kuanchen Cheng
- Institute of Biotechnology, National Taiwan University, No. 81, Changxing St., Da'an Dist., Taipei City 106038, Taiwan; Institute of Food Science and Technology, National Taiwan University, No. 59, Ln. 144, Sec. 4, Keelung Rd., Da'an Dist., Taipei City 106032, Taiwan; Department of Optometry, Asia University, No.500, Liufeng Rd., Wufeng Dist., Taichung City 413305, Taiwan; Department of Medical Research, China Medical University Hospital, No. 2, Yude Rd., North Dist., Taichung City 404327, Taiwan.
| | - Chengchia Yu
- Institute of Oral medicine, Chung Shan Medical University, No. 110, Sec. 1, Jianguo N. Rd., South Dist., Taichung City 402306, Taiwan.
| | - Chunhsu Chou
- Dr Jou Biotech Co., Ltd., No. 21, Lugong S. 2nd Rd., Lukang Township, Changhua County 505029, Taiwan.
| | - Changwei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City 402202, Taiwan; Department of Medical Research, China Medical University Hospital, No. 2, Yude Rd., North Dist., Taichung City 404327, Taiwan.
| |
Collapse
|
2
|
Abdelshafy AM, Belwal T, Liang Z, Wang L, Li D, Luo Z, Li L. A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective. Crit Rev Food Sci Nutr 2021; 62:6204-6224. [PMID: 33729055 DOI: 10.1080/10408398.2021.1898335] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
Phenolic compounds are minor metabolites usually present in mushroom species. Because of their potential advantages for human health, such as antioxidant and other biological activities, these bioactive components have been gaining more interest as functional foods, nutraceutical agents for providing better health conditions. This review aims to comprehensively discuss the recent advances in mushroom phenolic compounds, including new sources, structural characteristics, biological activities, potential uses and its industrial applications as well as the future perspectives. Phenolic acids as well as flavonoids are considered the most common phenolics occurring in mushroom species. These are responsible for its bioactivities, including antioxidant, anti-inflammatory, antitumor, antihyperglycaemic, antiosteoporotic, anti-tyrosinase and antimicrobial activities. Several edible mushroom species with good phenolic content and show higher biological activity were highlighted, in a way for its futuristic applications. Trends on mushroom research highlighting new research areas, such as nanoformulation were discussed. Furthermore, the use of phenolic compounds as nutraceutical and cosmeceutical agents as well as the future perspectives and recommendations were made.
Collapse
Affiliation(s)
- Asem Mahmoud Abdelshafy
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut, Egypt
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Ze Liang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Lei Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China.,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China.,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| |
Collapse
|
3
|
Antunes F, Marçal S, Taofiq O, M. M. B. Morais A, Freitas AC, C. F. R. Ferreira I, Pintado M. Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications. Molecules 2020; 25:molecules25112672. [PMID: 32526879 PMCID: PMC7321189 DOI: 10.3390/molecules25112672] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/27/2020] [Accepted: 06/03/2020] [Indexed: 01/08/2023] Open
Abstract
Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.
Collapse
Affiliation(s)
- Filipa Antunes
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Sara Marçal
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Oludemi Taofiq
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (O.T.); (I.C.F.R.F.)
| | - Alcina M. M. B. Morais
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Ana Cristina Freitas
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (O.T.); (I.C.F.R.F.)
| | - Manuela Pintado
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
- Correspondence:
| |
Collapse
|
4
|
Taofiq O, Barreiro MF, Ferreira ICFR. The Role of Bioactive Compounds and other Metabolites from Mushrooms against Skin Disorders- A Systematic Review Assessing their Cosmeceutical and Nutricosmetic Outcomes. Curr Med Chem 2020; 27:6926-6965. [PMID: 32238131 DOI: 10.2174/0929867327666200402100157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 11/19/2019] [Accepted: 12/15/2019] [Indexed: 01/03/2023]
Abstract
Bioactive compounds derived from mushrooms have been shown to present promising potential as cosmeceutical or nutricosmetic ingredients. Scientific data reviewed herein showed that extracts prepared from medicinal and edible mushrooms and their individual metabolites presented antiinflammatory, antioxidant, photoprotective, antimicrobial, anti-tyrosinase, anti-elastase, and anticollagenase activities. These metabolites can be utilised as ingredients to suppress the severity of Inflammatory Skin Diseases, offer photoprotection to the skin, and correct Hyperpigmentation. However, studies regarding the molecular mechanism behind the mentioned bioactivities are still lacking. Challenges associated with the use of mushroom extracts and their associated metabolites as cosmeceutical and nutricosmetic ingredients include several steps from the fruiting bodies to the final product: extraction optimization, estimation of the efficacy and safety claims, the use of micro and nanocarriers to allow for controlled release and the pros and cons associated with the use of extracts vs individual compounds. This systematic review highlights that mushrooms contain diverse biomolecules that can be sustainably used in the development of nutricosmetic and cosmeceutical formulations. Reports regarding stability, compatibility, and safety assessment, but also toxicological studies are still needed to be considered. Furthermore, some of the constraints and limitations hindering the development of this type of ingredients still require long-term studies to achieve major breakthroughs.
Collapse
Affiliation(s)
- Oludemi Taofiq
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Maria Filomena Barreiro
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| |
Collapse
|
5
|
Im KH, Baek SA, Choi J, Lee TS. Antioxidant, Anti-Melanogenic and Anti-Wrinkle Effects of Phellinus vaninii. MYCOBIOLOGY 2019; 47:494-505. [PMID: 32010471 PMCID: PMC6968557 DOI: 10.1080/12298093.2019.1673595] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 07/18/2019] [Accepted: 09/19/2019] [Indexed: 06/10/2023]
Abstract
In this study, the antioxidant, anti-xanthine oxidase, anti-melanogenic and anti-wrinkle effects of methanol (ME) and hot water (HE) extracts from the fruiting bodies of Phellinus vaninii were investigated. The 1,1-diphenyl-2-picryl-hydrazyl free radical scavenging activity of 2.0 mg/mL HE (95.38%) was comparable to that of butylated hydroxytoluene (96.97%), the reference standard. The hydroxyl radical scavenging activities of ME (98.19%) and HE (97.55%) were higher than that of butylated hydroxytoluene (92.66%) at 2.0 mg/mL. Neither ME nor HE was cytotoxic to murine melanoma B16-F10 cells at 25-750 µg/mL. Although the xanthine oxidase (XO) inhibitory effects of ME and HE were significantly lower than that of allopurinol, the values were higher than 84 percent. The in vitro tyrosinase inhibitory activities of ME and HE were comparable to kojic acid at 2.0 mg/mL. The cellular tyrosinase and melanin synthetic activities of ME and HE on B16-F10 melanoma cells at 500 µg/mL were higher than arbutin, indicating that the inhibitory effects of arbutin on the tyrosinase and melanin synthesis were higher than those of ME and HE. The collagenase inhibitory activity of HE was comparable to EGCG at 2.0 mg/mL, however, the elastase inhibitory activity of ME and HE was lower than EGCG at the concentration tested. The study results demonstrated that the fruiting bodies of Ph. vaninii possessed good antioxidant, anti-xanthine oxidase, cell-free anti-tyrosinase, cellular anti-tyrosinase, anti-collagenase, and moderate anti-elastase activities, which might be used for the development of novel anti-gout, skin-whitening, and skin anti-wrinkle agents.
Collapse
Affiliation(s)
- Kyung Hoan Im
- Division of Life Sciences, Incheon National University, Incheon, Korea
| | - Seung A Baek
- Division of Life Sciences, Incheon National University, Incheon, Korea
| | - Jaehyuk Choi
- Division of Life Sciences, Incheon National University, Incheon, Korea
| | - Tae Soo Lee
- Division of Life Sciences, Incheon National University, Incheon, Korea
| |
Collapse
|
6
|
Abd Razak DL, Mohd Fadzil NH, Jamaluddin A, Abd Rashid NY, Sani NA, Abdul Manan M. Effects of different extracting conditions on anti-tyrosinase and antioxidant activities of Schizophyllum commune fruit bodies. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101116] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|