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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushrooms.2018025815
pages 259-270

Effects of Cooking and In Vitro Digestion on Antioxidant Properties and Cytotoxicity of the Culinary-Medicinal Mushroom Pleurotus ostreatoroseus (Agaricomycetes)

Tatiane Brugnari
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Pedro Henrique Alves da Silva
Technology Institute of Paraná - TECPAR, Curitiba, PR, Brazil
Alex Graça Contato
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Fabíola Dorneles Inácio
Federal Institute of Paraná, Campus Jacarezinho, Jacarezinho, PR, Brazil
Mariene Marques Nolli
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Camila Gabriel Kato
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Rosane Marina Peralta
Post-graduate Program of Biological Sciences, State University of Maringá, Maringá, PR, Brazil; Post-graduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil; Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Cristina Giatti Marques de Souza
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil

ABSTRACT

In this study we evaluated the antioxidant capacity, antimicrobial activity, and cytotoxicity of an aqueous extract of the Pleurotus ostreatoroseus mushroom, which was cooked. Fresh basidiocarps were heated and steamed at 100°C and the resulting aqueous extract was assessed before and after in vitro digestion. Cooking reduced the amounts of phenolic compounds in the extract. The antioxidant activity of the extract was evaluated through the use of 4 methods. The lowest half-maximal effective concentration (EC50) against ABTS radicals was 0.057 ± 0.002 mg/mL for the uncooked basidiocarp extract. Cooking and the digestive process led to decreased activity (P > 0.05) against ABTS and DPPH radicals. A significant increase in chelating activity (P > 0.05) occurred after the basidiocarps were cooked (EC50 = 0.279 ± 0.007 mg/mL). The reducing power did not significantly change among the different extracts. The uncooked basidiocarp extract was cytotoxic to Vero cells. After cooking and subsequent in vitro digestion, the cytotoxicity of the extracts decreased (P < 0.05). Bacillus subtilis, Staphylococcus aureus, and Candida albicans were sensitive to the fresh mushroom extract. The data showed that after being cooked and digested, the P. ostreatoroseus mushroom maintains antioxidant activity and has a low cytotoxic effect.


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