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International Journal of Medicinal Mushrooms
Apoptotic Effect of Taiwanofungus salmoneus (Agaricomycetes) Mycelia and Solid-State Fermented Products on Cancer Cells
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C.; National Chung Hsing University/University of California Davis Plant and Food Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, R.O.C.; Agricultural Biotechnology Center, National Chung Hsing University/University of California Davis Plant and Food Biotechnology Center, Taiwan, R.O.C.
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C
Department of Food Science and Biotechnology National Chung-Hsing University 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Because of the high incidence of and high mortality rates associated with cancer, effective therapy for cancer is currently an imperative issue. Taiwanofungus salmoneus, a medicinal mushroom indigenous to Taiwan, has been demonstrated to exhibit various physiological activities and harmless effects. The bioactive compounds and anticancer abilities of T. salmoneus mycelia and fermented products were evaluated in this study. Total phenols, flavonoids, and ergothioneine were detected in mycelia and fermented products, and the amount of ergothioneine was evaluated in buckwheat (56.25-118.64 μg/g extract) and oats (53.60-138.70 μg/g extract) after fermentation. Results showed that T. salmoneus-fermented buckwheat and oats exhibited better apoptotic effects on Sk-Hep-1 and Caco-2 cells than sorafenib and celecoxib via receptor-linked apoptosis and mitochondria-mediated apoptosis. In addition, T. salmoneus-fermented buckwheat may have potential for replacing anticancer drugs or for consumption as a dietary supplement to retard cancer development.
キーワード: apoptosis, Caco-2, medicinal mushrooms, Sk-Hep 1, solid-state fermentation, Taiwanofungus salmoneus
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