Publication de 12 numéros par an
ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344
Indexed in
Liperoxidation and Cyclooxygenase Enzyme Inhibitory Compounds from the Lipophilic Extracts of Some Culinary-Medicinal Higher Basidiomycetes Mushrooms
RÉSUMÉ
We have determined the bioactive constituents in the higher Basidiomycetes edible mushrooms Pholiota nameko, Lentinus edodes, and Pleurotus ostreatus using in vitro lipid peroxidation (LPO) and cyclooxygenase enzyme (COX) inhibitory assays. Ethyl acetate extract of nameko was the most active against LPO, with an inhibition value of 81% at 250 μg/mL. Shiitake and oyster mushroom extracts inhibited LPO by 39% and 52%, respectively, at 250 μg/mL. In the COX assay, the ethyl acetate extracts of nameko, shiitake, and oyster mushrooms inhibited COX-1 and -2 enzymes by 39%, 34%, and 54% and 87%, 92%, and 75%, respectively, at 250 μg/mL. A bioassay-guided purification yielded linoleic acid (1), ergosterol (2), ergosterol peroxide (3), and a glycosphingolipid (4) along with a glyceride fraction (GF), as confirmed by spectroscopic methods. All three mushrooms have shown the presence of compounds 1 and 3 as common constituents. Compound 2 was isolated from both nameko and shiitake mushrooms. Compound 4 was isolated from shiitake and oyster mushrooms. The GF obtained from oyster mushrooms inhibited LPO by 92% and COX-1 and -2 enzymes by 43% and 92%, respectively, at 25 μg/mL.
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Schneider Inga, Kressel Gaby, Meyer Annette, Krings Ulrich, Berger Ralf G, Hahn Andreas, Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in humans, Journal of Functional Foods, 3, 1, 2011. Crossref
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Dissanayake Amila A., Zhang Chuan-Rui, Mills Gary L., Nair Muraleedharan G., Cultivated maitake mushroom demonstrated functional food quality as determined by in vitro bioassays, Journal of Functional Foods, 44, 2018. Crossref