Anti-HIV-1 reverse transcriptase property of some edible mushrooms in Asia

Alsayegh A, Ahmad FA, Akhtar MS, Alavudeen SS, Bantun F, Wahab S, Ahmed A, Ali M, Elbendary EY, Raposo A, Kambal N, H. Abdelrahman M. Ganoderma lucidum: Insight into antimicrobial and antioxidant properties with development of secondary metabolites

Ganoderma lucidum is a versatile mushroom. Polysaccharides and triterpenoids are the major bioactive compounds and have been used as traditional medicinal mushrooms since ancient times. They are currently used as nutraceuticals and functional foods. G. lucidum extracts and their bioactive compounds have been used as an alternative to antioxidants and antimicrobial agents. Secondary metabolites with many medicinal properties make it a possible substitute that could be applied as immunomodulatory, anticancer, antimicrobial, anti-oxidant, anti-inflammatory, and anti-diabetic. The miraculous properties of secondary metabolites fascinate researchers for their development and production. Recent studies have paid close attention to the different physical, genetic, biochemical, and nutritional parameters that potentiate the production of secondary metabolites. This review is an effort to collect biologically active constituents from G. lucidum that reveal potential actions against diseases with the latest improvement in a novel technique to get maximum production of secondary metabolites. Studies are going ahead to determine the efficacy of numerous compounds and assess the valuable properties achieved by G. lucidum in favor of antimicrobial and antioxidant outcomes.

The Mechanisms of Lipid Vesicle Fusion Inhibition by Extracts of Chaga and Buckthorn Leaves

The ability of extracts of grapefruit seeds (ESG), sea buckthorn leaves (ESBL), and chaga (EC) to inhibit membrane fusion was evaluated. It was found that ESBL and EC inhibited Ca2+-mediated fusion of phosphatidylglycerol-enriched lipid vesicles; the inhibition indexes were about 90 and 100%, respectively. ESG did not inhibit the fusion of negatively charged liposomes induced by calcium. In addition to calcium-mediated liposome fusion, EC inhibited the fusion of vesicles from a mixture of phosphatidylcholine and cholesterol under the action of polyethylene glycol with a molecular weight of 8000 Da (the inhibition index was 80%). The other two extracts had no effect on polymer-induced fusion of uncharged membranes. The effect of some major components of the tested extracts on the fusion of vesicles was evaluated. It has been shown that flavonols, quercetin and myricetin, which are major components of ESBL, inhibited the fusion of negatively charged membranes under the action of calcium (the inhibition indexes were about 85 and 60%, respectively). Another flavonol of ESBL, the glycoside of quercetin rutin, did not have such an effect. The data obtained made it possible to relate the ESBL suppression of calcium-induced fusion of lipid vesicles with the presence of quercetin and myricetin in its composition. These flavonols had virtually no effect on polyethylene glycol-induced vesicle fusion, which is consistent with the absence of ESBL action on liposome fusion under the action of polymer. The ability of quercetin and myricetin to reduce the melting temperature of phosphatidylglycerol with saturated hydrocarbon chains and to increase the half-width of the peak corresponding to melting has been demonstrated. The observed correlation between the parameters characterizing the thermotropic behavior of the lipid in the presence of quercetin and myricetin and the index of inhibition of calcium-mediated liposome fusion by these compounds may indicate a relationship between the ability of flavonols to influence the packaging of membrane lipids and inhibit vesicle fusion. Pentacyclic triterpenoids, betulin and lupeol, which are part of EC, did not inhibit the fusion of vesicles under the action of both calcium and polyethylene glycol, and their presence in EC cannot be responsible for the antifusogenic activity of EC.

Mushrooms as future generation healthy foods

The potential of edible mushrooms as an unexploited treasure trove, although rarely included in known food guidelines, is highlighted. Their role in shielding people against the side effects of an unhealthy stylish diet is reviewed. Mushrooms complement the human diet with various bioactive molecules not identified or deficient in foodstuffs of plant and animal sources, being considered a functional food for the prevention of several human diseases. Mushrooms have been widely used as medicinal products for more than 2,000 years, but globally the potential field of use of wild mushrooms has been untapped. There is a broad range of edible mushrooms which remain poorly identified or even unreported which is a valuable pool as sources of bioactive compounds for biopharma utilization and new dietary supplements. Some unique elements of mushrooms and their role in preventative healthcare are emphasized, through their positive impact on the immune system. The potential of mushrooms as antiviral, anti-inflammatory, anti-neoplastic, and other health concerns is discussed. Mushrooms incorporate top sources of non-digestible oligosaccharides, and ergothioneine, which humans are unable to synthesize, the later a unique antioxidant, cytoprotective, and anti-inflammatory element, with therapeutic potential, approved by world food agencies. The prebiotic activity of mushrooms beneficially affects gut homeostasis performance and the balance of gut microbiota is enhanced. Several recent studies on neurological impact and contribution to the growth of nerve and brain cells are mentioned. Indeed, mushrooms as functional foods' nutraceuticals are presently regarded as next-generation foods, supporting health and wellness, and are promising prophylactic or therapeutic agents.

In vitro assessment of multipotential therapeutic importance of Hericium erinaceus mushroom extracts using different solvents

Infectious disease is one of the major threats to humans and it is the second leading cause of death worldwide. Edible mushrooms have many nutritional and medicinal values to human health. The medicinal properties of edible mushroom extract in inhibiting pathogenic microorganisms had advantages over the use of chemically synthetic antimicrobial compounds due to less unwanted side effects and can combat microbial resistance. This study hypothesized that the polarity affects the extraction quality of Hericium erinaceus fruiting bodies which was prepared and subsequently affects its activity as an antimicrobial against six tested microorganisms, including MRSA, and Streptococcus mutans, Enterobacter cloaca, Salmonella typhimurium, and Candida lipolytica; antiviral against Hepatitis A virus (HAV) virus; antioxidant using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay; and anti-inflammatory potential. So, the mushroom was quantitatively evaluated to assess its content of flavonoids, alkaloids, tannins, saponins, carbohydrates, protein, nitrogen, and oil. The current research clarified here that aquatic extract has a significant activity as an antioxidant (IC50 = 53.7 µg/mL) and antiviral (IC50 = 24.97 µg/mL), while ethyl acetate extract showed a reasonable antimicrobial activity rather than all tested extract against tested microorganisms. Unfortunately, all extracts under investigation possess low anti-inflammatory action according to the adopting protocol. The superior results of both water and ethyl acetate extracts were later investigated by HPTLC and GC-MS for preliminary prediction of the chemical constitution of those extracts. H. erinaceus mushroom succeeded to establish promising antimicrobial, antiviral, and antioxidant activities while it has low anti-inflammatory activity. Both HPTLC and GC-MS could identify the chemical constituents of the mushroom crude extract.