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Xu B, Zhang A, Zheng Y, Wang H, Zheng X, Jin Z, Liu D, Wang N, Kan Y. Influences of superfine-grinding and enzymolysis separately assisted with carboxymethylation and acetylation on the in vitro hypoglycemic and antioxidant activities of oil palm kernel expeller fibre. Food Chem 2024; 449:139192. [PMID: 38583404 DOI: 10.1016/j.foodchem.2024.139192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 02/20/2024] [Accepted: 03/28/2024] [Indexed: 04/09/2024]
Abstract
The synergistic effects of ultrafine grinding and enzymolysis (cellulase and Laccase hydrolysis) alone or combined with carboxymethylation or acetylation on the hypoglycemic and antioxidant activities of oil palm kernel fibre (OPKEF) were studied for the first time. After these synergistic modifications, the microstructure of OPKEF became more porous, and its soluble fibre and total polyphenols contents, and surface area were all improved (P < 0.05). Superfine-grinding and enzymolysis combined with carboxymethylation treated OPKEF exhibited the highest viscosity (13.9 mPa∙s), inhibition ability to glucose diffusion (38.18%), and water-expansion volume (3.58 mL∙g-1). OPKEF treated with superfine-grinding and enzymolysis combined with acetylation showed the highest surface hydrophobicity (50.93) and glucose adsorption capacity (4.53 μmol∙g-1), but a lower α-amylase-inhibition ability. Moreover, OPKEF modified by superfine-grinding and enzymolysis had the highest inhibiting activity against α-amylase (25.78%). Additionally, superfine-grinding and enzymolysis combined with carboxymethylation or acetylation both improved the content and antioxidant activity of OPEKF's bounding polyphenols (P < 0.05).
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Affiliation(s)
- Bufan Xu
- Food Science College of Shanxi Normal University, Taiyuan 030092, China; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Anyu Zhang
- Food Science College of Shanxi Normal University, Taiyuan 030092, China
| | - Yajun Zheng
- Food Science College of Shanxi Normal University, Taiyuan 030092, China.
| | - Hui Wang
- Food Science College of Shanxi Normal University, Taiyuan 030092, China
| | - Xinyu Zheng
- Food Science College of Shanxi Normal University, Taiyuan 030092, China
| | - Ziqing Jin
- Food Science College of Shanxi Normal University, Taiyuan 030092, China
| | - Danhong Liu
- Food Science College of Shanxi Normal University, Taiyuan 030092, China
| | - Nan Wang
- Food Science College of Shanxi Normal University, Taiyuan 030092, China
| | - Yu Kan
- Food Science College of Shanxi Normal University, Taiyuan 030092, China
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2
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Begum M, Saikia R, Saikia SP. Triple quadrupole liquid chromatography-mass spectrometry-mediated evaluation of vitamin D 2 accumulation potential, antioxidant capacities, and total polyphenol content of white jelly mushroom ( Tremella fuciformis Berk.). Mycologia 2024; 116:464-474. [PMID: 38489159 DOI: 10.1080/00275514.2024.2313435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Accepted: 01/30/2024] [Indexed: 03/17/2024]
Abstract
Tremella fuciformis Berk. (TF), or the white jelly mushroom, is well known for its myriad of pharmacological properties, such as immunomodulatory, anti-inflammatory, antidiabetic, antitumor, and antioxidant activities, and hypocholesterolemic and hepatoprotective effects that boost human health. Most of the studies of TF are concentrated on its polysaccharide (glucuronoxylomannan) composition, which is responsible for its pharmacological as well as rheological properties. It is well established that mushrooms are a great source of dietary vitamin D due to the presence of ergosterol in their cell membrane. There is a lack of published data on TF as a source of vitamin D2. Therefore, this study aimed to evaluate the vitamin D2 composition of the fruiting bodies of TF using triple quadrupole liquid chromatography-mass spectrometry (LC-MS/QQQ). The results showed highest vitamin D2 content (292.02 µg/g dry weight) in the sample irradiated with ultraviolet B (UVB; 310 nm) for 180 min as compared with the control group (52.47 µg/g dry weight) (P ≤ 0.001). The results showed higher accumulation potential of vitamin D2 in TF as compared with published data available for other extensively studied culinary mushrooms, such as Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, Cordiceps militaris, and Calocybe indica. Moreover, the impact of UV treatment on antioxidant capacities and total polyphenol content of TF was also studied. The accumulation potential of vitamin D in TF reveals a novel commercial source for this nutrient.
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Affiliation(s)
- Marium Begum
- Agrotechnology and Rural Development Division, Council of Scientific and Industrial Research North East Institute of Science and Technology, Jorhat 785006, India
- Academy of Scientific and Innovative Research, Ghaziabad 201002, India
| | - Ratul Saikia
- Academy of Scientific and Innovative Research, Ghaziabad 201002, India
- Biological Sciences and Technology Division, Council of Scientific and Industrial Research North East Institute of Science and Technology, Jorhat 785006, India
| | - Siddhartha Proteem Saikia
- Agrotechnology and Rural Development Division, Council of Scientific and Industrial Research North East Institute of Science and Technology, Jorhat 785006, India
- Academy of Scientific and Innovative Research, Ghaziabad 201002, India
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Xu J, Tu Z, Wang H, Hu Y, Wen P, Huang X, Wang S. Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS. Food Chem 2024; 433:137299. [PMID: 37660600 DOI: 10.1016/j.foodchem.2023.137299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/05/2023]
Abstract
Three different methods were used to identify and analyze the flavor of fish gelatin with different ultrafine grinding time (0, 2, 4 and 8 h). The results of electronic nose showed that overall flavor of the samples changed. HS-SPME-GC-MS identified 65 volatile compounds, including 18 aldehydes, 7 ketones, 7 alkanes, 11 alcohols, 8 esters, 7 phenols, and 7 acids. HS-GC-IMS identified 46 volatile compounds, including 21 aldehydes, 5 ketones, 5 alcohols, 6 esters, 7 acids, 1 ether, and 1 amine. The particle size analysis results indicate that the size distribution decreases from 918.97-1167.16 and 1388.81-1780.40 nm to 157.63-177.37 and 285.90-344.55 nm with the increased of grinding time. The SEM analysis results indicate that the change in flavor characteristics of FG is due to the different storage and release abilities of volatile compounds in FG with different particle sizes.
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Affiliation(s)
- Jinghong Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoliang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shu Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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Autumn KC, Dentinger BTM. Whose Ear?: Proposal to conserve the name Auricularia auricula (L.) Underw. for Auricularia auricula-judae (Bull.) Quél. F1000Res 2023; 12:948. [PMID: 38618015 PMCID: PMC11009569 DOI: 10.12688/f1000research.134821.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/13/2023] [Indexed: 04/16/2024] Open
Abstract
Auricularia auricula-judae is a saprobic European jelly fungus with traditional culinary and medicinal significance, often said to resemble a human ear. It was originally named Tremella auricula by Linnaeus and has been moved to different genera since, but its specific epithet was also changed from auricula to auricula-judae by Bulliard in 1789, which is not normally a valid nomenclatural alteration. However, due to the practice of "name sanctioning" in the mycological nomenclatural code, this change has been accepted. This article outlines the nomenclatural and cultural history of the controversial name Auricularia auricula-judae and suggests its return to the original specific epithet auricula, as well as the designation of an epitype specimen.
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Affiliation(s)
- Kendra C. Autumn
- The Natural History Museum of Utah, Salt Lake City, Utah, 84108, USA
- School of Biological Sciences, The University of Utah, Salt Lake City, Utah, 84112, USA
| | - Bryn T. M. Dentinger
- The Natural History Museum of Utah, Salt Lake City, Utah, 84108, USA
- School of Biological Sciences, The University of Utah, Salt Lake City, Utah, 84112, USA
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Rondanelli M, Moroni A, Zese M, Gasparri C, Riva A, Petrangolini G, Perna S, Mazzola G. Vitamin D from UV-Irradiated Mushrooms as a Way for Vitamin D Supplementation: A Systematic Review on Classic and Nonclassic Effects in Human and Animal Models. Antioxidants (Basel) 2023; 12:antiox12030736. [PMID: 36978984 PMCID: PMC10045067 DOI: 10.3390/antiox12030736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/03/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Recent literature has shown that vitamin D, in addition to its well-known activity on the skeleton, has many positive effects on health. Unfortunately, it is not easy to meet intake needs solely with food. Mushrooms could provide a valid way to achieve this goal, because they are one of the few sources of vitamin D. The aim of this systematic review was to summarize what has been reported in the literature on the treatment of animal and human models with irradiated commercial mushrooms, with particular attention paid to the effects on clinical outcomes associated with the classical and nonclassical vitamin D functions. A total of 18 articles were selected. Six studies were conducted on human samples, while twelve were focused on animal models. The six studies conducted in humans involved a large number of subjects (663), but the treatment period was relatively short (1–6 months). Furthermore, the treatment dosage was different in the various groups (600–3800 IU/day). Probably for this reason, the studies did not demonstrate clinical efficacy on the parameters evaluated (cognitive functions, muscle system/function, metabolic syndrome). Indeed, those studies demonstrated an efficacy in increasing the blood levels of 25(OH)D2, but not in increasing the levels of 25(OH)D total. In 9 of 12 studies conducted on the animal model, however, a clinical efficacy on bone metabolism, inflammation, and cognitive performance was demonstrated. The results of this systematic review indicate that the intake of vitamin D from irradiated mushrooms could possibly help to meet vitamin D needs, but the dosage and the time of treatment tested need to be evaluated. Therefore, studies conducted in humans for longer periods than the studies carried out up to now are necessary, with defined dosages, in order to also evaluate the clinical efficacy demonstrated in animal models both for the classical (bone metabolism) and nonclassical (muscle function, cognitive performance, anti-inflammatory, and antioxidant activities) effects of vitamin D.
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Affiliation(s)
- Mariangela Rondanelli
- IRCCS Mondino Foundation, 27100 Pavia, Italy
- Department of Public Health, Experimental and Forensic Medicine, Unit of Human and Clinical Nutrition, University of Pavia, 27100 Pavia, Italy
| | - Alessia Moroni
- Endocrinology and Nutrition Unit, Azienda di Servizi Alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, 27100 Pavia, Italy
- Correspondence: ; Tel.: +39-0382381739
| | - Marco Zese
- Endocrinology and Nutrition Unit, Azienda di Servizi Alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, 27100 Pavia, Italy
| | - Clara Gasparri
- Endocrinology and Nutrition Unit, Azienda di Servizi Alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, 27100 Pavia, Italy
| | | | | | - Simone Perna
- Department of Food, Environmental and Nutritional Sciences, Division of Human Nutrition, Università Degli Studi di Milano, 20133 Milan, Italy
| | - Giuseppe Mazzola
- Endocrinology and Nutrition Unit, Azienda di Servizi Alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, 27100 Pavia, Italy
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Sun Y, Nzekoue FK, Vittori S, Sagratini G, Caprioli G. Conversion of ergosterol into vitamin D2 and other photoisomers in Agaricus bisporus mushrooms under UV-C irradiation. FOOD BIOSCI 2022; 50:102143. [DOI: 10.1016/j.fbio.2022.102143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Zheng Y, Wang X, Sun Y, Cheng C, Li J, Ding P, Xu B. Effects of ultrafine grinding and cellulase hydrolysis separately combined with hydroxypropylation, carboxymethylation and phosphate crosslinking on the in vitro hypoglycaemic and hypolipidaemic properties of millet bran dietary fibre. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Nzekoue FK, Sun Y, Caprioli G, Vittori S, Sagratini G. Effect of the ultrasound-assisted extraction parameters on the determination of ergosterol and vitamin D2 in Agaricus bisporus, A. bisporus Portobello, and Pleurotus ostreatus mushrooms. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Du B, Peng F, Xie Y, Wang H, Wu J, Liu C, Yang Y. Optimization Extraction and Antioxidant Activity of Crude Polysaccharide from Chestnut Mushroom ( Agrocybe aegerita) by Accelerated Solvent Extraction Combined with Response Surface Methodology (ASE-RSM). Molecules 2022; 27:2380. [PMID: 35458578 DOI: 10.3390/molecules27082380] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/25/2022] [Accepted: 03/31/2022] [Indexed: 11/17/2022]
Abstract
The present work is conducted to investigate the optimal extraction technology of polysaccharide from chestnut mushroom (Agrocybe aegerita) using a new method based on accelerated solvent extraction combined with response surface methodology (ASE-RSM). The conventional reflux extraction (CRE) method and ultrasonic-assisted extraction (UAE) method were also carried out. Additionally, the in vitro antioxidant activities, including ABTS and DPPH assay, were evaluated. The RSM method, based on a three level and three variable Box–Behnken design (BBD), was developed to obtain the optimal combination of extraction conditions. In brief, the polysaccharide was optimally extracted with water as extraction solvent, extraction temperature of 71 °C, extraction time of 6.5 min, number of cycles of 3, and extraction pressure of 10 MPa. The 3D response surface plot and the contour plot derived from the mathematical models were applied to determine the optimal conditions. Under the above conditions, the experimental value of polysaccharide yield was 19.77 ± 0.12%, which is in close agreement with the value (19.81%) predicted by the model. These findings demonstrate that ASE-RSM produce much higher polysaccharide and consumed environmentally friendly extraction and solvent systems, have less extraction discrimination and shorter time and provide scientific basis for industrialization of polysaccharide extraction. Moreover, it was proved that the polysaccharide had the potential ability to scavenge ABTS and DPPH.
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10
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Meenu M, Kurade C, Neelapu BC, Kalra S, Ramaswamy HS, Yu Y. A concise review on food quality assessment using digital image processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Tiwari A, Singh G, Singh U, Sapra L, Rana V, Sharma V, Srivastava RK, Sharma S. Edible mushrooms: The potential game changer in alleviating vitamin D deficiency and improving human health. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15410] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Abhay Tiwari
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Garima Singh
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Umesh Singh
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Leena Sapra
- Department of Biotechnology All India Institute of Medical Sciences (AIIMS) New Delhi India
| | - Vikrant Rana
- Department of Applied Agriculture School of Basic and Applied Sciences Central University of Punjab Bathinda Punjab India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Rupesh K. Srivastava
- Department of Biotechnology All India Institute of Medical Sciences (AIIMS) New Delhi India
| | - Satyawati Sharma
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
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12
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Zhou Z, Fan Z, Meenu M, Xu B. Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut ( Arachis hypogaea Linn.) from China. Antioxidants (Basel) 2021; 10:1714. [PMID: 34829585 DOI: 10.3390/antiox10111714] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/23/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
In China, peanut sprouts are popular among consumers as functional vegetables. This study reports the change in total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin content (MAC), vitamin C, trans-resveratrol content, antioxidant capacities, and phenolic profile of three different varieties of peanut during 8 days of germination. The TPC, TFC, and antioxidant capacity of peanut samples were reduced and then increased with an increase in germination time. TFC values were highly correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values. MAC values of peanuts were first increased and then decreased during 8 days of germination. The TFC, DPPH, and FRAP values of germinated peanuts were lower compared to the non-germinated peanut. Germination of peanut samples enhanced the total phenolic acids and trans-resveratrol content, but the vitamin C content of peanut sprouts was lower than ungerminated peanuts.
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Tiwari A, Singh G, Sharma V, Srivastava RK, Sharma S. Harnessing the potential of UVB irradiation for improving the nutraceutical properties of edible xylotrophic mushroom dried powder. Lebensm Wiss Technol 2021; 150:111913. [DOI: 10.1016/j.lwt.2021.111913] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Abdelshafy AM, Luo Z, Belwal T, Ban Z, Li L. A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.1967381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Asem Mahmoud Abdelshafy
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University – Assiut Branch, Assiut, Egypt
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, 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
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, 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
- Department of Ningbo Research Institute, Zhejiang University, Ningbo, China
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Quintero-Cabello KP, Palafox-Rivera P, Lugo-Flores MA, Gaitán-Hernández R, González-Aguilar GA, Silva-Espinoza BA, Tortoledo-Ortiz O, Ayala-Zavala JF, Monribot-Villanueva JL, Guerrero-Analco JA. Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus. Chem Biodivers 2021; 18:e2100085. [PMID: 34046999 DOI: 10.1002/cbdv.202100085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 05/27/2021] [Indexed: 12/12/2022]
Abstract
Neolentinus lepideus is a fungus consumed by rural communities in Central America and Asia due to its rich flavor; however, little information on its chemical composition is available. With this in mind, the objective of this work was to determine the content of vitamin E and C, ergosterol, and phenolic compounds of this fungus, as well as its antioxidant capacity. The quantified bioactive compounds were two isoforms of vitamin E, highlighting α-tocopherol (3370.35 mg/100 g dry weight, DW) and ergosterol (11.70 mg/100 g DW). The total phenolic content was 164.80 mg gallic acid equivalents/100 g, and nine phenolic compounds were identified (protocatechuic, p-hydroxybenzoic, caffeic, vanillic, ferulic, salicylic, p-anisic, trans-cinnamic acids, and scopoletin). The highest antioxidant capacity was detected in the lipophilic extract with TEAC (27688 μmoles Trolox equivalents/100 g). These results suggest that lipophilic compounds are among the main bioactive compounds in N. lepideus, and they might exhibit the highest radical scavenging properties in non-polar extracts.
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Affiliation(s)
- Karen P Quintero-Cabello
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Patricia Palafox-Rivera
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Marco A Lugo-Flores
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Rigoberto Gaitán-Hernández
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
| | - Gustavo A González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Brenda A Silva-Espinoza
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Orlando Tortoledo-Ortiz
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Juan L Monribot-Villanueva
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
| | - José A Guerrero-Analco
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
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16
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Salwan R, Katoch S, Sharma V. Recent Developments in Shiitake Mushrooms and Their Nutraceutical Importance. Fungal Biol 2021. [DOI: 10.1007/978-3-030-64406-2_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Wu Z, Meenu M, Xu B. Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110226] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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