Acetone extract of Flammulina velutipes caps: A promising source of antioxidant and anticancer agents

Ukaegbu, Chinonso Ishmael; Shah, Samiur Rashid; Hazrulrizawati, A.H.; Alara, Oluwaseun Ruth

doi:10.1016/j.bjbas.2018.07.012

Cited by 10 publications

(7 citation statements)

References 33 publications

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“…Several researchers found that acetone is a very effective solvent for the extraction of bioactive secondary metabolites. [25][26][27] Therefore, in this study acetone was used as a solvent for extracting bioactive compounds from L. piperatus and by the obtained results we confirmed its efficiency as a solvent.…”

Section: A Antioxidant Activitysupporting

confidence: 70%

The Health Promoting Effects of the Fruiting Bodies Extract of the Peppery Milk Cap Mushroom Lactarius piperatus (Agaricomycetes) from Serbia

Kosanić

Petrović

Milošević-Djordjević

et al. 2020

Int J Med Mushrooms

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Antioxidant, antimicrobial, genoprotective, anticancer, and neuroprotective potential of acetone extract of the fruiting bodies of the edible mushroom Lactarius piperatus was studied. The antioxidant activity was evaluated using different methods (DPPH radical scavenging, superoxide anion radicals scavenging, reducing power assay, and determination of total phenolic compounds). The microdilution method was used to reveal the antimicrobial potential. The genoprotective potential was determined by Comet assay. Cytotoxic activity was tested using MTT. The capacity of the extract to inhibit acetylcholinesterase was used for determining its neuroprotective potential. The received results show that L. piperatus extract possessed potent health enhancing effects. In the antioxidant activity, IC 50 was 33.97 μg/mL for DPPH radicals scavenging and 22.52 μg/mL for superoxide anion radicals scavenging, whereas the absorbance for the reducing power was from 0.0510 to 0.1451. The total content of phenolic compounds in the extract was 5.08 µg PE/mg. The testing of the antimicrobial activity showed that MIC values were from 0.039 to 10 mg/mL. For Comet assay, all concentrations of extract increased the GDI values from 0.46 ± 0.05 to 0.99 ± 0.31. L. piperatus extract expressed relatively strong cytotoxic activity with IC 50 values ranging from 37.83 to 65.94 μg/mL. Finally, the percentage of inhibition of acetylcholinesterase activity of tested extract was within the range 16.75-44.35%. Our results imply that the acetone extract of L. piperatus has rather strong antioxidant, antimicrobial, genoprotective, anticancer, and neuroprotective effects; thus this mushroom represents healthy food that could be used in the pharmaceutical industry and to prevent various diseases.

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Section: A Antioxidant Activitysupporting

confidence: 70%

The Health Promoting Effects of the Fruiting Bodies Extract of the Peppery Milk Cap Mushroom Lactarius piperatus (Agaricomycetes) from Serbia

Kosanić

Petrović

Milošević-Djordjević

et al. 2020

Int J Med Mushrooms

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“…The ionic precursor determined norbergenin with m/z 315.0710 [M-H]+ (C 13 H 14 O 9 ) and mass error less than 1.0 mDa (Tenuta et al, 2020;Ukaegbu et al, 2018), and fragmentation followed by 297.06032 (C 13 H 12 O 8 ), 153.01782 (C 7 H 6 O 10 ), and 125.02266 (C 6 H 6 O 3 ) (Figure 5f). Norbergenin was only found in dry leaves of Arbutus unedo, which were extracted using the maceration method with ethanol and ethanol in water as solvents (Tenuta et al, 2020) and the methanol extract of the bark of Diospyros sanza-minika and has antimalarial activity (Tangmouo et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

In vitro antioxidant potential and phytochemical profiling of Melastoma malabathricum leaf water extract

et al. 2022

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Melastoma malabathricum is one of the medicinal plants plated in West Kalimantan, Indonesia. Its leaves extraction using organic solvents revealed bioactive compounds and antioxidant activity. However, the antioxidant activity, toxicity, and chemical profile of water extract of M. malabathricum leaves are still unknown. This study aimed to determine extraction conditions that provide water extract of M. malabathricum with the highest antioxidant activity and the lowest toxicity. The extraction conditions were conducted at different water temperatures (25 ± 2 ºC and 90 ± 2 ºC), concentrations (10 and 5 g leaves/100 mL water), and extraction time (15, 30, and 45 minutes). Data analysis was performed by one-way ANOVA followed by Duncan's test (p < 0.05). The result showed that M. malabathricum leaves of 5g/100 mL extracted with hot water (90 ± 2 ºC) for 15 minutes showed the highest antioxidant activity (IC50 2.13 ± 19.20 ppm), which was higher than vitamin C (IC50 4.32 ± 0.16 ppm), and low toxicity (LC50 333.06 ± 99.45 ppm). Six compounds namely, 4-O-caffeoylquinic acid, quercimeritin, digiprolactone, 3-O-trans-coumaroylquinic acid, norbergenin, and arteamisinin were identified for the first time in the water extract of M. malabathricum leaves. These compounds, individually or extracted from other ingredients, have previously been reported to have antioxidant activity.

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“…There are some studies reporting the anti-cancer properties of Maitake [45]. As shown by Ukaegbu et al [46], acetone extracts from Enoki showed potent activity against breast cancer cell lines. Some studies have indicated that some anti-cancer properties of Enoki may be connected with the content of phenolic compounds, e.g., protocatechuic, p-coumaric, and ellagic acids [47].…”

Section: Discussionmentioning

confidence: 99%

Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta

et al. 2023

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The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some nutraceutical properties of pasta was determined in the study. The LC-MS/MS analysis of phenolic compounds revealed the highest amount of phenolic compounds in the Maitake-supplemented pasta. However, all the samples of the Enoki-enriched pasta exhibited a statistically significantly higher content of α-glucans than the control. Samples subjected to gastrointestinal digestion had significantly higher antioxidant and potential anti-inflammatory activities than ethanolic and buffer extracts (PBS). The ethanolic extracts from the Enoki- and Maitake-supplemented pasta had higher antioxidant activity (in some antiradical and reducing power assays) and higher lipoxygenase (E2.5 and E5 samples) inhibitory potential compared to the control sample. Additionally, some in vitro digested samples of pasta enriched with dried Enoki and Maitake mushrooms showed higher chelating power (E10, M7.5, and M10), reducing power (E5, E7.5, and M10), and lipoxygenase inhibition ability (E7.5, E10, and M10) than the control. In conclusion, the fortification of pasta with 7.5% and 10% of Enoki mushrooms and with 10% of Maitake mushrooms can be recommended.

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Acetone extract of Flammulina velutipes caps: A promising source of antioxidant and anticancer agents

Cited by 10 publications

References 33 publications

The Health Promoting Effects of the Fruiting Bodies Extract of the Peppery Milk Cap Mushroom Lactarius piperatus (Agaricomycetes) from Serbia

The Health Promoting Effects of the Fruiting Bodies Extract of the Peppery Milk Cap Mushroom Lactarius piperatus (Agaricomycetes) from Serbia

In vitro antioxidant potential and phytochemical profiling of Melastoma malabathricum leaf water extract

Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta

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