Bioactivity Profiling of Infusion, Decoction, and Hydroalcoholic Fraction Obtained from Wild Golden Chanterelle Mushroom, Cantharellus cibarius (Agaricomycetes)

Abstract

<i>Cantharellus cibarius</i> Fr. is one of the most desirable, popularly known wild edible mushrooms of the genus<i> Cantharellus</i>. Besides having nutritional benefits, this mushroom is reported to harbor significant medicinal potential. In present study, we describe for the first-time bioactive metabolites content and medicinal activities of three different types of extracts including infusion, decoction, and hydroalcoholic fraction from wild <i>Cantharellus cibarius</i> of West Bengal. Bioactive metabolites quantification revealed the phenol and flavonoids present in the range between 0.56-1.46 mg of GAE/g of dried fruit bodies and 0.12-0.29 mg of QE/g of dried fruit bodies, respectively, whereas ascorbic acid contents were also found. Antioxidant activity was assessed using six<i> in vitro</i> systems; decoction displayed better results in all investigated assays with EC<sub>50</sub> values ranging between 0.05 and 0.34 mg/ml whereas hydroalcoholic extract showed highest total antioxidant capacity (18 ± 1.61 μg AAE per mg of extract) than other extracts. Moreover, infusion and decoction were found to scavenge highly reactive free radicals like hydroxyl and nitric oxide with their EC<sub>50</sub> values ranging between 0.26 and 0.91 mg/ml. Additionally, anti-inflammatory potential of the extracts was evaluated using protein denaturation assay. Hydroalcoholic extract at a concentration range of 0.005-0.1 mg/ml showed comparatively better activity than decoction and infusion, although all the extracts presented dose dependent inhibition of heat induced protein denaturation. Altogether, the present investigation is expected to extend the existing knowledge of this species and recommended its use in pharmaceutical industries as an effective mycomedicine.

Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

“…The decreasing syneresis of LES‐fortified yogurts was possibly attributed to the strong affinity between polyphenols of LES and dairy proteins, which could obstruct whey separation (Dimitrova‐Shumkovska et al, 2022 ). Polyphenols of LES could be revealed by the TPC of LES aqueous extract which was 7.40 ± 0.17 mg gallic acid equivalent (GAE)/g DW, and it was higher than those in Ganoderma lucidum (Kebaili et al, 2021 ), Cantharellus cibarius (Ghosh et al, 2023 ), Phellinus Igniarius , and P. torulosus (Dimitrova‐Shumkovska et al, 2022 ). In addition, polysaccharides or dietary fiber, as hydrocolloids to trap free water and facilitates the link with water molecules in yogurts, also have the ability to reduce susceptibility to syneresis (Du et al, 2021 ).…”

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

“…The highest inhibition rate of 77.20% was achieved at a concentration of 0.1 mg mL −1 in the methanol extract, while the decoction exhibited an inhibition rate of 61.43% at 3.5 mg mL −1 and the infusion showed an inhibition rate of 53.00% at 1.0 mg mL −1 . 32 The micronutrient found in mushrooms that has a significant anti-inflammatory effect is zinc. This is because it can induce the transcription of zinc-dependent transcription factors and inhibit the activation of NF-κB, resulting in decreased production of pro-inflammatory cytokines.…”

“…136 At the highest tested concentration of 2000 μg mL −1 , the ethanol and petroleum ether extracts displayed inhibitions of LOX by 69.00% and 64.90%, respectively. 135 Ghosh et al 32 utilized the methanol extract, infusion, and decoction of CC to examine the ability of CC to inhibit protein denaturation, which is a major contributor to certain arthritic and inflammatory diseases. The highest inhibition rate of 77.20% was achieved at a concentration of 0.1 mg mL −1 in the methanol extract, while the decoction exhibited an inhibition rate of 61.43% at 3.5 mg mL −1 and the infusion showed an inhibition rate of 53.00% at 1.0 mg mL −1 .…”

“…29,30 Additionally, it exhibits other health promoting functions including antioxidant activity, anti-inflammatory properties, antimicrobial effects, and immune regulation. 31,32 Despite the existence of various studies exploring the chemical composition and health implications of CC, a comprehensive review encompassing these discoveries is currently absent. Therefore, this paper aims to provide a systematic review that consists of the chemical composition, health-promoting properties, safety considerations, and food processing techniques associated with CC.…”

“…29,30 Additionally, it exhibits other health promoting functions including antioxidant activity, anti-inflammatory properties, antimicrobial effects, and immune regulation. 31,32…”