Chemical and structural characterization of Pholiota nameko extracts with biological properties

Rodrigues, Dina; Freitas, Ana C.; Sousa, Sérgio; Vasconcelos, Marta W.; Costa, João Pinto da; Silva, Artur M. S.; Rocha-Santos, Teresa; Gomes, Ana

doi:10.1016/j.foodchem.2016.08.030

Cited by 32 publications

(18 citation statements)

References 31 publications

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“…In another example, Rodrigues et al (2016) reported that digested Pholiota nameko enzymatic extract obtained with Flavourzyme selectively increases bifidobacteria, hindering growth of Clostridium histolyticum as well as member of the Clostridium coccoides/Eubacterium rectale group, which associated to consistent increase in short-chain fatty acids and lactic acid production suggests its potential prebiotic character. These results confirmed the potential prebiotic activity observed for this extract on L. acidophilus La5 and B. animalis BB12 (Rodrigues et al, 2017). Consumption of glucose and FOS was similar among both probiotic strains: 57%-59% consumption of glucose after 12 h, reaching values of 95% after 48 h, whereas consumption of FOS was of 68% after 12 h reaching values of 92%-93% after 48 h ( Table 2).…”

Section: Antihypertensive Activitysupporting

confidence: 81%

“…() reported that digested Pholiota nameko enzymatic extract obtained with Flavourzyme selectively increases bifidobacteria, hindering growth of Clostridium histolyticum as well as member of the Clostridium coccoides / Eubacterium rectale group, which associated to consistent increase in short‐chain fatty acids and lactic acid production suggests its potential prebiotic character. These results confirmed the potential prebiotic activity observed for this extract on L. acidophilus La5 and B. animalis BB12 (Rodrigues et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…Seven replicated hot water extraction (HWE) and enzymatic-assisted extraction (EAE) with Alcalase (Sigma-Aldrich, USA) an extracellular alkaline protease (Subtilisin, EC 3.4.21.62) were performed according to Rodrigues et al (2017).…”

Section: Proximate Composition Of Mushrooms and Extractionmentioning

confidence: 99%

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Use of coffee by‐products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus and its impact on biological properties of extracts thereof

Freitas

Antunes

Rodrigues

et al. 2018

Int J of Food Sci Tech

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Summary Incorporating spent coffee grounds (SCGs), a by‐product from coffee brewing, in growth substrate of beneficial edible mushrooms is an approach that has to be further studied due to its potential positive outcomes: environmental impact mitigation, production costs reduction and beneficial impact on consumer health. Hence, cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus was tested using SCG which enabled maximum production yield of P. citrinopileatus which was of 25.1% (w/w). Variable antidiabetic potential was observed between aqueous and enzymatic extracts (3.8%–29% inhibition) regardless species and substrates, whereas aqueous extract of P. citrinopileatus grown in substrate without SCG stood out presenting the highest antioxidant activity and inhibition activity of angiotensin I‐converting enzyme (IC50 = 123 μg mL−1). Ethanolic and aqueous extracts of both Pleurotus species grown in the presence or absence of SGC proved to be an interesting prebiotic source for growth of Bifidobacterium animalis Bo in comparison with fructooligosaccharides (FOS).

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Section: Antihypertensive Activitysupporting

confidence: 81%

Section: Resultsmentioning

confidence: 97%

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Use of coffee by‐products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus and its impact on biological properties of extracts thereof

Freitas

Antunes

Rodrigues

et al. 2018

Int J of Food Sci Tech

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“…The rate of a-glucosidase inhibition can be used to measure the hypoglycaemic effect of drugs, as a-glucosidase inhibitors can significantly reduce or delay postprandial blood glucose levels (Rodrigues et al, 2017). The inhibitory rate of different concentrations of different samples on a-glucosidase varied (Fig.…”

Section: Hypoglycaemic Activities In Vitromentioning

confidence: 99%

Physicochemical properties and bioactive function of Japanese grape (Hovenia dulcis) pomace insoluble dietary fibre modified by ball milling and complex enzyme treatment

Yang

Wu²,

Song

et al. 2019

Int J of Food Sci Tech

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Summary The study investigated the effects of ball milling and enzymolysis on the structural characteristics, physicochemical properties and bioactive function of Hovenia dulcis pomace insoluble dietary fibre (HIDF). Ball milling and enzymolysis effectively decreased the particle size and zeta potential of HIDF. The swelling power (SP), water solubility index (WSI) and apparent viscosity of HIDF were effectively enhanced (P < 0.05) after ball milling and enzymolysis. Scanning electron microscopy detection showed that the surface and internal structures of HIDF were destructed by the modified treatment. Ball milling and enzymolysis treatment disrupted the intermolecular hydrogen bonds and crystalline structure of HIDF per Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) analysis. Furthermore, the inhibition rate of HIDF on α‐glucosidase and α‐amylase was significantly increased by modification. All HIDF significantly improved the lipid metabolism of hyperlipidemic mice, with the modified IDF providing a stronger effect.

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“…Enzyme and ultrasound extractions are known to be economical and environmentally friendly because they could efficiently recover bioactive compounds with less energy, time, and solvent. (Xu et al, 2016;Rodrigues et al, 2017). The objective of this study was to determine bioactive compounds and antioxidant activities in chaga mushroom extracts prepared by non-traditional extraction methods such as high temperature and pressure, enzyme, and ultrasound, compared with hot water extraction.…”

Section: Introductionmentioning

confidence: 99%

Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction

Hwang

Yang

Kim

et al. 2019

LWT

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Chaga mushroom (Inonotus obliquus) has been known to have antioxidant, anti-virus, anti-inflammatory, and anti-tumor effects due to its bioactive compounds such as β-glucans, triterpenoids, phenolic compounds, and melanin complexes. This mushroom has been used as a folk remedy since the 16th century and mainly consumed as extracted. Hot water extraction, which is a traditional method preparing chaga mushroom extract, has limitations requiring a large amount of solvent and long extraction time, resulting in degradation and coagulation of bioactive compounds. The objective of this study was to develop efficient methods extracting bioactive compounds in chaga mushroom, compared with hot water extraction. High II temperature and pressure, enzyme, and ultrasound extractions were used as non-traditional extraction methods. Chaga mushroom extracts were prepared under conditions determined by preliminary experiments. β-Glucans were higher in high temperature and pressure and enzyme extracts than in hot water extract. Total triterpenoids were higher in the enzyme and ultrasound extracts than in the hot water extract. Total phenolic compounds were higher in the high temperature and pressure extract than in the hot water extract. Major phenolic compounds in the chaga mushroom extracts, which were identified by HPLC, LC-MS, and GC-MS, were 3,4-dihydroxybenzaldehyde and coniferyl aldehyde, which were the highest in the high temperature and pressure and enzyme extracts, respectively. Antioxidant activities were the highest in the high temperature and pressure extract which had the highest content of phenolic compounds. In conclusion, high temperature and pressure and enzyme extractions may be efficient methods to produce chaga mushroom extracts with a large amount of bioactive compounds.

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Chemical and structural characterization of Pholiota nameko extracts with biological properties

Cited by 32 publications

References 31 publications

Use of coffee by‐products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus and its impact on biological properties of extracts thereof

Use of coffee by‐products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus and its impact on biological properties of extracts thereof

Physicochemical properties and bioactive function of Japanese grape (Hovenia dulcis) pomace insoluble dietary fibre modified by ball milling and complex enzyme treatment

Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction

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