Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Abstract

Mushrooms are rich sources of bioactive compounds such as phenolic acids. When ingested, these molecules have to be released from the matrix to be transformed/absorbed by the organism, so that they can exert their bioactivity. Several in vitro methodologies have been developed in order to evaluate the bioavailability of bioactive compounds. Herein, two Hericium species were analyzed for their chemical composition and antioxidant activity. Furthermore, an in vitro digestion of the mushrooms and mushroom phenolic extracts was performed, and the digested samples were also submitted to antioxidant activity evaluation in order to evaluate the bioaccessibility of the phenolic acids identified in the samples. Hericium species showed similar chemical profiles (except for tocopherols), varying only in the concentration of the compounds. The phenolic extracts revealed higher antioxidant activity than the in vitro digested samples, meaning that this process decrease the antioxidant properties of the extract/mushroom. Nevertheless, phenolic acids were found in the digested samples, meaning that those molecules are bioaccessible.

Effect of cultivating Pleurotus ostreatus on substrates supplemented with herb residues on yield characteristics, substrates degradation, and fruiting bodies’ properties

“…Mushrooms have been examined by the food and pharmaceutical industries as a source of medicinal substances, including phenolic compounds, terpenes, tocopherols, and polysaccharides. 7,8 The bioactive components of mushrooms apparently exhibit additive and synergistic effects on human health, including antioxidant, antimicrobial, and anticancer activities. 8,9 Herb residues are the resulting by-products of extraction of traditional Chinese medicinal materials using ethanol or water, and thus may still contain 30-50% of the various active substances.…”

“…7,8 The bioactive components of mushrooms apparently exhibit additive and synergistic effects on human health, including antioxidant, antimicrobial, and anticancer activities. 8,9 Herb residues are the resulting by-products of extraction of traditional Chinese medicinal materials using ethanol or water, and thus may still contain 30-50% of the various active substances. 1 During mushroom cultivation, certain bioactive ingredients are effectively absorbed by the fruiting bodies of Pleurotus.…”

The Numbers Behind Mushroom Biodiversity

“…and antimicrobial properties, among other bioactivities (Alves et al 2012;Fernandes et al 2015;Ferreira et al 2009Ferreira et al . 2010Heleno et al 2015); for more information see Chapter 4. Although these new products have clear economic potential, their relevance to developing countries is at present still marginal but potentially increasing.…”

Ferricyanide-based analysis of aqueous lignin suspension revealed sequestration of water-soluble lignin moieties

“…The ferrous (Fe 2+ ) ion subsequently reacts with potassium ferricyanide (K 3 [Fe(CN) 6 ]) generating potassium ferric/ ferrocyanide (KFe 3+ [Fe 2+ (CN) 6 ]) complex or Prussian blue. This redox assay has been widely used to evaluate the antioxidant properties of biological reducing agents [39][40][41]43,44 such as ascorbic acid and polyphenols in fruits and vegetables. It also used in cell biology 37,[44][45][46] to study the activities of reductases against reactive oxygen species (ROS).…”