Effects of Cooking and In Vitro Digestion on Antioxidant Properties and Cytotoxicity of the Culinary-Medicinal Mushroom Pleurotus ostreatoroseus (Agaricomycetes)

Abstract

In this study we evaluated the antioxidant capacity, antimicrobial activity, and cytotoxicity of an aqueous extract of the Pleurotus ostreatoroseus mushroom, which was cooked. Fresh basidiocarps were heated and steamed at 100°C and the resulting aqueous extract was assessed before and after in vitro digestion. Cooking reduced the amounts of phenolic compounds in the extract. The antioxidant activity of the extract was evaluated through the use of 4 methods. The lowest half-maximal effective concentration (EC50) against ABTS radicals was 0.057 ± 0.002 mg/mL for the uncooked basidiocarp extract. Cooking and the digestive process led to decreased activity (P > 0.05) against ABTS and DPPH radicals. A significant increase in chelating activity (P > 0.05) occurred after the basidiocarps were cooked (EC50 = 0.279 ± 0.007 mg/mL). The reducing power did not significantly change among the different extracts. The uncooked basidiocarp extract was cytotoxic to Vero cells. After cooking and subsequent in vitro digestion, the cytotoxicity of the extracts decreased (P < 0.05). Bacillus subtilis, Staphylococcus aureus, and Candida albicans were sensitive to the fresh mushroom extract. The data showed that after being cooked and digested, the P. ostreatoroseus mushroom maintains antioxidant activity and has a low cytotoxic effect.

Use of Medicinal Mushrooms in Layer Ration

“…In their studies, incubation of Caco-2 cells with A. bisporus extracts resulted in decreased expression of cyclooxygenase-2 and prostaglandin F2α receptor as compared with the lipopolysaccharide (LPS) or TNF-α-activated cells. The antioxidant activity of Pleurotus ostreatoroseus (Agaricomycetes) mushroom was also noted by Brugnari et al [16].…”

“…Mushrooms have been reported to have many useful functions including antitumor, anticancer, antihypertensive, cholesterol lowering effect, antioxidant properties, anti-inflammatory, immune-modulatory function, as well as anti-bacterial, antiviral, and antifungal activities on human and animal health [15,16].…”

Influence of Oyster Mushroom Waste on Growth Performance, Immunity and Intestinal Morphology Compared With Antibiotics in Broiler Chickens

“…In their tests, Caco-2 cell incubation with A. bisporus extracts resulted in declined prostaglandin F2α receptor expression and cyclooxygenase-2 compared to lipopolysaccharide (LPS) or TNF-α-activated cells. Brugnari et al (85) also noted antioxidant activity in the Pleurotus ostreatoroseus (Agaricomycetes) mushroom. Kumar et al (86) found that mushroom powder (1.2%) and 0.3% probiotics (Saccharomyces cerevisiae) in broiler diet improved the meat quality.…”

Comparative Evaluation of the Wound-Healing Activity of Ointments Obtained on the Basis of Some Biologically Active Complexes From Higher Basidiomycetes

“…Исследования показали, что высшие базидиомицеты способны синтезировать широкий комплекс биологически активных веществ, таких как полисахариды, гликопротеины, терпены, стеролы, пигменты и др. [1][2][3][4][5][6], которые могут проявлять антибактериальные [2,[5][6][7], антивирусные [2,5,6,[8][9][10][11], противоопухолевые, антипаразитарные, иммуномодулирующие и другие свойства [2,6,10,12]. При этом указанные комплексы из базидиомицетов, как правило, не являются токсичными или малотоксичными для человека или животных [1,2,6,10,12].…”