Iron translocation in Pleurotus ostreatus basidiocarps: production, bioavailability, and antioxidant activity

Yokota, Meire E.; Frison, Paola Silva; Marcante, Rafael C.; Jorge, L F; Valle, Juliana Silveira do; Dragunski, Douglas Cardoso; Colauto, Nelson Barros; Linde, Giani Andréa

doi:10.4238/gmr.15017888

Cited by 23 publications

(20 citation statements)

References 22 publications

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“…Selenium‐enriched C. versicolor mycelium could be used as a potentially novel pharmaceutical, not just as a source of selenium, but also as a source of other micro and macroelements. Although the cultivation of mushrooms in liquid medium enriched with iron is possible, this process has some disadvantages, such as potential toxic effects of high iron concentrations and changes in mushroom flavor, which could reduce the acceptability of potential iron‐enriched mushrooms nutraceuticals [46]. Considering that the maximum tolerated daily intake of selenium in Europe is 300 μg [47], the use of selenium‐enriched C. versicolor mushroom biomass as a source of other microelements, statutory limits established for some elements are not exceeded, but the above‐mentioned values for RDA are not met.…”

Section: Discussionmentioning

confidence: 99%

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

et al. 2020

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The ability of Coriolus versicolor medicinal mushroom to grow and accumulate selenium during submerged cultivation in a selenium‐fortified medium is examined in this paper. For selenium supplementation, commercial selenium yeast was used. Control, nonenriched sample and reference cultures cultivated in the medium enriched with commercial yeast Saccharomyces cerevisiae were also prepared. The mushroom demonstrated a high ability to accumulate selenium from the added source (around 970 and 1,300 µg/g of dry mycelium weight for samples enriched with selenium in a concentration of 10 and 20 mg Se/L, respectively). The addition of selenium significantly (p ≤ .05) increased the biomass yield, whereas the addition of nonenriched yeast had no significant (p ≤ .05) impact. Furthermore, regression analysis showed statistically significant (p ≤ .05) and positive correlations between the content of Se and Fe (r = .92), Se and Cu (r = .92), Se and Mn (r = .98), and Se and Sr (r = .96), suggesting that selenium incorporation was followed by incorporation of these elements, and led to mineral enrichment of the obtained mycelium. Methanol extracts prepared from mycelium biomass demonstrated a better inhibitory effect on Gram‐positive bacterial strains with minimal inhibitory concentrations between <0.3125 and 40 mg/ml. The obtained results showed that selenium yeast could be used for obtaining a potential novel food supplement: mushroom biomass with high selenium content and enhanced mineral composition.

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Section: Discussionmentioning

confidence: 99%

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

et al. 2020

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“…Accordingly, previous studies have demonstrated that ethanolic extract from AA at 1 mg/mL showed an inhibitory activity against Sarcoma 180 cells (Reza et al, 2011;Reza et al, 2014). Mushrooms contain various compounds such as polysaccharides, proteins, fats, glycosides, phenols, flavonoids, carotenoids, organic acids, and minerals (Patel and Goyal, 2012;Yokota et al, 2016). Common active components in mushrooms such as polysaccharide, b-glucan, and protein-polysaccharide complex have been found to promote antitumor activities (Ooi and Liu, 2000).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant activity, anti-proliferative activity, and amino acid profiles of ethanolic extracts of edible mushrooms

2016

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ABSTRACT. Biological activities of various mushrooms have recently been discovered, particularly, immunomodulatory and antitumor activities. Herein, three edible mushrooms, Auricularia auricula-judae (AA), Pleurotus abalonus (PA) and Pleurotus sajor-caju (PS) extracted using Soxhlet ethanol extraction were evaluated for their antioxidative, anti-proliferative effects on leukemia cells. Using the Folin-Ciocalteau method and Trolox equivalent antioxidant capacity assay, phenolics and antioxidant activity were found in all sample mushrooms. Additionally, anti-proliferative activity of mushroom extracts against U937 leukemia cells was determined using a viability assay based on mitochondrial activity. PA (0.5 mg/mL) and AA (0.25-0.5 mg/mL) significantly reduced cell viability. Interestingly, PS caused a hormeticlike biphasic dose-response. Low doses (0-0.25 mg/L) of PS promoted cell proliferation up to 140% relative to control, whereas higher doses (0.50 mg/mL) inhibited cell proliferation. Against U937 cells, AA IC 50 was 0.28 ± 0.04 mg/mL, which was lower than PS or PA IC 50 (0.45 ± 0.01 and 0.49 ± 0.001 mg/mL, respectively). Furthermore, lactate dehydrogenase (LDH) leakage conferred cytotoxicity. PS and PA were not toxic to U937 cells at any tested concentration; AA (0.50 mg/mL) showed high LDH levels and caused 50% cytotoxicity. Additionally, UPLC-HRMS data indicated several phytochemicals known to support functional activities as either antioxidant or anti-proliferative. Glutamic acid was uniquely found in ethanolic extracts of AA, and was considered an anti-cancer amino acid with potent anti-proliferative effects on U937 cells. Collectively, all mushroom extracts exhibited antioxidant effects, but their anti-proliferative effects were dose-dependent. Nevertheless, the AA extract, with highest potency, is a promising candidate for future applications.

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“…The latter do not accumulate a large amount of metal ions that could elicit biological effects. The presence of iron decreases the antioxidant potential expressed in terms of iron chelation and radical scavenging [Yokota et al, 2016]. Use of mushroom mycelia can elicit rapid antioxidant effects due to a greater accessibility of bioactive compounds [Vamanu et al, 2013].…”

Section: Discussionmentioning

confidence: 99%

Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study

Vamanu

Pelinescu

Avram

2018

Pol. J. Food Nutr. Sci.

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Many compounds in mushrooms are biologically active; however, the in vivo actions of their metabolites are poorly understood. An in vitro system, GIS1, was used to simulate the fermentation action of microbiota in each colon region. We used MycoPo, a natural product obtained from the lyophilized mycelia of different Pleurotus ostreatus species to determine the biological effects in human-colon regions. Controls (Lentinula edodes mycelia; dried basidia of Agaricus brunnescens) were chosen to confi rm the biological activity of P. ostreatus mycelia in vitro. We measured total antioxidant capacity and ferric ion-reducing antioxidant power (FRAP) in simulated colon regions to identify antioxidant compounds, and undertook in vitro gastrointestinal simulation and microbiological analyses. The highest FRAP was found for the ascending colon, and the antioxidant effect was higher when MycoPo was administered. A. brunnescens consumption resulted in low total antioxidant capacity. Polyphenol content was correlated with the antioxidant status and microbial composition of microbiota. Total polyphenolic content was higher after A. brunnescens consumption, and four types of polyphenols were identifi ed by high-performance liquid chromatography. Major phenolic acids were gentisic acid, homogentisic acid, and small amounts of caffeic acid. The Enterobacteriaceae species populations varied greatly across the three parts of the colon. We noted a signifi cant (p<0.01) correlation between antioxidant status in the transverse and descending colon after MycoPo administration, and A. brunnescens consumption with the number of Lactobacillus and Bifi dobacteria species (R 2 >0.85). These data suggest a direct relationship between favorable bacterial strains and availability of bioactive compounds, with specifi city for each colon region.

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Iron translocation in Pleurotus ostreatus basidiocarps: production, bioavailability, and antioxidant activity

Cited by 23 publications

References 22 publications

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

Antioxidant activity, anti-proliferative activity, and amino acid profiles of ethanolic extracts of edible mushrooms

Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study

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