King Boletus mushroom‐derived bioactive protein hydrolysate: characterisation, antioxidant, ACE inhibitory and cytotoxic activities

Khongdetch, Jindaporn; Laohakunjit, Natta; Kaprasob, Ratchadaporn

doi:10.1111/ijfs.15100

Cited by 16 publications

(6 citation statements)

References 46 publications

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“…Again, King Boletus mushroom protein hydrolysate or bioactive peptide (eb-KBM) isolated by enzymatic method demonstrated high antioxidant activity, ACE inhibitory activity, and anticancer activity-relevant cytotoxicity in ChaGo-K1 (undifferentiated lung carcinoma) and HEP-G2 (hepatocarcinoma) cells. It was concluded that eb-KBM elicits a high biological activity due to the high content of hydrophobic and aromatic amino acids [ 81 ].…”

Section: Antitumor Propertymentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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Purpose of Review Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. Recent Findings Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Summary Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

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Section: Antitumor Propertymentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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“…They have been recognised as the only non-animal food source that can provide vitamin D, mainly in the form of D2 and D3, both of which exhibit antiinflammation, anti-tumour and anti-cancer properties [11]. Mushrooms have a high dietary fibre content and show immunomodulatory and anti-cancer activities [12]. Mushroom βglucan can be digested by the colonic microbiota to produce short-chain fatty acids (SCFAs) these can help to regulate blood pressure, appetite, glucose homeostasis and improve gut integrity [13].…”

Section: Introductionmentioning

confidence: 99%

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

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Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

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“…bioactive/functional proteins such as lectins, laccases, ribosomeinactivating proteins, and storage proteins which could be exploited in the development of novel pharmaceuticals and bio-preservatives (Karami and Akbari-Adergani, 2019;González et al, 2020;Yu et al, 2021). Research into these proteins/peptides has shown they exhibit diverse health-related benefits (Goswami et al, 2021;Khongdetch et al, 2022). In fact, antihypertensive, antioxidant, anti-inflammatory, nematotoxic, and immunomodulatory activities have been reported for mushroom proteins isolated from Pleurotus cystidiosus, Agaricus bisporus, Lignosus rhinocertis, and Pleurotus eryngii (Lau et al, 2012;Plaza et al, 2016;Pushparajah et al, 2016;Yuan et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Bioactivities of Calocybe indica Protein combined with Cell-Free Supernatant of Lactobacilli from a Fermented Cereal against Free Radicals and Microorganisms

Adewole¹,

Ogidi²,

Kuku³

2022

JFB

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Edible fungi and lactic acid bacteria (LAB) are emerging as reservoirs of diverse bio-functional products. This study investigated antioxidant and antimicrobial activities of a mushroom; Calocybe indica protein (CIP) and cell-free supernatant (CFS) of Lactococcus lactis, Lactobacillus fermentum, and Lactobacillus brevis isolated from a fermented cereal food-Kati against free radicals and microorganisms associated with fruits spoilage. Protein extract from C. indica was subjected to ammonium sulfate precipitation (55% saturation). Synergistic radical scavenging activities of CIP and CFSs of LAB against 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS˙+), 1,1-diphenyl-2-picrylhydrazyl (DPPH˙), hydroxyl radicals (OH˙) and their Fe2+ ion chelation activity were within 70.39-84.77%, 62.51-87.63%, 70.58-88.56%%, and 62.83-78.76%, respectively. Combinatory effects of CIP and CFSs showed pronounced zones of inhibition of 6.5 mm to 12.1 mm against tested microorganisms. The study established that, bioactivities of C. indica and Lactobacilli can be attributed to their inherent bioactive proteins, suggesting their potential exploitation as natural bio-preservatives.

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King Boletus mushroom‐derived bioactive protein hydrolysate: characterisation, antioxidant, ACE inhibitory and cytotoxic activities

Cited by 16 publications

References 46 publications

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Bioactivities of Calocybe indica Protein combined with Cell-Free Supernatant of Lactobacilli from a Fermented Cereal against Free Radicals and Microorganisms

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