Phenolic content, antioxidant and enzyme inhibitory capacity of two Trametes species

Zengin, Gökhan; Karanfil, Abdullah; Uren, Mehmet Cemil; Kocak, Mehmet Sefa; Sarıkürkçü, Cengiz; Güngör, Halil; Picot, Carene Marie Nancy; Mahomoodally, Mohamad Fawzi

doi:10.1039/c6ra09991b

Cited by 22 publications

(6 citation statements)

References 42 publications

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“…Mass and retention time alignment, as well as filters by frequency (only those compounds identified within 100% of replications in at least one treatment were retained) were also adopted. The database exported from Phenol-Explorer 3.6 [ 34 ] was used as a reference for identification. Based on the Metabolomics Standards Initiative [ 35 ], an annotation of level 2 (i.e., putatively annotated compounds) was achieved.…”

Section: Methodsmentioning

confidence: 99%

The Strength of the Nutrient Solution Modulates the Functional Profile of Hydroponically Grown Lettuce in a Genotype-Dependent Manner

Senizza

Zhang

Miras-Moreno

et al. 2020

Foods

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Considering that functional components of plant foods are mainly secondary-metabolism products, we investigated the shaping of health-promoting compounds in hydroponically grown butterhead lettuce (Lactuca sativa L. var. capitata) as a function of the strength of the nutrient solution utilized. To this aim, untargeted metabolomics profiling, in vitro antioxidant capacity (total phenolics, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), cupric reducing antioxidant capacity (CUPRAC), and ferric reducing antioxidant power (FRAP) assays), and the inhibition of selected enzyme activities were investigated in two butterhead lettuce cultivars with different pigmentation, i.e., green and red Salanova. Full-strength nutrition, together with half- and quarter-strength solutions of macronutrients, was tested. Our results indicate that by reducing the nutrients strength, we could elicit a distinctive shaping of the phenolic profile of lettuce. It is noteworthy that only specific classes of phenolics (namely, lignans and phenolic acids, followed by flavones and anthocyanins) were modulated by the induction of nutritional eustress (fold-change values in the range between −5 and +11). This indicates that specific responses, rather than a generalized induction of phenolic compounds, could be observed. Nonetheless, a genotype-dependent response could be observed, with the red cultivar being much more responsive to nutritional deprivation than the green Salanova lettuce. Indeed, analysis of variance (ANOVA) confirmed a genotype x nutrition interaction in red Salanova (p < 0.001). As a consequence of the changes in phenolic composition, also the antioxidant capacity (p < 0.001) and amylase inhibition (p < 0.001) properties were affected by the growing conditions. However, the effect on cholinesterase and tyrosinase inhibition was poorly affected by the nutritional strength. Provided that yields are not compromised, the application of a controlled nutritional eustress in hydroponically cultivated lettuce may represent a valuable strategy to produce food with tailored functional features in a sustainable manner.

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Section: Methodsmentioning

confidence: 99%

The Strength of the Nutrient Solution Modulates the Functional Profile of Hydroponically Grown Lettuce in a Genotype-Dependent Manner

Senizza

Zhang

Miras-Moreno

et al. 2020

Foods

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“…This fact could be explained, among other things, with the most caffeic and catechin content in the flavoured beverages. In fact, it was reported that caffeic acid and catechin revealed to efficiently inhibit the α-glucosidase, especially catechin, which is able to induce 99.6% inhibition on the enzyme [43,44]. In recent years, daily consumption of cocoa or chocolate has been recommended in order to ensure an intake of flavanols, for which the role in protection against diabetes mellitus type 2 was proposed [45].…”

Section: α-Glucosidase Inhibition Capacitymentioning

confidence: 99%

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Cantele

Rojo-Poveda

Bertolino

et al. 2020

Foods

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The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of α-glucosidase inhibition before In Vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques.

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“…However, its antibacterial and antioxidant activities have been reported [ 14 , 23 ]. T. gibbosa has been found to exhibit antibacterial [ 24 ], antioxidant [ 25 ], and cytotoxic activity [ 26 ]. Mbayo et al [ 27 ] reported that methanol extract of T. gibbosa exhibited activity against Pseudomonas aeruginosa , Staphylococcus aureus , Streptococcus pneumoniae , and Shigella sonnei , with MIC values of 1.25, 2.5, 5, and 2.5 mg/mL, respectively.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activities and Time-Kill Kinetics of Extracts of Selected Ghanaian Mushrooms

Appiah

Boakye

Agyare

2017

Evidence-Based Complementary and Alternative Medicine

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The rapid rise of antimicrobial resistance is a worldwide problem. This has necessitated the need to search for new antimicrobial agents. Mushrooms are rich sources of potential antimicrobial agents. This study investigated the antimicrobial properties of methanol extracts of Trametes gibbosa, Trametes elegans, Schizophyllum commune, and Volvariella volvacea. Agar well diffusion, broth microdilution, and time-kill kinetic assays were used to determine the antimicrobial activity of the extracts against selected test organisms. Preliminary mycochemical screening revealed the presence of tannins, flavonoids, triterpenoids, anthraquinones, and alkaloids in the extracts. Methanol extracts of T. gibbosa, T. elegans, S. commune, and V. volvacea showed mean zone of growth inhibition of 10.00 ± 0.0 to 21.50 ± 0.84, 10.00 ± 0.0 to 22.00 ± 1.10, 9.00 ± 0.63 to 21.83 ± 1.17, and 12.00 ± 0.0 to 21.17 ± 1.00 mm, respectively. The minimum inhibitory concentration of methanol extracts of T. gibbosa, T. elegans, S. commune, and V. volvacea ranged from 4.0 to 20, 6.0 to 30.0, 8.0 to 10.0, and 6.0 to 20.0 mg/mL, respectively. Time-kill kinetics studies showed that the extracts possess bacteriostatic action. Methanol extracts of T. gibbosa, T. elegans, S. commune, and V. volvacea exhibited antimicrobial activity and may contain bioactive compounds which may serve as potential antibacterial and antifungal agents.

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Phenolic content, antioxidant and enzyme inhibitory capacity of two Trametes species

Abstract: The phenolic composition, antioxidant and enzyme inhibitory activities of two mushrooms (Trametes gibbosa and Trametes hirsuta) were characterised for the first time which proved to be potential candidates for new functional food formulations.

Cited by 22 publications

References 42 publications

The Strength of the Nutrient Solution Modulates the Functional Profile of Hydroponically Grown Lettuce in a Genotype-Dependent Manner

The Strength of the Nutrient Solution Modulates the Functional Profile of Hydroponically Grown Lettuce in a Genotype-Dependent Manner

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Antimicrobial Activities and Time-Kill Kinetics of Extracts of Selected Ghanaian Mushrooms

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