Anti-inflammatory properties of edible mushrooms: A review

Muszyńska, Bożena; Grzywacz-Kisielewska, Agata; Kała, Katarzyna; Gdula‐Argasińska, Joanna

doi:10.1016/j.foodchem.2017.09.149

Cited by 307 publications

(167 citation statements)

References 70 publications

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“…As critical inflammatory response markers, the expression levels of NO, PGE 2 , iNOS, and COX‐2 were monitored (Muszynska, Grzywacz‐Kisielewska, Kala, & Gdula‐Argasinska, ). As Supporting Information Figure S2 and Figure exhibited, the expression levels of NO, PGE 2 , iNOS, and COX‐2 were higher in LPS group than in control group ( P < 0.001).…”

Section: Resultsmentioning

confidence: 99%

Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Zhao

Jiang

et al. 2019

Journal of Food Science

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Vanillin, a kind of phenolic compound, is naturally found in food and beverage and widely used as a flavoring agent. In view of the safety and universality of vanillin, exploring the functions of vanillin on human is of great value. Thus, lipopolysaccharide (LPS)‐activated THP‐1 cells were selected as the cell model to evaluate the anti‐inflammatory effect of vanillin in this study. On the basis of the results, vanillin markedly suppressed the expression of inflammatory cytokines (that is, TNF‐α, IL‐1β, IL‐6, and IL‐8), mediators (NO, iNOS, PGE2, and COX‐2), and NLRP3 inflammasome (that is, NLRP3, ASC, and caspase‐1), blocked the LPS‐induced activation of the NF‐κB/IκBα/AP‐1 signaling pathway, and activated the gene expression of the Nrf2/HO‐1 signaling pathway. In addition, it was confirmed that vanillin was unable to react with LPS due to the results of quantification by HS‐SPME‐GC‐MS. Hence, vanillin could effectively attenuate LPS‐induced inflammatory response by regulating the expression of intracellular signaling pathways in THP‐1 cells. It is a potent anti‐inflammatory component found in food and beverage. These findings might contribute to the overall understanding of the potential health benefits of vanillin for food application. Practical Application In this study, the anti‐inflammatory effect of vanillin (VA) was evaluated by ELISA, real‐time PCR, and western blot in LPS‐induced THP‐1 cells. The hypothesis that VA could react with LPS was excluded due to the results of quantification by HS‐SPME‐GC‐MS. On the basis of the result, vanillin could effectively attenuate LPS‐induced inflammatory response in THP‐1 cells and was a potent anti‐inflammatory component natural in food and beverage. These findings might contribute to the overall understanding of the potential health benefits of vanillin for food application.

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Section: Resultsmentioning

confidence: 99%

Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Zhao

Jiang

et al. 2019

Journal of Food Science

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“…ZCC3656 is a water‐soluble anion heteropolysaccharide with β‐configurations in the backbone that is generally recognized to be a type of indigestible nonstarch polysaccharide. In the past decades, numerous studies have focused on the anti‐inflammatory properties of nonstarch polysaccharides from diverse sources of marine algae (Fernando et al ) and edible mushrooms (Muszyńska et al ). Some bacterial polysaccharides also have been reported for their anti‐inflammatory effects, such as polysaccharides from Bacillus subtilis (Paynich et al ), Paenibacillus jamilae (Zhong et al ) and Streptococcus thermophilus ASCC 1275 (Li and Shah ).…”

Section: Discussionmentioning

confidence: 99%

“…) and edible mushrooms(Muszy nska et al 2018). Some bacterial polysaccharides also have been reported for their anti-inflammatory effects, such as polysaccharides from Bacillus subtilis(Paynich et al 2017), Paenibacillus jamilae (ZhongTime after D-GalN/LPS (hThe effect of Riclin in a D-GalN/LPS-challenged mouse model.…”

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confidence: 99%

In vitroandin vivoanti‐inflammatory activity of a succinoglycan Riclin fromAgrobacteriumsp. ZCC3656

Cheng

Wang

et al. 2019

J Appl Microbiol

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Aims To purify and characterize an exopolysaccharide (EPS) from an Agrobacterium strain ZCC3656 with high EPS‐secreting performance and investigate its anti‐inflammatory activity using lipopolysaccharide (LPS)‐induced macrophage cells in an acute liver injury mouse model. Methods and Results Twelve rhizobial strains were compared for EPS fermentation production in modified M9 salts supplemented with mannitol or sucrose as the sole carbon source. Agrobacterium sp. ZCC3656 exhibited the highest EPS yield (21·1 g l−1) and was characterized for EPS production by carbon source utilization, time course fermentation and serial subcultivation assays. The EPS, designated Riclin, was purified by deproteinization using the Sevag method. The combined results of gel permeation chromatography, monosaccharide composition, methylation analysis and nuclear magnetic resonance analyses indicated that Riclin is a succinoglycan‐like polysaccharide comprised of glucose, galactose, succinate and pyruvate at a ratio of 7·8. : 1·0 : 0·9 : 1·1 and has an molecular weight of approximately 2·5 × 106 Da. Riclin inhibited TNF‐α, IL‐1β and IL‐6 expression in LPS‐stimulated RAW 264.7 macrophage cells in a dose‐dependent manner. In addition, Riclin pretreatment increased the survival rate of D‐Gal/LPS treated mice, inhibited serum ALT and AST activities and reduced the production of the inflammatory mediators TNF‐α, IL‐1β and IL‐6. Conclusions Agrobacterium sp. ZCC3656 is a highly stable EPS‐producing strain. The EPS Riclin from ZCC3656 is a succinoglycan‐type polysaccharide that is noncytotoxic and exhibits remarkable anti‐inflammatory effects in vivo and in vitro. Significance and Impact of the Study Succinoglycans are well known for good rheological properties and their physiological interactions with plants. However, their potential activity towards mammals has received little attention. Our study revealed that the succinoglycan Riclin exhibited excellent anti‐inflammatory activities and could be considered as a promising reagent in anti‐inflammatory treatment.

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“…Nutritionally, mushrooms provide key nutrients, amino acids, monosaccharides, dietary fiber, and many bioactive components. Recent reports indicated that edible mushroom extracts exhibit promising therapeutic and health-promoting benefits, particularly in relation to diseases associated with inflammation (Muszyńska, Grzywacz-Kisielewska, Kała, & Gdula-Argasińska, 2018), anticancer activities, anti-atherosclerotic, antihypertensive, and cholesterol lowering effects, anti-aging and antioxidant properties (Ren, Perera, & Hemar, 2012;Schneider et al, 2011;Tang et al, 2016). With respect to organoleptic properties, Tsai, Tsai, and Mau (2008) reported that the taste of a mushroom extract was primarily attributed to free amino acids, nucleotides, and soluble sugars.…”

Section: Introductionmentioning

confidence: 99%

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup

Sun

Tian

et al. 2019

Food Science & Nutrition

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The effects of different cooking methods, including autoclaving, microwaving, sous vide, and stewing, on the nutritional quality of mushroom ( Hypsizygus marmoreus ) soup were investigated. The results showed that all four cooking methods increased the polysaccharide, polyphenol, and amino acid levels compared to uncooked soup. Stewing increased protein content with the other cooking methods showing no change when compared with uncooked soup. Sous vide increased nucleotide content with the other methods decreasing nucleotide levels, and this method was also the best for increasing polyphenol and flavor compounds. Autoclaving generated the highest levels of polysaccharides. In summary, each method had a characteristic effect on mushroom soup properties, and cooking improved the nutritional value of mushrooms by the increase in releasing macro‐ and micronutrients.

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Anti-inflammatory properties of edible mushrooms: A review

Cited by 307 publications

References 70 publications

Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

In vitroandin vivoanti‐inflammatory activity of a succinoglycan Riclin fromAgrobacteriumsp. ZCC3656

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup

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