Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties

Chun, Se Chul; Gopal, Judy; Muthu, Manikandan

doi:10.3390/antiox10121899

Cited by 50 publications

(27 citation statements)

References 311 publications

(371 reference statements)

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“…Meanwhile, NADH/NADPH oxidase serves as an intracellular ROS source, especially in the vascular tissues and cardiomyocytes (Elahi et al, 2009). The persistence of ROS damages the somatic cells, including the cardiac muscle cells and nerve cells, while the antioxidant properties of the compounds in mushrooms neutralize the ROS (Chun et al, 2021).…”

Section: Mechanism Of Oxidative Stressmentioning

confidence: 99%

“…Mushroom extracts can resist free radicals, reduce the activities of pro-inflammatory factors, and relieve chronic inflammation, which are valuable natural antioxidants with the advantages of safety, nontoxic, and easy to obtain (Hu et al, 2021). Some studies have also demonstrated the therapeutic potential of mushroom extract for cardiovascular disease (CAD), neurodegenerative diseases, and cancer (Klupp et al, 2015;Jin et al, 2016;Chun et al, 2021). This review discusses the mechanisms underlying the effect of oxidative stress on chronic inflammation and summarizes the antioxidant properties of compounds purified from mushrooms.…”

Section: Introductionmentioning

confidence: 99%

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Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation

Xia

Wang

et al. 2022

Front. Pharmacol.

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Chronic inflammation is associated with various chronic diseases, including cardiovascular disease, neurodegenerative disease, and cancer, which severely affect the health and quality of life of people. Oxidative stress induced by unbalanced production and elimination of reactive oxygen species (ROS) is one of the essential risk factors for chronic inflammation. Recent studies, including the studies of mushrooms, which have received considerable attention, report that the antioxidant effects of natural compounds have more advantages than synthetic antioxidants. Mushrooms have been consumed by humans as precious nourishment for 3,000 years, and so far, more than 350 types have been identified in China. Mushrooms are rich in polysaccharides, peptides, polyphenols, alkaloids, and terpenoids and are associated with several healthy biological functions, especially antioxidant properties. As such, the extracts purified from mushrooms could activate the expression of antioxidant enzymes through the Keap1/Nrf2/ARE pathway to neutralize excessive ROS and inhibit ROS-induced chronic inflammation through the NF-κB pathway. Recently, the antioxidant properties of mushrooms have been successfully applied to treating cardiovascular disease (CAD), neurodegenerative diseases, diabetes mellitus, and cancer. The present review summarizes the antioxidant properties and the mechanism of compounds purified from mushrooms, emphasizing the oxidative stress regulation of mushrooms to fight against chronic inflammation.

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Section: Mechanism Of Oxidative Stressmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation

Xia

Wang

et al. 2022

Front. Pharmacol.

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“…Total flavonoid content in the ethanolic extract of G. tropicum (29:31 ± 0:38 mg QE/g) was slightly higher than that in C. indica and G. lucidum (Table 2). Polyphenolics are one of the major contributors to the antioxidant properties of mushrooms [7][8][9][10][11][12]. HPLC-DAD system was used for the identification and quantification of polyphenols in the ethanolic extracts of the examined mushrooms species.…”

Section: Resultsmentioning

confidence: 99%

“…In recent times, diverse antioxidant compounds have been detected in the Fungi kingdom [ 10 , 11 ]. Mushrooms are widely consumed worldwide as a functional food in fresh as well as processed forms [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Total Phenolic Content, HPLC Analysis, and Antioxidant Potential of Three Local Varieties of Mushroom: A Comparative Study

Bristy

Islam

Ahmed

et al. 2022

International Journal of Food Science

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Functional foods such as mushrooms are rich in polyphenolic compounds and secondary metabolites with health-promoting properties such as antioxidant, antimicrobial, antidiabetic and immunostimulatory effects. The present study is aimed to investigate the ethanolic extracts of three varieties of mushrooms, namely, G. lucidum, G. tropicum, and C. indica grown in Bangladesh for phenolic and flavonoid content and their antioxidant properties. Moreover, the phenolic composition of the extracts was analyzed by using the HPLC-DAD system. G. lucidum extract exhibited the highest antioxidant potential as evidenced by its lowest IC50 value in all the tested assay models ( 40.44 ± 2.09 μg/mL, 151.32 ± 0.35 μg/mL, 137.89 ± 1.85 μg/mL in DPPH, H2O2, and NO scavenging assay, respectively) along with the highest phenolic content ( 81.34 ± 0.68 GAE g-1 extract). G. tropicum and C. indica extracts also showed significant antioxidant properties and a good amount of phenolic content, 52.16 ± 0.25 GAE g-1 extract, and 47.1 ± 0.26 GAE g-1 extract, respectively. The scavenging activity increased with the increasing concentration of extracts in all cases. The total phenolic content of the ethanolic extracts of mushroom species was highly correlated with antioxidant effects with Pearson’s correlation coefficient ( r ) values ranging from 0.8883–0.9851. The α-amylase inhibitory and antibacterial activity of G. lucidum was evaluated by using 3,5-dinitrosalicylic acid and disc diffusion method, respectively. The maximum inhibitory activity recorded against α-amylase was 70.98 ± 0.042 % at a concentration of 500 μg/mL. G. lucidum extract exhibited the highest antibacterial activity against Pseudomonas aeruginosa with 23.00 ± 1.00 mm clear zone of inhibition and an MIC value of 3.5 mg/mL. The results indicate that the mushroom species tested in this study could serve as a potential source of natural antioxidants in the development of nutraceuticals and herbal drugs for the management of oxidative stress-associated diseases as well as infectious diseases.

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“…In the last decade, interest in the pharmaceutical potential of mushrooms has increased and there is widespread awareness among the educated public. Now, mushrooms are considered as mini-pharmaceutical factories that yield products with miraculous biological properties [34].…”

Section: Medicinal Attributes Of Mushroom Polysaccharidesmentioning

confidence: 99%

Mushroom Polysaccharide-Assisted Anticarcinogenic Mycotherapy: Reviewing Its Clinical Trials

et al. 2022

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Of the biologically active components, polysaccharides play a crucial role of high medical and pharmaceutical significance. Mushrooms have existed for a long time, dating back to the time of the Ancient Egypt and continue to be well explored globally and experimented with in research as well as in national and international cuisines. Mushroom polysaccharides have slowly become valuable sources of nutraceuticals which have been able to treat various diseases and disorders in humans. The application of mushroom polysaccharides for anticancer mycotherapy is what is being reviewed herein. The widespread health benefits of mushroom polysaccharides have been highlighted and the significant inputs of mushroom-based polysaccharides in anticancer clinical trials have been presented. The challenges and limitation of mushroom polysaccharides into this application and the gaps in the current application areas that could be the future direction have been discussed.

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Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties

Cited by 50 publications

References 311 publications

Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation

Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation

Evaluation of Total Phenolic Content, HPLC Analysis, and Antioxidant Potential of Three Local Varieties of Mushroom: A Comparative Study

Mushroom Polysaccharide-Assisted Anticarcinogenic Mycotherapy: Reviewing Its Clinical Trials

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