Antioxidant, anticancer, apoptosis properties and chemical composition of black truffle Terfezia claveryi

Dahham, Saad Sabbar; Al-Rawi, Sawsan S.; Ibrahim, Ahmad H.; Majid, Aman Shah Abdul; Majid, Amin Malik Shah Abdul

doi:10.1016/j.sjbs.2016.01.031

Cited by 55 publications

(46 citation statements)

References 47 publications

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“…The C. paliurus leaves showed the property of noncytotoxic activity as the IC 50 values of all cells were more than 30 µg/mL [40]. Our results were in harmony of the results from Dahham et al [41], where the ethanol extracts of Pandanus tectorius fruits had stronger antiproliferation effects on human cancer cells than the water extracts. Moreover, C. paliurus extracts showed stronger antiproliferation effects on HCT-116 (IC 50 = 0.84 mg/mL), MCF-7 (IC 50 = 1.5 mg/mL), HeLa (IC 50 = 1.4 mg/mL) and HepG2 (IC 50 = 4.1 mg/mL) cancer cells than chlorogenic acid complex isolated from green coffee beans [42].…”

Section: Effects Of Solvent and Geographical Origin On Anticancer Actsupporting

confidence: 90%

A Comprehensive Assessment of Bioactive Metabolites, Antioxidant and Antiproliferative Activities of Cyclocarya paliurus (Batal.) Iljinskaja Leaves

Zhou

Chen

Lin

et al. 2019

Forests

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Cyclocarya paliurus (Batal.) Iljinskaja is an indigenous and multifunction tree species in China, but it is mainly used in pharmaceutical and nutraceutical ingredients. To make a comprehensive evaluation on its bioactive metabolites, antioxidant and antitumor potentials of C. paliurus leaves, the leaf samples were collected from 15 geographic locations (natural populations) throughout its distribution areas. High-performance liquid chromatography (HPLC) and colorimetric methods were used to detect the contents of bioactive metabolites. The antioxidant activity was evaluated by 2,2′-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and reducing power assays. The antiproliferative activity on different cancer cell types was evaluated by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Contents of bioactive metabolites, and antioxidant and antiproliferative activities in the extracts were significantly affected by solvent and population. In most cases, the contents of flavonoids and triterpenoids, and the antioxidant and antiproliferative activities in the ethanol extracts were higher than the water extracts. The best scavenging capacity of DPPH (IC50 = 0.34 mg/mL) and ABTS (IC50 = 0.50 mg/mL) radical occurred in the ethanol extracts of S15 and S7 population respectively, while the strongest reducing power (EC50 = 0.71 mg/mL) was achieved in the ethanol extracts of S14 population. The antiproliferation effects of C. paliurus extracts on cancer cells varied with different cell types. The HeLa cell was the most sensitive to C. paliurus extracts, and their IC50 values of the ethanol extracts varied from 0.13 to 0.42 mg/mL among C. paliurus populations. Redundancy analysis showed that total polyphenol had the greatest contribution to the antioxidant activity, but total flavonoid was mostly responsible for the antiproliferation effects. These results would provide important scientific evidences not only for developing C. paliurus as a potent antioxidant and antitumor reagent, but also for obtaining the higher yield of bioactive compounds in the C. paliurus plantation.

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Section: Effects Of Solvent and Geographical Origin On Anticancer Actsupporting

confidence: 90%

A Comprehensive Assessment of Bioactive Metabolites, Antioxidant and Antiproliferative Activities of Cyclocarya paliurus (Batal.) Iljinskaja Leaves

Zhou

Chen

Lin

et al. 2019

Forests

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“…The radical-scavenging activity of truffles has different outcomes when different solvents are selected. [2,71,74] In a previous study, the DPPH scavenging activity of T. indicum collected from Yunnan (whose EC 50 value ranges between 1.19 and 2.87 mg/mL) was comparable with the results of this study. [75] Both showed activity that is stronger than that of other Tuber species such as T. pseudohimalayense, T. liyuanum, etc., [3] but weaker than that of T. aestivum, T. magna- tum, and desert truffles.…”

Section: Antioxidant Activitysupporting

confidence: 85%

“…[75] Both showed activity that is stronger than that of other Tuber species such as T. pseudohimalayense, T. liyuanum, etc., [3] but weaker than that of T. aestivum, T. magna- tum, and desert truffles. [74,76] Thus, different Tuber species may possess different antioxidant activities.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Liang

Qiao

et al. 2019

Chemistry & Biodiversity

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Tuber indicum, an endemic truffle species in eastern Asian, is an edible mushroom that is both an important export and widely distributed across China. Many existing studies on truffles focus on analyzing their taxonomy, population genetics, volatile organic compounds and artificial cultivation of the truffles, while little information is available about their nutrient composition and pharmacological activity, especially the relationship between chemical composition in ascocarps and their geographic distributions. This study presents a comprehensive investigation of the chemical composition of T. indicum, including free sugars, fatty acids, organic acids, phenolic acids, flavonoids, and polysaccharides, and tracks the antioxidant activity of T. indicum ascocarps collected from five geographical regions of four provinces in P. R. China: Hebei, Tibet, Yunnan, and Liaoning province. Our results showed that T. indicum collected from Qujing, Yunnan province, possessed the highest amount of free sugars (23.67 mg/g dw), total flavonoids (2.31 mg/g dw), total phenolics (4.46 mg/g dw) and the highest DPPH and ABTS radical‐scavenging activities. The amount of water‐soluble polysaccharides was the highest (115.24 mg/g dw) in ascocarps from Tibet, the total organic acids was the highest (22.073 mg/g dw) in ascocarps from Gongshan, and polyunsaturated fatty acids were most abundant in those from Hebei province. This study reveals that the quantity of chemical compounds in T. indicum varies by geographical origin. Detecting differences in chemical composition may provide important data for understanding the relationship between environmental factors and truffle formation, as well as quality evaluation of the commercial species T. indicum throughout China.

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“…Tuber indicum (Chinese black truffle), edible fungi found majorly underground, is not only rich in nutrients and distinctive flavor, but also showing resistance to bacteria and virus (Dahham, Al-Rawi, Ibrahim, Majid, & Majid, 2016;Miao et al, 2014). It is a popular mushroom product among consumers.…”

Section: Introductionmentioning

confidence: 99%

Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

Pei

et al. 2018

CyTA - Journal of Food

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The effects of three drying methods on volatile flavor components of Tuber indicum were studied. After hot air drying (AD), vacuum drying (VD), and vacuum-freeze drying (FD), flavor components were analyzed by headspace solid phase microextraction GC-MS and electronic nose (E-nose). The results from GC-MS showed that aldehydes (54.8%) and alcohols (31.4%) are the two dominant chemical species in fresh T. indicum and eight carbon (C8) compounds including 1-octen-3-ol, 3-octanol, n-octanol, 3-octanone. After dehydrating, C8 compounds, aldehyde, and ester components reduced, while alkanes, heterocyclic, and sulfur components were produced. Multivariate statistical analysis of the GC-MS revealed the components responsible for the chemical differences between fresh and three drying samples. In addition, E-nose could discriminate fresh and three drying samples. The result obtained by E-nose showed good identity compared with GC-MS. Therefore, FD was the optimal dehydrating method to preserve Tuberaceae with the most retained fresh flavor. Evaluación válida de la composición de sabores volátiles detectados en la Tuber indicum fresca y deshidratada con distintos métodos de secado RESUMEN El presente estudio se planteó investigar los efectos que tres métodos de secado tienen en los componentes de los sabores volátiles de la Tuber indicum. Los componentes de sabor fueron analizados por microextracción en fase sólida con espacio de cabeza, GC-MS y nariz electrónica después de la aplicación de secado al aire caliente (AD), secado al vacío (VD) y liofilizado al vacío (FD). Los resultados de la GC-MS mostraron que las dos especies químicas dominantes en la T. indicum fresca son los aldehídos (54.8%) y los alcoholes (31.4%), y que ésta contiene, además, ocho compuestos de carbono (C8), incluyendo 1-octa-3-ol, 3-octanol, n-octanol y 3-octanona. Se comprobó que después de efectuada la deshidratación, los compuestos C8, los aldehídos y los componentes estéricos disminuyeron, al tiempo que se produjeron alcanos, heterocíclicos y componentes de azufre. El análisis multivariado estadístico de la GC-MS dio cuenta de los componentes responsables de las diferencias químicas entre las muestras secas y aquellas obtenidas por métodos de secado. Asimismo, la nariz electrónica pudo discriminar entre las muestras frescas y las obtenidas por los tres métodos de secado. En comparación con la GC-MS, el resultado obtenido por la nariz electrónica presentó una identidad favorable. Por lo tanto, el método de deshidratación FD fue el óptimo para conservar las Tuberaceae con mayor sabor a fresco.

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Antioxidant, anticancer, apoptosis properties and chemical composition of black truffle Terfezia claveryi

Cited by 55 publications

References 47 publications

A Comprehensive Assessment of Bioactive Metabolites, Antioxidant and Antiproliferative Activities of Cyclocarya paliurus (Batal.) Iljinskaja Leaves

A Comprehensive Assessment of Bioactive Metabolites, Antioxidant and Antiproliferative Activities of Cyclocarya paliurus (Batal.) Iljinskaja Leaves

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

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