Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand

Butkhup, Luchai; Samappito, Wannee; Jorjong, Sujitar

doi:10.1007/s10068-017-0237-5

Cited by 63 publications

(43 citation statements)

References 28 publications

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“…The extracts of the mature fruiting bodies have higher contents of phenolic compounds (HEM=14.93 mg/g; VPM=20.25 mg/g), as was previously reported [7], although the difference was not as significant when considering DER differences. The phenolic content in young puffball extracts is very similar to that determined for other mushrooms [20] and for Lycoperdon molle and L. perlatumpuffballs (11.48 and 10.57 mgGAEs/g of extract, respectively) [21]. None of the tested ubiquitous phenolic acids were detected in the extracts, indicating that different structures were present in these mushrooms.…”

Section: Samplesupporting

confidence: 77%

The impact of puffball autolysis on selected chemical and biological properties: Puffball extracts as potential ingredients of skin-care products

Petrović

Ivanović²,

Jovanović

et al. 2019

ARCH BIOL SCI BELGRA

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Puffballs are fungi that produce globose fruiting bodies that undergo autolysis, transforming their insides into a spore bearing, powdery mass. Mature fruiting bodies are traditionally used to treat open skin wounds. In this study, methanol extracts of two puffball species, Handkea excipuliformis and Vascellum pratense, were examined and compared in order to provide insight into the changes these mushrooms undergo during maturation, with respect to their potential use in skin care and wound treatment. Some compounds involved in skin care and regeneration were quantified, and it was found that maturation increases the concentrations of almost all of these compounds. Antioxidant activity was also more pronounced in mature fruiting body extracts, which was in correlation with the higher content of antioxidants. Tyrosinase inhibition was vastly improved with autolysis, correlating with the higher phenolic content in mature fruiting body extracts. Antimicrobial activity was negatively affected by autolysis in the case of H. excipuliformis, whereas autolysis had little effect on the antimicrobial activity of V. pratense. Autolysis generally improved the biological activity and increased the concentrations of compounds involved in skin care, which justifies the traditional use of puffballs and makes them good candidates for various potential cosmetic and medicinal skin-care products.

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Section: Samplesupporting

confidence: 77%

The impact of puffball autolysis on selected chemical and biological properties: Puffball extracts as potential ingredients of skin-care products

Petrović

Ivanović²,

Jovanović

et al. 2019

ARCH BIOL SCI BELGRA

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“…Mushrooms are a rich source of phenolic compounds [17,18]. A high content of these substances has been identified in species growing in Europe and in other parts of the world.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

Podkowa

Kryczyk-Poprawa

Opoka

et al. 2020

Eur Food Res Technol

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There are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include the ingredients having antioxidant properties in the diet. Several compounds, such as those with phenolic and indole derivatives as well as carotenoids and some vitamins, exhibit antioxidant activity. These substances are present in many foods, including mushrooms. In addition, they have certain unique compounds that are not found in other sources (e.g., norbadione A). The present work discusses selected ingredients exhibiting antioxidant activity, which are found in various species of mushrooms as wells as describes the content of these compounds in the extracts obtained from mushrooms using artificial digestive juice.

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“…[24] The content of flavonoids in mushrooms is a con- troversial topic. Some studies have detected various flavonoids in the fruiting bodies of mushrooms, [3,64] while others claim that mushrooms do not contain flavonoid compounds. [65] The literature about flavonoids in edible mushrooms mainly focuses on content determination by aluminum chloride colorimetric analysis and in a few cases on the isolation and structural identification of flavonoids.…”

Section: Phenolics and Flavonoidsmentioning

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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Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand

Cited by 63 publications

References 28 publications

The impact of puffball autolysis on selected chemical and biological properties: Puffball extracts as potential ingredients of skin-care products

The impact of puffball autolysis on selected chemical and biological properties: Puffball extracts as potential ingredients of skin-care products

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

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

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