In-vitro and in-vivo antioxidant effects of the oyster mushroom Pleurotus ostreatus

Jayakumar, Thanasekaran; Thomas, Philip A.; Sheu, Joen‐Rong; Geraldine, Pitchairaj

doi:10.1016/j.foodres.2011.03.015

Cited by 112 publications

(95 citation statements)

References 139 publications

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“…Nevertheless, the result described by Yang et al (2002) for methanolic extracts from Chinese samples (9.11 mg GAE/g extract) was higher than the one obtained herein. The studied methanolic extract of P. ostreatus gave higher reducing power, measured by the Ferricyanide/Prussian blue assay (EC 50 value 3.31 mg/ml; Table 1), than ethanolic extracts prepared with samples from India (~4 mg/ml) (Jayakumar et al, 2011). The opposite was observed when compared to methanolic extracts obtained with samples from China (~2.5 mg/ml) (Yang et al, 2002).…”

Section: Resultsmentioning

confidence: 78%

“…The mycelia that shown the highest lipid peroxidation inhibition were from Agaricus bisporus (white), Pleurotus ostreatus and Lentinula edodes with no statistical difference between them (0.87, 1.00 and 1.66 mg/ml, respectively) ( Figure 5, Table 1). The studied methanolic extract of Pleurotus ostreatus gave higher lipid peroxidation inhibition, measured by the TBARS assay (EC 50 value 2.58 mg/ml; Table 1), than ethanolic extracts prepared with samples from India (~6 mg/ml) (Jayakumar et al, 2011).…”

Section: Resultsmentioning

confidence: 81%

“…Hence, antioxidant supplements, or natural products containing bioactive compounds, may be used to help reduce oxidative damage to the human body (Kanter, 1998). Indeed, natural products with antioxidant activity, in particular mushrooms, are used to aid the endogenous protective system, increasing interest in the antioxidative role of functional foods or nutraceutical products Jayakumar et al, 2011;Barros et al, 2008;Reis et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

Reis

Martins

Barros

et al. 2012

Food and Chemical Toxicology

269

207

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The present study reports a comparison of the antioxidant properties and phenolic profile of the most consumed species as fresh cultivated mushrooms and their mycelia produced in vitro: Agaricus bisporus (white and brown), Pleurotus ostreatus (oyster), Pleurotus eryngii (king oyster) and Lentinula edodes (shiitake). The antioxidant activity was evaluated through reducing power (Folin-Ciocalteu and Ferricyanide/Prussian blue assays), free radical scavenging activity (DPPH assay) and lipid peroxidation inhibition (β-carotene/linoleate and TBARS assays). The analysis of phenolic compounds was performed by HPLC/PAD. The mushroom species with the highest antioxidant potential was Agaricus bispous (brown). However, concerning to the species obtained in vitro, itwas Lentinula edodes that demonstrate the highest reducing power. Generally, in vivo samples revealed higher antioxidant properties than their mycelia obtained by in vitro techniques. About the phenolic compounds researched, they were detected both in mushrooms and mycelia without any particular abundance. Results showed that there is no correlation between the studied commercial mushrooms and the corresponding mycelia obtained in vitro. Nevertheless, this study contributes to the rise of data relatively to the species consumed as fresh mushrooms and the possibility of their in vitro production as a source of bioactive compounds.

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Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

Reis

Martins

Barros

et al. 2012

Food and Chemical Toxicology

269

207

View full text Add to dashboard Cite

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“…In pharmacological trials, bioactive compounds from L. deliciosus have been tested against a wide range of bacteria and tumor cells owing to their radical scavenging properties and phenolic content [12,28]. Jayakumar et al reported that wild mushrooms can be used for therapeutic purposes because they produce varieties of metabolites, such as organic acids, terpenoids, alkaloids, and phenolic and steroid compounds [29]. Health beneficial properties, such as antioxidant, antimicrobial, anticancer, cholesterollowering activities, and immune stimulatory effects, have all been reported for species of mushrooms including L. deliciosus [12,28].…”

Section: Pharmacological Potentials Of L Deliciosusmentioning

confidence: 99%

Between the Bioactive Extracts of Edible Mushrooms and Pharmacologically Important Nanoparticles: Need for the Investigation of a Synergistic Combination - A Mini Review

Ukaegbu

Jalal²,

Rashid³

et al. 2017

Asian J Pharm Clin Res

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The pharmacological potential of bioactive compounds extracted from mushrooms has been studied to a reasonable level. In the same vein, the bioactivity of nanoparticles has also been investigated and reported to be of potential pharmacological benefit. No doubt, there is a reasonable amount of claims regarding the vast activity of the mushroom extracts and nanoparticles on the tested cell lines and microorganisms. In this paper, a review of the recent application of bioactive compounds extracted from two edible mushrooms (Coprinus comatus and Lactarius deliciosus), as well as some of the recently reported studies on some nanoparticles of pharmacological potentials, was carried out. In order to check for synergy in the bioactivity of the mushroom extracts when co-administered with nanoparticles, an investigation on the synergistic application of the materials through the encapsulation of the bioactive extracts from the mushroom onto the nanoparticle was proposed. The supposed synergy in the activity of the extract-nanoparticle complex could hold the key to improved activity of nutraceuticals against resistant microorganisms and tumor cells.

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“…MDA, a secondary product of lipid peroxidation, is used as an indicator of oxidative stress, and the value of MDA can effectively reflect the content of free radical produced by lipid peroxidation (Jayakumar et al 2011). As shown in Fig.…”

Section: Antioxidant Activity Of Ips In Vivomentioning

confidence: 99%

Production and Antioxidant Activity of Intracellular Polysaccharide by Hypsizigus Marmoreus Sk-01

Liu¹,

Wang²,

Sun³

et al. 2012

BioResources

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The extraction parameters of intracellular polysaccharide (IPS) from Hypsizigus marmoreus SK-01 mycelia were optimized, and the antioxidant activities of IPS were investigated. The optimum conditions of IPS extraction were predicted to be: an ultrasonic treatment time of 618.07 s, an extraction temperature of 84.53 °C, a pH of 7.57, and an IPS yield of ca. 6.84%. The in vitro inhibition effects of IPS on hydroxyl, superoxide anion, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were 52.63 ± 3.19%, 68.21 ± 5.09%, and 63.43 ± 5.27%, respectively, and the EC 50 values of IPS were 0.85 ± 0.05 g/L, 0.47 ± 0.03 g/L, and 0.62 ± 0.04 g/L, respectively. The activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) in mice blood were 2.52 ± 0.02 U/mL, 453.19 ± 38.43 U/mL, and 118.59 ± 9.64 U/mL, respectively. The results provide a reference for large-scale extraction of IPS by H. marmoreus SK-01 in industrial fermentation, suggesting that IPS can be used as a potential antioxidant that enhances adaptive immune responses.

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In-vitro and in-vivo antioxidant effects of the oyster mushroom Pleurotus ostreatus

Cited by 112 publications

References 139 publications

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

Between the Bioactive Extracts of Edible Mushrooms and Pharmacologically Important Nanoparticles: Need for the Investigation of a Synergistic Combination - A Mini Review

Production and Antioxidant Activity of Intracellular Polysaccharide by Hypsizigus Marmoreus Sk-01

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