Suscripción a Biblioteca: Guest
Portal Digitalde Biblioteca Digital eLibros Revistas Referencias y Libros de Ponencias Colecciones
International Journal of Medicinal Mushrooms
Factor de Impacto: 1.423 Factor de Impacto de 5 años: 1.525 SJR: 0.431 SNIP: 0.716 CiteScore™: 2.6

ISSN Imprimir: 1521-9437
ISSN En Línea: 1940-4344

Volumes:
Volumen 22, 2020 Volumen 21, 2019 Volumen 20, 2018 Volumen 19, 2017 Volumen 18, 2016 Volumen 17, 2015 Volumen 16, 2014 Volumen 15, 2013 Volumen 14, 2012 Volumen 13, 2011 Volumen 12, 2010 Volumen 11, 2009 Volumen 10, 2008 Volumen 9, 2007 Volumen 8, 2006 Volumen 7, 2005 Volumen 6, 2004 Volumen 5, 2003 Volumen 4, 2002 Volumen 3, 2001 Volumen 2, 2000 Volumen 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2018025815
pages 259-270

Effects of Cooking and In Vitro Digestion on Antioxidant Properties and Cytotoxicity of the Culinary-Medicinal Mushroom Pleurotus ostreatoroseus (Agaricomycetes)

Tatiane Brugnari
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Pedro Henrique Alves da Silva
Technology Institute of Paraná - TECPAR, Curitiba, PR, Brazil
Alex Graça Contato
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Fabíola Dorneles Inácio
Federal Institute of Paraná, Campus Jacarezinho, Jacarezinho, PR, Brazil
Mariene Marques Nolli
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Camila Gabriel Kato
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Rosane Marina Peralta
Post-graduate Program of Biological Sciences, State University of Maringá, Maringá, PR, Brazil; Post-graduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil; Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil
Cristina Giatti Marques de Souza
Laboratory of Biochemistry of Microorganisms, Department of Biochemistry, State University of Maringá, Maringá, PR, Brazil

SINOPSIS

In this study we evaluated the antioxidant capacity, antimicrobial activity, and cytotoxicity of an aqueous extract of the Pleurotus ostreatoroseus mushroom, which was cooked. Fresh basidiocarps were heated and steamed at 100°C and the resulting aqueous extract was assessed before and after in vitro digestion. Cooking reduced the amounts of phenolic compounds in the extract. The antioxidant activity of the extract was evaluated through the use of 4 methods. The lowest half-maximal effective concentration (EC50) against ABTS radicals was 0.057 ± 0.002 mg/mL for the uncooked basidiocarp extract. Cooking and the digestive process led to decreased activity (P > 0.05) against ABTS and DPPH radicals. A significant increase in chelating activity (P > 0.05) occurred after the basidiocarps were cooked (EC50 = 0.279 ± 0.007 mg/mL). The reducing power did not significantly change among the different extracts. The uncooked basidiocarp extract was cytotoxic to Vero cells. After cooking and subsequent in vitro digestion, the cytotoxicity of the extracts decreased (P < 0.05). Bacillus subtilis, Staphylococcus aureus, and Candida albicans were sensitive to the fresh mushroom extract. The data showed that after being cooked and digested, the P. ostreatoroseus mushroom maintains antioxidant activity and has a low cytotoxic effect.


Articles with similar content:

The Birch Bracket Medicinal Mushroom, Fomitopsis betulina (Agaricomycetes) - Bioactive Source for Beta-Glucan Fraction with Tumor Cell Migration Blocking Ability
International Journal of Medicinal Mushrooms, Vol.22, 2020, issue 1
Miriam Sari, Nicole Teusch, Carolin Roth, Katharina Toepler, Reinhard Hambitzer
Optimization of Melanin Extraction from the Wood Ear Medicinal Mushroom, Auricularia auricula-judae (Agaricomycetes), by Response Surface Methodology and Its Antioxidant Activities In Vitro
International Journal of Medicinal Mushrooms, Vol.20, 2018, issue 11
Jiao-Jiao Tian, Jie-Chi Zhang, Xiao-Dong Dai, Yin-Peng Ma, Bing Han, Jia-Ning Liu, Xi-Jun Chen, Qing-Fang Ma, Zeng-Hua Han, Hui Wang, Xiang-Hui Kong, Yi-Hong Bao, Pi-Qi Zhang
Antioxidant Activity of Submerged Cultured Mycelium Extracts of Higher Basidiomycetes Mushrooms
International Journal of Medicinal Mushrooms, Vol.9, 2007, issue 2
Abraham Reznick, Mikheil D. Asatiani, Vladimir I. Elisashvili, Eviatar D. Nevo
Ethyl Acetate Extracts of Submerged Cultured Mycelium of Higher Basidiomycetes Mushrooms Inhibit Human Ovarian Cancer Cell Growth
International Journal of Medicinal Mushrooms, Vol.11, 2009, issue 1
Solomon P. Wasser, Amal Rouhana-Toubi, Fuad Fares
Antioxidant and Antiedema Properties of Solid-State Cultured Honey Mushroom, Armillaria mellea (Higher Basidiomycetes), Extracts and their Polysaccharide and Polyphenol Contents
International Journal of Medicinal Mushrooms, Vol.15, 2013, issue 1
Lean-Teik Ng, Min-Nan Lai