Begell House Inc.
International Journal of Medicinal Mushrooms
IJM
1521-9437
14
6
2012
Effect of Sasa veitchii Extract on Immunostimulating Activity of β-glucan (SCG) from Culinary-Medicinal Mushroom Sparassis crispa Wulf.:Fr. (Higher Basidiomycetes)
537-547
10.1615/IntJMedMushr.v14.i6.10
Mia
Yoshida
Hoshi Pharmaceutical Co., Ltd.; Tokyo University of Pharmacy and Life Sciences
Toshie H.
Hida
Laboratory for Immunopharmacology of Microbial Products, School of Pharmacy, Tokyo University of Pharmacy & Life Sciences, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan
Kazuo
Takeshita
Hoshi Pharmaceutical Co., Ltd., Tokyo, Japan
Masamichi
Tsuboi
Hoshi Pharmaceutical Co., Ltd, Tokyo
Masato
Kanamori
Hoshi Pharmaceutical Co., Ltd, Tokyo
Natsuko
Akachi
Hoshi Pharmaceutical Co., Ltd.
Noriko N.
Miura
Laboratory for Immunopharmacology of Microbial Products, School of Pharmacy, Tokyo University of Pharmacy and Life Science, Tokyo, Japan
Yoshiyuki
Adachi
Laboratory for Immunopharmacology of Microbial Products, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan
Naohito
Ohno
Laboratory for Immunopharmacology of Microbial Products, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan
medicinal mushrooms
Sparassis crispa
Sasa veitchii
anti-inflammatory
polysaccharides
SCG
PAMPs
Fungal β-glucan is a representative pathogen-associated microbial pattern (PAMP) from mushroom, yeast, and fungi, and stimulates innate as well as acquired immune systems. It is a widely used functional food to enhance immunity. Such plant extracts have been known as folk medicines and reported to show various biological activities beneficial to human health, such as anti-tumor, anti-allergic, and anti-inflammatory activities. In the present study, the cooperative effect of bamboo water-soluble methanol precipitation (BWMP), a macromolecular fraction of the hot-water extract of Sasa veitchii (Japanese folk medicine Kumazasa), and the β-glucan from the medicinal mushroom Sparassis crispa (SCG) was analyzed in vitro using DBA/2 mice. The splenocytes from male DBA/2 mice were cultured with BWMP in the presence of SCG, and the responses were assessed by measuring cytokines. BWMP suppressed IFN-γ and GM-CSF production by SCG, but not TNF-α production. To analyze the specificity of the reaction, similar experiments were conducted with BWMP in the presence of bacterial lipopolysaccharide (LPS); however, none of the cytokines were inhibited. Cytokine production of splenocytes by SCG was suggested to be largely dependent on the binding of lymphocytes with dendritic cells. Functions of BWMP were also analyzed by mixed lymphocyte reaction, and IFN-γ production was suppressed. These findings suggested that BWMP modulated the cell-to-cell contact induced by SCG and inhibited cytokine production. It is strongly suggested that the plant extracts modulate the immunostimulating effects of medicinal mushrooms. Cooperative effects of plants and mushrooms would be an important issue for functional foods.
Immunomodulatory Activities of Different Solvent Extracts from Tricholoma matsutake (S. Ito et S. Imai) Singer (Higher Basidiomycetes) on Normal Mice
549-556
10.1615/IntJMedMushr.v14.i6.20
Xiulian
Yin
School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huaian, China; Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China
Qinghong
You
School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huaian, China; Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China; Jiangsu Key Laboratory of Quality Control and Further Processing of Cereals & Oils, Nanjing University of Finance and Economics, Nanjing, China
Zhonghai
Jiang
Huaiyin Institute of Technology, School of Life Science and Chemical Engineering, Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaian 223001, China
medicinal mushrooms
immunomodulatory activities
Tricholoma matsutake
normal mice
phagocytic rate of macrophage phagocytosis
delayed-type hypersensitivity
plaque-forming cell
proliferation of splenocytes
The immunomodulatory activities of different solvent extracts from the culinary-medicinal mushroom Tricholoma matsutake were studied in vivo in normal mice. The extracts were prepared using different solvents in an order of increasing polarity. The immunomodulatory activities were investigated by measuring the thymus and spleen index, phagocytic rate of macrophage phagocytosis, delayed-type hypersensitivity, plaque-forming cell, and proliferation of splenocytes. Results demonstrated that water extract (WE) and n-butyl alcohol extract (BAE) of T. matsutake could enhance the immunity of mice significantly compared with the control group. Main components of WE and BAE were polysaccharides, proteins, and flavonoids; we presume that these may be the main immunomodulating and immuno-enhancing agents in T. matsutake.
The Protective Effects of Aqueous Extracts of Wild-Growing and Fermented Royal Sun Mushroom, Agaricus brasiliensis S. Wasser et al. (Higher Basidiomycetes), in CCl4-Induced Oxidative Damage in Rats
557-561
10.1615/IntJMedMushr.v14.i6.30
Chun-Jing
Zhang
Department of Biochemistry, Qiqihar Medical University, Qiqihar 161006, Heilongjiang, China
Chunchao
Han
School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, People's Republic of China; Shandong Provincial Collaborative Innovation Center for Quality Control and Construction of the Whole Industrial Chain of Traditional Chinese Medicine, Jinan, Shandong, 250355, People's Republic of China
Baosheng
Zhao
Center of Scientific Experiment, Beijing University of Chinese Medicine, Beijing 100029, P.R. China
Haitao
Yu
Department of Biochemistry and Molecular Biology, Harbin Medical University, Heilongjiang Harbin; Department of Biology Genetics, Qiqihar Medical University, Qiqihar Heilongjiang, PR China
medicinal mushrooms
carbon tetrachloride
Royal Sun mushroom
Agaricus brasiliensis
viral hepatitis
Culinary-medicinal Royal Sun mushroom, Agaricus brasiliensis (AbS), has traditionally been used for the prevention of a range of diseases, including cancer, hepatitis, atherosclerosis, hypercholesterolemia, diabetes, and dermatitis. The hepatoprotective effect of the fermented mushroom of A. brasiliensis (FMAE) and wild-growing A. brasiliensis (WMAE) were studied in this paper. An in vivo study of carbon tetrachloride (CCl4)-induced antioxidant activity in 2-month-old rats was conducted by examining the levels of activities of alanine aminotransaminase (ALT) and aspartate aminotransaminase (AST) and the antioxidant enzymes, including glutathione peroxidase (GSHPx) and catalase (CAT). Rats were divided into four groups, each containing six rats. The first group served as a control group. The second group was the CCl4 group. Group I and group II were treated orally with distilled water for 14 days respectively. Group III and Group IV were treated orally by WMAE and FMAE at oral doses of 50 mg/kg-day, respectively. Both WMAE and FMAE could reduce CCl4-induced toxicity, particularly hepatotoxicity, by suppressing ALT and AST activities, and increasing antioxidant enzyme activity. The studies demonstrate that both the fermented and wild-growing A. brasiliensis could protect the liver against CCl4-induced oxidative damage in rats.
Polar Fractionation Affects the Antioxidant Properties of Methanolic Extracts from Species of Genus Phellinus Quel. (Higher Basidiomycetes)
563-573
10.1615/IntJMedMushr.v14.i6.40
Jesus Fernando
Ayala-Zavala
Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Sonora, Mexico
Julio Jesumar
Perez-Carlon
Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Sonora, Mexico
Martin
Esqueda
Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Sonora, Mexico
Gustavo Adolfo
Gonzalez-Aguilar
Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Sonora, Mexico
Juan Manuel
Leyva
Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Sonora, Mexico
Manuel Reynaldo
Cruz-Valenzuela
Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Sonora, Mexico
Edgar
Moctezuma
Department of Cell Biology and Molecular Genetics, The University of Maryland, College Park, MD, USA
medicinal mushrooms
antioxidant activity
Phellinus species
extraction
phenolic compounds
The main objective of this study was to evaluate the antioxidant capacity of methanolic extracts from species of genus Phellinus: Ph. fastuosus, Ph. grenadensis, Ph. Merrillii, and Ph. Badius, in their respective polar fractions (aqueous) and nonpolar extracts (ethyl acetate), through tests of free-radical inactivation and hemolysis inhibition. The fungus species that gave the extract with the highest phenol content, total flavonoids, and antioxidant capacity [DPPH·, Trolox equivalents antioxidant capacity (TEAC), and hemolysis inhibition] was Ph. Merrillii, followed by Ph. fastuosus, Ph. Grenadensis, and Ph. Badius. The antioxidant capacities of the extracts, in descending order, were as follows: Ph. Merrillii (nonpolar), Ph. Fastuosus (nonpolar), Ph. Grenadensis (nonpolar), Ph. Fastuosus (polar), Ph. Merrillii (polar), Ph. Grenadensis (polar), Ph. Badius (nonpolar), and Ph. Badius (polar). Antioxidant capacity in the above Phellinus fungi species had EC50 values for DPPH inhibition of 0.45, 0.88, 1.31, 1.89, 2.14, 2.22, 3.42, and 6.00 mg/mL, respectively; TEAC values of 10400.29, 7635.53, 4855.05, 4415.39, 4041.68, 2989.2, 1937.7, and 842.42 µmol TE/g, respectively; and hemolysis inhibition values of 72.83, 66.95, 50.87, 50.28, 48.5, 42.82, 42.37, and 37.91%, respectively. In general, the fungus extract with the highest antioxidant capacity was the nonpolar fraction of Ph. Merrillii. The Phellinus species studied represent potential natural sources of bioactive compounds with antioxidant activity.
Assessment of Anti-inflammatory, Lipid Peroxidation and Acute Toxicity of Extracts Obtained From Wild Higher Basidiomycetes Mushrooms Collected From Akure (Southwest Nigeria)
575-580
10.1615/IntJMedMushr.v14.i6.50
Victor O.
Oyetayo
Department of Microbiology, Federal University of Technology, P.M.B. 704, Akure, Nigeria; Instituto de Quimica, Universidad Nacional Autonoma de Mexico, Circuito Exterior, Ciudad Universitaria, 04510 Coyoacan, Mexico, DF, Mexico
Antonio
Nieto-Camacho
Instituto de Quimica, Universidad Nacional Autonoma de Mexico, Circuito Exterior, Ciudad Universitaria, 04510 Coyoacan, Mexico, DF, Mexico
Baldomero Esquivel
Rodriguez
Instituto de Quimica, Universidad Nacional Autonoma de Mexico, Circuito Exterior, Ciudad Universitaria, 04510 Coyoacan, Mexico, DF, Mexico
Manuel
Jimenez
Instituto de Quimica, Universidad Nacional Autonoma de Mexico, Circuito Exterior, Ciudad Universitaria, 04510 Coyoacan, Mexico, DF, Mexico
medicinal mushrooms
extract
lipid peroxidation
anti-inflammatory
toxicity
Ethanolic extracts of three wild medicinal mushrooms, namely Lenzites betulina (LET), Trametes versicolor (TET), and Coriolopsis polyzona (CET), collected from Akure, southwest Nigeria, were assessed for their lipid peroxidation, anti-inflammatory, and acute toxicity effects. The inhibition of the formation of thiobarbituric acid reactive species (TBARS) by extracts was concentration dependent and ranged from 86.99% to 92.18% at 1000 µg/ mL. The IC50 of the extracts was also in the range of 222.81 µg/mL to 737.13 µg/mL. The anti-inflammatory effect measured by inhibition of mice ear edema was higher and significantly different (P ≤ 0.05) than the control. The acute toxicity test also revealed tolerance to the three ethanolic extracts by Artemia salina at concentrations of 10 µg/mL to 1000 µg/mL, except for ethanolic extracts of LET and TET, which exhibited toxicity against this invertebrate at 1000 µg/mL. This research has shown that ethanolic extracts of these three macrofungi could be good sources of safe and effective antioxidant and antinflammatory agents for biopharmaceutical exploitation.
Preparation of Chaga Medicinal Mushroom, Inonotus obliquus−Fermented Rice Using Solid-State Fermentation and its Taste Quality and Antioxidant Property
581-592
10.1615/IntJMedMushr.v14.i6.60
Shin-Yi
Lin
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China; NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, Republic of China; Agricultural Biotechnology Center, NCHU, Taiwan, R.O.C
Chan-Chun
Yeh
Department of Food Science and Biotechnology, National Chung-Hsing University, Taiwan, R.O.C
Chih-Hung
Liang
Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, No. 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung 40704, Taichung, Taiwan
Jeng-Leun
Mau
Department of Food Science and Biotechnology, National Chung-Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
medicinal mushrooms
Chaga mushroom
Inonotus obliquus
ergothioneine
taste components
5'-nu-cleotides
equivalent umami concentration
antioxidant activity
Chaga medicinal mushroom, Inonotus obliquus (Pers.:Fr.) Pilat, was inoculated into cooked embryo rice and the mycelial growth in I. obliquus-fermented embryo rice (IER) was monitored. Besides, nonvolatile taste components and antioxidant properties of fruiting bodies, mycelia, IER, and embryo rice were studied. The optimal conditions for mycelial growth were determined to be: 30°C, an inoculation rate of 1 mL/15 g, water supplementation of 60%, and no extra nitrogen source added. IER showed similar proximate composition to embryo rice but contained a substantial amount of ergothioneine (101 mg/kg dry weight). IER contained higher amounts of soluble sugars and polyols, and umami taste components, including monosodium glutamate (MSG)-like components and flavor 5'-nucleotides, than embryo rice. Besides, IER showed a second level of equivalent umami concentrations (223.73 g MSG/100 g). Fruiting bodies did not contain umami components but showed the most effective antioxidant properties. Although some of EC50 values of IER were less than those of mycelia and embryo rice, IER still showed effective antioxidant properties. Based on the results obtained, IER will be a novel functional food.
Determination of Optimal Extraction Time and Temperature by Response Surface Methodology to Obtain High-Level Antioxidant Activity in Culinary-Medicinal Oyster Mushroom, Pleurotus ostreatus (Jacq.:Fr.) P. Kumm. (Higher Basidiomycetes)
593-602
10.1615/IntJMedMushr.v14.i6.70
Sze Mun
Lim
Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
Hip Seng
Yim
Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur; School of Food Science and Nutrition, Universiti Malaysia Sabah, Sabah
medicinal mushrooms
antioxidant activity
extraction time
Pleurotus ostreatus
temperature
total phenolic content
response surface methodology
A central composite design of response surface methodology (RSM) was employed to optimize the extraction time (X1: 266.4−393.6 min) and temperature (X2: 42.9−57.1°C) of Pleurotus ostreatus aqueous extract with high antioxidant activities, namely DPPH radical-scavenging activity, ABTS radical cation inhibition, and ferric re-ducing/antioxidant power, as well as total phenolic content (TPC). Results showed that the data were adequately fitted into four second-order polynomial models developed by RSM. The extraction time and temperature were found to have significant quadratic effects on antioxidant activities and TPC. The optimal extraction time and temperature were 282.3 min and 42.9°C (DPPH), 393.6 min and 42.9°C (ABTS), 340.4 min and 49.8°C (FRAP), and 347.6 min, 49.7°C (TPC), with corresponding yields of 53.32%, 73.20%, 37.14 mM Fe2+ equivalents/100 g, and 826.33 mg gallic acid equivalents/100 g, respectively. These experimental data were close to their predicted values. The establishment of such a model provides a good experimental basis for employing RSM to optimize the extraction time and temperature for high antioxidant activities from P. ostreatus.
Index to Volume 14
605-608
10.1615/IntJMedMushr.v14.i6.80