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International Journal of Medicinal Mushrooms
Anti-Inflammatory Effects of Extracts from the Medicinal Mushrooms Hypsizygus marmoreus and Pleurotus eryngii (Agaricomycetes)
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C.; National Chung Hsing University/University of California Davis Plant and Food Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, R.O.C.; Agricultural Biotechnology Center, National Chung Hsing University/University of California Davis Plant and Food Biotechnology Center, Taiwan, R.O.C.
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C.
Eric Icheng Lai
Department of Biotechnology, Hungkuang University, Taichung, Taiwan, R.O.C.
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
The inflammatory response caused by the immune system can be defensive, but a long-term inflammatory response may lead to the development of many different chronic diseases. In this study, 4 extracts were prepared from Hypsizygus marmoreus and Pleurotus eryngii fruiting bodies and used to evaluate their effects on inflammation-related mediators in RAW 264.7 cells. The 4 extracts contained substantial amounts of phenolic compounds (5.10-9.96 mg/g extract) and flavonoids (1.92-5.13 mg/g extract). With the extracts added, the production of nitric oxide and the proinflammatory interleukin (IL)-6 could be effectively suppressed, whereas the production of the proinflammatory tumor necrosis factor-α and IL-1Β could be relatively suppressed. In addition, production of the anti-inflammatory cytokine IL-10 could be increased. Overall, these mushrooms might be capable of amending inflammatory responses.
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