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Issue 7, 2015
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Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer

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Abstract

Pleurotus ostreatoroseus is a Brazilian edible mushroom whose chemical characterization and bioactivity still remain underexplored. In this study, the hydrophilic and lipophilic compounds as well as the antioxidant, anti-inflammatory and antimicrobial activities of formulations (ethanol extracts) prepared with its fruiting bodies and submerged culture mycelia were compared. The bioactive formulations contain at least five free sugars, four organic acids, four phenolic compounds and two tocopherols. The fruiting body-based formulation revealed higher reducing power, DPPH scavenging activity, β-carotene bleaching inhibition and lipid peroxidation inhibition in brain homogenates than the mycelium-based preparation, as well as higher anti-inflammatory and antimicrobial activities. The absence of hepatotoxicity was confirmed in porcine liver primary cells. These functional responses can be related to the levels of bioactive components including phenolic acids, organic acids and tocopherols.

Graphical abstract: Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer

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Publication details

The article was received on 28 Apr 2015, accepted on 30 May 2015 and first published on 01 Jun 2015


Article type: Paper
DOI: 10.1039/C5FO00465A
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Citation: Food Funct., 2015,6, 2155-2164
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    Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer

    R. C. G. Corrêa, A. H. P. de Souza, R. C. Calhelha, L. Barros, J. Glamoclija, M. Sokovic, R. M. Peralta, A. Bracht and I. C. F. R. Ferreira, Food Funct., 2015, 6, 2155
    DOI: 10.1039/C5FO00465A

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