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Issue 6, 2017
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Isolation of a novel bioactive protein from an edible mushroom Pleurotus eryngii and its anti-inflammatory potential

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Abstract

Edible mushrooms are rich sources of bioactive components. In this study, a bioactive protein, PEP, was isolated from an edible mushroom, Pleurotus eryngii, through (NH4)2SO4 precipitation and ion-exchange chromatography. Proteomic analysis by matrix assisted laser desorption ionization-time of flight mass spectrometry showed that PEP was a novel protein with a molecular weight of 40 kDa. PEP exhibited anti-inflammatory effects in LPS-stimulated RAW 264.7 macrophages by inhibiting the overproduction of pro-inflammatory mediators including nitric oxide (NO), cytokine IL-1β and IL-6. It was further demonstrated that these anti-inflammatory effects of PEP were associated with the inhibition of inducible nitric oxide synthase (iNOS) expression, and the deactivation of nuclear factor-kappaB (NF-κB) and mitogen-activated protein kinase (MAPK) pathways. Our results demonstrated that PEP might be a good candidate for anti-inflammation in the gastrointestinal tract, especially in the colon.

Graphical abstract: Isolation of a novel bioactive protein from an edible mushroom Pleurotus eryngii and its anti-inflammatory potential

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Publication details

The article was received on 14 Feb 2017, accepted on 25 Apr 2017 and first published on 25 Apr 2017


Article type: Paper
DOI: 10.1039/C7FO00244K
Citation: Food Funct., 2017,8, 2175-2183
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    Isolation of a novel bioactive protein from an edible mushroom Pleurotus eryngii and its anti-inflammatory potential

    B. Yuan, L. Zhao, K. Rakariyatham, Y. Han, Z. Gao, B. Muinde Kimatu, Q. Hu and H. Xiao, Food Funct., 2017, 8, 2175
    DOI: 10.1039/C7FO00244K

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