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Issue 6, 2015
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Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms

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Abstract

The methanolic extract of the wild edible mushroom Cantharellus cibarius Fr. (chanterelle) was analyzed for in vitro antioxidative, cytotoxic, antihypertensive and antibacterial activities. Various primary and secondary metabolites were found. Phenols were the major antioxidant components found in the extract (49.8 mg g−1), followed by flavonoids, whose content was approximately 86% of the total phenol content. Antioxidant activity, measured by four different methods, was high for inhibition of lipid peroxidation (EC50 = 1.21 mg mL−1) and chelating ability (EC50 = 0.64 mg mL−1). The antioxidant activity of the C. cibarius methanol extract was achieved through chelating iron compared to hydrogen atom and/or electron transfer. The extract showed good selectivity in cytotoxicity on human cervix adenocarcinoma HeLa, breast carcinoma MDA-MB-453 and human myelogenous leukemia K562, compared to normal control human fetal lung fibroblasts MRC-5 and human lung bronchial epithelial cells BEAS-2B. The extract had inhibitory activity against angiotensin converting I enzyme (ACE) (IC50 = 0.063 mg mL−1). The extract revealed selective antimicrobial activity against Gram-positive bacteria with the highest potential against E. faecalis. The medicinal and health benefits, observed in wild C. cibarius mushroom, seem an additional reason for its traditional use as a popular delicacy food.

Graphical abstract: Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms

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Publication details

The article was received on 25 Mar 2015, accepted on 21 Apr 2015 and first published on 21 Apr 2015


Article type: Paper
DOI: 10.1039/C5FO00312A
Food Funct., 2015,6, 1875-1886
  • Open access: Creative Commons BY license
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    Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms

    M. Kozarski, A. Klaus, J. Vunduk, Z. Zizak, M. Niksic, D. Jakovljevic, M. M. Vrvic and L. J. L. D. Van Griensven, Food Funct., 2015, 6, 1875
    DOI: 10.1039/C5FO00312A

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