Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 150-158Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.088
Keywords
Pleurotus sajor-caju; Nutrients; Extraction optimization; Phenolic acids; Bioactive properties; COX-2
Funding
- Foundation for Science and Technology (FCT, Portugal) [UID/AGR/00690/2013]
- FEDER [UID/AGR/00690/2013]
- CAPES Foundation, Ministry of Education of Brazil [88881.134581/2016-01]
- Xunta de Galicia
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A study with Pleurotus sajor-caju was conducted to: evaluate the nutritional and chemical composition of the fruiting bodies; optimize the preparation of bioactive phenolic extracts; and characterize the optimized extract in terms of bioactive compounds and properties. P. sajor-caju revealed an equilibrated nutritional composition with the presence of hydrophilic (sugars and organic acids) and lipophilic (tocopherols and PUFA) compounds. pHydroxybenzoic, p-coumaric and cinnamic acids were identified in the extract obtained with ethanol (30 g/l ratio) at 55 degrees C for 85 min. This extract showed antioxidant properties (mainly reducing power and lipid peroxidation inhibition), antibacterial activity against MRSA and MSSA and cytotoxicity against NCI-H460, MCF-7 and HeLa. Furthermore, as the extract showed capacity to inhibit NO production in Raw 264.7 macrophages, molecular docking studies were performed to provide insights into the anti-inflammatory mechanism of action, through COX-2 inhibition by the phenolic acids identified.
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