期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 57, 期 1, 页码 110-122出版社
WILEY
DOI: 10.1111/ijfs.15338
关键词
anti-inflammation; antioxidant; bamboo mushroom; Dictyophora indusiata; functional food; polysaccharide
资金
- Chiang Mai University, Chiang Mai, Thailand
- CMU presidential scholarship
- Chiang Mai University
The edible bamboo mushroom Dictyophora indusiata is rich in food nutrients and medicinal values, with antioxidant, anti-inflammatory, and MMP-2 inhibitory properties. The whole mushroom part has the highest bioactive contents and non-cytotoxic effects on fibroblasts, showing potential for functional food ingredients and health-promoting products.
The edible bamboo mushroom Dictyophora indusiata, which is rich in food nutrients and has medicinal values, has been investigated for nutrition compositional analysis. Then, three parts (whole mushroom: WE; peel and green mixture: PGE; and core: CE) were determined for antioxidant, MMP-2 inhibition, and anti-inflammatory properties. WE depicted the highest bioactive contents among others. The CE and WE with non-cytotoxic effect on fibroblasts gave high MMP-2 inhibitory activity (44.93% and 30.32%, respectively), compared with l-ascorbic acid (50.65%). For the anti-inflammatory activity, all D. indusiata extracts significantly inhibited the nitric oxide (NO), interleukin (IL)-1 beta, IL-6, and tumour necrosis factor (TNF)-alpha secretion compared with the LPS treatment in all-time intervals (P < 0.05). Moreover, WE extract containing various bioactive compounds (polyphenolic, monosaccharide, mucopolysaccharide, allantoin, and alkaloid contents) showed similar anti-inflammatory activity to the standard diclofenac. It can be concluded that WE could be served as functional food ingredients and potential to be health-promoting products.
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