Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms
2015
Аутори
Kozarski, MajaKlaus, Anita
Vunduk, Jovana
Zizak, Zeljko
Nikšić, Miomir
Jakovljević, Dragica
Vrvić, Miroslav M.
van Griensven, Leo
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 B...EAS-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.
Извор:
Food & Function, 2015, 6, 6, 1875-1886Издавач:
- Royal Soc Chemistry, Cambridge
Финансирање / пројекти:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-46001)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-46010)
- Симултана биоремедијација и соилификација деградираних простора, за очување природних ресурса биолошки активних супстанци и развој и производњу биоматеријала и дијететских производа (RS-43004)
DOI: 10.1039/c5fo00312a
ISSN: 2042-6496
PubMed: 25943486
WoS: 000356058000012
Scopus: 2-s2.0-84931054008
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Kozarski, Maja AU - Klaus, Anita AU - Vunduk, Jovana AU - Zizak, Zeljko AU - Nikšić, Miomir AU - Jakovljević, Dragica AU - Vrvić, Miroslav M. AU - van Griensven, Leo PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3834 AB - 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. PB - Royal Soc Chemistry, Cambridge T2 - Food & Function T1 - Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms EP - 1886 IS - 6 SP - 1875 VL - 6 DO - 10.1039/c5fo00312a ER -
@article{ author = "Kozarski, Maja and Klaus, Anita and Vunduk, Jovana and Zizak, Zeljko and Nikšić, Miomir and Jakovljević, Dragica and Vrvić, Miroslav M. and van Griensven, Leo", year = "2015", 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.", publisher = "Royal Soc Chemistry, Cambridge", journal = "Food & Function", title = "Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms", pages = "1886-1875", number = "6", volume = "6", doi = "10.1039/c5fo00312a" }
Kozarski, M., Klaus, A., Vunduk, J., Zizak, Z., Nikšić, M., Jakovljević, D., Vrvić, M. M.,& van Griensven, L.. (2015). Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms. in Food & Function Royal Soc Chemistry, Cambridge., 6(6), 1875-1886. https://doi.org/10.1039/c5fo00312a
Kozarski M, Klaus A, Vunduk J, Zizak Z, Nikšić M, Jakovljević D, Vrvić MM, van Griensven L. Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms. in Food & Function. 2015;6(6):1875-1886. doi:10.1039/c5fo00312a .
Kozarski, Maja, Klaus, Anita, Vunduk, Jovana, Zizak, Zeljko, Nikšić, Miomir, Jakovljević, Dragica, Vrvić, Miroslav M., van Griensven, Leo, "Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms" in Food & Function, 6, no. 6 (2015):1875-1886, https://doi.org/10.1039/c5fo00312a . .