Anti‐inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Dictyophora indusiata) as functional health promoting food ingredients

Abstract

SummaryThe 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)‐1β, IL‐6, and tumour necrosis factor (TNF)‐α 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.