Antioxidant and Antigenotoxic Potential of Infundibulicybe geotropa Mushroom Collected from Northwestern Turkey.

Mustafa Sevindik,Zeliha Selamoglu,Nady Braidy,Hasan Akgul

doi:10.1155/2020/5620484

Abstract

Infundibulicybe geotropa (Bull.) Harmaja is an edible mushroom found in Bolu province in northwestern Turkey. The chemical composition and bioactivity of these mushrooms has not been previously investigated. We examined the phenolic composition, elemental content, and antioxidant and antigenotoxic effects of methanol extracts of fruiting bodies. The phenolic compounds in the fungal samples were determined using high-performance liquid chromatography (HPLC), and element content was determined using atomic absorption spectrophotometry. Total antioxidant status (TAS), total oxidant status (TOS), and oxidative stress index (OSI) were determined using the commercially available Rel assay kit. The antigenotoxic effects of the extract were determined using the MTT assay to assess cell viability and the alkaline single-cell gel electrophoresis assay (Comet assay). The total phenolic content (ppm) of I. geotropa was found to be catechin (361 ± 2.31), clorogenic acid (553.54 ± 5.06), and coumaric acid (9.93 ± 0.25). The TAS, TOS, and OSI of the extract were 1.854 ± 0.051 mmol/L, 30.385 ± 0.399 μmol/L, and 1.639 ± 0.067, respectively. The elemental levels were within “normal” range. In HT22 mouse hippocampal neuronal cells, the extract (100 and 200 μg/ml) showed no genotoxic potential and ameliorated hydrogen peroxide- (H2O2-) induced oxidative DNA damage. I. geotropa may be considered a good nutrient due to its phenolic constituents and antioxidant potential.

Highlights

In recent years, the search for natural sources of functional nutrients as a food supplement has become common
Mushrooms have been used for nutritional and medical purposes and are prevalent in several regions of the world [6,7,8]. Apart from their attractive taste and culinary uses, edible mushrooms are of nutritional significance owing to their high protein, carbohydrate, vitamin, mineral and phenolic levels, and low-fat content [9,10,11,12]
We examined the heavy metal content of these mushrooms to evaluate the nutritional value of these mushrooms as a supplementary nutrient source in humans

Summary

Introduction

The search for natural sources of functional nutrients as a food supplement has become common. Mushrooms have been used for nutritional and medical purposes and are prevalent in several regions of the world [6,7,8] Apart from their attractive taste and culinary uses, edible mushrooms are of nutritional significance owing to their high protein, carbohydrate, vitamin, mineral and phenolic levels, and low-fat content [9,10,11,12]. These constituents have been attributed to the biological activities reported for edible mushrooms. A growing body of evidence from epidemiological studies and clinical trials has shown that supplementation with exogenous antioxidants and Oxidative Medicine and Cellular Longevity high consumption of antioxidant-rich foods may slow down or delay the onset and progression of many chronic age-related diseases [19, 20]

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