Abstract
Compared to plants, nowadays mushrooms attract more attention as functional foods, due to a number of advantages in manipulating them. This study aimed to screen the chemical composition (fatty acids and phenolics) and antioxidant potential (OH•, 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and ferric reducing ability of plasma (FRAP)) of two edible mushrooms, Coprinus comatus and Coprinellus truncorum, collected from nature and submerged cultivation. Partial least square regression analysis has pointed out the importance of some fatty acids—more precisely, unsaturated fatty acids (UFAs) followed by fatty acids possessing both short (C6:0 and C8:0) and long (C23:0 and C24:0) saturated chains—and phenolic compounds (such as protocatechuic acid, daidzein, p-hydroxybenzoic acid, genistein and vanillic acid) for promising anti-OH•, FRAP and anti-DPPH• activities, respectively. However, other fatty acids (C16:0, C18:0 and C18:3n3) along with the flavonol isorhamnetin are actually suspected to negatively affect (by acting pro-oxidative) the aforementioned parameters, respectively. Taken together, design of new food supplements targeting oxidative stress might be predominantly based on the various UFAs combinations (C18:2n6, C20:1, C20:2, C20:4n6, C22:2, C22:1n9, etc.), particularly if OH• is suspected to play an important role.
Highlights
Antioxidant activity (AO) is considered to be an important feature of edible mushrooms in the prevention of oxidative stress [1,2,3]
C. comatus FB ethanolic extract exhibited much lower anti-DPPH radical activity (IC50 2.56 ± 0.31 mg/mL) [13]
The similar case is with the polysaccharide extract of C. comatus
Summary
Antioxidant activity (AO) is considered to be an important feature of edible mushrooms in the prevention of oxidative stress [1,2,3]. It is believed that phenolics are primarily responsible for AO [1,5,6] These compounds may originate either from fruiting bodies (generative structures) or from mycelia and extracellular broth The edible mushrooms Coprinus comatus and Coprinellus truncorum are widely distributed in Asia, Europe and America They are both considered as well-balanced nutraceuticals [7,12,13,14,15,16,17]. We aimed to screen the AO of their methanolic extracts under in vitro conditions, versus chemical composition (fatty acids and phenolics), using both shoots from nature (i.e., fruiting body (FB)) and submerged cultivation (cultured mycelium (M) and fermentation broth (filtrate F))
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