Wild mushrooms and their mycelia as sources of bioactive compounds: Antioxidant, anti-inflammatory and cytotoxic properties.

Fedia Souilem,Anabela Martins,Ricardo C Calhelha,Lillian Barros,Fathia Skhiri,Isabel C.F.R Ferreira,Ângela Fernandes,João C.M Barreira

doi:10.1016/j.foodchem.2017.03.026

Fedia Souilem, Anabela Martins + Show 6 more

Open Access

https://doi.org/10.1016/j.foodchem.2017.03.026

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Abstract

Mushrooms are important sources of natural bioactive compounds. Pleurotus eryngii (DC.) Quél is recognized for its organoleptic quality and health effects, being extensively commercialized. Instead, Suillus bellinii (Inzenga) Watling is an ectomycorrhizal symbiont, whose main properties were scarcely reported. Considering current trends, the mycelia and the culture media of these mushrooms might be potential sources of bioactive compounds. Accordingly, P. eryngii and S. bellinii were studied for their phenolic acids and sterols, antioxidant capacity, anti-inflammatory effect and anti-proliferative activity. S. bellinii mycelia showed higher contents of ergosterol and phenolic compounds (also higher in its fruiting body) and stronger antioxidant activity than P. eryngii. Conversely, P. eryngii mycelia showed anti-inflammatory (absent in S. bellinii mycelia) and a cytotoxicity similar (sometimes superior) to its fruiting bodies, contrarily to S. bellinii. Furthermore, the assayed species showed differences in the growth rate and produced mycelia, which should be considered in further applications.

Highlights

Since ancient times, there is a wide interest in using edible mushrooms as functional foods or sources of natural medicine components (Shi, Zhao, Jiao, Shi, & Yang, 2013).Pleurotus eryngii is one of the most favored and widely consumed mushroom species, being called ‘‘king oyster mushroom”
P. eryngii and S. bellinii were studied for their phenolic acids and sterols, antioxidant capacity, anti-inflammatory effect and anti-proliferative activity
Besides the differences in bioactive compounds and corresponding activities, the growth rate and yielded biomass of mycelia are of paramount importance, since these parameters might define the industrial interest of each species

Summary

Introduction

Pleurotus eryngii is one of the most favored and widely consumed mushroom species, being called ‘‘king oyster mushroom”. P. eryngii is acknowledged as a good dietary source of bioactive compounds with reported effects on the reduction of hyperlipidemia (Chen et al, 2012), tumor growth, hepatogenic and atherosclerotic conditions (Chen et al, 2014; Yang et al, 2013). Other important bioactive compounds such as polyphenols, peptides, sterols and dietary fiber were reported in this species. There are very scarce data on the chemical composition and bioactivity of this mushroom, having been reported only for its organic acids, phenolic acids (Ribeiro et al, 2006), alcohols (Guedes De Pinho et al, 2008) and antimicrobial activity (Dulger, Hacioglu, & Suerdem, 2006)

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