| Literature DB >> 29287356 |
Tiane C Finimundy1, Lillian Barros2, Ricardo C Calhelha2, Maria José Alves3, Miguel A Prieto4, Rui M V Abreu2, Aldo J P Dillon5, João A P Henriques5, Mariana Roesch-Ely5, Isabel C F R Ferreira6.
Abstract
A study with Pleurotus sajor-caju was conducted to: evaluate the nutritional and chemical composition of the fruiting bodies; optimize the preparation of bioactive phenolic extracts; and characterize the optimized extract in terms of bioactive compounds and properties. P. sajor-caju revealed an equilibrated nutritional composition with the presence of hydrophilic (sugars and organic acids) and lipophilic (tocopherols and PUFA) compounds. p-Hydroxybenzoic, p-coumaric and cinnamic acids were identified in the extract obtained with ethanol (30g/l ratio) at 55°C for 85min. This extract showed antioxidant properties (mainly reducing power and lipid peroxidation inhibition), antibacterial activity against MRSA and MSSA and cytotoxicity against NCI-H460, MCF-7 and HeLa. Furthermore, as the extract showed capacity to inhibit NO production in Raw 264.7 macrophages, molecular docking studies were performed to provide insights into the anti-inflammatory mechanism of action, through COX-2 inhibition by the phenolic acids identified.Entities:
Keywords: Bioactive properties; COX-2; Extraction optimization; Nutrients; Phenolic acids; Pleurotus sajor-caju
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Year: 2017 PMID： 29287356 DOI： 10.1016/j.foodchem.2017.10.088
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514