Chemical composition, antioxidant and anti-inflammatory properties for ethanolic extracts from Pleurotus eryngii fruiting bodies harvested at different time

Jau Tien Lin, Cheng Wei Liu, Yi Chen Chen, Chao Chin Hu, Lao Dar Juang, Ching Chang Shiesh, Deng Jye Yang*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

30 Scopus citations

Abstract

Pleurotus eryngii, a popular edible mushroom in Taiwan, is usually cultivated using sawdust medium packing bags through several procedures including culture medium confection, bagging and sterilization, spawn inoculation, fostering mycelia, full growth of mycelia, and inducing fruiting body formation. In this study, P. eryngii commercial products harvested at the 10th, 12th and 15th days after inducing the fruiting body formation were extracted with ethanol, individually. Through determination of chemical composition, antioxidant and anti-inflammatory properties of these extracts, the optimal harvest time of P.eryngii fruiting bodies with higher functional attributes was revealed. The earlier harvested sample extracts had higher effects for scavenging 2,2-diphenyl-1-picrylhydrazyl radicals, reducing power, chelating power, and β-carotene bleaching inhibition, as well as down-regulating lipopolysaccharide-stimulated nitric oxide, prostaglandin E2, inducible nitric oxide synthase, and cyclooxygenase-2 expression in RAW264.7 macrophages. These functional responses were closely related to levels of phytochemical components including phenolic acids, flavonoids, tocopherols and carotenoids.

Original languageEnglish
Pages (from-to)374-382
Number of pages9
JournalLWT - Food Science and Technology
Volume55
Issue number1
DOIs
StatePublished - Jan 2014

Keywords

  • Anti-inflammatory effect
  • Antioxidant
  • Chemical composition
  • Harvest time
  • Pleurotus eryngii

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