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Boletus edulis as a healthy and prized edible mushroom: analysis of bioactive compounds and in vitro functional properties

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorCasado-Hidalgo, Gema
dc.contributor.authorCebollada, Pilar
dc.contributor.authorCano-Lou, Javier
dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorRodrígez-Yoldi, Maria Jesús
dc.contributor.authorLópez, Víctor
dc.date.accessioned2025-11-06T11:05:52Z
dc.date.available2025-11-06T11:05:52Z
dc.date.issued2025
dc.description.abstractBoletus edulis is a widely consumed edible mushroom, known for its high nutritional value and bioactive compounds of interest. This study aimed to explore its potential bioactive properties by evaluating the inhibitory effects of B. edulis extract on key digestive enzymes and its antioxidant capacity through in vitro assays. For this purpose, an hydroethanolic extract of B. edulis was evaluated phytochemically and through in vitro bioassays for antioxidant activity and enzyme inhibition. The extract contained 226 f 3 mg of ergosterol/100 g, and phenolic compounds such as epigallocatechin-3-gallate (501 f 18 mg/100 g) and caffeoyl tryptophan (15 f 1 mg/100 g), consistent with fungal species of functional interest. Cytotoxicity effects of the extract were assessed in HepG2 cells, and results showed no significant effect on the loss of cell viability. Furthermore, it showed antioxidant capacity, including superoxide radical scavenging, nitric oxide and intracellular ROS production as well as a moderate inhibition of metabolic enzymes such as alpha-glucosidase (IC50 = 13 f 1 mg/mL) and lipase (IC50 = 25 f 11 mg/mL), and the pro-inflammatory enzyme 5-lipoxygenase, with an approximate IC50 value of 2.5 mg/mL. These results evidence a multi-targeted bioactive profile that could offer cumulative health benefits with regular consumption. However, further in vivo and clinical studies are necessary to confirm its potential as functional food.eng
dc.description.sponsorshipGovernment of Aragon for funding the Phyto-Pharm group (ref. B44_23R) and Universidad San Jorge for supporting Proyecto Interno 2425013 through the Internal Research Projects Call for 2024-2025 academic year, as well as for providing the postdoctoral grant for Gema Casado-Hidalgo. The authors express their gratitude to the Foundation for Science and Technology (Portugal) for providing funds FCT/MCTES (PIDDAC) allocated to CIMO, under project numbers UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). Appreciation is also extended to the Agenda VIIAFOOD - Platform for Valorization, Industrialization and Commercial Innovation for Agrifood (contract no. C644929456–00000040) supporting R. Cardoso’s contract. This is funded by PRR (www.recuperarportugal.gov.pt) and financed by the European Union throughNext Generation EU. The authors thank Rubén Escribano and Fernando (CITA, Zaragoza) for providing the mushrooms and Eduardo Aranda-Cañada for helping with some bioassays.
dc.identifier.citationCasado-Hidalgo, Gema; Cebollada, Pilar; Cano-Lou, Javier; Cardoso, Rossana V.C.; Barros, Lillian; Rodrígez-Yoldi, Maria Jesús; López, Víctor (2025). Boletus edulis as a healthy and prized edible mushroom: analysis of bioactive compounds and in vitro functional properties. Applied Food Research. ISSN 2772-5022. 5:2, p. 1-10
dc.identifier.doi10.1016/j.afres.2025.101342
dc.identifier.issn2772-5022
dc.identifier.urihttp://hdl.handle.net/10198/34974
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationMountain Research Center
dc.relation.ispartofApplied Food Research
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectEdible fungi
dc.subjectOxidative stress
dc.subjectDiabetes
dc.subjectInflammation
dc.subjectCholesterol
dc.subjectFunctional food
dc.titleBoletus edulis as a healthy and prized edible mushroom: analysis of bioactive compounds and in vitro functional propertieseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.issue2
oaire.citation.titleApplied Food Research
oaire.citation.volume5
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameCardoso
person.familyNameBarros
person.givenNameRossana V.C.
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id151B-A0B5-8D80
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6870-0391
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57194701579
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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