Repository logo
 
Publication

Contribution of phenolic acids to the anti-inflammatory activity of edible mycorrhizal mushrooms

2016Conference object Open access
Simple item page
dc.contributor.authorTaofiq, Oludemi
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorMartins, Anabela
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorQueiroz, Maria João R.P.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2017-01-13T15:08:18Z
dc.date.available2017-01-13T15:08:18Z
dc.date.issued2016
dc.description.abstractEdible mycorrhizal mushrooms are 1ich in several bioactive compounds responsible for their interesting health benefits (1). Polysaccharides, terpenoids and phenolic compounds have been indicated as the most important contributors to the anti-inflanunatory activity of mushroom species (2). In the present study, ethanolic extracts of seven mycorrhizal mushrooms were obtained by maceration and chemically characterized in terms of phenolic acids by HPLC-DAD. The extracts, the identified phenolic acids and also synthesized methylated and glucoronated derivatives of those acids were studied regarding anti-inflammatory activity evaluated through inhibition of nitric oxide (NO) in LPS (lipopolysaccharide) activated RAW 264.7 macrophages. Among the studied mushrooms, Boletus impolitus presented the highest amount of phenolic acids (675± 23 μg/g), due to the high contribution of cinnamic acid(505 ±12 μg/g), and also displayed the highest NO production inhibition (ECso=166 ± 10 μg/mL). The phenolic acids content in the different species was as follows: B. impolitus >C. cibarius>A. caesaria>L. deliciosus>B. aereus>M. esculenta>B. edulis, while the NO production inhibition ECso values were in the order:B. impolitus >A. caesaria>C. cibariu.s>L. deliciosus>M esculenta>B. aereus>B. edulis. Among the individual compounds, cinnamic acid (CA) showed the highest activity(EC50= 182 ± 16 μM), followed byp-hydroxybenzoicacid (HA; 239 ± 29 μM)and p -cotunaiic acid (CoA; 442± 33 μM), which highlights the conhibution of citmamic acid for the anti-inflammatory potential displayed by mushrooms. Comparing the NO production inhibition activity of the parent phenolic acids and their conjugated derivatives (G-glucuronated, M-methylated), the order was as follows: p -hydroxybenzoic acid: HA> HA-M3 > HA-M2 > HA-M1 > HA-G; p-coumaric acid: CoA-M1 > CoA-G> CoA-M2 > CoA-M3 > CoA and cinnamic acid: CA-G > CA> CA-M. The results in the present study show the contribution of phenolic acids to the anti-inflammatory activity of mushrooms and also demonstrated that conjugation reactions can influence the bioactivity of the phenolic acids.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTaofiq, Oludemi; Calhelha, Ricardo C.; Heleno, Sandrina A.; Barros, Lillian; Martins, Anabela; Santos-Buelga, Celestino; Queiroz, Maria João R.P.; Ferreira, Isabel C.F.R. (2016). Contribution of phenolic acids to the anti-inflammatory activity of edible mycorrhizal mushrooms. In The Eighth International Workshop on Edible Mycorrhizal Mushrooms. Cahors, Francept_PT
dc.identifier.urihttp://hdl.handle.net/10198/13772
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleContribution of phenolic acids to the anti-inflammatory activity of edible mycorrhizal mushroomspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101413%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F68344%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.citation.conferencePlaceCahors, Françapt_PT
oaire.citation.title8 INTERNATIONAL WORKSHOP ON EDIBLE MYCORRHIZAL MUSHROOMS, 6 TAUEG conferencept_PT
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameCalhelha
person.familyNameHeleno
person.familyNameBarros
person.familyNameMartins
person.familyNameFerreira
person.givenNameRicardo C.
person.givenNameSandrina A.
person.givenNameLillian
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-2172-2014
person.identifier.ridL-5951-2014
person.identifier.ridJ-3600-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id36868826600
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication2d5d1a41-7561-4a01-871c-b4c97da35053
relation.isAuthorOfPublicatione89b5bf5-d315-49b6-871e-fa8eb6030676
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication383370dd-10e5-40e6-9a15-f2201fe95581
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublicationf3fc3f7e-17b1-488f-abea-2601a44654b1
relation.isProjectOfPublication7c44bd14-c9a6-4b59-8a7b-52b3187adb1b
relation.isProjectOfPublication11192b59-0b2d-42b9-bf36-31bc50f8bccc
relation.isProjectOfPublication5f3e3634-b3de-40e9-bae3-04e9c508b71e
relation.isProjectOfPublication.latestForDiscovery5f3e3634-b3de-40e9-bae3-04e9c508b71e

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Oral Int. 78.pdf
Size:
713.06 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus