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|Título:||Bioactive compounds and anti-inflammatory activity of Pleurotus eryngii and Suillus bellinii: A comparison between fruiting bodies and mycelia|
Calhelha, Ricardo C.
Barreira, João C.M.
Ferreira, Isabel C.F.R.
|Palavras-chave:||Pleurotus eryngii (DC.) Quél.|
Suillus bellinii (Inzenga) Watling
|Citação:||Souilem, Fedia; Fernandes, Ângela; Calhelha, Ricardo C.; Barreira, João C.M.; Barros, Lillian; Skhiri, Fathia; Martins, Anabela; Ferreira, Isabel C.F.R. (2018) - Bioactive compounds and anti-inflammatory activity of Pleurotus eryngii and Suillus bellinii: A comparison between fruiting bodies and mycelia. . In 9es Journées Scientifiques Internationales sur la Valorisation des Bioressources. Monastir, Tunisia|
|Resumo:||For several centuries, wild mushrooms have been part of the normal human diet, and also extensively consumed due to their organoleptic, chemical and nutritional properties. Not just fruiting bodies, but also their mycelia have been exploited for the development of natural drugs. Pleurotus eryngii (DC.) Quél and Suillus bellinii (Inzenga) Watling, in particular, are interesting source of nutritional and bioactive compounds and properties. In this context, the present work deals with the production of mushrooms’ mycelium using different solid and liquid culture media (PDA, PDB and solid and liquid iMMN). Furthermore, phenolic acids and ergosterol were determined both in fruiting bodies and mycelia, by high performance liquid chromatography coupled to a photodiode array detector (HPLC-PAD) or an ultraviolet detector (HPLC-UV), respectively, and the in vitro anti-inflammatory effects were evaluated by measuring the down-regulation of NO production in LPS-stimulated RAW264 cells. P. eryngii mycelia, under specific culture conditions, showed higher anti-inflammatory activity than the corresponding fruiting body. Otherwise, S. bellinii fruiting body had a strong anti-inflammatory activity which might be related to its higher contents in phenolic acids despite the higher amounts of ergosterol observed in its mycelium. Globally, the obtained mycelia maintained the functional components of the parent mushroom, namely phenolic acids and ergosterol, as also the anti-inflammatory properties, and could be used in nutraceutical or pharmaceutical formulations.|
|Aparece nas colecções:||CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus|
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