000148444 001__ 148444
000148444 005__ 20250121144846.0
000148444 0247_ $$2doi$$a10.1016/j.foodres.2020.109054
000148444 0248_ $$2sideral$$a116564
000148444 037__ $$aART-2020-116564
000148444 041__ $$aeng
000148444 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, E.
000148444 245__ $$aScreening of bioactive compounds in truffles and evaluation of pressurized liquid extractions (PLE) to obtain fractions with biological activities
000148444 260__ $$c2020
000148444 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148444 5203_ $$aTruffles, besides the appreciated aromatic compounds, contain other molecules with interesting bioactive properties. A screening of fungal sterols and ß-glucans within different truffle species and locations was carried out. These compounds were extracted with pressurized liquids (PLE) generating enriched fractions. Extraction efficiency was studied with a full-factorial experimental design (Response surface methodology, RSM), using water and ethanol as extraction solvents. Polysaccharides from truffle powder (TP) and the optimal PLE extract (EP) obtained were precipitated and analysed by NMR and GC–MS. THP-1 cell cultures were utilized to test immunomodulatory properties. With the optimal PLE conditions (16.7 MPa, 180 °C, 30 min) 64 and 22.5% yields were obtained respect, with water and ethanol, generating fractions containing respect, 9.1% ß-glucan and 4.5% ergosterol. NMR analyses detected (1 ¿ 3)-ß-glucan structures in truffle. The EP induced a reduction of 40% IL-1ß and 60% IL-6 pro-inflammatory cytokines secretion suggesting potential immunomodulatory activity. © 2020 Elsevier Ltd
000148444 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148444 590__ $$a6.475$$b2020
000148444 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 143 = 0.063$$c2020$$dQ1$$eT1
000148444 592__ $$a1.479$$b2020
000148444 593__ $$aFood Science$$c2020$$dQ1
000148444 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148444 700__ $$aMorales, D.
000148444 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, P.$$uUniversidad de Zaragoza
000148444 700__ $$aSánchez, S.
000148444 700__ $$0(orcid)0000-0002-7248-234X$$aGarcia-Barreda, S.$$uUniversidad de Zaragoza
000148444 700__ $$aSmiderle, F. R.
000148444 700__ $$aIacomini, M.
000148444 700__ $$aVillalva, M.
000148444 700__ $$aSantoyo, S.
000148444 700__ $$aSoler-Rivas, C.
000148444 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000148444 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal
000148444 773__ $$g132 (2020), 109054 [8 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000148444 85641 $$uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85079197143&doi=10.1016%2fj.foodres.2020.109054&partnerID=40&md5=bc28d978aca68efac91e51b4026a9a20$$zTexto completo de la revista
000148444 8564_ $$s511610$$uhttps://zaguan.unizar.es/record/148444/files/texto_completo.pdf$$yPostprint
000148444 8564_ $$s1132760$$uhttps://zaguan.unizar.es/record/148444/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
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000148444 951__ $$a2025-01-21-14:47:40
000148444 980__ $$aARTICLE