000163039 001__ 163039
000163039 005__ 20251009133841.0
000163039 0247_ $$2doi$$a10.1016/j.afres.2025.101342
000163039 0248_ $$2sideral$$a145509
000163039 037__ $$aART-2025-145509
000163039 041__ $$aeng
000163039 100__ $$aCasado-Hidalgo, Gema
000163039 245__ $$aBoletus edulis as a healthy and prized edible mushroom: analysis of bioactive compounds and in vitro functional properties
000163039 260__ $$c2025
000163039 5060_ $$aAccess copy available to the general public$$fUnrestricted
000163039 5203_ $$aBoletus 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 ± 3 mg of ergosterol/100 g, and phenolic compounds such as epigallocatechin-3-gallate (501 ± 18 mg/100 g) and caffeoyl tryptophan (15 ± 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 α-glucosidase (IC₅₀ = 13 ± 1 mg/mL) and lipase (IC₅₀ = 25 ± 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.
000163039 536__ $$9info:eu-repo/grantAgreement/ES/DGA/B44-23R
000163039 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000163039 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000163039 700__ $$aCebollada, Pilar
000163039 700__ $$aCano-Lou, Javier
000163039 700__ $$aCardoso, Rossana V.C.
000163039 700__ $$aBarros, Lillian
000163039 700__ $$0(orcid)0000-0002-3595-7668$$aRodríguez-Yoldi, Maria Jesús$$uUniversidad de Zaragoza
000163039 700__ $$aLópez, Víctor
000163039 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000163039 773__ $$g5, 2 (2025), 101342 [10 pp.]$$tApplied food research$$x2772-5022
000163039 8564_ $$s1262988$$uhttps://zaguan.unizar.es/record/163039/files/texto_completo.pdf$$yVersión publicada
000163039 8564_ $$s2514238$$uhttps://zaguan.unizar.es/record/163039/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000163039 909CO $$ooai:zaguan.unizar.es:163039$$particulos$$pdriver
000163039 951__ $$a2025-10-09-13:25:56
000163039 980__ $$aARTICLE