000164188 001__ 164188
000164188 005__ 20251127172930.0
000164188 0247_ $$2doi$$a10.1016/j.foodres.2025.117716
000164188 0248_ $$2sideral$$a146366
000164188 037__ $$aART-2025-146366
000164188 041__ $$aeng
000164188 100__ $$aSiles-Sánchez, María de las Nieves
000164188 245__ $$aReducing cellular inflammation and oxidation by supercritical CO2 extracts from edible-medicinal mushrooms
000164188 260__ $$c2025
000164188 5060_ $$aAccess copy available to the general public$$fUnrestricted
000164188 5203_ $$aExtracts from Hericium erinaceus, Ganoderma lucidum and Tremella fuciformis obtained with supercritical CO2 showed high cellular antioxidant activity (CAA) when tested on Caco-2 cell cultures. Extract obtained in separator 2 (5 MPa) after 3 h extraction at 30 MPa and 40 °C from G. lucidum showed a remarkable higher CAA than noticed for the other species. In addition, extracts to THP-1 macrophages reduced secretion of TNF-α and particularly IL-6 (80–90 % applied at 15 μg/mL). The G. lucidum extract was also more effective than those from the other two species except for IL-1β. The use of ethanol 5 % (v/v) as co-solvent for extractions increased the yield but reduced both activities. Extracts from studied species contained linoleic, oleic, α-linolenic and palmitic acids as the main fatty acids, and ergosterol and ergosterol peroxide (EP) as fungal sterols. Those obtained from G. lucidum included ganoderic acids A and D, ganoderol B and lucidenic acid A. When identified compounds were tested, ganoderol B, ganoderic acid A, linoleic acid, α-linolenic acid and EP showed remarkable CAA. The anti-inflammatory activities of α-linolenic and linoleic acids were higher than those noticed for ergosterol and EP, and the latter compounds were more effective than the other tested triterpenoids. These results suggest that the anti-inflammatory effect noticed (particularly for G. lucidum extract) might be due to a synergistic activity of the indicated compounds.
000164188 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2022-139536OB-I00-C21$$9info:eu-repo/grantAgreement/ES/MICINN/JDC2022-048252-I
000164188 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es
000164188 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000164188 700__ $$aGarcía-Ponsoda, Paula
000164188 700__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva$$uUniversidad de Zaragoza
000164188 700__ $$aSantoyo, Susana
000164188 700__ $$aRuiz-Rodríguez, Alejandro
000164188 700__ $$aLavega, Rebeca
000164188 700__ $$aJaime, Laura
000164188 700__ $$aSoler-Rivas, Cristina
000164188 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000164188 773__ $$g222 (2025), 117716 [11 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000164188 8564_ $$s1263269$$uhttps://zaguan.unizar.es/record/164188/files/texto_completo.pdf$$yVersión publicada
000164188 8564_ $$s2438935$$uhttps://zaguan.unizar.es/record/164188/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000164188 909CO $$ooai:zaguan.unizar.es:164188$$particulos$$pdriver
000164188 951__ $$a2025-11-27-15:16:44
000164188 980__ $$aARTICLE