Reducing cellular inflammation and oxidation by supercritical CO2 extracts from edible-medicinal mushrooms
Siles-Sánchez, María de las Nieves ; García-Ponsoda, Paula ; Tejedor-Calvo, Eva (Universidad de Zaragoza) ; Santoyo, Susana ; Ruiz-Rodríguez, Alejandro ; Lavega, Rebeca ; Jaime, Laura ; Soler-Rivas, Cristina
Resumen: Extracts 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.
Idioma: Inglés
DOI: 10.1016/j.foodres.2025.117716
Año: 2025
Publicado en: Food Research International 222 (2025), 117716 [11 pp.]
ISSN: 0963-9969
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2022-139536OB-I00-C21
Financiación: info:eu-repo/grantAgreement/ES/MICINN/JDC2022-048252-I
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
Exportado de SIDERAL (2025-11-27-15:16:44)
Visitas y descargas
Idioma: Inglés
DOI: 10.1016/j.foodres.2025.117716
Año: 2025
Publicado en: Food Research International 222 (2025), 117716 [11 pp.]
ISSN: 0963-9969
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2022-139536OB-I00-C21
Financiación: info:eu-repo/grantAgreement/ES/MICINN/JDC2022-048252-I
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2025-11-27-15:16:44)
Permalink:
Visitas y descargas
Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Química Analítica
Record created 2025-11-27, last modified 2025-11-27