Semantic Scholar Open Access 2020 1469 sitasi

Food Chemistry

Takashi Tanaka Hirotaka Umeki Sachi Nagai Takuya Shii Yosuke Matsuo +2 lainnya

Lihat Sumber DOI

Abstrak

A study with Pleurotus sajor-caju was conducted to: evaluate the nutritional and chemical composition of the fruiting bodies; optimize the preparation of bioactive phenolic extracts; and characterize the optimized extract in terms of bioactive compounds and properties. P. sajor-caju revealed an equilibrated nutritional composition with the presence of hydrophilic (sugars and organic acids) and lipophilic (tocopherols and PUFA) compounds. p Hydroxybenzoic, p -coumaric and cinnamic acids were identi ﬁ ed in the extract obtained with ethanol (30 g/l ratio) at 55 °C for 85 min. This extract showed antioxidant properties (mainly reducing power and lipid peroxidation inhibition), antibacterial activity against MRSA and MSSA and cytotoxicity against NCI-H460, MCF-7 and HeLa. Furthermore, as the extract showed capacity to inhibit NO production in Raw 264.7 macrophages, molecular docking studies were performed to provide insights into the anti-in ﬂ ammatory mechanism of action, through COX-2 inhibition by the phenolic acids identi ﬁ ed.

Penulis (7)

Takashi Tanaka

Hirotaka Umeki

Sachi Nagai

Takuya Shii

Yosuke Matsuo

Isao

Kouno

Format Sitasi

APA MLA BibTeX

Tanaka, T., Umeki, H., Nagai, S., Shii, T., Matsuo, Y., Isao et al. (2020). Food Chemistry. https://doi.org/10.1016/0016-0032(60)90692-x

Akses Cepat

Lihat di Sumber doi.org/10.1016/0016-0032(60)90692-x

Informasi Jurnal

Tahun Terbit: 2020
Bahasa: en
Total Sitasi: 1469×
Sumber Database: Semantic Scholar
DOI: 10.1016/0016-0032(60)90692-x
Akses: Open Access ✓