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Antimicrobial, Cytotoxic, Anti-Inflammatory, and Antioxidant Activity of Culinary Processed Shiitake Medicinal Mushroom (Lentinus edodes, Agaricomycetes) and Its Major Sulfur Sensory-Active Compound-Lenthionine
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SYSNO ASEP 0490717 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Antimicrobial, Cytotoxic, Anti-Inflammatory, and Antioxidant Activity of Culinary Processed Shiitake Medicinal Mushroom (Lentinus edodes, Agaricomycetes) and Its Major Sulfur Sensory-Active Compound-Lenthionine Author(s) Kupcová, K. (CZ)
Štefanová, I. (CZ)
Plavcová, Z. (CZ)
Hošek, J. (CZ)
Hrouzek, Pavel (MBU-M) ORCID
Kubec, R. (CZ)Source Title International Journal of Medicinal Mushrooms. - : Begell House - ISSN 1521-9437
Roč. 20, č. 2 (2018), s. 165-175Number of pages 11 s. Language eng - English Country US - United States Keywords anti-inflammatory activity ; antimicrobial activity ; antioxidant activity Subject RIV EE - Microbiology, Virology OECD category Microbiology R&D Projects LO1416 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) ED2.1.00/19.0392 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) Institutional support MBU-M - RVO:61388971 UT WOS 000432607400006 DOI 10.1615/IntJMedMushrooms.2018025455 Annotation The antimicrobial, cytotoxic, anti-inflammatory, and antioxidant properties of aqueous extracts of raw and culinary processed shiitake mushrooms were evaluated and compared with those of lenthionine (1,2,3,5,6-pentathiepane), the principal aroma-bearing substance of the shiitake medicinal mushroom (Lentinus edodes). Antimicrobial activity was tested using a panel of 4 strains of bacteria, 2 yeasts, and 2 fungi. Cytotoxic properties were evaluated against 3 cell lines (HepG2, HeLa, PaTu), whereas the anti-inflammatory activity of tested samples was assayed based on their ability to attenuate the secretion of the cytokine tumor necrosis factor-a. Antioxidant activity was measured using in vitro DPPH and ARTS assays. It was found that lenthionine possesses significant antimicrobial properties, it is remarkably effective in inhibiting the growth of yeasts and fungi (minimum inhibitory concentration, 2-8 mu g/mL) and thus is comparable to standard antifungal agents. Lenthionine is also able to decrease significantly the production of tumor necrosis factor-a and thus could be at least partly responsible for the observed anti-inflammatory effect of shiitake. On the other hand, lenthionine does not seem to contribute significantly to the well-known anticancer and antioxidant effects of the mushroom. Workplace Institute of Microbiology Contact Eliška Spurná, eliska.spurna@biomed.cas.cz, Tel.: 241 062 231 Year of Publishing 2019
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