Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms

International Journal of Food Science and Technology

Volumn 44, Issue 11, 2009, Pages 2189-2197

  Soler Rivas, Cristina ^a   Ramírez Anguiano, Ana Cristina ^a   Reglero, Guillermo ^a   Santoyo, Susana ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

ABTS; Bioaccessibility; Bioavailability; Domestic processing; DPPH; Lipid oxidation; Phenols; Polysaccharides; Proteins

Indexed keywords

AGARICUS BISPORUS; BASIDIOMYCOTA; BOLETUS EDULIS; LENTINULA EDODES;

EID: 70350234920     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02059.x     Document Type: Article

References (29)

1. Barros, L., Baptista, P Ferreira, I.C.F.R. (2007a). Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays. Food and Chemical Toxicology, 45, 1731 1737.
2. Barros, L., Baptista, P., Correia, D.M., Sa Morais, J. Ferreira, I.C.F.R. (2007b). Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. Journal of Agricultural and Food Chemistry, 55, 4781 4788.
3. Bestwick, C.S. Milne, L. (1999). Effects of β-carotene on antioxidant enzyme activity, intracellular reactive oxygen and membrane integrity within post confluent Caco-2 intestinal cells. Biochimica et Biophysica Acta, 1474, 47 55.
4. Chang, R. (1996). Functional properties of edible mushrooms. Nutrition Reviews, 54, S91 S93.
5. Choi, Y., Lee, S.M., Chun, J., Lee, H.B. Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chemistry, 99, 381 387.
6. Dihal, A.A., Woutersen, R.A., Ommen, B.v., Rietjens, I.M.C.M. Stierum, R.H. (2006). Modulatory effects of quercetin on proliferation and differentiation of the human colorectal cell line Caco-2. Cancer Letters, 238, 248 259.
7. Dubost, N.J., Ou, B. Beelman, R.B. (2007). Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chemistry, 105, 727 735.
8. Fox, J.D. Robyt, J.F. (1991). Miniaturization of three carbohydrate analyses using a microsample plate reader. Analytical Biochemistry, 195, 93 96.
9. Ganguli, A., Ghosh, M. Singh, N. (2006). Antioxidant activities and total phenolics of pickles produced from the edible mushroom, Agaricus bisporus. Journal of Culinary Science and Technology, 5, 131 142.
10. Granado-Lorencio, F., Olmedilla-Alonso, B., Herrero-Barbudo, C., Blanco-Navarro, I., Pérez-Sacristán, B. Blázquez- García, S. (2007). In vitro bioaccessibility of carotenoids and tocopherols from fruits and vegetables. Food Chemistry, 102, 614 648.
11. Han, J., Weng, X. Bi, K. (2008). Antioxidants from a Chinese medicinal herb -Lithospermum erythrorhizon. Food Chemistry, 106, 2 10.
12. Kalac, P. (2009). Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chemistry, 113, 9 16.
13. Kobori, M., Yoshida, M., Ohnishi-Kameyama, M. Shinmoto, H. (2007). Ergosterol peroxide from an edible mushroom suppresses inflammatory responses in AW264.7 macrophages and growth of HT29 colon adenocarcinoma cells. British Journal of Pharmacology, 150, 209 219.
14. Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., et al. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine, 30, 71S 88S.
15. Laurent, C., Besançon, P. Caporiccio, B. (2007). Flavonoids from a grape seed extract interact with digestive secretions and intestinal cells as assessed in an in vitro digestion/Caco-2 cell culture model. Food Chemistry, 100, 1704 1712.
16. Liu, F., Ooi, V.E.C. Chang, S.T. (1997). Free radical scavenging activities of mushroom polysaccharide extracts. Life Sciences, 60, 763 771.
17. Manzi, P., Marconi, S., Aguzzi, A. Pizzoferrato, L. (2004). Commercial mushrooms: nutritional quality and effect of cooking. Food Chemistry, 84, 201 206.
18. Miller, D.D., Schricker, B.R., Rasmussen, R.R. Campen, D.v. (1981). An in vitro method for estimation of iron availability from meals. American Journal of Clinical Nutrition, 34, 2248 2256.
19. Mosmann, T. (1983). Rapid colorimetric assay for cellular growth and survival: application to proliferation and cytotoxicity assays. Journal of Immunological Methods, 65, 55 63.
20. Ramirez-Anguiano, A.C., Santoyo, S., Reglero, G. Soler-Rivas, C. (2007). Radical scavenging activities, endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europe. Journal of the Science of Food and Agriculture, 87, 2272 2278.
21. Ramirez-Anguiano, A.C. (2009). Estudio de las propiedades funcionales de los hongos comestibles para el diseño de alimentos cárnicos funcionales, PhD Thesis. Department of Applied Chemistry-Physic, Faculty of Science, Universidad Autonoma de Madrid.
22. Rice-Evans, C. Miller, N.J. (1994). Total antioxidant status in plasma and body fluids. Methods in Enzymology, 234, 279 293.
23. Ruiz-Rodriguez, A., Marin, F.R., Ocaña, A. Soler-Rivas, C. (2008). Effect of domestic processing on bioactive compounds. Phytochemistry Reviews, 7, 345 384.
24. Savoie, J.M., Minvielle, N. Largeteau, M.L. (2008). Radical-scavenging properties of extracts from the white button mushroom, Agaricus bisporus. Journal of the Science of Food and Agriculture, 88, 970 975.
25. Soares, A.A., Marques de Souza, C.G., Daniel, F.M., Ferrari, G.P., Gomes da Costa, S.M. Peralta, R.M. (2009). Antioxidant activity and total phenolic content of Agaricus brasiliensis (Agaricus blazei Murril) in two stages of maturity. Food Chemistry, 112, 775 781.
26. Sugimura, T. (2002). Food and cancer. Toxicology, 181, 17 21.
27. Tsai, S.Y., Tsai, H.L. Mau, J.L. (2007). Antioxidant properties of Agaricus blazei, Agrocybe cylindracea, and Boletus edulis. LWT - Food Science and Technology, 40, 1392 1402.
28. Tsai, S.Y., Wu, T.P., Huang, S.J. Mau, J.L. (2008). Antioxidant properties of ethanolic extracts from culinary-medicinal button mushroom Agaricus bisporus (J. Lange) Imbach (Agaricomycetideae) harvested at different stages of maturity. International Journal of Medicinal Mushrooms, 10, 127 137.
29. Yang, J.H., Lin, H.C. Mau, J.L. (2002). Antioxidant properties of several commercial mushrooms. Food Chemistry, 77, 229 235.