Araştırma Makalesi
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Pleurotus eryngii (DC. Ex Fr.) Quel’in Farklı Çözücülerle Elde Edilen Özütlerinin Besinsel Içeriğinin, Antioksidan Antikanser ve Antimikrobiyal Aktivitelerinin Araştırılması

Yıl 2021, , 267 - 277, 30.04.2021

Hilal Acay , Abdurrahman Dündar , Semra Kaçar , Mehmet Fırat Baran , Cumali Keskin

https://doi.org/10.18016/ksutarimdoga.vi.742646
Cited By: 1

Öz

Bu çalışma Pleurotus eryngii'nin farklı çözücü ekstraktlarının besinsel içerikleri, yağ asidi bileşimleri, in vitro antioksidan, antikanser ve antimikrobiyal aktiviteleri ile ilgilidir. P. eryngii'nin besinsel içeriği ayrıntılı olarak araştırıldı. Meyve gövdesinin ham protein (g 100 kg-1), karbonhidrat (g 100 kg-1), lipit (g 100 kg-1), kül (g 100 kg-1), diyet lifi (g 100 kg-1) ve enerji değeri (100 g-1) analiz edildi. Pleurotus eryngii'nin toplam lipit, fosfolipid ve triaçilgliserol fraksiyonlarının yağ asidi bileşimleri Gaz kromatografisi ile araştırıldı. Toplam 13 farklı yağ asidi bileşeni belirlendi. Toplam antioksidan aktivite, serbest radikal süpürme aktivitesi, indirgeme gücü aktivitesi, metal şelatlama aktivitesi ve süperoksit anyon radikali süpürme aktivitesini içeren antioksidan özellikler farklı testler kullanılarak değerlendirildi. En yüksek toplam antioksidan, DPPH radikali süpürme, metal şelatlama ve süperoksit anyon radikal süpürme aktiviteleri etil asetat özütünde belirlendi. PC-3 (prostat kanseri) hücre hattı üzerindeki sitotoksik aktivite potansiyelinin, test edilen özüt fraksiyonlarının konsantrasyonuna ve tipine bağlı olduğu bulundu. Pleurotus eryngii'nin heksan, etil asetat ve metanol ekstraktlarının, test edilen mikroorganizmaların büyümesini inhibe edici etkiye sahip olduğu belirlendi. Mevcut sonuçlar, günlük besin olarak kullanılan Pleurotus eryngii'nin yeni ilaç gelişmeleri ve bazı kanser tedavilerinde umut vaat eden yeni bir kaynak olabileceğini düşündürmektedir.

Anahtar Kelimeler

Pleurotus Eryngii Antioksidan Aktivite Kimyasal bileşim Besin değeri PC-3 Hücre Hatları

Destekleyen Kurum

Mardin Artuklu University

Proje Numarası

MAÜ -15- SYO- 04

Kaynakça

  • Adebayo EA, Oloke JK, Aina DA, Bora TC 2014. Antioxidant and Nutritional Importance of some Pleurotus species. Journal of Microbiology, Biotechnology and Food Sciences, 3: 289-294.
  • Ahmed M, Abdullah N, Ahmed KU, Bhuyan MHMB 2013. Yield and nutritional composition of oyster mushroom strains newly introduced in Bangladesh. Pesquisa Agropecuária Brasileira, 48(2): 197-202.
  • Akyüz M, Kırbağ S 2009. Antimicrobial activity of Pleurotus eryngii (DC. ex Fr.) Quel. var. eryngii which obtained from the various culture medium. Ecological Life Sciences, 4(2): 61-68.
  • Alley MC, Scudiere DA, Monks A, Hursey ML, Czerwinski MJ, Fine DL, Abbot BJ, Mayo JG, Shoemaker RH, Boyd MR 1998. Feasibility of drug screening with panels of human tumor cell lines using a microculture tetrazolium assay. Cancer Research, 48: 589-600.
  • Alves MJ, Ferreira ICFR, Froufe HJC, Abreu RMV, Martins A, Pintado M 2013. Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies. Journal of Applied Microbiology, 115: 346–357.
  • AOAC 993.21. 1990. Total Dietary Fiber in Foods and Food Products J. AOAC İnt. 77,687 AOAC, Official methods of analysis (15th ed.). Virginia DC, USA: Association of the agricultural chemist. (1994): 746-780.
  • Aparicio R, Aparicio-Ruiz R 2000. Authentication of vegetable oils by chromatographic techniques. Journal of Chromatography A. 881(1-2): 93–104.
  • Chen JJ, Mao D, Yong YY, Li JL, Wei H, Lu L 2012. Hepatoprotective and hypolipidemic effects of water-soluble polysaccharide extract of Pleurotus eryngii. Food Chemistry, 130: 687–694.
  • Chu YH, Chang CL, Hsu HF 2000. Flavonoid content of several vegetables and their antioxidant activity. Journal of the Science of Food and Agriculture, 80: 561-566.
  • Dapkevicius A, Venskutonis R, Van-Beek TA, Linssen JPH 1998. Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture, 77: 140–146.
  • Das AJ, Khawas P, Miyaji T, Deka SC 2014. HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India. Journal of the Institute of Brewing, 120: 244–252.
  • Dimou DM, Georgala A, Komaitis M, Aggelis G 2002. Mycelial fatty acid composition of Pleurotus spp. and its application in the intrageneric differentiation. Mycological Research, 106: 925–999.
  • Dinis TCP, Madeira VMC, Almeida MLM 1994. Action of phenolic derivates (acetoaminophen, salycilate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics, 315: 161-169.
  • Duncan DB 1955. Multiple ranges and multiple F tests. Biometrics, 11:1-42.
  • Dundar A, Acay H, Yildiz A 2009. Effect of using different lignocellulosic wastes for the cultivation of Pleurotus ostreatus (Jacq.) P. Kumm. on mushroom yield, chemical composition and nutritional value. African Journal of Biotechnology, 8:662–666.
  • Dundar A, Okumus V, Ozdemir S, Yildiz A 2013. Antioxidant properties of cultured mycelia from four Pleurotus species produced in the submerged medium. International Journal of Food Properties, 6: 1105-1116.
  • Ferreira ICFR, Vaz JA, Vasconcelos MH, Martins A 2010. Compounds from wild mushrooms with antitumor potential. Anti-cancer Agents in Medicinal Chemistry, 10: 424-436.
  • Gasecka M, • Mleczek M, Siwulski M, Niedzielski P 2013. Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc. European Food Research and Technology, 242: 723–732.
  • Heleno SA, Barros L, Sousa MJ, Martins A, Ferreira ICFR 2009. Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high-performance liquid chromatography. Microchemical Journal, 93:195–199.
  • Hwang YJ, Nam HK, Chang MJ, Noh GW, Kim SH 2003. Effect of Lentinus edodes and Pleurotus eryngii extracts on proliferation and apoptosis in human colon cancer cell lines. Journal of the Korean Society of Food Science and Nutrition, 32: 217–222.
  • Iwona GK, Kałużewicz A, Spiżewski T, Siwulski M, Sobieralski K 2018. Bioactive compounds and medicinal properties of Oyster mushrooms (Pleurotus sp.). Folia Horticulturae, 30(2): 191-201.
  • Jeong YT, Jeong SC, Gu YA, Islam R, Song CH 2010. Antitumor and immunomodulating activities of endo-biopolymers obtained from a submerged culture of Pleurotus eryngii. Food Science and Biotechnology, 19: 399–404.
  • Kaçar S, Başhan M, Oymak AS 2016. Effect of seasonal variation on lipid and fatty acid profile in muscle tissue of male and female Silurus triostegus. Journal of Food Science and Technology Mysore, 53(7): 2913–2922.
  • Kalac P 2009. Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chemistry, 113: 9–16.
  • Kalac P 2012. Chemical composition and nutritional value of European species of wild growing mushrooms. In S. Andres, & N. Baumann (Eds.), Mushrooms: Types, properties and nutrition, Nova Science Publishers, 130–151.
  • Keskin C, Özen HÇ, Toker Z, Kızıl G, Kızıl M 2018. Determination of in vitro antioxidant and antimicrobial properties of the shoot and root extracts of Astragalus diphtherites FENZL var. diphtherites and Astragalus gymnalopecias RECH. FIL. obtained by different solvents. Journal of Agriculture and Nature, 21(2): 157-166.
  • Khan MA, Tania M 2012. Nutritional and Medicinal Importance of Pleurotus Mushrooms: An Overview. Food Reviews International, 28(3): 313-329.
  • Khatua S, Paul S, Acharya K 2013. Mushroom as the potential source of new generation of antioxidant: a review. Research Journal of Pharmacy and Technology, 6: 496-505.
  • Kjeldahl Johan Z 1883. A new method for the determination of nitrogen in organic bodies.” Analytical Chemistry, 22: 366.
  • Kosanić M, Ranković B, Dašić M 2012. Mushrooms as possible antioxidant and antimicrobial agents, Iranian Journal of Pharmaceutical Research, 11: 1095-1102.
  • Lee YL, Huang GW, Liang ZC, Mau JL, 2007. Antioxidant properties of three extracts from Pleurotus citrinopileatus. Food Science and Technology, 40: 823–833.
  • Li S, Nagendra PS 2013. Effects of Various Heat Treatments on Phenolic Profiles and Antioxidant Activities of Pleurotus eryngii Extracts. Journal of Food Science, 78(8): 1122-1129.
  • Liu XN, Zhou B, Lin RS, Jia L, Deng P, Fan K, Wang G, Wang L, Zhang J 2010. Extraction and antioxidant activities of intracellular polysaccharide from Pleurotus sp. mycelium. International Journal of Biological Macromolecules, 47:116–119.
  • Longvah T, Deosthale Y 1998. Compositional and nutritional studies on edible wild mushroom from northeast India. Food Chemistry, 63(3): 331-334.
  • Manzi P, Aguzzi A, Pizzoferrato L 2001. Nutritional value of mushrooms widely consumed in Italy. Food Chemistry, 73: 321–325.
  • Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L 1999. Nutrients in edible mushrooms: An inter-species comparatives study. Food Chemistry, 65: 477-482.
  • Mattila P, Kanko K, Earola M, Pihlava JM, Astola J, Vahterist L 2001. Contents of vitamins, mineral elements, some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49: 2343–2348.
  • Mondal T, Some R, Dutta S 2013. Studies on antioxidant and antimicrobial properties of some common mushrooms. Journal of Today’s Biological Sciences: Research and Reviews, 2: 60-67.
  • Moonmoon M, Uddin MN, Ahmed S, Shelly NJ, Khan MA 2010. Cultivation of different strains of king oyster mushroom (Pleurotus eryngii) on saw dust and rice straw in Bangladesh. Saudi Journal of Biological Sciences, 17: 341–345.
  • Musieba F, Okoth S, Mibey RK, Wanjiku S, Moraa K 2013. Proximate Composition, Amino Acids and Vitamins Profile of Pleurotus citrinopileatus Singer: An Indigenous Mushroom in Kenya. American Journal of Food Technology, 8(3): 200-206.
  • Neelam S, Singh S 2013. Comparative in vitro studies on Phytochemical and Antibacterial Properties of Ethanolic Extracts of Pleurotus florida and Pleurotus ostreatus. International Journal of Pharmacy and Biological Sciences, 4: 396–400.
  • Oda M, Ueno T, Kasai N, Takahashi H, Yoshida H, Sugawara F, Sakaguchi K, Hayashi H, Mizushina Y 2002. Inhibition of telomerase by linear-chain fatty acids: a structural analysis. Biochemical Journal, 367: 329-334.
  • Oyaizu M 1986. Studies on products of browning reaction: Antioxidative activity of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition, 44: 307-315.
  • Oyetayo VO, Ariyo OO 2013. Micro and macronutrient properties of Pleurotus ostreatus (Jacq: fries) cultivated on different wood substrates. Journal of Biological Sciences, 6: 223-232.
  • Phillips R 1994. Mushrooms and Other Fungi of Great Britain & Europe, New Interlitho S.P. A., Milan: 288.
  • Pushpa H, Purushothoma KB 2010. Nutritional analysis of wild and cultivated edible medicinal mushrooms. World Journal of Dairy & Food Sciences, 5(2): 140-144.
  • Rahman MM, Asiqur R, Taslima N, Borhan U, Mafroz AB, Shahdat H 2013. Antioxidant and Antimicrobial Activity of Pleurotus florida Cultivated in Bangladesh. Journal of Medicinal Plants Studies, 3:166-175.
  • Ren D, Wang N, Guo J, Yuan L, Yang X 2016. Chemical characterization of Pleurotus eryngii polysaccharide and its tumour-inhibitory effects against human hepatoblastoma HepG-2 cells. Carbohydrate Polymers, 138: 123–133.
  • Rodriguez EAE, Royse DJ 2007. Yield, size and bacterial blotch resistance of Pleurotus eryngii grown on cottonseed hull/oak sawdust supplemented with manganese, copper and whole ground soybean. Bioresource Technology, 98:1898–1906.
  • Schillaci D, Arizza V, Gargano ML, Venturella G 2013. Antibacterial activity of Mediterranean oyster mushrooms, species of genus pleurotus (higher basidiomycetes). International Journal of Medicinal Mushrooms, 15: 591-594.
  • Shang X, Tan Q, Liu R, Yu K, Li P, Zhao GP 2013. In vitro anti–Helicobacter pylori effects of medicinal mushroom extracts, with special emphasis on the lion’s mane mushroom, Hericium erinaceus (Higher Basidiomycetes). International Journal of Medicinal Mushrooms, 15:165-174.
  • Sun Y, Hu X, Li W 2017. Antioxidant, antitumor and immunostimulatory activities of the polypeptide from Pleurotus eryngii mycelium. International Journal of Biological Macromolecules, 97: 323-330.
  • Tan YS, Baskaran A, Nallathamby N, Chua KH, Kuppusamy UR, Sabaratnam V 2015. Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.). International Journal of Food Science Technology, 52:3058–3064.
  • Taofiq O, Calhelha RC, Heleno SA, Barros L, Martins A, Santos-Buelga C 2015. The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives. Food Research International, 76: 821-827.
  • Won SR, Hong MJ, Kim YM, Li CY, Kim JW, Rhee HI 2007. Oleic acid: an efficient inhibitor of glucosyltransferase. FEBS Letters, 581: 4999–5002.
  • Zhishen J, Mengcheng T, Jianming W 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555–559.

Investigation of Nutritional Content, Antioxidant Anticancer and Antimicrobial Activities of Pleurotus eryngii (DC. Ex Fr.) Quel, Extract Obtained by Different Solvents

Yıl 2021, , 267 - 277, 30.04.2021

Hilal Acay , Abdurrahman Dündar , Semra Kaçar , Mehmet Fırat Baran , Cumali Keskin

https://doi.org/10.18016/ksutarimdoga.vi.742646
Cited By: 1

Öz

The present study related the nutritional contents, fatty acid compositions, in vitro antioxidant, anticancer and antimicrobial activities of different solvents extracts of Pleurotus eryngii. The nutritional contents of the P. eryngii were investigated in detail. Crude protein (g 100 kg-1), carbohydrate (g 100 kg-1), lipid (g 100 kg-1), ash (g 100 kg-1), dietary fiber (g 100 kg-1) and energy value (cal 100 g-1) of fruiting bodies were analysed. Fatty acid compositions of total lipid, phospholipid and triacylglycerol fractions of Pleurotus eryngii were investigated by Gas chromatography. Totally 13 different fatty acids constituents were identified. Antioxidant properties including total antioxidant activity, free radical scavenging activity, reducing power activity, metal chelating activity, and superoxide anion radical scavenging activity were evaluated using different tests. The highest total antioxidant, DPPH scavenging, metal chelating, and superoxide anion radical scavenging activities were determined in ethyl acetate extracts. The potential of cytotoxic activity on PC-3 (prostate cancer) cell lines was found to depend on the concentration and the type of the tested extracts fractions. It was determined that hexane, ethyl acetate, and methanol extracts of Pleurotus eryngii have inhibition effect on the growth of tested microorganisms. The present results suggested that used as a daily nutrient, the Pleurotus eryngii could be a novel source for new drug developments and promising in some cancer treatment.

Anahtar Kelimeler

Antioxidant activity Chemical Composition Nutritional Value Pc-3 Cell Lines Pleurotus Eryngii

Proje Numarası

MAÜ -15- SYO- 04

Kaynakça

  • Adebayo EA, Oloke JK, Aina DA, Bora TC 2014. Antioxidant and Nutritional Importance of some Pleurotus species. Journal of Microbiology, Biotechnology and Food Sciences, 3: 289-294.
  • Ahmed M, Abdullah N, Ahmed KU, Bhuyan MHMB 2013. Yield and nutritional composition of oyster mushroom strains newly introduced in Bangladesh. Pesquisa Agropecuária Brasileira, 48(2): 197-202.
  • Akyüz M, Kırbağ S 2009. Antimicrobial activity of Pleurotus eryngii (DC. ex Fr.) Quel. var. eryngii which obtained from the various culture medium. Ecological Life Sciences, 4(2): 61-68.
  • Alley MC, Scudiere DA, Monks A, Hursey ML, Czerwinski MJ, Fine DL, Abbot BJ, Mayo JG, Shoemaker RH, Boyd MR 1998. Feasibility of drug screening with panels of human tumor cell lines using a microculture tetrazolium assay. Cancer Research, 48: 589-600.
  • Alves MJ, Ferreira ICFR, Froufe HJC, Abreu RMV, Martins A, Pintado M 2013. Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies. Journal of Applied Microbiology, 115: 346–357.
  • AOAC 993.21. 1990. Total Dietary Fiber in Foods and Food Products J. AOAC İnt. 77,687 AOAC, Official methods of analysis (15th ed.). Virginia DC, USA: Association of the agricultural chemist. (1994): 746-780.
  • Aparicio R, Aparicio-Ruiz R 2000. Authentication of vegetable oils by chromatographic techniques. Journal of Chromatography A. 881(1-2): 93–104.
  • Chen JJ, Mao D, Yong YY, Li JL, Wei H, Lu L 2012. Hepatoprotective and hypolipidemic effects of water-soluble polysaccharide extract of Pleurotus eryngii. Food Chemistry, 130: 687–694.
  • Chu YH, Chang CL, Hsu HF 2000. Flavonoid content of several vegetables and their antioxidant activity. Journal of the Science of Food and Agriculture, 80: 561-566.
  • Dapkevicius A, Venskutonis R, Van-Beek TA, Linssen JPH 1998. Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture, 77: 140–146.
  • Das AJ, Khawas P, Miyaji T, Deka SC 2014. HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India. Journal of the Institute of Brewing, 120: 244–252.
  • Dimou DM, Georgala A, Komaitis M, Aggelis G 2002. Mycelial fatty acid composition of Pleurotus spp. and its application in the intrageneric differentiation. Mycological Research, 106: 925–999.
  • Dinis TCP, Madeira VMC, Almeida MLM 1994. Action of phenolic derivates (acetoaminophen, salycilate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics, 315: 161-169.
  • Duncan DB 1955. Multiple ranges and multiple F tests. Biometrics, 11:1-42.
  • Dundar A, Acay H, Yildiz A 2009. Effect of using different lignocellulosic wastes for the cultivation of Pleurotus ostreatus (Jacq.) P. Kumm. on mushroom yield, chemical composition and nutritional value. African Journal of Biotechnology, 8:662–666.
  • Dundar A, Okumus V, Ozdemir S, Yildiz A 2013. Antioxidant properties of cultured mycelia from four Pleurotus species produced in the submerged medium. International Journal of Food Properties, 6: 1105-1116.
  • Ferreira ICFR, Vaz JA, Vasconcelos MH, Martins A 2010. Compounds from wild mushrooms with antitumor potential. Anti-cancer Agents in Medicinal Chemistry, 10: 424-436.
  • Gasecka M, • Mleczek M, Siwulski M, Niedzielski P 2013. Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc. European Food Research and Technology, 242: 723–732.
  • Heleno SA, Barros L, Sousa MJ, Martins A, Ferreira ICFR 2009. Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high-performance liquid chromatography. Microchemical Journal, 93:195–199.
  • Hwang YJ, Nam HK, Chang MJ, Noh GW, Kim SH 2003. Effect of Lentinus edodes and Pleurotus eryngii extracts on proliferation and apoptosis in human colon cancer cell lines. Journal of the Korean Society of Food Science and Nutrition, 32: 217–222.
  • Iwona GK, Kałużewicz A, Spiżewski T, Siwulski M, Sobieralski K 2018. Bioactive compounds and medicinal properties of Oyster mushrooms (Pleurotus sp.). Folia Horticulturae, 30(2): 191-201.
  • Jeong YT, Jeong SC, Gu YA, Islam R, Song CH 2010. Antitumor and immunomodulating activities of endo-biopolymers obtained from a submerged culture of Pleurotus eryngii. Food Science and Biotechnology, 19: 399–404.
  • Kaçar S, Başhan M, Oymak AS 2016. Effect of seasonal variation on lipid and fatty acid profile in muscle tissue of male and female Silurus triostegus. Journal of Food Science and Technology Mysore, 53(7): 2913–2922.
  • Kalac P 2009. Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chemistry, 113: 9–16.
  • Kalac P 2012. Chemical composition and nutritional value of European species of wild growing mushrooms. In S. Andres, & N. Baumann (Eds.), Mushrooms: Types, properties and nutrition, Nova Science Publishers, 130–151.
  • Keskin C, Özen HÇ, Toker Z, Kızıl G, Kızıl M 2018. Determination of in vitro antioxidant and antimicrobial properties of the shoot and root extracts of Astragalus diphtherites FENZL var. diphtherites and Astragalus gymnalopecias RECH. FIL. obtained by different solvents. Journal of Agriculture and Nature, 21(2): 157-166.
  • Khan MA, Tania M 2012. Nutritional and Medicinal Importance of Pleurotus Mushrooms: An Overview. Food Reviews International, 28(3): 313-329.
  • Khatua S, Paul S, Acharya K 2013. Mushroom as the potential source of new generation of antioxidant: a review. Research Journal of Pharmacy and Technology, 6: 496-505.
  • Kjeldahl Johan Z 1883. A new method for the determination of nitrogen in organic bodies.” Analytical Chemistry, 22: 366.
  • Kosanić M, Ranković B, Dašić M 2012. Mushrooms as possible antioxidant and antimicrobial agents, Iranian Journal of Pharmaceutical Research, 11: 1095-1102.
  • Lee YL, Huang GW, Liang ZC, Mau JL, 2007. Antioxidant properties of three extracts from Pleurotus citrinopileatus. Food Science and Technology, 40: 823–833.
  • Li S, Nagendra PS 2013. Effects of Various Heat Treatments on Phenolic Profiles and Antioxidant Activities of Pleurotus eryngii Extracts. Journal of Food Science, 78(8): 1122-1129.
  • Liu XN, Zhou B, Lin RS, Jia L, Deng P, Fan K, Wang G, Wang L, Zhang J 2010. Extraction and antioxidant activities of intracellular polysaccharide from Pleurotus sp. mycelium. International Journal of Biological Macromolecules, 47:116–119.
  • Longvah T, Deosthale Y 1998. Compositional and nutritional studies on edible wild mushroom from northeast India. Food Chemistry, 63(3): 331-334.
  • Manzi P, Aguzzi A, Pizzoferrato L 2001. Nutritional value of mushrooms widely consumed in Italy. Food Chemistry, 73: 321–325.
  • Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L 1999. Nutrients in edible mushrooms: An inter-species comparatives study. Food Chemistry, 65: 477-482.
  • Mattila P, Kanko K, Earola M, Pihlava JM, Astola J, Vahterist L 2001. Contents of vitamins, mineral elements, some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49: 2343–2348.
  • Mondal T, Some R, Dutta S 2013. Studies on antioxidant and antimicrobial properties of some common mushrooms. Journal of Today’s Biological Sciences: Research and Reviews, 2: 60-67.
  • Moonmoon M, Uddin MN, Ahmed S, Shelly NJ, Khan MA 2010. Cultivation of different strains of king oyster mushroom (Pleurotus eryngii) on saw dust and rice straw in Bangladesh. Saudi Journal of Biological Sciences, 17: 341–345.
  • Musieba F, Okoth S, Mibey RK, Wanjiku S, Moraa K 2013. Proximate Composition, Amino Acids and Vitamins Profile of Pleurotus citrinopileatus Singer: An Indigenous Mushroom in Kenya. American Journal of Food Technology, 8(3): 200-206.
  • Neelam S, Singh S 2013. Comparative in vitro studies on Phytochemical and Antibacterial Properties of Ethanolic Extracts of Pleurotus florida and Pleurotus ostreatus. International Journal of Pharmacy and Biological Sciences, 4: 396–400.
  • Oda M, Ueno T, Kasai N, Takahashi H, Yoshida H, Sugawara F, Sakaguchi K, Hayashi H, Mizushina Y 2002. Inhibition of telomerase by linear-chain fatty acids: a structural analysis. Biochemical Journal, 367: 329-334.
  • Oyaizu M 1986. Studies on products of browning reaction: Antioxidative activity of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition, 44: 307-315.
  • Oyetayo VO, Ariyo OO 2013. Micro and macronutrient properties of Pleurotus ostreatus (Jacq: fries) cultivated on different wood substrates. Journal of Biological Sciences, 6: 223-232.
  • Phillips R 1994. Mushrooms and Other Fungi of Great Britain & Europe, New Interlitho S.P. A., Milan: 288.
  • Pushpa H, Purushothoma KB 2010. Nutritional analysis of wild and cultivated edible medicinal mushrooms. World Journal of Dairy & Food Sciences, 5(2): 140-144.
  • Rahman MM, Asiqur R, Taslima N, Borhan U, Mafroz AB, Shahdat H 2013. Antioxidant and Antimicrobial Activity of Pleurotus florida Cultivated in Bangladesh. Journal of Medicinal Plants Studies, 3:166-175.
  • Ren D, Wang N, Guo J, Yuan L, Yang X 2016. Chemical characterization of Pleurotus eryngii polysaccharide and its tumour-inhibitory effects against human hepatoblastoma HepG-2 cells. Carbohydrate Polymers, 138: 123–133.
  • Rodriguez EAE, Royse DJ 2007. Yield, size and bacterial blotch resistance of Pleurotus eryngii grown on cottonseed hull/oak sawdust supplemented with manganese, copper and whole ground soybean. Bioresource Technology, 98:1898–1906.
  • Schillaci D, Arizza V, Gargano ML, Venturella G 2013. Antibacterial activity of Mediterranean oyster mushrooms, species of genus pleurotus (higher basidiomycetes). International Journal of Medicinal Mushrooms, 15: 591-594.
  • Shang X, Tan Q, Liu R, Yu K, Li P, Zhao GP 2013. In vitro anti–Helicobacter pylori effects of medicinal mushroom extracts, with special emphasis on the lion’s mane mushroom, Hericium erinaceus (Higher Basidiomycetes). International Journal of Medicinal Mushrooms, 15:165-174.
  • Sun Y, Hu X, Li W 2017. Antioxidant, antitumor and immunostimulatory activities of the polypeptide from Pleurotus eryngii mycelium. International Journal of Biological Macromolecules, 97: 323-330.
  • Tan YS, Baskaran A, Nallathamby N, Chua KH, Kuppusamy UR, Sabaratnam V 2015. Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.). International Journal of Food Science Technology, 52:3058–3064.
  • Taofiq O, Calhelha RC, Heleno SA, Barros L, Martins A, Santos-Buelga C 2015. The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives. Food Research International, 76: 821-827.
  • Won SR, Hong MJ, Kim YM, Li CY, Kim JW, Rhee HI 2007. Oleic acid: an efficient inhibitor of glucosyltransferase. FEBS Letters, 581: 4999–5002.
  • Zhishen J, Mengcheng T, Jianming W 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555–559.
Toplam 56 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Yapısal Biyoloji
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Hilal Acay 0000-0002-7732-106X

Abdurrahman Dündar 0000-0002-7930-1054

Semra Kaçar 0000-0002-9869-9045

Mehmet Fırat Baran 0000-0001-8133-6670

Cumali Keskin 0000-0003-3758-0654

Proje Numarası MAÜ -15- SYO- 04
Yayımlanma Tarihi 30 Nisan 2021
Gönderilme Tarihi 27 Mayıs 2020
Kabul Tarihi 28 Temmuz 2020
Yayımlandığı Sayı Yıl 2021

Kaynak Göster

APA Acay, H., Dündar, A., Kaçar, S., Baran, M. F., vd. (2021). Investigation of Nutritional Content, Antioxidant Anticancer and Antimicrobial Activities of Pleurotus eryngii (DC. Ex Fr.) Quel, Extract Obtained by Different Solvents. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 24(2), 267-277. https://doi.org/10.18016/ksutarimdoga.vi.742646

Cited By

Fumaria parviflora Lam. ve Fumaria capreolata L.’nin Antioksidan ve Sitotoksik Aktiviteleri
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
https://doi.org/10.18016/ksutarimdoga.vi.899937

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

       Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır. (Free submission and publication)

      Yılda 6 sayı yayınlanır. (Published 6 times a year)


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Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
e-ISSN: 2619-9149