Anti-inflammatory effects of five commercially available mushroom species determined in lipopolysaccharide and interferon-γ activated murine macrophages
| Autor: | Kirubakaran Shanmugam, Erika Gyengesi, Lezanne Ooi, Dimitrios Zabaras, Dhanushka Gunawardena, Richard Head, Roderick P.W. Williams, Gerald Münch, Kerryn King, Louise E. Bennett |
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| Rok vydání: | 2014 |
| Předmět: |
Lipopolysaccharides
Oyster Lipopolysaccharide medicine.drug_class Anti-Inflammatory Agents Anti-inflammatory Analytical Chemistry Microbiology Interferon-gamma Mice chemistry.chemical_compound biology.animal medicine Animals Inflammation Mushroom biology Tumor Necrosis Factor-alpha Macrophages General Medicine biology.organism_classification chemistry Lentinus Pleurotus ostreatus Agaricales Agaricus bisporus Food Science Flammulina |
| Zdroj: | Food Chemistry. 148:92-96 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2013.10.015 |
| Popis: | Inflammation is a well-known contributing factor to many age-related chronic diseases. One of the possible strategies to suppress inflammation is the employment of functional foods with anti-inflammatory properties. Edible mushrooms are attracting more and more attention as functional foods since they are rich in bioactive compounds, but their anti-inflammatory properties and the effect of food processing steps on this activity has not been systematically investigated. In the present study, White Button and Honey Brown (both Agaricus bisporus), Shiitake (Lentinus edodes), Enoki (Flammulina velutipes) and Oyster mushroom (Pleurotus ostreatus) preparations were tested for their anti-inflammatory activity in lipopolysaccharide (LPS) and interferon-γ (IFN-γ) activated murine RAW 264.7 macrophages. Potent anti-inflammatory activity (IC₅₀ |
| Databáze: | OpenAIRE |
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