Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor
International Journal of Nutrition and Food Sciences
Volume 2, Issue 2, March 2013, Pages: 85-91
Received: Apr. 9, 2013; Published: Mar. 10, 2013
Views 3679      Downloads 360
Authors
Masumi Kamiyama, Department of Environmental Toxicology, University of California, Davis, CA 95616, USA
Takayuki Shibamoto, Department of Environmental Toxicology, University of California, Davis, CA 95616, USA
Masahiro Horiuchi, Takata Koryo Co. Ltd., 7-22-2 Tsukaguchihonmachi, Amagasaki-Shi, Hyogo, 661-0001 Japan
Katsumi Umano, Takata Koryo Co. Ltd., 7-22-2 Tsukaguchihonmachi, Amagasaki-Shi, Hyogo, 661-0001 Japan
Kazuo Kondo, Institute of Environmental Science for Human Life, Ochanomizu University, Bunkyo-ku, Tokyo, 112-8610 Japan
Yuzuru Otsuka, Institute of Environmental Science for Human Life, Ochanomizu University, Bunkyo-ku, Tokyo, 112-8610 Japan
Article Tools
PDF
Follow on us
Abstract
The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to exhibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Among the extracts obtained with Soxhlet extraction, the extract from acetone exhibited the highest antioxidant activity (50.9%), followed by the extracts from methanol (33.9%), n-hexane (29.5%), and chloroform (15.2%) at the level of 500 g/mL. This acetone fraction displayed a dose-dependent anti-inflammatory activity or lipoxygenase inhibitory activity by 76.4% at 500 µg/mL, 55.6% at 200 µg/mL, and 37.0% at 100 µg/mL. Among a total of 76 compounds identified in this acetone extract, hexadecanoic acid was the largest component (18.11 mg/kg), followed by 5-hydroxy-2-pentanone (17.33 mg/kg), lactic acid (3.25 mg/kg), and acetic acid (3.21 mg/kg). The following possible principles of antioxidant activity were identified: furfural (1.48 mg/kg), -butyrolactone (0.51 mg/kg), furfuryl alcohol (0.49 mg/kg), 2-methoxy-4-vinylphenol (0.49 mg/kg), and 2,6-dimetoxy-4-vinylphenol (0.33 mg/kg), and benzaldehyde (0.15 mg/kg).
Keywords
Trametes Versicolor Mushroom, Medicinal Plants, Antioxidant, Anti-Inflammatory, Lipoxygenase Inhibitor
To cite this article
Masumi Kamiyama, Takayuki Shibamoto, Masahiro Horiuchi, Katsumi Umano, Kazuo Kondo, Yuzuru Otsuka, Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor, International Journal of Nutrition and Food Sciences. Vol. 2, No. 2, 2013, pp. 85-91. doi: 10.11648/j.ijnfs.20130202.19
References
[1]
Kalac, P. 2013. A review of chemical composition and nutri-tional value of wild-growing and cultivated mushrooms. J. Sci. Food Agric. 93:209–218.
[2]
FAOSTAT (Food and Agriculture Organization of the United State, The Statistic Division). 2012. Edible mushroom. http://faostat.fao. org/site/567/DesktopDefaul.aspx?Page ID=567#ancor.
[3]
Jayakumar, T., Ramesh, E., Geraldine, P. 2006. Antioxidant activity of the oyster mushroom, Pleurotus ostreatus, on Cl4-induced liver injury in rats. Food Chem. Toxicol. 44:1989–1996.
[4]
Harhaji, L., Mijatovic, S., Maksimovic-Ivanic, D., Stojanovic, I., Momcilovic, M., Maksimovic, V., Tufegdzic, S., Marjanovic, Z., Mostarica-Stojkovic, M., Vucinic, Z., Stosic-Grujicic, S. 2008. Anti-tumor effect of Coriolus versicolor methanol extract against mouse B16 melanoma cells: In vitro and in vivo study. Food Chem. Toxicol. 46, 1825–1833.
[5]
Li, W.-J., Nie, S.-P., Liu, X.-Z., Zhang, H., Yang, Y., Yu, Q., Xie, M--Y., 2012. Antimicrobial properties, antioxidant ac-tivity and cytotoxicity of ethanol-soluble acidic components from Ganoderma atrum. Food Chem. Toxicol. 50, 689–694.
[6]
Liu, Y.-T., Sun, J., Luo, Z.-Y., Rao, S.-Q., Su, Y.-J., Xu, R.-R., Yang, Y.-J., 2012. Chemical composition of five wild ed-ible mushrooms collected from Southwet China and their antihyperglycemic and antioxidant activity. Food Chem. Toxicol. 50, 1238–1244.
[7]
öztürk, M., Duru, M.E., Kivrak, S., Mercan-Dogan, N., Türkoglu, A., özler, M.A., 2011. In vitro antioxidant, anti-cholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron con-tents: A comparative study on the three most edible mu-shrooms. Food Chem. Toxicol. 49, 1353–1360.
[8]
Takeda, K., Okumura, K., 2004. CAM and NK cells. ECAM 1, 17–27.
[9]
Sugui, M.M., Alves de Lima, P.L., Delmanto, R.D., da Eira, A.F., Salvadori, D.M.F., Ribeiro, L.R., 2003. Antimutagenic effect of Lentimula edodes (BERK.) Pegler musroom and possible variation among lineages. Food Chem. Toxicol. 41, 555–560.
[10]
Barros, L., Cruz, T. Baptista, P., Estevinho, L.M., Ferreira, I.C.F.R., 2008. Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem. Toxicol. 46, 2742–2747.
[11]
Rubel, W., Arora, D., 2008. A study of cultural bias in field guide determinations of mushroom edibility using the iconic mushroom, Amanita muscaria, as an example. Econ. Bot. 62, 223–243.
[12]
Li, F., Wen, H., Zhang, Y., Aa, M., Liu, X., 2011. Purifica-tion and characterization of a novel immunomodulatory protein from the medicinal mushroom Trametes versicolor. Sci. China Life Sci. 54, 379–85.
[13]
Standish, L.J., Wenner, C.A., Sweet, E.S., Bridge, C., Nel-son, A., Martzen, M., Novack, J., Torkelson, C., 2008. Tra-metes versicolor mushroom immune therapy in breast cancer. J. Soc. Integr. Oncol. 6, 122–128.
[14]
Teplyakova, T.V., Psurtseva, N.V., Kosogova, T.A., Mazur-kova, N.A., Khanin, V.A., Vlasenko, V.A., 2012. Antiviral activity of polyporoid mushrooms (higher Basidiomycetes) from Altai Mountains (Russia). Intern. J. Med. Mushrooms 14, 37–45.
[15]
Fisher, M., Yang, L.X., 2002. Anticancer effects and me-chanisms of polysaccharide-K (PSK): implications of cancer immunotherapy. Anticancer Res. 22, 1737–1754.
[16]
Tsukagoshi, S., Hashimoto, Y., Fujii, G., Kobayashi, H., Nomoto, K., Orita, K., 1984. Krestin (PSK). Cancer Treat. Rev. 11, 131-55.
[17]
Moon, J.-K., Shibamoto, T., 2009. Antioxidant assays for plant and food components. J. Agric. Food Chem. 57, 1655–1666.
[18]
Uttara, B., Singh, A.V., Zamboni, P., Mahajan, R.T., 2009. Oxidative stress and neurodegenerative diseases: a review of upstream and downstream antioxidant therapeutic options. Curr. Neuropharmacol. 7, 65–74.
[19]
Kamiyama, M., Kishimoto, Y., Tani, M., Andoh, K., Utsu-nomiya, K., Kondo, K., 2009. Inhibition of low-density li-poprotein oxidation by Nagano purple grape (Vitis vinife-raxVitis labrusca). J. Nutr. Sci. Vitaminol. 55, 471–8.
[20]
Sone, Y., Moon, J.K., Mai, T.T., Thu, N.N., Asano, E., Ya-maguchi, K., Otsuka, Y., Shibamoto, T., 2011. Antioxi-dant/anti-inflammatory activities and total phenolic content of extracts obtained from plants grown in Vietnam. J. Sci. Food Agric. 91, 2259–2264.
[21]
Nam, S., Jang, H.-W., Shibamoto, T., 2012. Antioxidant activities of extract from teas prepared from medicinal plants, Morus alba L., Camellia sinensis L., and Cudrania tricuspidata, and their volatile components. J. Agric. Food Chem. 60, 9097–9105.
[22]
Mau, J.-L., Chao, G.-R., Wu, K.-T., 2001. Antioxidant prop-erties of methanolic extracts from several ear mushrooms. J. Agric. Food Chem. 49, 5461–5467.
[23]
Yang, Y., Hu, J., Liu, Y., Feng, N., Chen, H., Tang, Q., Ye, L., Zhang, J., 2011. Antioxidant and cytotoxic activities of ethanolic extracts and isolated fractions of species of the genus Phellinus Quél. (Aphyllophoromycetideas). Int. J. Med. Mushrooms 13, 145–152.
[24]
Li, B., Lu, F., Suo, X., Nan, H., Li, B., 2010. Antioxidant properties of cap and stipe from Coprinus comatus. Mole-cules 15, 1473–1486.
[25]
Sun, J., He, H., Xie, B.J., 2004. Novel antioxidant peptides from fermented mushroom Ganoderma lucidum. J. Agric. Food Chem. 52, 6646–6652.
[26]
Wu, D.M., Duan, W.Q., Liu, Y., Cen, Y., 2010. Anti-inflammatory effect of the polysaccharides of golden needle mushroom in burned rats. Int. J. Biol. Macromol. 46, 100–103.
[27]
Kobayashi, H., Matsunaga, K., Oguchi, Y., 1995. Antime-tastatic effects of PSK (Krestin), a protein-bound polysac-charide obtained from basidiomycetes: an overview. Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 4, 275–81.
[28]
Song, H.H., Chae, H.S., Oh, S.R., Lee, H.K., Chin, Y.W., 2012. Anti-inflammatory and anti-allergic effect of Agaricus blazei extract in bone marrow-derived mast cells. Am. J. Chin. Med. 40, 1073–1084.
[29]
Hodge, J., 1967. Origin of flavor in foods nonenzymatic browning reactions. In: Schultz, H.W., Day, E.A., Libbey, L.M. (Eds). Chemistry and Physiology of Flavors. AVI Pub. Co., Westport, pp. 465–491.
[30]
Yanagimoto, K., Lee, K.-G., Ochi, H., Shibamoto, T., 2002. Antioxidative Activity of Heterocyclic Compounds Found in Coffee Volatiles Produced by Maillard Reaction. J. Agric.Food Chem. 50, 5480–5484.
[31]
Colin Slaughter, J., 1999. The naturally occurring furanones: formation and function from pheromone to food. Biol. Rev. Camb. Philos. Soc. 74, 259–276.
[32]
Ohnishi, S., Shibamoto, T., 1984. Volatile compounds from heated beef fat and beef fat with glycine. J. Agric. Food Chem. 32, 987–992.
[33]
Miyake, T., Shibamoto, T., 1998. Inhibition of malonalde-hyde and acetaldehyde formation from blood plasma oxida-tion by naturally occurring antioxidants. J. Agric. Food Chem. 46, 3694–3697.
[34]
Weber, V., Coudert, P., Rubat, C., Duroux, E., Vallee-Goyet, D., Gardette, D., Bria, M., Albuisson, E., Leal, F., Gramain, J. C., Couquelet, J., Madesclaire, M., 2002. Novel 4,5-diaryl-3-hydroxy-2(5H)-furanones as anti-oxidants and anti-inflammatory agents. Bioorg. Med. Chem. 10, 1647–1658.
[35]
Flament, I., Bessiere-Thomas, Y., 2002. Coffee Flavor Chemistry. John Wiley & Sons, Ltd.: New York.
[36]
Tabaraki R,, Yosefi Z., Ali H., 2012. Asadi Gharneh, Chem-ical composition and antioxidant properties of Malva sylve-stris L. J. Res. Agric. Sci. 8, 59–68.
[37]
Wu, D.M., Duan, W.Q., Liu, Y., Cen, Y., 2010. Anti-inflammatory effect of the polysaccharides of golden needle mushroom in burned rats. 46, 100–103.
[38]
Hu, M.L., 2011. Dietary polyphenols as antioxidants and anticancer agents: more questions than answers. Chang Gung Med. J. 34, 449–460.
[39]
Liu, J., Jia, L., Kan, J., Jin, C.-h., 2013. In vitro and in vivo antioxidant activity of ethanolic extract of white button mu-shroom (Agaricus bisporus). Food Chem. Toxicol. 51, 310¬–316.
[40]
Tan Nhut Doan, D.T.T., 2011. Synthesis, antioxidant and antimicrobial activities of a novel series of chalcones, pyra-zolic chalcones, and allylic chalcones. Pharmacol. Pharm. 2, 282–288.
[41]
Kaur, P., Das, P., Chaudhary, A., Singh, B., 2012. Naturally occurring limonene to cinnamyl-type gamma-butyrolactone substituted aldol condensation derivatives as antioxidant compounds. Nat. Prod. Commun. 7, 1127–11130.
[42]
Khadeer Ahamed, M.B., Krishna, V., Dandin, C.J., 2010. In vitro antioxidant and in vivo prophylactic effects of two gamma-lactones isolated from Grewia tiliaefolia against he-patotoxicity in carbon tetrachloride intoxicated rats. Eur. J. Pharmacol. 631, 42–52.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186