Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/39815

TitleThe contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives
Author(s)Taofiq, O.
Calhelha, Ricardo C.
Heleno, S.
Barros, Lillian
Martins, A.
Santos-Buelga, C.
Queiroz, Maria João R. P.
Ferreira, Isabel C. F. R.
KeywordsEdible Mushrooms
Phenolic acids
Glucuronated and methylated derivatives
Anti-inflammatory;
Nitric oxide production
HPLC-PDA
Issue date2015
PublisherElsevier
JournalFood Research International
CitationTaofiq, O., Calhelha, R. C., Heleno, S., Barros, L., Martins, A., Santos-Buelga, C., . . . Ferreira, I. C. F. R. (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. doi: 10.1016/j.foodres.2015.07.044
Abstract(s)In the present study, the ethanolic extracts of fourteen edible mushrooms were investigated for their anti-inflammatory potential in LPS (lipopolysaccharide) activated RAW 264.7 macrophages. Furthermore the extracts were chemically characterized in terms of phenolic acids and related compounds. The identified molecules (p-hydroxybenzoic, p-coumaric and cinnamic acids) and their glucuronated and methylated derivatives obtained by chemical synthesis were also evaluated for the same bioactivity, in order to establish structure-activity relationships and to comprehend the effects of in vivo metabolism reactions in the activity of the compounds. The extracts of Pleurotus ostreatus, Macrolepiota procera, Boletus impolitus and Agaricus bisporus revealed the strongest anti-inflammatory potential (EC50 values 96 ± 1 to 190 ± 6 µg/mL, and also the highest concentration of cinnamic acid (656 to 156 µg/g), which was also the individual compound with the highest anti-inflammatory activity. The derivatives of p-coumaric acid revealed the strongest properties, specially the derivative methylated in the carboxylic group (CoA-M1) that exhibited similar activity to the one showed by dexamethaxone used as anti-inflammatory standard; by contrast, the derivatives of p-hydroxybenzoic revealed the lowest inhibition of NO production. All in all, whereas the conjugation reactions change the chemical structure of phenolic acids and may increase or decrease their activity, the glucuronated and methylated derivatives of the studied compounds are still displaying anti-inflammatory activity.
TypeArticle
URIhttp://hdl.handle.net/1822/39815
DOI10.1016/j.foodres.2015.07.044
ISSN0963-9969
Publisher versionhttp://dx.doi.org/10.1016/j.foodres.2015.07.044
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CDQuim - Artigos (Papers)

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