Table of Contents Author Guidelines Submit a Manuscript
Table of Contents Alerts

To receive news and publication updates for The Scientific World Journal, enter your email address in the box below.

The Scientific World Journal
Volume 2014, Article ID 378651, 10 pages
http://dx.doi.org/10.1155/2014/378651
Research Article

Intrastrain Comparison of the Chemical Composition and Antioxidant Activity of an Edible Mushroom, Pleurotus giganteus, and Its Potent Neuritogenic Properties

Chia-Wei Phan,1,2 Pamela David,1,3 Yee-Shin Tan,1,2 Murali Naidu,1,3 Kah-Hui Wong,1,3 Umah Rani Kuppusamy,1,4 and Vikineswary Sabaratnam1,2

1Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
2Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
3Department of Anatomy, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia
4Department of Biomedical Science, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia

Received 15 May 2014; Accepted 24 June 2014; Published 10 July 2014

Academic Editor: Paula B. Andrade

Copyright © 2014 Chia-Wei Phan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. A. P. Wasilewska-Sampaio, M. S. Silveira, O. Holub et al., “Neuritogenesis and neuronal differentiation promoted by 2,4-dinitrophenol, a novel anti-amyloidogenic compound,” The FASEB Journal, vol. 19, no. 12, pp. 1627–1636, 2005. View at Publisher · View at Google Scholar · View at Scopus
  2. S. I. Liochev, “Reactive oxygen species and the free radical theory of aging,” Free Radical Biology and Medicine, vol. 60, pp. 1–4, 2013. View at Publisher · View at Google Scholar · View at Scopus
  3. C.-W. Phan, P. David, M. Naidu, K.-H. Wong, and V. Sabaratnam, “Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: diversity, metabolite, and mechanism,” Critical Reviews in Biotechnology, 2014. View at Publisher · View at Google Scholar
  4. S. J. Allen, J. J. Watson, D. K. Shoemark, N. U. Barua, and N. K. Patel, “GDNF, NGF and BDNF as therapeutic options for neurodegeneration,” Pharmacology & Therapeutics, vol. 138, no. 2, pp. 155–175, 2013. View at Publisher · View at Google Scholar · View at Scopus
  5. N. Klomklung, S. C. Karunarathna, E. Chukeatirote, and K. D. Hyde, “Domestication of wild strain of Pleurotus giganteus,” Sydowia, vol. 64, no. 1, pp. 39–53, 2012. View at Google Scholar · View at Scopus
  6. W. Wong, M. A. Abdulla, K. Chua, U. R. Kuppusamy, Y. Tan, and V. Sabaratnam, “Hepatoprotective effects of Panus giganteus (Berk.) corner against thioacetamide-(TAA-) induced liver injury in rats,” Evidence-Based Complementary and Alternative Medicine, vol. 2012, Article ID 170303, 10 pages, 2012. View at Publisher · View at Google Scholar · View at Scopus
  7. C.-W. Phan, G.-H. Lee, I. G. Macreadie, S. Malek, D. Pamela, and V. Sabaratnam, “Lipid constituents of the edible mushroom, Pleurotus giganteus demonstrate anti-Candida activity,” Natural Product Communications, vol. 8, pp. 1763–1765, 2013. View at Google Scholar
  8. C.-W. Phan, W. Wong, P. David, M. Naidu, and V. Sabaratnam, “Pleurotus giganteus (Berk.) Karunarathna & K.D. Hyde: Nutritional value and in vitro neurite outgrowth activity in rat pheochromocytoma cells,” BMC Complementary and Alternative Medicine, vol. 12, article 102, 2012. View at Publisher · View at Google Scholar · View at Scopus
  9. C.-W. Phan, P. David, M. Naidu, K.-H. Wong, and V. Sabaratnam, “Neurite outgrowth stimulatory effects of culinary-medicinal mushrooms and their toxicity assessment using differentiating Neuro-2a and embryonic fibroblast BALB/3T3,” BMC Complementary Alternative Medicine, vol. 13, p. 261, 2013. View at Google Scholar
  10. AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, Va, USA, 16th edition, 1995.
  11. M. Dubois, K. A. Gilles, J. K. Hamilton, P. A. Rebers, and F. Smith, “Colorimetric method for determination of sugars and related substances,” Analytical Chemistry, vol. 28, no. 3, pp. 350–356, 1956. View at Publisher · View at Google Scholar · View at Scopus
  12. S. K. Singdevsachan, J. K. Patra, and H. Thatoi, “Nutritional and bioactive potential of two wild edible mushrooms (Lentinus sajor-caju and Lentinus torulosus) from Similipal Biosphere Reserve, India,” Food Science and Biotechnology, vol. 22, no. 1, pp. 137–145, 2013. View at Publisher · View at Google Scholar · View at Scopus
  13. H. I. Ismail, K. W. Chan, A. A. Mariod, and M. Ismail, “Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts,” Food Chemistry, vol. 119, no. 2, pp. 643–647, 2010. View at Publisher · View at Google Scholar · View at Scopus
  14. S. Gorinstein, J. Drzewiecki, H. Leontowicz et al., “Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic,” Journal of Agricultural and Food Chemistry, vol. 53, no. 7, pp. 2726–2732, 2005. View at Publisher · View at Google Scholar · View at Scopus
  15. I. F. F. Benzie and J. J. Strain, “Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration,” Methods in Enzymology, vol. 299, pp. 15–27, 1999. View at Publisher · View at Google Scholar · View at Scopus
  16. U. R. Kuppusamy, M. Indran, and B. R. S. Balraj, “Antioxidant effects of local fruits and vegetable extracts,” Journal of Tropical Medicinal Plants, vol. 3, pp. 47–53, 2002. View at Google Scholar
  17. P. Manzi, A. Aguzzi, and L. Pizzoferrato, “Nutritional value of mushrooms widely consumed in Italy,” Food Chemistry, vol. 73, no. 3, pp. 321–325, 2001. View at Publisher · View at Google Scholar · View at Scopus
  18. M. Bonatti, P. Karnopp, H. M. Soares, and S. A. Furlan, “Evaluation of Pleurotus ostreatus and Pleurotus sajor-caju nutritional characteristics when cultivated in different lignocellulosic wastes,” Food Chemistry, vol. 88, no. 3, pp. 425–428, 2004. View at Publisher · View at Google Scholar · View at Scopus
  19. M. N. Shashirekha, S. Rajarathnam, and Z. Bano, “Effects of supplementing rice straw growth substrate with cotton seeds on the analytical characteristics of the mushroom, Pleurotus florida (Block & Tsao),” Food Chemistry, vol. 92, no. 2, pp. 255–259, 2005. View at Publisher · View at Google Scholar · View at Scopus
  20. M. D. Nunes, J. Maria, S. A. Paes, J. Júlio, and O. Ribeiro, “Nitrogen supplementation on the productivity and the chemical composition of oyster mushroom,” Journal of Food Research, vol. 1, pp. 113–119, 2012. View at Google Scholar
  21. C. Fabian and Y. Ju, “A review on rice bran protein: its properties and extraction methods,” Critical Reviews in Food Science and Nutrition, vol. 51, no. 9, pp. 816–827, 2011. View at Publisher · View at Google Scholar · View at Scopus
  22. M.-Y. Kim, L.-M. Chung, S.-J. Lee et al., “Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms,” Food Chemistry, vol. 113, no. 2, pp. 386–393, 2009. View at Publisher · View at Google Scholar · View at Scopus
  23. R. Ragunathan and K. Swaminathan, “Nutritional status of Pleurotus spp. grown on various agro-wastes,” Food Chemistry, vol. 80, no. 3, pp. 371–375, 2003. View at Publisher · View at Google Scholar · View at Scopus
  24. P. C. K. Cheung, “The nutritional and health benefits of mushrooms,” Nutrition Bulletin, vol. 35, no. 4, pp. 292–299, 2010. View at Publisher · View at Google Scholar · View at Scopus
  25. P. Mattila, K. Könkö, M. Eurola et al., “Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms,” Journal of Agricultural and Food Chemistry, vol. 49, no. 5, pp. 2343–2348, 2001. View at Publisher · View at Google Scholar · View at Scopus
  26. S. J. M. Mdachi, M. H. H. Nkunya, V. A. Nyigo, and I. T. Urasa, “Amino acid composition of some Tanzanian wild mushrooms,” Food Chemistry, vol. 86, no. 2, pp. 179–182, 2004. View at Publisher · View at Google Scholar · View at Scopus
  27. G. Jaworska, E. Bernaś, and B. Mickowska, “Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms,” Food Chemistry, vol. 125, no. 3, pp. 936–943, 2011. View at Publisher · View at Google Scholar · View at Scopus
  28. S. Kavishree, J. Hemavathy, B. R. Lokesh, M. N. Shashirekha, and S. Rajarathnam, “Fat and fatty acids of Indian edible mushrooms,” Food Chemistry, vol. 106, no. 2, pp. 597–602, 2008. View at Publisher · View at Google Scholar · View at Scopus
  29. J. A. Vaz, L. Barros, A. Martins, C. Santos-Buelga, M. H. Vasconcelos, and I. C. F. R. Ferreira, “Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions,” Food Chemistry, vol. 126, no. 2, pp. 610–616, 2011. View at Publisher · View at Google Scholar · View at Scopus
  30. I. C. F. R. Ferreira, J. A. Vaz, M. H. Vasconcelos, and A. Martins, “Compounds from wild mushrooms with antitumor potential,” Anti-Cancer Agents in Medicinal Chemistry, vol. 10, no. 5, pp. 424–436, 2010. View at Publisher · View at Google Scholar · View at Scopus
  31. G. Kanagasabapathy, S. N. A. Malek, U. R. Kuppusamy, and S. Vikineswary, “Chemical composition and antioxidant properties of extracts of fresh fruiting bodies of Pleurotus sajor-caju (Fr.) Singer,” Journal of Agricultural and Food Chemistry, vol. 59, no. 6, pp. 2618–2626, 2011. View at Publisher · View at Google Scholar · View at Scopus
  32. E. Vamanu, “In vitro antioxidant and antimicrobial activities of two edible mushroom mycelia obtained in the presence of different nitrogen sources,” Journal of Medicinal Food, vol. 16, no. 2, pp. 155–166, 2013. View at Publisher · View at Google Scholar · View at Scopus
  33. E. Pereira, L. Barros, A. Martins, and I. C. F. R. Ferreira, “Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats,” Food Chemistry, vol. 130, no. 2, pp. 394–403, 2012. View at Publisher · View at Google Scholar · View at Scopus
  34. N. J. Dubost, B. Ou, and R. B. Beelman, “Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity,” Food Chemistry, vol. 105, no. 2, pp. 727–735, 2007. View at Publisher · View at Google Scholar · View at Scopus
  35. K. K. Mishra, R. S. Pal, R. Arunkumar, C. Chandrashekara, S. K. Jain, and J. C. Bhatt, “Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials,” Food Chemistry, vol. 138, no. 2-3, pp. 1557–1563, 2013. View at Publisher · View at Google Scholar · View at Scopus
  36. G. Sudha, S. Vadivukkarasi, R. B. I. Shree, and P. Lakshmanan, “Antioxidant activity of various extracts from an edible mushroom pleurotus eous,” Food Science and Biotechnology, vol. 21, no. 3, pp. 661–668, 2012. View at Publisher · View at Google Scholar · View at Scopus
  37. V. L. Singleton and J. A. J. Rossi, “Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagents,” American Journal of Enology and Viticulture, vol. 16, pp. 144–158, 1965. View at Google Scholar
  38. N. Abdullah, S. M. Ismail, N. Aminudin, A. S. Shuib, and B. F. Lau, “Evaluation of selected culinary-medicinal mushrooms for antioxidant and ACE inhibitory activities,” Evidence-Based Complementary and Alternative Medicine, vol. 2012, Article ID 464238, 12 pages, 2012. View at Publisher · View at Google Scholar · View at Scopus
  39. T. Jayakumar, P. A. Thomas, and P. Geraldine, “In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus,” Innovative Food Science and Emerging Technologies, vol. 10, no. 2, pp. 228–234, 2009. View at Publisher · View at Google Scholar · View at Scopus
  40. P. A. John, K. H. Wong, M. Naidu, and V. Sabaratnam, “Combination effects of curcumin and aqueous extract of Lignosus rhinocerotis mycelium on neurite outgrowth stimulation activity in PC-12 cells,” Natural Product Communications, vol. 8, pp. 711–714, 2013. View at Google Scholar
  41. S. Ling-Sing Seow, M. Naidu, P. David, K. Wong, and V. Sabaratnam, “Potentiation of neuritogenic activity of medicinal mushrooms in rat pheochromocytoma cells,” BMC Complementary and Alternative Medicine, vol. 13, article 157, 2013. View at Publisher · View at Google Scholar · View at Scopus
  42. Y. Kamata, H. Shiraga, A. Tai, Y. Kawamoto, and E. Gohda, “Induction of neurite outgrowth in PC12 cells by the medium-chain fatty acid octanoic acid,” Neuroscience, vol. 146, no. 3, pp. 1073–1081, 2007. View at Publisher · View at Google Scholar · View at Scopus
  43. F. Darios and B. Davletov, “Omega-3 and omega-6 fatty acids stimulate cell membrane expansion by acting on syntaxin 3,” Nature, vol. 440, no. 7085, pp. 813–817, 2006. View at Publisher · View at Google Scholar · View at Scopus
  44. M. C. Marcotullio, R. Pagiotti, F. Maltese et al., “Cyathane diterpenes from Sarcodon cyrneus and evaluation of their activities of neuritegenesis and nerve growth factor production,” Bioorganic & Medicinal Chemistry, vol. 15, no. 8, pp. 2878–2882, 2007. View at Publisher · View at Google Scholar · View at Scopus
  45. H. Kawagishi, M. Ando, H. Sakamoto et al., “Hericenones C, D and E, stimulators of nerve growth factor (NGF)-synthesis, from the mushroom Hericium erinaceum,” Tetrahedron Letters, vol. 32, no. 35, pp. 4561–4564, 1991. View at Publisher · View at Google Scholar · View at Scopus
  46. C. I. F. Janssen and A. J. Kiliaan, “Long-chain polyunsaturated fatty acids (LCPUFA) from genesis to senescence: the influence of LCPUFA on neural development, aging, and neurodegeneration,” Progress in Lipid Research, vol. 53, pp. 1–17, 2014. View at Google Scholar
  47. U. Enke, A. Jaudszus, E. Schleussner, L. Seyfarth, G. Jahreis, and K. Kuhnt, “Fatty acid distribution of cord and maternal blood in human pregnancy: special focus on individual trans fatty acids and conjugated linoleic acids,” Lipids in Health and Disease, vol. 10, article 247, 2011. View at Publisher · View at Google Scholar · View at Scopus
  48. W. T. Hunt, A. Kamboj, H. D. Anderson, and C. M. Anderson, “Protection of cortical neurons from excitotoxicity by conjugated linoleic acid,” Journal of Neurochemistry, vol. 115, no. 1, pp. 123–130, 2010. View at Publisher · View at Google Scholar · View at Scopus
  49. T. Yaguchi, H. Fujikawa, and T. Nishizaki, “Linoleic acid derivative DCP-LA protects neurons from oxidative Stress-Induced apoptosis by inhibiting caspase-3/-9 activation,” Neurochemical Research, vol. 35, no. 5, pp. 712–717, 2010. View at Publisher · View at Google Scholar · View at Scopus