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Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms

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2019
1195.pdf (709.4Kb)
Authors
Karaman, Maja
Atlagic, Kristina
Novaković, Aleksandra
Sibul, Filip
Zivić, Miroslav
Stevanović, Katarina
Pejin, Boris
Article (Published version)
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Abstract
Compared to plants, nowadays mushrooms attract more attention as functional foods, due to a number of advantages in manipulating them. This study aimed to screen the chemical composition (fatty acids and phenolics) and antioxidant potential (OH center dot, 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) and ferric reducing ability of plasma (FRAP)) of two edible mushrooms, Coprinus comatus and Coprinellus truncorum, collected from nature and submerged cultivation. Partial least square regression analysis has pointed out the importance of some fatty acids-more precisely, unsaturated fatty acids (UFAs) followed by fatty acids possessing both short (C6:0 and C8:0) and long (C23:0 and C24:0) saturated chains-and phenolic compounds (such as protocatechuic acid, daidzein, p-hydroxybenzoic acid, genistein and vanillic acid) for promising anti-OH center dot, FRAP and anti-DPPH center dot activities, respectively. However, other fatty acids (C16:0, C18:0 and C18:3n3) along with the flavonol iso...rhamnetin are actually suspected to negatively affect (by acting pro-oxidative) the aforementioned parameters, respectively. Taken together, design of new food supplements targeting oxidative stress might be predominantly based on the various UFAs combinations (C18:2n6, C20:1, C20:2, C20:4n6, C22:2, C22:1n9, etc.), particularly if OH center dot is suspected to play an important role.

Keywords:
submerged cultivation / phenolic and fatty acid profiles / Coprinus comatus / Coprinellus truncorum / antioxidant potential
Source:
Antioxidants, 2019, 8, 10
Publisher:
  • MDPI, Basel
Funding / projects:
  • The membranes as sites of interaction between the intracellular and apoplastic environments: studies of the bioenergetics and signaling using biophysical and biochemical techniques. (RS-173040)
  • Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)
  • Bioactive natural products as potential sources of new pharmaceuticals and food supplements (RS-172058)
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
  • Biosensing Technologies and Global System for Long-Term Research and Integrated Management of Ecosystems (RS-43002)

DOI: 10.3390/antiox8100480

ISSN: 2076-3921

PubMed: 31614797

WoS: 000500759900063

Scopus: 2-s2.0-85073716944
[ Google Scholar ]
10
URI
http://rimsi.imsi.bg.ac.rs/handle/123456789/1198
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Institut za multidisciplinarna istraživanja
TY  - JOUR
AU  - Karaman, Maja
AU  - Atlagic, Kristina
AU  - Novaković, Aleksandra
AU  - Sibul, Filip
AU  - Zivić, Miroslav
AU  - Stevanović, Katarina
AU  - Pejin, Boris
PY  - 2019
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1198
AB  - Compared to plants, nowadays mushrooms attract more attention as functional foods, due to a number of advantages in manipulating them. This study aimed to screen the chemical composition (fatty acids and phenolics) and antioxidant potential (OH center dot, 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) and ferric reducing ability of plasma (FRAP)) of two edible mushrooms, Coprinus comatus and Coprinellus truncorum, collected from nature and submerged cultivation. Partial least square regression analysis has pointed out the importance of some fatty acids-more precisely, unsaturated fatty acids (UFAs) followed by fatty acids possessing both short (C6:0 and C8:0) and long (C23:0 and C24:0) saturated chains-and phenolic compounds (such as protocatechuic acid, daidzein, p-hydroxybenzoic acid, genistein and vanillic acid) for promising anti-OH center dot, FRAP and anti-DPPH center dot activities, respectively. However, other fatty acids (C16:0, C18:0 and C18:3n3) along with the flavonol isorhamnetin are actually suspected to negatively affect (by acting pro-oxidative) the aforementioned parameters, respectively. Taken together, design of new food supplements targeting oxidative stress might be predominantly based on the various UFAs combinations (C18:2n6, C20:1, C20:2, C20:4n6, C22:2, C22:1n9, etc.), particularly if OH center dot is suspected to play an important role.
PB  - MDPI, Basel
T2  - Antioxidants
T1  - Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms
IS  - 10
VL  - 8
DO  - 10.3390/antiox8100480
ER  - 
@article{
author = "Karaman, Maja and Atlagic, Kristina and Novaković, Aleksandra and Sibul, Filip and Zivić, Miroslav and Stevanović, Katarina and Pejin, Boris",
year = "2019",
abstract = "Compared to plants, nowadays mushrooms attract more attention as functional foods, due to a number of advantages in manipulating them. This study aimed to screen the chemical composition (fatty acids and phenolics) and antioxidant potential (OH center dot, 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) and ferric reducing ability of plasma (FRAP)) of two edible mushrooms, Coprinus comatus and Coprinellus truncorum, collected from nature and submerged cultivation. Partial least square regression analysis has pointed out the importance of some fatty acids-more precisely, unsaturated fatty acids (UFAs) followed by fatty acids possessing both short (C6:0 and C8:0) and long (C23:0 and C24:0) saturated chains-and phenolic compounds (such as protocatechuic acid, daidzein, p-hydroxybenzoic acid, genistein and vanillic acid) for promising anti-OH center dot, FRAP and anti-DPPH center dot activities, respectively. However, other fatty acids (C16:0, C18:0 and C18:3n3) along with the flavonol isorhamnetin are actually suspected to negatively affect (by acting pro-oxidative) the aforementioned parameters, respectively. Taken together, design of new food supplements targeting oxidative stress might be predominantly based on the various UFAs combinations (C18:2n6, C20:1, C20:2, C20:4n6, C22:2, C22:1n9, etc.), particularly if OH center dot is suspected to play an important role.",
publisher = "MDPI, Basel",
journal = "Antioxidants",
title = "Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms",
number = "10",
volume = "8",
doi = "10.3390/antiox8100480"
}
Karaman, M., Atlagic, K., Novaković, A., Sibul, F., Zivić, M., Stevanović, K.,& Pejin, B.. (2019). Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. in Antioxidants
MDPI, Basel., 8(10).
https://doi.org/10.3390/antiox8100480
Karaman M, Atlagic K, Novaković A, Sibul F, Zivić M, Stevanović K, Pejin B. Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. in Antioxidants. 2019;8(10).
doi:10.3390/antiox8100480 .
Karaman, Maja, Atlagic, Kristina, Novaković, Aleksandra, Sibul, Filip, Zivić, Miroslav, Stevanović, Katarina, Pejin, Boris, "Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms" in Antioxidants, 8, no. 10 (2019),
https://doi.org/10.3390/antiox8100480 . .

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