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dc.contributor.authorWarintorn Ruksiriwanichen_US
dc.contributor.authorChiranan Khanthamen_US
dc.contributor.authorPichchapa Linsaenkarten_US
dc.contributor.authorTanakarn Chaitepen_US
dc.contributor.authorPornchai Rachtanapunen_US
dc.contributor.authorKittisak Jantanasakulwongen_US
dc.contributor.authorYuthana Phimolsiripolen_US
dc.contributor.authorAnet Režek Jambraken_US
dc.contributor.authorYasir Naziren_US
dc.contributor.authorWipawadee Yooinen_US
dc.contributor.authorSarana Rose Sommanoen_US
dc.contributor.authorPensak Jantrawuten_US
dc.contributor.authorMathukorn Sainakhamen_US
dc.contributor.authorJiraporn Tocharusen_US
dc.contributor.authorSalin Mingmalairaken_US
dc.contributor.authorKorawan Sringarmen_US
dc.description.abstractThe edible bamboo mushroom Dictyophora indusiata, which is rich in food nutrients and has medicinal values, has been investigated for nutrition compositional analysis. Then, three parts (whole mushroom: WE; peel and green mixture: PGE; and core: CE) were determined for antioxidant, MMP-2 inhibition, and anti-inflammatory properties. WE depicted the highest bioactive contents among others. The CE and WE with non-cytotoxic effect on fibroblasts gave high MMP-2 inhibitory activity (44.93% and 30.32%, respectively), compared with l-ascorbic acid (50.65%). For the anti-inflammatory activity, all D. indusiata extracts significantly inhibited the nitric oxide (NO), interleukin (IL)-1β, IL-6, and tumour necrosis factor (TNF)-α secretion compared with the LPS treatment in all-time intervals (P < 0.05). Moreover, WE extract containing various bioactive compounds (polyphenolic, monosaccharide, mucopolysaccharide, allantoin, and alkaloid contents) showed similar anti-inflammatory activity to the standard diclofenac. It can be concluded that WE could be served as functional food ingredients and potential to be health-promoting products.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleAnti-inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Dictyophora indusiata) as functional health promoting food ingredientsen_US
article.title.sourcetitleInternational Journal of Food Science and Technologyen_US
article.volume57en_US of Zagreb, Faculty of Food Technology and Biotechnologyen_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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