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Antioxidative Effects and Inhibition of Human Low Density Lipoprotein Oxidation In Vitro of Polyphenolic Compounds in Flammulina velutipes (Golden Needle Mushroom).

Rahman MA, Abdullah N, Aminudin N - Oxid Med Cell Longev (2015)

Bottom Line: In this study, the antioxidative effect of five solvent fractions consisting of methanol : dichloromethane (M : DCM), hexane (HEX), dichloromethane (DCM), ethyl acetate (EA), and aqueous residue (AQ) of Flammulina velutipes was evaluated.M : DCM fraction showed the most potent 2,2-diphenyl-1-picrylhydrazyl radical scavenging effect with IC50 of 0.86 mg/mL and total phenolic content of 56.36 gallic acid equivalent/g fraction.These chain-breaking polyphenolics might impart the antioxidative effects of F. velutipes.

View Article: PubMed Central - PubMed

Affiliation: Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia ; Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1340, Bangladesh.

ABSTRACT
Dietary polyphenolic compounds mediate polynomial actions in guarding against multiple diseases. Atherosclerosis is an oxidative stress driven pathophysiological complication where free radical induced oxidative modification of low density lipoprotein (LDL) plays the ground breaking role. Mushrooms have been highly regarded for possessing an antioxidant arsenal. Polyphenolic compounds present in dietary mushrooms seem pertinent in withstanding LDL oxidation en route to controlling atherosclerosis. In this study, the antioxidative effect of five solvent fractions consisting of methanol : dichloromethane (M : DCM), hexane (HEX), dichloromethane (DCM), ethyl acetate (EA), and aqueous residue (AQ) of Flammulina velutipes was evaluated. M : DCM fraction showed the most potent 2,2-diphenyl-1-picrylhydrazyl radical scavenging effect with IC50 of 0.86 mg/mL and total phenolic content of 56.36 gallic acid equivalent/g fraction. In LDL oxidation inhibitory tests, M : DCM fraction at 1 µg/mL concentration mostly lengthened the lag time (125 mins) of conjugated diene formation and inhibited the formation of thiobarbituric acid reactive substances (48.71%, at 1 mg/mL concentration). LC-MS/MS analyses of M : DCM fraction identified the presence of polyphenolic substances protocatechuic acid, p-coumaric, and ellagic acid. These chain-breaking polyphenolics might impart the antioxidative effects of F. velutipes. Thus, mushroom-based dietary polyphenolic compounds might be implicated in slowing down the progression of atherosclerosis.

No MeSH data available.


Related in: MedlinePlus

Lipid peroxidation inhibitory effect of F. velutipes fractions compared to positive control, quercetin. Data presented as mean ± SD of triplicate determinations. Mean values with different lowercase superscripts (a–f) represent statistically significant difference at 95% level (P ≤ 0.05) with post hoc least significance difference (LSD) test.
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fig3: Lipid peroxidation inhibitory effect of F. velutipes fractions compared to positive control, quercetin. Data presented as mean ± SD of triplicate determinations. Mean values with different lowercase superscripts (a–f) represent statistically significant difference at 95% level (P ≤ 0.05) with post hoc least significance difference (LSD) test.

Mentions: The peroxidative modification of lipid structures and the resulting products are among the key factors initiating the pathogenesis of atherosclerosis. The unsaturated portions of lipids, especially the double bonds of fatty acids present in lipid molecules, are most vulnerable to oxidative attack by free radicals and ions that lead to altered lipid structures resulting in the breakdown products like malondialdehyde (MDA). Thus, estimation of whether mushroom fractions could inhibit, albeit reduce, the formation of malondialdehyde, equivalent to the reduced lipid peroxidation, would be of high importance in assessing the antioxidative potential of the mushroom fractions in concern [28]. Based on this paradigm, we induced egg yolk lipid peroxidation by Fe+2 at low pH and elevated temperature and tested the action of each fraction. We found that the hexane fraction had the most potent inhibitory effect on lipid peroxidation (61.52%), followed by DCM (48.79%). M : DCM fraction stood third in position (44.33%) (Figure 3). The reason may be that the polar, hydrophilic polyphenolics were not in appropriate amount to baffle the nonpolar, hydrophobic milieu of the lipid peroxidation. Similarly, the high inhibitory effect of the nonpolar hexane fraction might be attributed to its lipophilic and/or biocomponents contents.


Antioxidative Effects and Inhibition of Human Low Density Lipoprotein Oxidation In Vitro of Polyphenolic Compounds in Flammulina velutipes (Golden Needle Mushroom).

Rahman MA, Abdullah N, Aminudin N - Oxid Med Cell Longev (2015)

Lipid peroxidation inhibitory effect of F. velutipes fractions compared to positive control, quercetin. Data presented as mean ± SD of triplicate determinations. Mean values with different lowercase superscripts (a–f) represent statistically significant difference at 95% level (P ≤ 0.05) with post hoc least significance difference (LSD) test.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4477244&req=5

fig3: Lipid peroxidation inhibitory effect of F. velutipes fractions compared to positive control, quercetin. Data presented as mean ± SD of triplicate determinations. Mean values with different lowercase superscripts (a–f) represent statistically significant difference at 95% level (P ≤ 0.05) with post hoc least significance difference (LSD) test.
Mentions: The peroxidative modification of lipid structures and the resulting products are among the key factors initiating the pathogenesis of atherosclerosis. The unsaturated portions of lipids, especially the double bonds of fatty acids present in lipid molecules, are most vulnerable to oxidative attack by free radicals and ions that lead to altered lipid structures resulting in the breakdown products like malondialdehyde (MDA). Thus, estimation of whether mushroom fractions could inhibit, albeit reduce, the formation of malondialdehyde, equivalent to the reduced lipid peroxidation, would be of high importance in assessing the antioxidative potential of the mushroom fractions in concern [28]. Based on this paradigm, we induced egg yolk lipid peroxidation by Fe+2 at low pH and elevated temperature and tested the action of each fraction. We found that the hexane fraction had the most potent inhibitory effect on lipid peroxidation (61.52%), followed by DCM (48.79%). M : DCM fraction stood third in position (44.33%) (Figure 3). The reason may be that the polar, hydrophilic polyphenolics were not in appropriate amount to baffle the nonpolar, hydrophobic milieu of the lipid peroxidation. Similarly, the high inhibitory effect of the nonpolar hexane fraction might be attributed to its lipophilic and/or biocomponents contents.

Bottom Line: In this study, the antioxidative effect of five solvent fractions consisting of methanol : dichloromethane (M : DCM), hexane (HEX), dichloromethane (DCM), ethyl acetate (EA), and aqueous residue (AQ) of Flammulina velutipes was evaluated.M : DCM fraction showed the most potent 2,2-diphenyl-1-picrylhydrazyl radical scavenging effect with IC50 of 0.86 mg/mL and total phenolic content of 56.36 gallic acid equivalent/g fraction.These chain-breaking polyphenolics might impart the antioxidative effects of F. velutipes.

View Article: PubMed Central - PubMed

Affiliation: Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia ; Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1340, Bangladesh.

ABSTRACT
Dietary polyphenolic compounds mediate polynomial actions in guarding against multiple diseases. Atherosclerosis is an oxidative stress driven pathophysiological complication where free radical induced oxidative modification of low density lipoprotein (LDL) plays the ground breaking role. Mushrooms have been highly regarded for possessing an antioxidant arsenal. Polyphenolic compounds present in dietary mushrooms seem pertinent in withstanding LDL oxidation en route to controlling atherosclerosis. In this study, the antioxidative effect of five solvent fractions consisting of methanol : dichloromethane (M : DCM), hexane (HEX), dichloromethane (DCM), ethyl acetate (EA), and aqueous residue (AQ) of Flammulina velutipes was evaluated. M : DCM fraction showed the most potent 2,2-diphenyl-1-picrylhydrazyl radical scavenging effect with IC50 of 0.86 mg/mL and total phenolic content of 56.36 gallic acid equivalent/g fraction. In LDL oxidation inhibitory tests, M : DCM fraction at 1 µg/mL concentration mostly lengthened the lag time (125 mins) of conjugated diene formation and inhibited the formation of thiobarbituric acid reactive substances (48.71%, at 1 mg/mL concentration). LC-MS/MS analyses of M : DCM fraction identified the presence of polyphenolic substances protocatechuic acid, p-coumaric, and ellagic acid. These chain-breaking polyphenolics might impart the antioxidative effects of F. velutipes. Thus, mushroom-based dietary polyphenolic compounds might be implicated in slowing down the progression of atherosclerosis.

No MeSH data available.


Related in: MedlinePlus