Dual functional cholinesterase inhibitors and complexing of aluminum ions of five species of fungi family depended of drying conditions and extraction process - In vitro study
2022
Zawadzka, Agnieszka | Kobus-Cisowska, Joanna | Szwajgier, Dominik | Szczepaniak, Oskar | Szulc, Piotr | Siwulski, Marek
The nutritional value of mushrooms is not great but, from the dietary point of view, fungi can bring in many beneficial nutrients such as selenium and some vitamins. In addition, a number of compounds of functional importance have been isolated from fungi. The purpose of this study is to evaluate the effect of the drying process and extraction process from fruiting bodies of selected edible mushrooms for inhibitory activity against cholinesterases and complexation of aluminium ions Al³⁺. Such mushrooms as champignon (Agaricus bisporus), oyster mushroom (Pleurotus ostereatus), porcini (Boletus edulis), bay bolete (Boletus badius) and golden chanterelle (Cantharellus cibarius) were examined. It was shown that the tested samples exhibited inhibitory activity against acetylcholinesterase and butyrylcholinesterase. The extracts also had the ability to complex aluminum ions, with the porcini and oyster mushroom extracts characterized by the highest ability among the samples tested. The activity did not depend on how the extraction process was carried out. Convection drying, however, proved to be a more favorable dehydration method compared to freeze drying in terms of the properties tested.
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