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The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives

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Resumo:In the present study, the ethanolic extracts of fourteen wild edible mushrooms were investigated for their anti-inflammatory potential in LPS (Lipopolysaccharide) activated RAW 264.7 macrophages. Furthermore the extracts were chemically characterized in terms of phenolic acids and related compounds. The identified parent molecules (p-hydroxybenzoic, p-coumaric and cinnamic acids) and their synthesised glucuronated and methylated derivatives obtained by chemical synthesis were evaluated for the same bioactivity, in order to establish a structure-activity relationship, and to understand the contribution of the compounds to the activity of the extracts. The extract Pleurotus ostreatus, Macrolepiota procera, Boletus impolitus and Agaricus bisporus revealed the strongest anti-inflammatory potential, presenting also the highest concentration in cinnamic acid, which was also the individual compound with the highest anti-inflammatory activity. The derivatives of p-coumaric acid revealed the strongest properties, especially the compound CoA-M1, that exhibited a very similar activity to the one showed by dexamethasone used as anti-inflammatory standard; by contrast, the p-hydroxybenzoic derivatives revealed the lowest inhibition of NO production. All in all, whereas the conjugation reactions change the chemical structure of phenolic acids and may increase or decrease their activity, the glucuronated and methylated derivatives of the studied compounds are still displaying anti-inflammatory activity.
Autores principais:Taofiq, Oludemi
Ano:2015
País:Portugal
Tipo de documento:dissertação de mestrado
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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