Anti-inflammatory and immunomodulatory effects in vitro of polysaccharide- and polyphenol-rich extracts of white button and Turkey Tail mushrooms

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-06-04 DOI:10.1016/j.jff.2025.106923

Atefeh Nasri , Julie Anne Lee , H.P. Vasantha Rupasinghe

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Abstract

The health-promoting properties of mushrooms are associated with bioactive natural compounds such as polysaccharides and polyphenols. Anti-inflammatory and immunomodulatory properties of edible white button mushroom (WBM) and medicinal Turkey Tail mushroom (TT) were investigated. The results showed that polysaccharide-rich water extract of WBM and TT exhibit an anti-inflammatory effect in lipopolysaccharide-activated mouse liver cells by attenuating the interleukin (IL)6 and IL1β at mRNA and polysaccharide-rich water extract of WBM by attenuating IL6 and IL1β at protein levels. Also, polysaccharide-rich water and polyphenol-rich ethanolic extracts of WBM stimulated IgA secretion in the human plasma cells (H929 cells) in vitro which was partly mediated by the Signal Transducer and Activator of Transcription 3 (STAT3) pathway. These results suggest that WBM possesses potential anti-inflammatory and immune-enhancing properties and could be further assessed for use as a dietary supplement against inflammation and boosting immunity simultaneously.

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富多糖和多酚提取物的体外抗炎和免疫调节作用

蘑菇的健康促进特性与生物活性天然化合物如多糖和多酚有关。研究了食用白纽扣菇（WBM）和药用火鸡尾菇（TT）的抗炎和免疫调节特性。结果表明，白芍多糖水提物和白芍多糖水提物通过在mRNA水平上降低白细胞介素（IL）6和IL - 1β对脂多糖激活的小鼠肝细胞具有抗炎作用；白芍多糖水提物通过在蛋白水平上降低IL - 6和IL - 1β对脂多糖激活的小鼠肝细胞具有抗炎作用。此外，WBM富含多糖的水和富含多酚的乙醇提取物在体外刺激人浆细胞（H929细胞）的IgA分泌，这部分是由信号转导和转录激活因子3 （STAT3）途径介导的。这些结果表明，WBM具有潜在的抗炎和免疫增强特性，可以进一步评估作为抗炎和增强免疫的膳食补充剂的使用。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.