@article{
author = "Gomes Correa, Rubia Carvalho and Henrique Pereira de Souza, Aloisio and Calhelha, Ricardo C. and Barros, Lillian and Glamočlija, Jasmina and Soković, Marina and Peralta, Rosane Marina and Bracht, Adelar and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Pleurotus ostreatoroseus is a Brazilian edible mushroom whose chemical
characterization and bioactivity still remain underexplored. In this
study, the hydrophilic and lipophilic compounds as well as the
antioxidant, anti-inflammatory and antimicrobial activities of
formulations (ethanol extracts) prepared with its fruiting bodies and
submerged culture mycelia were compared. The bioactive formulations
contain at least five free sugars, four organic acids, four phenolic
compounds and two tocopherols. The fruiting body-based formulation
revealed higher reducing power, DPPH scavenging activity, beta-carotene
bleaching inhibition and lipid peroxidation inhibition in brain
homogenates than the mycelium-based preparation, as well as higher
anti-inflammatory and antimicrobial activities. The absence of
hepatotoxicity was confirmed in porcine liver primary cells. These
functional responses can be related to the levels of bioactive
components including phenolic acids, organic acids and tocopherols.",
journal = "Food & Function",
title = "Bioactive formulations prepared from fruiting bodies and submerged
culture mycelia of the Brazilian edible mushroom Pleurotus
ostreatoroseus Singer",
number = "7",
volume = "6",
doi = "10.1039/c5fo00465a",
pages = "2155-2164"
}