Plants and Mushrooms as Possible New Sources of H2S Releasing Sulfur Compounds

International Journal of Molecular Sciences, Год журнала: 2023, Номер 24(15), С. 11886 - 11886

Опубликована: Июль 25, 2023

Hydrogen sulfide (H2S), known for many decades exclusively its toxicity and the smell of rotten eggs, has been re-discovered pleiotropic effects at cardiovascular non-cardiovascular level. Therefore, great attention is being paid to discovery molecules able release H2S in a smart manner, i.e., slowly long time, thus ensuring maintenance physiological levels preventing “H2S-poor” diseases. Despite development numerous synthetically derived molecules, observation that plants containing sulfur compounds share same pharmacological properties as led characterization naturally donors. In this regard, polysulfuric occurring belonging Alliaceae family were first characterized donors, followed by isothiocyanates from vegetables Brassicaceae family, us consider these nutraceutical tools their daily consumption demonstrated prevent onset several Interestingly, are also contained fungi. review, we speculate about possibility they may be novel sources H2S-donors, furnishing new data on selected extracts

Язык: Английский

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Pleurotus geesteranus mycelium proteins: physicochemical and functional properties

International Journal of Food Science & Technology, Год журнала: 2023, Номер 58(12), С. 6633 - 6641

Опубликована: Окт. 20, 2023

Summary In the present work, physicochemical and functional properties, as well digestion behaviour of Pleurotus geesteranus mycelium protein isolates (PMPI), were investigated. SDS‐PAGE results found that molecular weight PMPI was mainly concentrated in >100 kDa <25 a total 365 proteins detected with proteome analysis. The contents secondary structures follows: β ‐sheet (27.15%) > α ‐helix (23.23%) random coil (21.92%) ‐turn (17.21%) ‐antiparallel (10.48%). sulphydryl, free sulphydryl disulphide bond content 29.88, 9.77 10.05 μ mol/g respectively. denaturation temperature measured at 92.94 °C, an enthalpy change 39.76 J/g. However, showed poor solubility, leading to relatively low foaming properties emulsion activity. nitrogen release rate 21.78% after pepsin 74.60% end trypsin digestion.

Язык: Английский

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Natural Products as Health Promoters

Current Pharmaceutical Design, Год журнала: 2023, Номер 29(11), С. 803 - 803

Опубликована: Март 1, 2023

Язык: Английский

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Screening of a Fraction with Higher Amyloid β Aggregation Inhibitory Activity from a Library Containing 210 Mushroom Extracts Using a Microliter-Scale High-Throughput Screening System with Quantum Dot Imaging

Foods, Год журнала: 2024, Номер 13(23), С. 3740 - 3740

Опубликована: Ноя. 22, 2024

Alzheimer's disease (AD) is a highly prevalent neurodegenerative hallmarked by amyloid plaques and neurofibrillary tangles. Amyloid are formed the β (Aβ) aggregation, so substances that inhibit this aggregation useful for preventing treating AD. Mushrooms widely used medicinal fungi with high edible nutritional value. have variety of biologically active ingredients, studies shown they certain effects in anti-bacterial, anti-oxidation, anti-inflammatory, anti-tumor, immune regulation. Previously, we developed microliter-scale high-throughput screening (MSHTS) system using quantum dot (QD) nanoprobes to screen Aβ inhibitors. In study, appraised inhibitory activity 210 natural mushrooms from Hokkaido (Japan) found 11 samples activity. We then selected

Язык: Английский

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Lion’s Mane (<i>Hericium erinaceus</i> (Bull.) Pers.) as a functional component for wheat bread production: influence on physicochemical, antioxidant, and sensory properties

International Agrophysics, Год журнала: 2024, Номер 39(1), С. 13 - 28

Опубликована: Ноя. 27, 2024

1. Adhikari, B.M., Bajracharya, A., Shrestha, A.K., 2015. Comparison of nutritional properties Stinging nettle (Urtica dioica) flour with wheat and barley flours. Food Sci. Nutri. 4(1), 119-124. https://doi.org/10.1002/fsn3.2.... CrossRef Google Scholar

Язык: Английский

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