Chemical characterization and biological properties of oyster and shiitake mushrooms extracts and their liposomal formulations

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dc.authorid0000-0002-5532-2395
dc.authorid0000-0002-4449-0537
dc.contributor.authorMacit, Çağlar
dc.contributor.authorEyüpoğlu, Ozan Emre
dc.contributor.authorMacit, Meltem
dc.contributor.authorZengin, Gökhan
dc.date.accessioned2024-08-02T09:07:03Z
dc.date.available2024-08-02T09:07:03Z
dc.date.issued2024
dc.departmentİstanbul Medipol Üniversitesi, Eczacılık Fakültesi, Eczacılık Meslek Bilimleri Bölümü, Farmakoloji Ana Bilim Dalı
dc.departmentİstanbul Medipol Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümü, Biyokimya Ana Bilim Dalı
dc.description.abstractIn recent years, the production of liposomal formulations using mushroom extracts has gained increasing interest to increase the bioavailability of bioactive compounds in the nutraceutical field. Based on this information, we aimed to determine the antioxidant capacity (by DPPH, ABTS, CUPRAC and FRAP assays) and enzyme inhibition (against cholinesterase, amylase, glucosidase and tyrosinase) activities of alone and liposomal formulations of Pleurotus ostreatus (OYE) or Lentinus edodes (SHE) in different extracts solvents which were methanol (MeOH), aqua (Aq), methanol/aqua (MeOH/Aq). The extracts and formulations were chemically characterized using HPLC-DAD. The mean diameter of SL:SHE and SL:OYE (in MeOH/Aq) extended in range between 60 and 165 nm. The entrapment yields of SL:SHE and SL:OYE (in MeOH/Aq) were 63.8% ± 3.7% and 71.2% ± 2.8%, respectively. HPLC-DAD analysis revealed that ferulic and cinnamic acids were main components in the liposomal formulations. Liposomal formulations (in MeOH) showed higher antioxidant activity in the FRAP and CUPRAC assays. SL:SHE (in Aq) showed effective enzyme inhibition activity on acetylcholinesterase, tyrosinase, amylase and glucosidase enzymes. Based on our findings, the liposomal formulations can be a valuable strategy in preparing functional applications with shiitake and oyster mushrooms.
dc.identifier.citationMacit, Ç., Eyüpoğlu, O. E., Macit, M. ve Zengin, G. (2024). Chemical characterization and biological properties of oyster and shiitake mushrooms extracts and their liposomal formulations. Food Bioscience, 61. http://dx.doi.org/10.1016/j.fbio.2024.104737
dc.identifier.doi10.1016/j.fbio.2024.104737
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85198323627
dc.identifier.scopusqualityQ1
dc.identifier.urihttp://dx.doi.org/10.1016/j.fbio.2024.104737
dc.identifier.urihttps://hdl.handle.net/20.500.12511/12755
dc.identifier.volume61
dc.identifier.wos001272033900001en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorMacit, Çağlar
dc.institutionauthorEyüpoğlu, Ozan Emre
dc.language.isoen
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAnti-Diabetic
dc.subjectAntioxidant
dc.subjectFunctional Formulations
dc.subjectMushrooms
dc.subjectPhenolics
dc.titleChemical characterization and biological properties of oyster and shiitake mushrooms extracts and their liposomal formulations
dc.typeArticle

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