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Study on the 3‐hydroxy‐3‐methyl‐glutaryl CoA reductase inhibitory properties of Agaricus bisporus and extraction of bioactive fractions using pressurised solvent technologies
Author(s) -
GilRamírez Alicia,
Clavijo Cristina,
Palanisamy Marimuthu,
RuizRodríguez Alejandro,
NavarroRubio María,
Pérez Margarita,
Marín Francisco R,
Reglero Guillermo,
SolerRivas Cristina
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6102
Subject(s) - agaricus bisporus , chemistry , reductase , mushroom , ethanol , biochemistry , food science , enzyme , solvent , hmg coa reductase , cholesterol , agaricus , extraction (chemistry) , chromatography
BACKGROUND Agaricus bisporus mushrooms were able to lower cholesterol levels in hypercholesterolaemic rats and it was suggested that dietary fibre might inhibit cholesterol absorption. However, A. bisporus extracts were also able to inhibit the 3‐hydroxy‐3‐methyl‐glutaryl CoA reductase ( HMGCR , the key enzyme in the cholesterol biosynthetic pathway) and this might also contribute to the observed lowering of cholesterol levels in serum.RESULTS The methanol–water extracts obtained from A. bisporus were able to inhibit up to 60% the HMGCR activity using an in vitro assay. The HMGCR inhibitory capacities depended on cultivation conditions, strains, etc. The potential inhibitors were not statins, they might be β ‐glucans able to scavenge the substrate and impair the enzymatic reaction. They were present during all mushroom developmental stages and similarly distributed through all the tissues including the parts discarded as a by‐product. Accelerated solvent extractions using 1:1 ethanol–water as pressurised solvent (10.7 MPa , 25°C, five cycles of 5 min) were more effective in the extraction of the HMGCiR inhibitor(s) than supercritical fluid extractions (9 MPa , 40°C) using CO 2 with 10% ethanol.CONCLUSION A mushroom cultivation and two extraction procedures were optimised to obtain fractions from A. bisporus with high HMGCR inhibitory activities to design novel ingredients for hypocholesterolaemic functional foodstuffs. © 2013 Society of Chemical Industry