Chemical characterization, in vitro antioxidant, anti-cancer and enzyme inhibition activities of three edible mushroom species

Abstract

This study aimed to investigate HPLC-DAD based chemical compositions, total phenolic compounds, antioxidant, enzyme inhibition and anti-cancer activities of three edible mushrooms: Clavariadelphus truncatus Donk, Craterellus tubaeformis (Fr.) Quél. and Hygrophorus pudorinus (Fr.) Fr. p-Hydroxy benzoic acid was specified as the main compound in C. truncatus methanol extract (67.40 ± 0.18 µg/g), trans-aconitic acid in C. tubaeformis water extract (129.50 ± 0.11 µg/g), fumaric acid in other mushroom extracts (138.80 ± 0.25–203.40 ± 0.36 µg/g). C. truncatus methanol extract (DPPH•: IC50: 133.99 ± 0.30 µg/mL; ABTS•+: IC50: 120.95 ± 0.93 µg/mL; CUPRAC: A0.50: 108.10 ± 0.42 µg/mL; PRAP: A0.50: 116.81 ± 1.18 µg/mL; metal chelating: IC50: 143.18 ± 0.22 µg/mL) was the most active in antioxidant activity with the highest level of total phenolic compounds (29.18 ± 0.70 µg GAEs/mg extract). When C. tubaeformis water extract (42.13 ± 0.51%) was the highest active in AChE inhibition activity, C. tubaeformis hexane extract (29.14 ± 0.04%) was the highest active in BChE inhibition activity at 200 µg/mL. All hexane extracts displayed the high inhibition on α-amylase (47.82 ± 1.16–81.06 ± 0.54% inhibition at 0.50 mg/mL) and α-glucosidase (IC50: 0.11 ± 0.01–0.13 ± 0.02 mg/mL). C. truncatus water (IC50: 36.19 ± 0.95 µg/mL) and C. tubaeformis methanol (IC50: 48.26 ± 0.51 µg/mL) extracts indicated the highest anti-cancer activity on HT-29. Also, C. tubaeformis methanol extract (IC50: 68.93 ± 0.87 µg/mL) was also found to be best anti-cancer active in HeLa. Also, the significant correlation was observed between the chemical compounds and bioactivities. This research affords a scientific basis for the exploration of novel and natural antioxidant, enzyme inhibition and anti-cancer sources with the chemical contents. All studied mushrooms could be used in food, pharmaceutical, and cosmetic applications. © 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.