Anti-angiogenic and anti-inflammatory activity of the summer truffle (Tuber aestivum Vittad.) extracts and a correlation with the chemical constituents identified therein

No Thumbnail Available
Journal Title
Journal ISSN
Volume Title
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
Date
2020-11
Major/Subject
Mcode
Degree programme
Language
en
Pages
Series
FOOD RESEARCH INTERNATIONAL, articlenumber 109699
Abstract
Fungi are a huge source of unexplored bioactive compounds. Owing to their biological activities, several fungi have shown commercial application in the health industry. Tuber aestivum Vittad. is one such edible fungi with an immense scope for practical biological applications. In the present study, the anti-angiogenic activity of petroleum ether and ethanol extracts of T. aestivum was investigated using the chick chorioallantoic membrane assay and compared to the positive controls silibinin and lenalidomide. Both the extracts showed a dose-dependent anti-angiogenic response. The extracts were also assessed for their anti-inflammatory potential by lipoxygenase-inhibition assay. The IC50 values for LOX inhibition assay, computed by the Boltzmann plot, were 368.5, 147.3 and 40.2 µg/mL, for the petroleum ether extract, ethanol extract, and the positive control ascorbic acid, respectively. The ethanol extract of T. aestivum showed superior anti-angiogenic and anti-inflammatory activity than the petroleum ether extract. Compositional investigation of the extracts by GC-MS revealed the presence of various bioactive compounds. The compounds were correlated to their anti-angiogenic and anti-inflammatory activity based on a meticulous literature search.
Description
Keywords
truffles, Tuber aestivum, chick chorioallanotic-membrane (CAM) assay, anti-angiogenic, LOX-inhibitiors, anti-inflammatory
Other note
Citation
Marathe , S J , Hamzi , W , Bashein , A M , Deska , J , Seppänen-Laakso , T , Singhal , R S & Shamekh , S 2020 , ' Anti-angiogenic and anti-inflammatory activity of the summer truffle (Tuber aestivum Vittad.) extracts and a correlation with the chemical constituents identified therein ' , FOOD RESEARCH INTERNATIONAL , vol. 137 , 109699 . https://doi.org/10.1016/j.foodres.2020.109699