scholarly journals Toxicity Testing by the Microbial Assay for Risk Assessment (MARA) in Relation to Trace Elements Content in King Bolete (Boletus edulis) Collected in Several Sites of Poland

2021 ◽  
Vol 11 (9) ◽  
pp. 4166
Author(s):  
Muhamad Alfiyan Zubaidi ◽  
Jędrzej Proch ◽  
Piotr Konieczny ◽  
Łukasz Tomczyk
Keyword(s):  
Risk Assessment ◽  
Raw Materials ◽  
Toxicity Testing ◽  
Total Content ◽  
Global Scale ◽  
Fruiting Bodies ◽  
Water Extracts ◽  
Boletus Edulis ◽  
Dried Fruit ◽  
Microbial Assay

Boletus edulis (King bolete) is one of the most consumed wild mushrooms on a global scale, but this is particularly the case in Poland. Several studies have reported that mushrooms accumulate many potentially toxic elements (PTEs) such as Hg, Pb, and Cd, which may lead to adverse effects. Therefore, in this preliminary study, an assessment of the potential of a microbial assay for risk assessment (MARA) for ecotoxicological testing of both dried samples of fruiting bodies of King bolete collected from several sites of Poland and water extracts of mushrooms being tested were analyzed. An evaluation of MARA response in Boletus edulis extracts was performed to identify their toxicity and then, using the same samples, instrumental determination of 10 elements (Al, As, Cd, Cr, Cu, Fe, Hg, Ni, Pb, and Zn) was performed. In general, the MARA responses indicated that the samples were only slightly toxic or nontoxic. Similarly, most of the PTEs were not detected in all dried samples of the fruiting bodies of King bolete. However, the analysis of digested samples (total content) proved that the elements’ content in water extracts was markedly lower than in dried fruit bodies. It implies that the MARA test corresponded better to the elements that are well extracted in water. Therefore, the MARA system can be applied for toxic identification if the targeted toxin is highly extracted in water. Further and more detailed research is still needed to develop reliable approach in order to evaluate the ecotoxicity in food-related bio-based raw materials using the MARA assay.

scholarly journals Macro- and micro- elements in some herbal drug raw materials and their water extracts consumed in Poland

2011 ◽  
Vol 9 (5) ◽  
pp. 917-924 ◽  
Author(s):  
Agnieszka Arceusz ◽  
Marek Wesolowski ◽  
Iwona Radecka
Keyword(s):  
Extraction Efficiency ◽  
Raw Materials ◽  
Daily Intake ◽  
Total Content ◽  
Herbal Drug ◽  
Human Diet ◽  
Water Extracts ◽  
Wide Range ◽  
Micro Elements ◽  
Range Of Values

AbstractThe concentrations of seven macro- and microelements (K, Mg, Ca, Na, Fe, Zn, Mn) in 59 herbs (herbs, leaves, flowers, fruits, roots), which are commercially available and frequently used in Poland for medical purposes as well as in their water extracts (infusions and decoctions), were determined after microwave mineralization. The data obtained show that all herbal raw materials analysed contain macroelements in the range of mg g−1 on d.w. whereas microelements in the range of mg kg−1 on d.w. and that elemental concentrations varied widely. On the basis of a comparison of concentrations of elements in herbal raw materials examined and water extracts prepared from them, the extraction efficiency was expressed as a percent of the total content of each element present in the infusion or decoction. The percentages of macro- and micro- elements leaching from different morphological parts of plants into water extracts varied across a wide range of values, from 1% in the case of Na to 56% in the case of K. Real daily intake of the macro- and microelements elements through one cup of infusions or decoctions were shown that water extracts from herbal raw materials are not an important source of bioelements in human diet.

Evaluation of Some Biological Applications of Pleurotus citrinopileatus and Boletus edulis Fruiting Bodies

2019 ◽  
Vol 20 (15) ◽  
pp. 1309-1320 ◽  
Author(s):  
Ahmed M. Younis ◽  
Marwa M. Abdel-Aziz ◽  
Mohamed Yosri
Keyword(s):  
Antioxidant Activity ◽  
Flow Cytometric Analysis ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Fruiting Bodies ◽  
Methanol Extracts ◽  
Boletus Edulis ◽  
Glucosidase Activity ◽  
Hela Cell Lines ◽  
Pleurotus Citrinopileatus

Background:: Mushrooms are deemed as a special delicacy in many countries. They are considered an important cuisine due to their bioactive ingredients and possible health benefits. Methods: Herein, we measured selected biological properties of methanol extracts of Pleurotus citrinopileatus and Boletus edulis fruiting bodies including; in vitro antimicrobial activity, anti-α- glucosidase activity, antioxidant activity, anti-lipase activity and cytotoxic activity against different cancer cells and normal cells. Results: B. edulis methanol extracts showed high antimicrobial and anti-α-glucosidase activity. In contrast, P. citrinopileatus methanol extracts showed superior antioxidant activity indicated by (1,1- diphenyl-2-picrylhydrazyl) DPPH radical scavenging with half maximal inhibitory concentration of IC50 37.4 µg/ml, anti-lipase activities with IC50 65.2 µg/ml and high cytotoxicity activity against HepG2 and HeLa cell lines with IC50 22.8 and 36.7 µg/ml, respectively. Flow cytometric analysis of the cell cycle was used to show apoptotic effects of methanol extracts against HepG2 and HeLa cells. Conclusion: P. citrinopileatus and B. edulis methanolic extracts appear to contain biologically active compounds that might be used to treat some common human diseases.

The zebrafish embryo model in environmental risk assessment—applications beyond acute toxicity testing

2008 ◽  
Vol 15 (5) ◽  
pp. 394-404 ◽  
Author(s):  
Stefan Scholz ◽  
Stephan Fischer ◽  
Ulrike Gündel ◽  
Eberhard Küster ◽  
Till Luckenbach ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Acute Toxicity ◽  
Environmental Risk ◽  
Environmental Risk Assessment ◽  
Zebrafish Embryo ◽  
Toxicity Testing ◽  
Acute Toxicity Testing

scholarly journals Plant Physiological Responses to Rising CO 2 Modify Simulated Daily Runoff Intensity With Implications for Global‐Scale Flood Risk Assessment

2018 ◽  
Vol 45 (22) ◽  
pp. 12,457-12,466 ◽  
Author(s):  
Gabriel J. Kooperman ◽  
Megan D. Fowler ◽  
Forrest M. Hoffman ◽  
Charles D. Koven ◽  
Keith Lindsay ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Flood Risk ◽  
Physiological Responses ◽  
Global Scale ◽  
Flood Risk Assessment

scholarly journals Mushrooms as a source of substances with antiviral activity

2014 ◽  
Vol 16 (2) ◽  
pp. 215-220 ◽  
Author(s):  
Martyna Kandefer-Szerszeń ◽  
Zbigniew Kawecki ◽  
Bogusław Sałata ◽  
Maria Witek
Keyword(s):  
Tissue Culture ◽  
Chick Embryo ◽  
Antiviral Activity ◽  
Vaccinia Virus ◽  
Fungal Species ◽  
Water Extracts ◽  
Boletus Edulis ◽  
Vaccinia Viruses ◽  
Embryo Fibroblasts ◽  
Armillariella Mellea

Water extracts the fructifications of 56 species of fungi were examined as a source of antiviral substances with activity against VS and vaccinia viruses. Extracts from 16 fungal species exhibited the antiviral activity. Water extracts from <i>Boletus edulis</i> active against vaccinia virus and extract from <i>Armillariella mellea</i> active against VS virus are particularly worth nothing. Both of them in applied concentrations were not toxic in chick embryo fibroblasts tissue culture.

scholarly journals The use of sensory analysis in biotechnology of the cultivation of macromycetes

2016 ◽  
Vol 24 (2) ◽  
pp. 347-352 ◽  
Author(s):  
K. M. Vlasenko ◽  
O. V. Kuznetcova
Keyword(s):  
Wheat Straw ◽  
Sensory Analysis ◽  
Profile Analysis ◽  
Food Products ◽  
Sensory Profile ◽  
Fruiting Bodies ◽  
Profile Method ◽  
Dried Fruit ◽  
Morphological Indices

Sensory analysis is the most ancient and inexpensive method of assessing the quality of food products. Consumer demand for the fruit bodies of mushrooms is due to their unique taste and aroma. Profile methods of sensory analysis are used in quality control, for characterising the differences between food products and for determining the impact of various factors on the quality of the test product. The aim of this research is to study the influence of different types of substrates on the character and intensity of arom     a of the dried fruit bodies of Pleurotus ostreatus (Jacq.: Fr.) Kumm. IBK–1535 using the sensory profile method. The substrates for the cultivation of mushrooms were selected from waste from the agricultural and wood processing industries: sunflower husks, wheat straw, waste from the cleaning of seed corn, and sawdust of deciduous trees and oak bark. The preparation and sterilization of substrates was performed according to standard techniques. During the process of cultivation we determined the culture-morphological indices of development of the mycelium: the duration of growth in the substrate, time of appearance of the primordia, the number of formed fruiting bodies of mushrooms, the average biomass of the fruiting bodies. We did not detect any significant differences between substrates in the growth rate of mycelia. The best culture-morphological indices of growth and development of mycelia were identified for the corn waste substrate. This substrate had the greatest number of primordia, while the lowest was for wheat straw. The mycelium of P. ostreatus IBK-1535 was white, fluffy, and denser on substrates of corn waste, sunflower husks and oak bark. The sensory profile analysis was performed according to ISO 6564:1885.1 g of dried fruiting bodies was crushed, placed in glass vials with stoppers and heated to +35…+40 °C for a better emission of volatile compounds. A five person degustation commission was trained to undertake the sensory analysis. First, using sensory analysis, the degustation commission determined the following descriptors of odour for the fruiting bodies of the fungi: mushroom, woody, grassy, sweet, sour. Then the intensity of the aroma of each sample was assessed on a five-point scale. The most characteristic mushroom aroma of the dried fruit bodies was obtained when oak bark was the substrate for cultivation. The samples of mushroom grown on sawdust and waste corn had a similar aroma. The samples obtained for sunflower husk and wheat straw had a slight mushroom aroma with grassy and sour notes. Thus, the use of the sensory profile method of analysis makes it possible to assess the degree of intensity of aroma of fruit bodies of higher edible mushrooms in relation to the conditions of their cultivation without having to use complicated instrumental methods of analysis. Moreover, sensory profile analysis can be used to monitor the odours and aromas of mushrooms, which are cultivated in artificial conditions, for the adjustment of the cultivation process and for conducting a rapid appraisal of the quality of mushroom products. 

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