EVALUATION OF ANTIOXIDANT AND ANTI-INFLAMMATORY PROPERTIES OF AQUEOUS EXTRACT OF WILD MUSHROOMS COLLECTED FROM HIMACHAL PRADESH

ABSTRACTObjective: The objective of this study is to elucidate phytochemical contents, antioxidant, and anti-inflammatory activity of wild mushrooms collectedfrom Himachal Pradesh.Methods: Quantitative analysis of phytochemical constituents was carried out using standard methods while 1,1 diphenylpicrylhydrazyl nitric oxide,hydrogen peroxide-free radical scavenging assay were used to evaluate the antioxidant properties of selected wild mushrooms. Anti-inflammatorycapacity of samples was evaluated by human red blood cell membrane stabilization and albumin denaturation inhibition method.Results: The results obtained revealed that Pleurotus floridanus showed higher total phenol, flavonoid carotenoid, and ascorbic acid contentsof 61.13±2.3 mg/g, 15.2±1.13 mg/g, 12.42±0.42 μg/g, 17.36±0.40 μg/g, and 14.55±0.58 mg/g. All the species showed antioxidant potential, butP. floridanus proved to be more active while Macrocybe sp. proved to be least one.Conclusion: The mushroom species analyzed have been showed to be good source of phytoconstituents, antioxidants, and also possess antiinflammatoryproperties, thus can be used in the management of oxidative stress-induced disease.Keywords: Wild mushrooms, Scavenging effect, Total phenol, Antioxidant, Anti-inflammatory

Green extraction of Milletia pinnata oil for the development, and characterization of pectin crosslinked carboxymethyl cellulose/guar gum herbal nano hydrogel

Milletia pinnata oil and Nardostachys jatamansi are rich sources of bioactive compounds and have been utilized to formulate various herbal formulations, however, due to certain environmental conditions, pure extract form is prone to degradation. Therefore, in this, study, a green hydrodistillation technology was used to extract M. pinnata oil and N. jatamansi root for the further application in development of pectin crosslinked carboxymethyl cellulose/guar-gum nano hydrogel. Both oil and extract revealed the presence of spirojatamol and hexadecanoic acid methyl ester. Varied concentrations (w/w) of cross-linker and gelling agent were used to formulate oil emulsion extract gel (OEEG1, OEG1, OEEG2, OEG2, OEEG3, OEG3, OEEG4, OEG4, OEEG5, OEG5), in which OEEG2 and OEG2 were found to be stable. The hydrogel displayed an average droplet size of 186.7 nm and a zeta potential of −20.5 mV. Endo and exothermic peaks and the key functional groups including hydroxyl, amide II, and amide III groups confirmed thermal stability and molecular structure. The smooth surface confirmed structural uniformity. Bactericidal activity against both Gram-positive (25.41 ± 0.09 mm) and Gram-negative (27.25 ± 0.01 mm) bacteria and anti-inflammatory activity (49.25%–83.47%) makes nanohydrogel a potential option for treating various infections caused by pathogenic microorganisms. In conclusion, the use of green hydrodistillation technology can be used to extract the bioactive compounds that can be used in formulation of biocompatible and hydrophobic nanohydrogels. Their ability to absorb target-specific drugs makes them a potential option for treating various infections caused by pathogenic microorganisms

Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion

Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrophobic, thus being harder to disperse into the hydrophilic food matrix. Therefore, an oil-in-water nanoemulsion (RRE1-RRE10) was formulated with different concentrations of red rice extract (1–10% w/v). Nanoemulsion showed droplet sizes within the range of 157.33–229.71 nm and the best formulation (RRE5) was selected based on the creaming index which was stable to flocculation over a range of temperatures (30–90 °C), pH (2–9), and salt concentration (100–600 mM). It showed significantly improved antioxidant and anti-inflammatory activity as compared to its other counterparts. Potential antimicrobial activity against Staphylococcus aureus was attributed to RRE5 nanoemulsion as compared to Escherichia coli. Therefore, due to the potential bioactivity of RRE5 nanoemulsion, it can be scaled up at the industrial level

The Current Status, Bioactivity, Food, and Pharmaceutical Approaches of <i>Calocybe indica</i>: A Review

Over the past few years, mushrooms have been extensively explored in the field of pharmaceutical and food science, and researchers are heading toward the search for vital components with a higher safety margin and multitarget applications. Moreover, among all age group populations, mushroom consumption has increased immensely owing to their great nutritional aspects, desirable organoleptic properties, and aroma. In addition, mushrooms continue to generate much attention chiefly in their consumption as food, as a cure for different ailments, as well as a vital commodity globally, owing to their dietary, antioxidant, and therapeutic values. Mushrooms are considered one of the important and suitable diets for patients having multiple types of diseases. Additionally, due to potential immunomodulatory effects, quality protein, and low fat, and cholesterol content, mushrooms are used as an important ingredient for food formulation. Therefore, this review article provides detailed information on Calocybe indica as they are the third most important commercially grown mushroom following button and oyster mushrooms. This review brings tangible evidence that milky white mushrooms are a great source of natural components and antioxidants with potential application in pharmaceuticals and in treating and managing different diseases. Several food applications of milky white mushrooms have also been discussed and reviewed

The Current Situation of Pea Protein and Its Application in the Food Industry

Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes

Potential of Gum Arabic Functionalized Iron Hydroxide Nanoparticles Embedded Cellulose Paper for Packaging of Paneer

Recently, the interest of scientists has turned towards eco-friendly metal nanoparticles due to their distinctive physicochemical properties that have been used in several biochemical and food applications, including drug and bioactive component delivery, sensing of food pathogenic bacteria, imaging techniques, and theranostics. Therefore, this study aimed to fabricate gum arabic stabilized iron hydroxide nanoparticles (IHNPs) using the co-precipitation process and to develop nanoparticles decorated antimicrobial cellulose paper. The agglomeration of IHNPs is a major concern, therefore, the varied concentration (0.25–2.0%) of gum arabic was used to functionalize and stabilize the nanoparticles, and based on UV-visible spectroscopy and particle size analysis, 1% gum arabic concentration was screened out. Scanning electron microscopy displayed polygonal disc shapes of IHNPs that had sides of approximately equal lengths. Energy dispersive spectroscopy was used to determine the purity of the IHNPs and results illustrated the elemental iron peak at 0.8 keV and 6.34 keV. For thermal stability, differential scanning calorimetry (DSC) was employed, and the glass transition temperature was observed at 138.50 °C with 138.31 °C onset and 147.14 °C endset temperature, respectively. Functionalized IHNPs showed a significantly (p &lt; 0.05) higher zone of inhibition against S. aureus (29.63 mm) than that of E. coli and were found to be non-toxic to Caco-2 cells during cell viability assay. Time-kill kinetics showed that cellulose paper embedded with nanoparticles possessed excellent antibacterial activity against S. aureus. To explore the food application of developed cellulose paper, citric acid coagulated dairy product (Paneer), similar to cottage cheese was formulated, and it was evaluated for its microbial shelf life. The unwrapped sample showed higher microbial load during the fourth day of the storage. However, both wrapped samples were acceptable till the 10th of storage

In-vitro antimicrobial and anti-inflammatory activity of modified solvent evaporated ethanolic extract of Calocybe indica: GCMS and HPLC characterization

International audienceRecent interest in the utilization of mushroom-based bioactive compounds has increased due to their potential bioactivities and as alternatives in the reduction of high concentrations of chemical utilization. Therefore, we evaluated the physicochemical, functional, antimicrobial, and anti-inflammatory activity of the Calocybe indica. The nutritional composition of the mushroom was found to be a good source of proteins (12.48%) and fiber (6.87%). Polysaccharide and protein moiety showed both hydrophilic and hydrophobic domains and the sample showed higher water (3.01 g/g), oil binding (2.45 g/g) emulsifying (68.94), and foaming properties (59.39%). Structural characterization revealed the porous and small crystalline structure of the mushroom powder. Ethanolic extract was quantified for total phenolics and flavonoids and revealed 11.1534 ppm caffeic acid, 0.057 ppm syringic acid, 1.6385 ppm p-coumaric acid, and 0.3495 ppm rutin, respectively. Presence of ethyl tridecanoate, hexadecanoic acid ethyl ester, pentadecanoic acid ethyl ester, undecanoic acid ethyl ester, N, α, α ′-trimethyl diphenethylamine, nicotinonitriles, phosphonic acid decyl-, 1-hexyl-2-nitrocyclohexane, diallyl divinylsilane, 3phenyl-pyrrolo(2,3-β) pyrazine was confirmed during GC-MS analysis. Furthermore, the mushroom extract showed effective antimicrobial against Gram-positive (23.67 mm) and negative bacteria (20.33 mm) in terms of zone of inhibition. Significantly comparable anti-inflammatory activity was observed for mushroom extract during protein denaturation (43.72-85.69%) and membrane stabilization. In conclusion, the mushroom extract has shown good functional properties and potential bioactivity, therefore, it can be scaled up as an effective food preservative, potential anti-inflammatory, and antimicrobial agent at the industrial level

Antimicrobial and Anti-Inflammatory Activity of Low-Energy Assisted Nanohydrogel of <i>Azadirachta indica</i> Oil

Plant-based bioactive compounds have been utilized to cure diseases caused by pathogenic microorganisms and as a substitute to reduce the side effects of chemically synthesized drugs. Therefore, in the present study, Azadirachta indica oil nanohydrogel was prepared to be utilized as an alternate source of the antimicrobial compound. The total phenolic compound in Azadirachta indica oil was quantified by chromatography analysis and revealed gallic acid (0.0076 ppm), caffeic acid (0.077 ppm), and syringic acid (0.0129 ppm). Gas chromatography–mass spectrometry analysis of Azadirachta indica oil revealed the presence of bioactive components, namely hexadecenoic acid, heptadecanoic acid, ç-linolenic acid, 9-octadecanoic acid (Z)-methyl ester, methyl-8-methyl-nonanoate, eicosanoic acid, methyl ester, and 8-octadecane3-ethyl-5-(2 ethylbutyl). The nanohydrogel showed droplet size of 104.1 nm and −19.3 mV zeta potential. The nanohydrogel showed potential antimicrobial activity against S. aureus, E. coli, and C. albicans with minimum inhibitory, bactericidal, and fungicidal concentrations ranging from 6.25 to 3.125 (µg/mL). The nanohydrogel showed a significantly (p E. coli compared to Gram-positive S. aureus (8.34 log CFU/mL), and in the case of pathogenic fungal strain C. albicans, there was a significant (p Azadirachta indica oil nanohydrogel possesses great potential for antimicrobial and anti-inflammatory activities and therefore can be used as an effective agent