Minerals, phenolics, and biological activity of wild edible mushroom, Morchella steppicola Zerova

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F22%3A10175810" target="_blank" >RIV/00027006:_____/22:10175810 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989592:15640/22:73618803

Výsledek na webu

<a href="https://www.tandfonline.com/toc/gnpl20/36/23" target="_blank" >https://www.tandfonline.com/toc/gnpl20/36/23</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/14786419.2022.2050910" target="_blank" >10.1080/14786419.2022.2050910</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Minerals, phenolics, and biological activity of wild edible mushroom, Morchella steppicola Zerova

Popis výsledku v původním jazyce

Tasteful morels (Morchella sp.) are one of the most popular mushrooms, both economically and scientifically. Due to their beneficial constituents, they are classified as functional foods. This study focuses on the chemical composition and biological activities of a wild edible mushroom, Morchella steppicola Zerova. The metal composition of this species reveals high levels of biogenic elements. However, according to the levels of iron and cobalt, and calculated health risk indices, this mushroom can be recommended for occasional consumption. Also, M. steppicola is found to be rich in gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, and vanillic acid. Statistical analysis showed that mainly 4-hydroxybenzoic and vanillic acids are responsible for both antioxidant and inhibition of enzymes alpha-amylase and tyrosinase. Presented work acknowledges the fact that this mushroom has significant potential to be used for the treatment of several human disorders, similarly to other members of this genus.

Název v anglickém jazyce

Minerals, phenolics, and biological activity of wild edible mushroom, Morchella steppicola Zerova

Popis výsledku anglicky

Tasteful morels (Morchella sp.) are one of the most popular mushrooms, both economically and scientifically. Due to their beneficial constituents, they are classified as functional foods. This study focuses on the chemical composition and biological activities of a wild edible mushroom, Morchella steppicola Zerova. The metal composition of this species reveals high levels of biogenic elements. However, according to the levels of iron and cobalt, and calculated health risk indices, this mushroom can be recommended for occasional consumption. Also, M. steppicola is found to be rich in gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, and vanillic acid. Statistical analysis showed that mainly 4-hydroxybenzoic and vanillic acids are responsible for both antioxidant and inhibition of enzymes alpha-amylase and tyrosinase. Presented work acknowledges the fact that this mushroom has significant potential to be used for the treatment of several human disorders, similarly to other members of this genus.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Natural Product Research

ISSN

1478-6419

e-ISSN

—

Svazek periodika

36

Číslo periodika v rámci svazku

23

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

4

Strana od-do

6101-6105

Kód UT WoS článku

000768129600001

EID výsledku v databázi Scopus

2-s2.0-85126562421