{Reference Type}: Journal Article

{Author}: Urška Kristan；Petra Planinšek；Ljudmila Benedik；Ingrid Falnoga；Vekoslava Stibilj

{Year}: 2014

{Title}: Polonium-210 and selenium in tissues and tissue extracts of the mussel Mytilus galloprovincialis (Gulf of Trieste)

{Tag}: 0

{Star}: 0

{Volume}: 119

{Issue}: 0

{Pages}: 231 - 241

{ISBN/ISSN}: 0045-6535

{Keywords}: Selenium；Polonium-210；Mussels；Extraction；Speciation

{Abstract}:Marine organisms such as mussels and fish take up polonium (Po) and selenium (Se), and distribute them into different cellular components and compartments. Due to its high radiotoxicity and possible biomagnification across the marine food chain Po-210 is potentially hazardous, while selenium is an essential trace element for humans and animals. The aim of this study was to investigate and compare the presence and extractability of the elements in the mussels Mytilus galloprovincialis collected in the Gulf of Trieste. The levels of Po-210 in the samples ranged from 220 to 400 Bq kg−1 and of Se from 2.6 to 8.2 mg kg−1, both on a dry matter basis. Using various extraction types and conditions in water, buffer or enzymatic media, the best extractability was obtained with enzymatic extraction (Protease XIV, 1 h shaking at 40 °C) and the worst by water extraction (24 h shaking at 37 °C). 90% of Po-210 and 70% of Se was extractable in the first case versus less than 10% of Po-210 and less than 40% of Se in the second. Such evident differences in extractability between the investigated elements point to different metabolic pathways of the two elements. In enzymatic extracts Se speciation revealed three Se compounds (SeCys2, SeMet, one undefined), while Po-210 levels were too low to allow any conclusions about speciation.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: M A García；J Alonso；M J Melgar

{Year}: 2013

{Title}: Bioconcentration of chromium in edible mushrooms: Influence of environmental and genetic factors

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{Star}: 0

{Volume}: 58

{Issue}: 0

{Pages}: 249-254

{ISBN/ISSN}: 0278-6915

{Keywords}: Chromium；Edible mushrooms；Bioconcentration factors；Ecology

{Abstract}:Chromium concentrations were determined in 167 samples of wild edible mushrooms, collected from three different sites (urban, traffic and pastureland areas) in Lugo (NW Spain). The hymenophore (H) and the rest of the fruiting body (RFB) were analysed separately. The analyses were performed using inductively coupled plasma optical emission spectrometry (ICP-OES). The highest mean chromium levels (mg/kg dry weight) of 3.5 and 8.0, 4.5 and 6.2, and 6.2 and 4.3 were found in Lycoperdon utriforme, Coprinus comatus and Agaricus campestris in H and RFB, respectively. The highest concentrations of chromium were observed in terrestrial saprophytic species in relation to mycorrhizal species. With respect to the underlying substrates, chromium concentration was lowest in the pastureland area (24.6 mg/kg dw). All mushroom species were bioexclusors of chromium (BCF < 1) with statistically significant differences (p < 0.001). The consumption of mushrooms harvested from the areas investigated poses no toxicological risk to human health due to chromium.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: Lina Smolskaitė；Petras Rimantas Venskutonis；Thierry Talou

{Year}: 2014

{Title}: Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species

{Tag}: 0

{Star}: 0

{Volume}: 60

{Issue}: 1

{Pages}: 462-471

{ISBN/ISSN}: 0023-6438

{Keywords}: Mushrooms；Antioxidant activity；Extracts；Antimicrobial activity；Antioxidant score

{Abstract}:Antioxidant properties of mushroom extracts sequentially isolated by cyclohexane, dichloromethane, methanol, and water from Phaeolus schweinitzii, Inonotus hispidus, Tricholoma columbetta, Tricholoma caligatum, Xerocomus chrysenteron, Hydnellum ferrugineum, Agaricus bisporus and Pleurotus ostreatus were evaluated by DPPH, ABTS+ scavenging capacity, ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and Folin–Ciocalteu total phenolic content (TPC) methods. The integrated values (‘antioxidant scores’) for evaluating antioxidant potential of extracts and dry mushroom substances are proposed. Antimicrobial activity was screened against Gram-positive (Bacillus cereus), Gram-negative (Pseudomonas aeruginosa) bacteria and fungi (Candida albicans) by agar diffusion method. The highest antioxidant capacity values (in μM TE/g extract dw) were found for methanol fractions of P.  schweinitzii (9.62  ±  0.03 in DPPH; 109  ±  3 in FRAP; 164  ±  1 in ABTS+; 340  ±  3 in ORAC assays) and I.  hispidus (9.5  ±  0.04 in DPPH; 54.27  ±  0.46 in ABTS+; 88.31  ±  1.96 in FRAP; 290  ±  1 in ORAC assays). Extracts of other species possessed considerably lower antioxidant activities. The extracts of I.  hispidus were more effective against tested microbial species than other mushrooms. In conclusion, our results show that some wild mushrooms might be promising dietary sources of natural antioxidants and antimicrobial agents.

{Database Provider}: Web of Sciencedirect

{Language}: English