Chemical characterization, in vitro antioxidant, anti-cancer and enzyme inhibition activities of three edible mushroom species

This study aimed to investigate HPLC-DAD based chemical compositions, total phenolic compounds, antioxidant, enzyme inhibition and anti-cancer activities of three edible mushrooms: Clavariadelphus truncatus Donk, Craterellus tubaeformis (Fr.) Quel. and Hygrophoruspudorinus (Fr.) Fr. p-Hydroxy benzoic acid was specified as the main compound in C. truncatus methanol extract (67.40 & PLUSMN; 0.18 & mu;g/g), trans-aconitic acid in C. tubaeformis water extract (129.50 & PLUSMN; 0.11 & mu;g/g), fumaric acid in other mushroom extracts (138.80 & PLUSMN; 0.25-203.40 & PLUSMN; 0.36 & mu;g/g). C. truncatus methanol extract (DPPH & BULL;: IC50: 133.99 & PLUSMN; 0.30 & mu;g/mL; ABTS(& BULL;+): IC50: 120.95 & PLUSMN; 0.93 & mu;g/mL; CUPRAC: A(0.50): 108.10 & PLUSMN; 0.42 & mu;g/mL; PRAP: A(0.50): 116.81 & PLUSMN; 1.18 & mu;g/mL; metal chelating: IC50: 143.18 & PLUSMN; 0.22 & mu;g/mL) was the most active in antioxidant activity with the highest level of total phenolic compounds (29.18 & PLUSMN; 0.70 & mu;g GAEs/mg extract). When C. tubaeformis water extract (42.13 & PLUSMN; 0.51%) was the highest active in AChE inhibition activity, C. tubaeformis hexane extract (29.14 & PLUSMN; 0.04%) was the highest active in BChE inhibition activity at 200 & mu;g/mL. All hexane extracts displayed the high inhibition on & alpha;-amylase (47.82 & PLUSMN; 1.16-81.06 & PLUSMN; 0.54% inhibition at 0.50 mg/mL) and & alpha;-glucosidase (IC50: 0.11 & PLUSMN; 0.01-0.13 & PLUSMN; 0.02 mg/mL). C. truncatus water (IC50: 36.19 & PLUSMN; 0.95 & mu;g/mL) and C. tubaeformis methanol (IC50: 48.26 & PLUSMN; 0.51 & mu;g/mL) extracts indicated the highest anti-cancer activity on HT-29. Also, C. tubaeformis methanol extract (IC50: 68.93 & PLUSMN; 0.87 & mu;g/mL) was also found to be best anti-cancer active in HeLa. Also, the significant correlation was observed between the chemical compounds and bioactivities. This research affords a scientific basis for the exploration of novel and natural antioxidant, enzyme inhibition and anti-cancer sources with the chemical contents. All studied mushrooms could be used in food, pharmaceutical, and cosmetic applications.