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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Diego Morales et al., J Food Process Technol 2016, 7:12 (Suppl)
Screening of ediblemushrooms to obtain eritadenine, a hypocholesterolemic andhypotensive compound
with potential food applications as functional ingredient
Diego Morales, Alicia Gil-Ramírez, Fhernanda Ribeiro Smiderle and Cristina Soler-Rivas
Autonomous University of Madrid, Spain
Eritadenine (2(R),3(R)-dihydroxy-4-(9-adenyl)butanoic acid) is an alkaloid derived from the secondary metabolism of edible
mushrooms. It was initially isolated from shiitake mushrooms (Lentinus edodes) although, later on was also found in the common
button mushroom (Agaricus bisporus). This compound showed hypocholesterolemic and hypotensive properties in vitro and in vivo
as it was able to inhibit the S-adenosyl-L-homocysteine hydrolase in animal studies and the angiotensin converting enzyme (in
vitro). The objective of this work was to carry out a screening of several mushroom species as a preliminary step to find a potentially
interesting eritadenine source to design novel functional foods. Therefore, two different experimental methods were followed to
compare them and to determine the levels of this biologically active metabolite within the different edible mushroom species. Results
indicated that eritadenine was not an exclusive compound from L. edodes or A. bisporus, but it was also present in other species
belonging to the sameMarasmiaceae family (such as Marasmius oreades). Other mushrooms fromclosely related families (belonging to
the Agaricales order too) also contained eritadenine in lower concentrations. Eritadenine concentrations within the Agaricales order
ranged from 0.2 up to 1.4 mg/g DW, although these levels were depended on their varieties and developmental stages. Eritadenine
can be properly detected using the two selected experimental methods. However, the method followed by Afrin et al. (2016) detected
higher concentrations than those proposed by Enman et al. (2007), although it induced larger experimental deviations.
Biography
Diego Morales is doing his PhD at CIAL (Department of Production and Characterization of New Food), a Food Research Institute belonging to UAM (Universidad
Autonoma de Madrid). He has graduated in Biotechnology from Universidad de Salamanca and has obtained a Master of Science degree from UAM. Currently, he
is performing research activity at CIAL (Instituto de Investigacion en Ciencias de la Alimentacion), related to extraction and characterization of bioactive compounds
from edible mushrooms; the study of their hypocholesterolemic activities and the formulation of ingredients beneficial for human health using environment-friendly
techniques to include them into food matrices to design functional food.