Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

Nowadays there is a great interest in the use of edible mushrooms as functional food since they are rich in bioactive compounds. Although their immunomostimulant activity has been largely demonstrated, their potential anti-inflammatory activity has been scarcely explored. We have investigated the anti-inflammatory activity of methanolic extracts from different edible mushrooms species: Agaricus bisporus, Boletus edulis, Cantherellus cibarius, Cratarellus cornucopioides, Lactarius deliciosus and Pleurotus ostreatus, in activated macrophages. The species that exhibited higher anti-inflammatory activities were A. bisporus, C. cibarius and L. deliciosus, inducing inhibition of NO production and iNOS, IL-1β and IL6 mRNAs expression in response to LPS stimulation. C. cornucopioides only induced inhibition of NO production and iNOS expression, and the other species did not present anti-inflammatory effects. Therefore, some edible mushrooms species have a potential anti-inflammatory capacity in vitro, suggesting that they could be regarded as a potential source of natural anti-inflammatory agents.

► Methanolic extracts from some edible mushrooms showed anti-inflammatory activity. ► Mushrooms extracts inhibited NO production and iNOS expression in activated macrophages. ► Mushrooms extracts reduced IL-1β, and IL-6 mRNA expressions in activated macrophages. ► The most effective species were Agaricus bisporus, Cantharellus cibarius, and Lactarius deliciosus. ► Pyrogallol was found only in the species with anti-inflammatory activity.