Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3

Aybike Cebeci; Turgut Taşkın; Şule Aktaç; Muhammet Emin Çam; Rıfat Sami Sanci; Fatma Esra Güneş

Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3

Abstract

This study aimed to determine the effect of UVB application on different mushrooms and their antioxidant properties and compare their properties with pure vitamins D2 and D3. In the study, as without UVB, with medium UVB and with high UVB, respectively; 3 ethanol extracts each from White button (E1, E2 and E3), Shiitake (E4, E5 and E6) and King oyster mushroom (E7, E8 and E9) were prepared. The antioxidant activities of the samples were compared with pure vitamin D2 and D3 solutions using DPPH, FRAP, and CUPRAC methods. The results show that vitamins D2 (0.277 mMFeSO4/mg extract) and D3 (0.380 mMFeSO4/mg extract) had the highest FRAP values. In mushroom species, it was determined that E3 (0.216 mMFeSO4/mg extract) and E9 (0.273 mMFeSO4/mg extract) mushroom extracts showed higher activity. Similarly, it was detected that vitamins D2 (0.609 mMrolox equivalent/mg extract) and D3 (1.149 mMrolox equivalent/mg extract) had the highest CUPRAC values. In mushroom species, E3 (0.324 mMrolox equivalent/mg extract) and E9 (0.292 mMrolox equivalent/mg extract) extracts had the highest CUPRAC values. According to the DPPH experiment, E6 (IC50:0.386 mg/ml) and E9 (IC50:0.411mg/ml) extracts showed stronger free radical scavenging activity compared to other extracts, while vitamin D forms showed lower activity than mushroom extracts. Ultimately, it was concluded that the antioxidant properties of mushrooms were positively influenced by the application of UVB.

Keywords

References

[1] Kalaras MD, Richie JP, Calcagnotto A, Beelman RB. Mushrooms: A rich source of the antioxidants ergothioneine and glutathione. Food Chem. 2017; 233: 429-433. https://doi.org/10.1016/j.foodchem.2017.04.109
[2] Li L, Ng TB, Zhao L, Fu M, Chen RR, Jiang Y, Liu F. Correlation of antioxidant activity with content of phenolics in extracts from the culinary-medicinal abalone mushroom Pleurotus abalones Han, Chen et Cheng (Agaricomycetideae). Int J Med Mushrooms. 2005; 7(1&2): 237-242. https://doi.org/10.1615/IntJMedMushr.v7.i12.220.
[3] Palacios I, Lozano M, Moro C, D’Arrigo M, Rostagno MA, Martínez JA, Garcia-Lafuente A, Guillamón E, Villares A. Antioxidant properties of phenolic compounds occurring in edible mushrooms. Food Chem. 2011; 128(3): 674-678. https://doi.org/10.1016/j.foodchem.2011.03.085
[4] Jeon SM, Shin EA. (2018). Exploring vitamin D metabolism and function in cancer. Exp Mol Med. 2018; 50(4): 1-14. https://doi.org/10.1038/s12276-018-0038-9.
[5] Gil Á, Plaza-Diaz J, Mesa MD. (2018). Vitamin D: classic and novel actions. Ann Nutr Metab. 2018; 72(2): 87-95. https://doi.org/10.1159/000486536.
[6] Liu J. Vitamin D content of food and its contribution to vitamin D status: a brief overview and Australian focus. Photochem Photobiol Sci. 2012; 11(12): 1802-1807. https://doi.org/10.1039/c2pp25150g.
[7] Pierret L, Suppa M, Gandini S, Del Marmol V, Gutermuth J. Overview on vitamin D and sunbed use. J Eur Acad Dermatol Venereol. 2019; 33: 28-33. https://doi.org/10.1111/jdv.15316.
[8] Feng Y, Xu H, Sun Y, Xia R, Hou Z, Li Y, Wang Y, Pan S, Li L, Zhao C, Ren H, Xin G. Effect of light on quality of preharvest and postharvest edible mushrooms and its action mechanism: A review. Trends Food Sci Technol. 2023; 104119. https://doi.org/10.1016/j.tifs.2023.104119

[9] Tiwari A, Singh G, Sharma V, Srivastava RK, Sharma S. Harnessing the potential of UVB irradiation for improving the nutraceutical properties of edible xylotrophic mushroom dried powder. LWT-Food Sci Technol.. 2021; 150: 111913. https://doi.org/10.1016/j.lwt.2021.111913
[10] Leung MF, Cheung PCK. Vitamins D and D2 in Cultivated mushrooms under ultraviolet ırradiation and their bioavailability in humans: A mini-review. Int J Med Mushrooms. 2021; 23(11): 1-15. https://doi.org/10.1615/IntJMedMushrooms.2021040390
[11] Keegan RJ, Lu Z, Bogusz JM, Williams JE, Holick MF. Photobiology of vitamin D in mushrooms and its bioavailability in humans. Dermatoendocrinol. 2013; 5(1): 165–176. https://doi.org/10.4161/derm.23321
[12] Simon RR, Phillips KM, Horst RL, Munro IC. Vitamin D mushrooms: comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight. J Agric Food Chem. 2011; 59(16): 8724-8732. https://doi.org/10.1021/jf201255b.
[13] Ferreira IC, Barros L, Abreu R. Antioxidants in wild mushrooms. Curr Med Chem. 2009; 16(12): 1543-1560. https://doi.org/10.2174/092986709787909587
[14] Khatua S, Paul S, Acharya K. Mushroom as the potential source of new generation of antioxidant: a review. Res J Pharm Technol. 2013; 6(5): 496-505.
[15] Lushchak VI. Free radicals, reactive oxygen species, oxidative stress and its classification. Chem Biol Interact. 2014; 224: 164-175. https://doi.org/10.1016/j.cbi.2014.10.016
[16] Kumar S. The importance of antioxidant and their role in pharmaceutical science-a review. Asian J Res Chem Pharm Sci. 2014; 1(1): 27-44.
[17] Aziz MA, Diab AS, Mohammed AA. Antioxidant categories and mode of action. In: Shalaby E. (Ed). Antioxidants. IntechOpen Book Series, London, 2019, pp.3-22.
[18] Sánchez C. Reactive oxygen species and antioxidant properties from mushrooms. Synth Syst Biotechnol. 2017; 2(1): 13-22. https://doi.org/10.1016/j.synbio.2016.12.001
[19] Dal NE, İşlekel H. Vitamin D as an immunomodulatory and antioxidant molecule: association between vitamin D deficiency and systemic sclerosis. Turk J Immunol. 2019; 7(1): 57-68. https://doi.org/10.25002/tji.2019.945.
[20] Valverde ME, Hernández-Pérez T, Paredes-López O. Edible mushrooms: improving human health and promoting quality life. Int J Microbiol. 2015: 376387. https://doi.org/10.1155/2015/376387
[21] Baliyan S, Mukherjee R, Priyadarshini A, Vibhuti A, Gupta A, Pandey RP, Chang CM. Determination of antioxidants by DPPH radical scavenging activity and quantitative phytochemical analysis of Ficus religiosa. Molecules. 2022; 27(4): 1326. https://doi.org/10.3390/molecules27041326.
[22] Gąsecka M, Magdziak Z, Siwulski M, Mleczek M. Profile of phenolic and organic acids, antioxidant properties and ergosterol content in cultivated and wild growing species of Agaricus. Eur Food Res Technol. 2018; 244: 259-268. https://doi.org/10.1007/s00217-017-2952-9
[23] Gan CH, Nurul Amira B, Asmah R. Antioxidant analysis of different types of edible mushrooms (Agaricus bisporous and Agaricus brasiliensis). Int Food Res J. 2013; 20(3): 1095-1102.
[24] Elmastas M, Isildak O, Turkekul I, Temur N. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J Food Compos Anal. 2007; 20(3-4): 337-345. https://doi.org/10.1016/j.jfca.2006.07.003
[25] Nam M, Choi JY, Kim MS. Metabolic profiles, bioactive compounds, and antioxidant capacity in Lentinula edodes cultivated on log versus sawdust substrates. Biomolecules. 2021; 11(11): 1654. https://doi.org/10.3390/biom11111654
[26] Elhusseiny SM, El-Mahdy TS, Awad MF, Elleboudy NS, Farag MM, Yassein MA, Aboshanab KM. Proteome analysis and in vitro antiviral, anticancer and antioxidant capacities of the aqueous extracts of Lentinula edodes and Pleurotus ostreatus edible mushrooms. Molecules. 2021; 26(15): 4623. https://doi.org/10.3390/molecules26154623
[27] Krüzselyi D, Móric ÁM, Vetter J. Comparison of different morphological mushroom parts based on the antioxidant activity. LWT-Food Sci Technol.. 2020; 127: 109436. https://doi.org/10.1016/j.lwt.2020.109436
[28] Gąsecka M, Mleczek M, Siwulski M, Niedzielski P. Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc. Eur Food Res Technol. 2016; 242: 723-732. https://doi.org/10.1007/s00217-015-2580-1
[29] He P, Li F, Huang L, Xue D, Liu W, Xu C. Chemical characterization and antioxidant activity of polysaccharide extract from spent mushroom substrate of Pleurotus eryngii. J Taiwan Inst Chem. 2016; 69: 48-53. https://doi.org/10.1016/j.jtice.2016.10.017
[30] Shahidi F, Zhong Y. Measurement of antioxidant activity. J Funct Foods. 2015; 18: 757-781. https://doi.org/10.1016/j.jff.2015.01.047
[31] Munteanu IG, Apetrei C. Analytical methods used in determining antioxidant activity: A review. Int J Mol Sci. 2021; 22(7): 3380. https://doi.org/10.3390/ijms22073380
[32] Smolskaitė L, Venskutonis PR, Talou T. Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species. LWT. 2015; 60(1): 462-471. https://doi.org/10.1016/j.lwt.2014.08.007
[33] Baptista F, Campos J, Costa-Silva V, Pinto AR, Saavedra MJ, Ferreira LM, Rodrigues M, Barros AN. Nutraceutical potential of Lentinula edodes’ spent mushroom substrate: A comprehensive study on phenolic composition, antioxidant activity, and antibacterial effects. J Fungi. 2023; 9(12): 1200. https://doi.org/10.3390/jof9121200
[34] Carneiro AA, Ferreira IC, Dueñas M, Barros L, Da Silva R, Gomes E, Santos-Buelga C. Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes. Food Chem. 2013; 138(4): 2168-2173. https://doi.org/10.1016/j.foodchem.2012.12.036
[35] Leong CC, Ho WY, Yeap SK, Krishnen G, Chong ZX, Ho JS, Lim PT, Ten ST. (2021). Assessment of phylogenetic, growth, and antioxidant capacity of Pleurotus spp. in Malaysia. J Food Process Preserv. 2021; 45(6): e15554. https://doi.org/10.1111/jfpp.15554
[36] Naknaen P, Itthisoponkul T, Charoenthaikij P. Proximate compositions, nonvolatile taste components and antioxidant capacities of some dried edible mushrooms collected from Thailand. J Food Meas Charact. 2015; 9: 259-268. https://doi.org/10.1007/s11694-015-9231-x
[37] Öztürk M, Duru ME, Kivrak Ş, Mercan-Doğan N, Türkoglu A, Özler MA. In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms. Food Chem Toxicol. 2011; 49(6): 1353-1360. https://doi.org/10.1016/j.fct.2011.03.019
[38] Alkin M, Söğüt E, Seydim AC. Determination of bioactive properties of different edible mushrooms from Turkey. J Food Meas and Charact. 2021; 15(4): 3608-3617. https://doi.org/10.1007/s11694-021-00941-7
[39] Xiaokang W, Lyng JG, Brunton NP, Cody L, Jacquier JC, Harrison SM, Papoutsis K. Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions. Biotechnol Rep. 2020; 27: e00504. https://doi.org/10.1016/j.btre.2020.e00504
[40] Abdullah N, Ismail SM, Aminudin N, Shuib AS, Lau BF. Evaluation of selected culinary-medicinal mushrooms for antioxidant and ACE inhibitory activities. eCAM. 2012: 464238. https://doi.org/10.1155/2012/464238
[41] Fu W, Chen J, Cai Y, Lei Y, Chen L, Pei L, Zhou D, Liang X, Ruan J. Antioxidant, free radical scavenging, anti-inflammatory and hepatoprotective potential of the extract from Parathelypteris nipponica (Franch. et Sav.) Ching. J Ethnopharmacol. 2010; 130(3): 521-528. https://doi.org/10.1016/j.jep.2010.05.039
[42] Benzie IFF, Strain, JJ. Ferric Reducing/Antioxidant Power Assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol. 1999; 299: 15-27. http://dx.doi.org/10.1016/S0076-6879(99)99005-5
[43] Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem. 2004; 52(26): 7970-7981. https://doi.org/10.1021/jf048741x

Details

Primary Language

English

Subjects

Pharmacognosy

Journal Section

Research Article

Authors

Aybike Cebeci ^* This is me
0000-0002-5740-7376
Türkiye

Turgut Taşkın
0000-0001-8475-6478
Türkiye

Şule Aktaç
0000-0002-2158-5015
Türkiye

Muhammet Emin Çam
0000-0001-5398-6801
Türkiye

Rıfat Sami Sanci This is me
0009-0009-3130-0974
Türkiye

Fatma Esra Güneş
0000-0003-1693-6375
Türkiye

Publication Date

June 28, 2025

Submission Date

April 29, 2024

Acceptance Date

June 8, 2024

Published in Issue

Year 2024 Volume: 28 Number: 5

IZ

https://izlik.org/JA62WY59GG

Cite

RIS / Bibtex

APA

Cebeci, A., Taşkın, T., Aktaç, Ş., Çam, M. E., Sanci, R. S., & Güneş, F. E. (2025). Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3. Journal of Research in Pharmacy, 28(5), 1508-1515. https://izlik.org/JA62WY59GG

AMA

1.Cebeci A, Taşkın T, Aktaç Ş, Çam ME, Sanci RS, Güneş FE. Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3. J. Res. Pharm. 2025;28(5):1508-1515. https://izlik.org/JA62WY59GG

Chicago

Cebeci, Aybike, Turgut Taşkın, Şule Aktaç, Muhammet Emin Çam, Rıfat Sami Sanci, and Fatma Esra Güneş. 2025. “Comparison of the Effect of UVB Application on the Antioxidant Properties of Different Mushroom Species With Vitamins D2 and D3”. Journal of Research in Pharmacy 28 (5): 1508-15. https://izlik.org/JA62WY59GG.

EndNote

Cebeci A, Taşkın T, Aktaç Ş, Çam ME, Sanci RS, Güneş FE (July 1, 2025) Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3. Journal of Research in Pharmacy 28 5 1508–1515.

IEEE

[1]A. Cebeci, T. Taşkın, Ş. Aktaç, M. E. Çam, R. S. Sanci, and F. E. Güneş, “Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3”, J. Res. Pharm., vol. 28, no. 5, pp. 1508–1515, July 2025, [Online]. Available: https://izlik.org/JA62WY59GG

ISNAD

Cebeci, Aybike - Taşkın, Turgut - Aktaç, Şule - Çam, Muhammet Emin - Sanci, Rıfat Sami - Güneş, Fatma Esra. “Comparison of the Effect of UVB Application on the Antioxidant Properties of Different Mushroom Species With Vitamins D2 and D3”. Journal of Research in Pharmacy 28/5 (July 1, 2025): 1508-1515. https://izlik.org/JA62WY59GG.

JAMA

1.Cebeci A, Taşkın T, Aktaç Ş, Çam ME, Sanci RS, Güneş FE. Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3. J. Res. Pharm. 2025;28:1508–1515.

MLA

Cebeci, Aybike, et al. “Comparison of the Effect of UVB Application on the Antioxidant Properties of Different Mushroom Species With Vitamins D2 and D3”. Journal of Research in Pharmacy, vol. 28, no. 5, July 2025, pp. 1508-15, https://izlik.org/JA62WY59GG.

Vancouver

1.Aybike Cebeci, Turgut Taşkın, Şule Aktaç, Muhammet Emin Çam, Rıfat Sami Sanci, Fatma Esra Güneş. Comparison of the effect of UVB application on the antioxidant properties of different mushroom species with vitamins D2 and D3. J. Res. Pharm. [Internet]. 2025 Jul. 1;28(5):1508-15. Available from: https://izlik.org/JA62WY59GG