<abstract xmlns="http://www.w3.org/1999/xhtml">

<italic>Morchella fluvialis</italic>, a morel mushroom, is one of the most famous edible mushrooms all over the world. Interest in this mushroom is steadily increasing due to its organoleptic properties and nutritional value. The methanolic extract of <italic>M. fluvialis</italic> showed α-glucosidase inhibitory and antioxidant activities in an assay system. Therefore, the purification and characterisation of bioactive metabolites and evaluation of biological activity were conducted. Fractionation of the <italic>M. fluvialis</italic> extract resulted in the isolation of nine compounds, namely, three fatty acids, (9<italic>Z</italic>,12<italic>Z</italic>)-octadecadienoic acid (linoleic acid, 1), (9<italic>Z</italic>,12<italic>Z</italic>)-3-hydroxyoctadecadienoic acid (2) and (6<italic>Z</italic>,9<italic>Z</italic>)-13-hydroxyoctadecadienoic acid (3); four sterols, stellasterol (4), ergosterol peroxide (5), ergosterol (6) and brassicasterol (7); one sugar alcohol, arabitol (8); and nicotinamide (9). Among them, compounds 2–3 and 7 were first reported from <italic>Morchella</italic>. In addition, compound 1 exhibited potent α-glucosidase inhibition, with an IC50 value of 14.8 μM. The content of compound 1, the major compound, was 1.2 mg · g–1 extract, as quantitated by HPLC analysis, which was lower than the IC50 value of compound 1. Therefore, <italic>M. fluvialis</italic> can benefit from diabetes and related diseases through the synergistic effect of linoleic acid (1) and other ingredients.
</abstract>

Morchella fluvialis, a morel mushroom, is one of the most famous edible mushrooms all over the world. Interest in this mushroom is steadily increasing due to its organoleptic properties and nutritional value. The methanolic extract of M. fluvialis showed α-glucosidase inhibitory and antioxidant activities in an assay system. Therefore, the purification and characterisation of bioactive metabolites and evaluation of biological activity were conducted. Fractionation of the M. fluvialis extract resulted in the isolation of nine compounds, namely, three fatty acids, (9Z,12Z)-octadecadienoic acid (linoleic acid, 1), (9Z,12Z)-3-hydroxyoctadecadienoic acid (2) and (6Z,9Z)-13-hydroxyoctadecadienoic acid (3); four sterols, stellasterol (4), ergosterol peroxide (5), ergosterol (6) and brassicasterol (7); one sugar alcohol, arabitol (8); and nicotinamide (9). Among them, compounds 2–3 and 7 were first reported from Morchella. In addition, compound 1 exhibited potent α-glucosidase inhibition, with an IC50 value of 14.8 μM. The content of compound 1, the major compound, was 1.2 mg · g–1 extract, as quantitated by HPLC analysis, which was lower than the IC50 value of compound 1. Therefore, M. fluvialis can benefit from diabetes and related diseases through the synergistic effect of linoleic acid (1) and other ingredients.

α-Glucosidase inhibitory fatty acids from <italic>Morchella fluvialis</italic> mushroom

Folia Horticulturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

α-Glucosidase inhibitory fatty acids from  mushroom

Morchella fluvialis, a morel mushroom, is one of the most famous edible mushrooms all over the world. Interest in this mushroom is steadily increasing due to...

α-Glucosidase inhibitory fatty acids from Morchella fluvialis mushroom

Article Category: SHORT COMMUNICATION

Publié en ligne: 31 déc. 2023

Pages: 369 - 379

Reçu: 17 févr. 2023

Accepté: 04 août 2023

DOI: https://doi.org/10.2478/fhort-2023-0026

Mots clés
α-glucosidase, linoleic acid, morel

© 2023 Ayman Turk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

α-Glucosidase inhibitory fatty acids from Morchella fluvialis mushroom

Article Category: SHORT COMMUNICATION

Publié en ligne: 31 déc. 2023

Pages: 369 - 379

Reçu: 17 févr. 2023

Accepté: 04 août 2023

DOI: https://doi.org/10.2478/fhort-2023-0026

Mots clésα-glucosidase, linoleic acid, morel

© 2023 Ayman Turk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
α-glucosidase, linoleic acid, morel