Study of the Nutritional Properties and Antioxidant Activities of an Edible Mushroom and a Variety of Vegetables : underlying mechanisms and implications for the prevention of chronic diseases.

Abstract

This study evaluated the nutritional and biological activities of the edible mushroom Pleurotus eryngii and Foeniculum vulgare leaves from western Algeriaby analyzing their composition, secondary metabolites (phenolic compounds and flavonoids), and antioxidant, anti-inflammatory, antimicrobial, and α-amylase inhibitory activity. Nutritional analysis of P. eryngii (on a dry weight basis( revealed high protein (14.81 ± 0.54 g/100 g), sugars (49.61 ± 3.16 g/100 g), carbohydrates (77.26 ± 0.52 g/100 g), minerals (5.27 ± 0.21 g/100 g), low fat (2.67 ± 0.23 g/100 g), energy (391.62 ± 1.55 kcal/100 g), and moisturecontent (81.4 ± 1.68 %). F. vulgare leaves showed lower protein (4.62 ± 0.37 g/100 g) and fat (1,54 ± 0.06 g/100 g), but higher carbohydrates (90.14 ± 0.23 g/100 g). Phytochemical analysis indicated that the aqueous extract of P. eryngii had higher polyphenols and flavonoids (20.65 ± 0.27 mg gallic acid equivalent/g extract, 5.69 ± 0.07 mg quercetin equivalent/g extract, respectively), while F. vulgare leaves were richest in the ethanolic extract(23.80 ± 0.19 mg gallic acid equivalent/g extract, 17.62 ± 0.99 mg quercetin equivalent/g extract, respectively). LC-MS/MS identified three main bioactive compounds in P. eryngii (predominantly trans-cinnamic acid) and ten in F. vulgare leaves (mainly chlorogenic acid). Antioxidant activity was higher in the aqueous extract of P. eryngii (DPPH, FRAP, TAC, β-carotene, H₂O₂ assays), whereas F. vulgare leaves showed superior activity in the ethanolic extract. Regarding anti-inflammatory activity, the aqueous extractof P. eryngii showed a strong ability to inhibit albumin denaturation, whereas for F. vulgare leaves, the effect was more pronounced in the ethanolic extract. Molecular docking confirmed the activity of compounds such as rutin and quercetin against key proteins of the inflammatory response. Enzymatic activity showed greater α-amylase inhibition in P. eryngii aqueous extract, and in F. vulgare ethanolic extract. Antimicrobial activity was assessed by the agar well diffusion method against four bacterial and fungal strains, with higher activity observed in ethanolic extracts for both species. Overall, these results confirm the nutritional and pharmacological potential of P. eryngii and F. vulgare leaves as natural sources of bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial properties.:Pleurotus eryngii;