This article is a correction to:
Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation
Yidan Xia
Dongxu Wang
Jiaqi Li
Minqi Chen1
Ziping Jiang
Bin Liu- 1Department of Hand and Foot Surgery, The First Hospital of Jilin University, Changchun, China
- 2Laboratory Animal Center, College of Animal Science, Jilin University, Changchun, China
A Corrigendum on
Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation
by Xia Y, Wang D, Li J, Chen M, Wang D, Jiang Z and Liu B (2022). Front. Pharmacol. 13:974794. doi: 10.3389/fphar.2022.974794
In the published article, the reference for “Recently, various compounds have been isolated from mushrooms, such as polysaccharides, alkaloids, peptides, terpenoids, and polyphenols (Leong et al., 2021)” was incorrectly written as (Leong et al., 2021). It should be (Homer and Sperry, 2017; Zhou et al., 2020; Kuang et al., 2021; Leong et al., 2021; Zhang et al., 2021).
In the published article, there was an error in Table 1 as published. The references of Table 1 were incorrect due to our carelessness in proof section. The corrected Table 1 and its caption (Table 1 Antioxidant effects of compounds purified from mushrooms) appear below.
TABLE 1
TABLE 1. Antioxidant effects of compounds purified from mushrooms.
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
Publisher’s note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.
References
Aprotosoaie, A. C., Zavastin, D. E., Mihai, C. T., Voichita, G., Gherghel, D., Silion, M., et al. (2017). Antioxidant and antigenotoxic potential of Ramaria largentii Marr & D. E. Stuntz, a wild edible mushroom collected from Northeast Romania. Food Chem. Toxicol. 108, 429–437. doi:10.1016/j.fct.2017.02.006
Athanasakis, G., Aligiannis, N., Gonou-Zagou, Z., Skaltsounis, A. L., and Fokialakis, N. (2013). Antioxidant properties of the wild edible mushroom Lactarius salmonicolor. J. Med. Food 16 (8), 760–764. doi:10.1089/jmf.2012.0297
Bao, H. N., Ushio, H., and Ohshima, T. (2008). Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. J. Agric. Food Chem. 56 (21), 10032–10040. doi:10.1021/jf8017063
Barbosa, J. R., Mm, S. F., Oliveira, L. C., Lh, S. M., Almada-Vilhena, A. O., Oliveira, R. M., et al. (2020). Obtaining extracts rich in antioxidant polysaccharides from the edible mushroom Pleurotus ostreatus using binary system with hot water and supercritical CO2. Food Chem. 330, 127173. doi:10.1016/j.foodchem.2020.127173
Chen, X., Fang, D., Zhao, R., Gao, J., Kimatu, B. M., Hu, Q., et al. (2019). Effects of ultrasound-assisted extraction on antioxidant activity and bidirectional immunomodulatory activity of Flammulina velutipes polysaccharide. Int. J. Biol. Macromol. 140, 505–514. doi:10.1016/j.ijbiomac.2019.08.163
Feng, Q., Li, Y., Lu, X., Yu, Y., Yuan, G., Sun, J., et al. (2021). Agaricus blazei polypeptide exerts a protective effect on D-galactose-induced aging mice via the Keap1/Nrf2/ARE and P53/Trim32 signaling pathways. J. Food Biochem. 45 (1), e13555. doi:10.1111/jfbc.13555
Fogarasi, M., Socaciu, M. I., Salagean, C. D., Ranga, F., Farcas, A. C., Socaci, S. A., et al. (2021). Comparison of different extraction solvents for characterization of antioxidant potential and polyphenolic composition in boletus edulis and cantharellus cibarius mushrooms from Romania. Molecules 26 (24), 7508. doi:10.3390/molecules26247508
Homer, J. A., and Sperry, J. (2017). Mushroom-Derived indole alkaloids. J. Nat. Prod. 80 (7), 2178–2187. doi:10.1021/acs.jnatprod.7b00390
Hu, Q., Yu, J., Yang, W., Kimatu, B. M., Fang, Y., Ma, N., et al. (2016). Identification of flavonoids from Flammulina velutipes and its neuroprotective effect on pheochromocytoma-12 cells. Food Chem. 204, 274–282. doi:10.1016/j.foodchem.2016.02.138
Jayakumar, T., Thomas, P. A., and Geraldine, P. (2007). Protective effect of an extract of the oyster mushroom, Pleurotus ostreatus, on antioxidants of major organs of aged rats. Exp. Gerontol. 42 (3), 183–191. doi:10.1016/j.exger.2006.10.006
Kalaras, M. D., Richie, J. P., Calcagnotto, A., and Beelman, R. B. (2017). Mushrooms: A rich source of the antioxidants ergothioneine and glutathione. Food Chem. 233, 429–433. doi:10.1016/j.foodchem.2017.04.109
Kimatu, B. M., Zhao, L., Biao, Y., Ma, G., Yang, W., Pei, F., et al. (2017). Antioxidant potential of edible mushroom (Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions. Food Chem. 230, 58–67. doi:10.1016/j.foodchem.2017.03.030
Kuang, Y., Li, B., Wang, Z., Qiao, X., and Ye, M. (2021). Terpenoids from the medicinal mushroom antrodia camphorata: Chemistry and medicinal potential. Nat. Prod. Rep. 38 (1), 83–102. doi:10.1039/d0np00023j
Kumla, J., Suwannarach, N., Tanruean, K., and Lumyong, S. (2021). Comparative evaluation of chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of tropical black bolete mushroom using different preservation methods. Foods 10 (4), 781. doi:10.3390/foods10040781
Lee, I. K., Kim, Y. S., Jang, Y. W., Jung, J. Y., and Yun, B. S. (2007). New antioxidant polyphenols from the medicinal mushroom Inonotus obliquus. Bioorg. Med. Chem. Lett. 17 (24), 6678–6681. doi:10.1016/j.bmcl.2007.10.072
Leong, Y. K., Yang, F. C., and Chang, J. S. (2021). Extraction of polysaccharides from edible mushrooms: Emerging technologies and recent advances. Carbohydr. Polym. 251, 117006. doi:10.1016/j.carbpol.2020.117006
Li, M., Lv, R., Wang, C., Ge, Q., Du, H., and Lin, S. (2021). Tricholoma matsutake-derived peptide WFNNAGP protects against DSS-induced colitis by ameliorating oxidative stress and intestinal barrier dysfunction. Food Funct. 12 (23), 11883–11897. doi:10.1039/d1fo02806e
Li, W., Lee, S. H., Jang, H. D., Ma, J. Y., and Kim, Y. H. (2017a). Antioxidant and anti-osteoporotic activities of aromatic compounds and sterols from hericium erinaceum. Molecules 22 (1), 108. doi:10.3390/molecules22010108
Li, X., Wang, L., and Wang, Z. (2017b). Structural characterization and antioxidant activity of polysaccharide from Hohenbuehelia serotina. Int. J. Biol. Macromol. 98, 59–66. doi:10.1016/j.ijbiomac.2016.12.089
Liu, J., Jia, L., Kan, J., and Jin, C. H. (2013a). In vitro and in vivo antioxidant activity of ethanolic extract of white button mushroom (Agaricus bisporus). Food Chem. Toxicol. 51, 310–316. doi:10.1016/j.fct.2012.10.014
Liu, K., Wang, J., Zhao, L., and Wang, Q. (2013b). Anticancer, antioxidant and antibiotic activities of mushroom Ramaria flava. Food Chem. Toxicol. 58, 375–380. doi:10.1016/j.fct.2013.05.001
Lv, J. H., Yao, L., Zhang, J. X., Wang, L. A., Zhang, J., Wang, Y. P., et al. (2021). Novel 2, 5-diarylcyclopentenone derivatives from the wild edible mushroom paxillus involutus and their antioxidant activities. J. Agric. Food Chem. 69 (17), 5040–5048. doi:10.1021/acs.jafc.1c01160
Ma, S., Zhang, H., and Xu, J. (2021). Characterization, antioxidant and anti-inflammation capacities of fermented flammulina velutipes polyphenols. Molecules 26 (20), 6205. doi:10.3390/molecules26206205
Maity, G. N., Maity, P., Khatua, S., Acharya, K., Dalai, S., and Mondal, S. (2021). Structural features and antioxidant activity of a new galactoglucan from edible mushroom Pleurotus djamor. Int. J. Biol. Macromol. 168, 743–749. doi:10.1016/j.ijbiomac.2020.11.131
Maity, P., Samanta, S., Nandi, A. K., Sen, I. K., Paloi, S., Acharya, K., et al. (2014). Structure elucidation and antioxidant properties of a soluble beta-D-glucan from mushroom Entoloma lividoalbum. Int. J. Biol. Macromol. 63, 140–149. doi:10.1016/j.ijbiomac.2013.10.040
Maity, P., Sen, I. K., Maji, P. K., Paloi, S., Devi, K. S., Acharya, K., et al. (2015). Structural, immunological, and antioxidant studies of beta-glucan from edible mushroom Entoloma lividoalbum. Carbohydr. Polym. 123, 350–358. doi:10.1016/j.carbpol.2015.01.051
Mishra, J., Rajput, R., Singh, K., Bansal, A., and Misra, K. (2019). Antioxidant-Rich peptide fractions derived from high-altitude Chinese caterpillar medicinal mushroom ophiocordyceps sinensis (ascomycetes) inhibit bacterial pathogens. Int. J. Med. Mushrooms 21 (2), 155–168. doi:10.1615/IntJMedMushrooms.2019030013
Navegantes-Lima, K. C., Monteiro, V. V. S., de Franca Gaspar, S. L., de Brito Oliveira, A. L., de Oliveira, J. P., Reis, J. F., et al. (2020). Agaricus brasiliensis mushroom protects against sepsis by alleviating oxidative and inflammatory response. Front. Immunol. 11, 1238. doi:10.3389/fimmu.2020.01238
Qian, L., Liu, H., Li, T., Liu, Y., Zhang, Z., and Zhang, Y. (2020). Purification, characterization and in vitro antioxidant activity of a polysaccharide AAP-3-1 from Auricularia auricula. Int. J. Biol. Macromol. 162, 1453–1464. doi:10.1016/j.ijbiomac.2020.07.314
Sakemi, Y., Hagiwara, M., Oikawa, A., Sato, M., Sato, S., Sawa, N., et al. (2021). Antioxidant p-terphenyl compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD and how they change via cooking. Food Chem. 363, 130281. doi:10.1016/j.foodchem.2021.130281
Sangtitanu, T., Sangtanoo, P., Srimongkol, P., Saisavoey, T., Reamtong, O., and Karnchanatat, A. (2020). Peptides obtained from edible mushrooms: Hericium erinaceus offers the ability to scavenge free radicals and induce apoptosis in lung cancer cells in humans. Food Funct. 11 (6), 4927–4939. doi:10.1039/d0fo00227e
Sarfraz, A., Rasul, A., Sarfraz, I., Shah, M. A., Hussain, G., Shafiq, N., et al. (2020). Hispolon: A natural polyphenol and emerging cancer killer by multiple cellular signaling pathways. Environ. Res. 190, 110017. doi:10.1016/j.envres.2020.110017
Sarkozy, A., Kusz, N., Zomborszki, Z. P., Csorba, A., Papp, V., Hohmann, J., et al. (2020). Isolation and characterization of chemical constituents from the poroid medicinal mushroom porodaedalea chrysoloma (agaricomycetes) and their antioxidant activity. Int. J. Med. Mushrooms 22 (2), 125–131. doi:10.1615/IntJMedMushrooms.2020033698
Shu, X., Zhang, Y., Jia, J., Ren, X., and Wang, Y. (2019). Extraction, purification and properties of water-soluble polysaccharides from mushroom Lepista nuda. Int. J. Biol. Macromol. 128, 858–869. doi:10.1016/j.ijbiomac.2019.01.214
Sonowal, H., Shukla, K., Kota, S., Saxena, A., and Ramana, K. V. (2018). Vialinin A, an edible mushroom-derived p-terphenyl antioxidant, prevents VEGF-induced neovascularization in vitro and in vivo. Oxid. Med. Cell. Longev. 2018, 1052102. doi:10.1155/2018/1052102
Sun, Y., Hu, X., and Li, W. (2017). Antioxidant, antitumor and immunostimulatory activities of the polypeptide from Pleurotus eryngii mycelium. Int. J. Biol. Macromol. 97, 323–330. doi:10.1016/j.ijbiomac.2017.01.043
Udeh, A. S., Ezebialu, C. U., Eze, E. A., and Engwa, G. A. (2021). Antibacterial and antioxidant activity of different extracts of some wild medicinal mushrooms from Nigeria. Int. J. Med. Mushrooms 23 (10), 83–95. doi:10.1615/IntJMedMushrooms.2021040197
Wang, J. H., Xu, J. L., Zhang, J. C., Liu, Y., Sun, H. J., and Zha, X. (2015). Physicochemical properties and antioxidant activities of polysaccharide from floral mushroom cultivated in Huangshan Mountain. Carbohydr. Polym. 131, 240–247. doi:10.1016/j.carbpol.2015.05.052
Wongaem, A., Reamtong, O., Srimongkol, P., Sangtanoo, P., Saisavoey, T., and Karnchanatat, A. (2021). Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune). J. Food Sci. Technol. 58 (2), 680–691. doi:10.1007/s13197-020-04582-4
Zhang, C., Song, X., Cui, W., and Yang, Q. (2021a). Antioxidant and anti-ageing effects of enzymatic polysaccharide from Pleurotus eryngii residue. Int. J. Biol. Macromol. 173, 341–350. doi:10.1016/j.ijbiomac.2021.01.030
Zhang, J. J., Chen, B. S., Dai, H. Q., Ren, J. W., Zhou, L. W., Wu, S. H., et al. (2021b). Sesquiterpenes and polyphenols with glucose-uptake stimulatory and antioxidant activities from the medicinal mushroom Sanghuangporus sanghuang. Chin. J. Nat. Med. 19 (9), 693–699. doi:10.1016/S1875-5364(21)60101-2
Zhang, J. J., Chen, B. S., Dai, H. Q., Ren, J. W., Zhou, L. W., Wu, S. H., et al. (2021). Sesquiterpenes and polyphenols with glucose-uptake stimulatory and antioxidant activities from the medicinal mushroom Sanghuangporus sanghuang. Chin. J. Nat. Med. 19 (9), 693–699. doi:10.1016/S1875-5364(21)60101-2
Zhang, J., Zhang, J., Zhao, L., Shui, X., Wang, L. A., and Wu, Y. (2019). Antioxidant and anti-aging activities of ethyl acetate extract of the coral tooth mushroom, hericium coralloides (agaricomycetes). Int. J. Med. Mushrooms 21 (6), 561–570. doi:10.1615/IntJMedMushrooms.2019030840
Zhang, Y., Liu, Z., Ng, T. B., Chen, Z., Qiao, W., and Liu, F. (2014). Purification and characterization of a novel antitumor protein with antioxidant and deoxyribonuclease activity from edible mushroom Pholiota nameko. Biochimie 99, 28–37. doi:10.1016/j.biochi.2013.10.016
Zheng, N., Ming, Y., Chu, J., Yang, S., Wu, G., Li, W., et al. (2021). Optimization of extraction process and the antioxidant activity of phenolics from sanghuangporus baumii. Molecules 26 (13), 3850. doi:10.3390/molecules26133850
Zhou, J., Chen, M., Wu, S., Liao, X., Wang, J., Wu, Q., et al. (2020). A review on mushroom-derived bioactive peptides: Preparation and biological activities. Food Res. Int. 134, 109230. doi:10.1016/j.foodres.2020.109230
Keywords: chronic diseases, natural compounds, edible fungi, antioxidants, molecular mechanisms
Citation: Xia Y, Wang D, Li J, Chen M, Wang D, Jiang Z and Liu B (2023) Corrigendum: Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation. Front. Pharmacol. 13:1081523. doi: 10.3389/fphar.2022.1081523
Received: 27 October 2022; Accepted: 28 November 2022;
Published: 05 January 2023.
Edited and Reviewed by:
Li Wu, Nanjing University of Chinese Medicine, ChinaCopyright © 2023 Xia, Wang, Li, Chen, Wang, Jiang and Liu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Ziping Jiang, waterjzp@jlu.edu.cn; Bin Liu, l_bin@jlu.edu.cn
†These authors have contributed equally to this work