Anti-inflammatory effects of snow mushroom (Tremella fuciformis) drinks with different types of natural sweeteners on RAW 264.7 macrophages stimulated with lipopolysaccharide

Abstract

Importance of work: Snow mushrooms are a food ingredient commonly consumed worldwide. However, few reports exist concerning their health benefits.
Objective: To investigate the bioactive compounds, antioxidant activities and immune response of snow mushroom drinks, including sugar and natural sweetener effects.
Materials & Methods: Snow mushrooms were soaked, boiled at 95°C for 10 min, mixed with different types of natural sweetness and sterilized by retort. Before testing, the drinks were ground, centrifuged and the supernatant was collected to test activity.
Results: The black and white snow mushroom drinks had 2.74 g/100 mLand 3.54 g/100 mL of β-glucan content, respectively. The white snow mushroom drinks with longan had the highest total phenolic content at 329.37 ± 27.23^a μg gallic acid/mL, followed by white snow mushroom with monk fruit, original white snow mushroom, black snow mushroom and no sugar white snow mushroom, respectively. Nonetheless, all treatments showed similar anti-inflammatory effects by decreasing nitric oxide and tumor necrosis factor-α cytokine production in lipopolysaccharide-induced RAW 264.7 macrophages.
Main finding: The snow mushroom drinks could be used as an alternative functional drink. Different types of natural sweeteners did not affect the anti-inflammatory effect.