Antioxidant, anti-inflammatory, and antiproliferative properties of extracted Turkey tail (Trametes versicolor Lloyd) mushroom components microencapsulated with inulin

Agata Michalska; Urszula Szymanowska; Ireneusz Kapusta; Natalia Żurek; Agnieszka Nawrocka; Renata Różyło; Piotr Jarocki; Michał Świeca

doi:10.1016/j.foodchem.2025.146348

Antioxidant, anti-inflammatory, and antiproliferative properties of extracted Turkey tail (Trametes versicolor Lloyd) mushroom components microencapsulated with inulin

Food Chem. 2025 Sep 11;495(Pt 1):146348. doi: 10.1016/j.foodchem.2025.146348. Online ahead of print.

Authors

Agata Michalska¹, Urszula Szymanowska¹, Ireneusz Kapusta², Natalia Żurek², Agnieszka Nawrocka³, Renata Różyło⁴, Piotr Jarocki⁵, Michał Świeca⁶

Affiliations

¹ Department of Food Chemistry and Biochemistry, University of Life Sciences in Lublin, 8 Skromna St., Lublin 20-704, Poland.
² Department of Food Technology and Human Nutrition, Faculty of Technology and Life Sciences, University of Rzeszów, 4 Zelwerowicza St., Rzeszów 35-601, Poland.
³ Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland.
⁴ Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland.
⁵ Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland.
⁶ Department of Food Chemistry and Biochemistry, University of Life Sciences in Lublin, 8 Skromna St., Lublin 20-704, Poland. Electronic address: michal.swieca@up.lublin.pl.

PMID: 40961521
DOI: 10.1016/j.foodchem.2025.146348

Abstract

The stability, interactions, and bioaccessibility of bioactive components modify the potential functionality of newly developed inulin-based microcapsules containing polysaccharide (PF) and ethanol-extractable fractions (EEF) of turkey tail. The microencapsulation process achieved high encapsulation efficiency (>75 %), producing powders characterised by low water activity (<0.2) and finer particle size when mushroom fractions were incorporated (D50 < 4 μm). Chemical extracts from the encapsulated EEF effectively inhibited the activities of lipoxygenase (720 kIU/g d.w.), cyclooxygenase-1 (97 kIU/g d.w.), and xanthine oxidase (1.7 mIU/g d.w.). Simulated digestion effectively released compounds, especially those inhibiting cyclooxygenase-2 activity (10-fold increase compared to the chemical extracts). Among the cancer cell lines treated, the most sensitive were the HT-29 cells. Importantly, combining PF and EEF in microcapsules generally produced antagonistic effects on antioxidant, anti-inflammatory, and antiproliferative properties. FT-IR analysis confirmed structural modifications and interactions between microcapsule components. These findings emphasise the need to optimise blend composition to maximise powder functionality.

Keywords: Anti-inflammatory properties; Anticancer properties; Bioaccessibility in vitro; Interactions; Microencapsulation; Trametes versicolor.