Mycochemical investigation, antioxidant, cytotoxic and enzyme inhibition activities oftruffle Picoa lefebvrei

Picoa lefebvrei (Pat.) Maire is a truffle species that belongs to the Cistaceae family and grows mycorrhizally on the roots of Helianthemum species. Picoa species, which is indigenous to Western Anatolia and Tunisia, have been preferred as food and have economic potential. Recently, interest in bioactive compounds of mushrooms has increased and it is known that edible mushrooms and some truffles are used in the new generation of biotherapeutics. In this report, eight compounds were isolated from P. lefebvrei extracts namely, brassicasterol (1), brassicasteryl-β-ᴅ-glucopyranoside (2), uracil (3), l-uridine (4), erythritol (5), α-ᴅ-glucopyranosyl-α-ᴅ-glucopyranoside (6), brassicasteryl linoleate (7) and 5α-6α-epoxy ergosta-7,22-diene-3β-ol (8) via various chromatographic methods. Also, antioxidant, anticholinesterase, anti-urease, and cytotoxic (against MCF-7, H1299 and L929 cell lines) activities of extracts and compounds from P. lefebvrei were investigated. Compound 4 exhibited the highest antioxidant activity with IC₅₀ values of 92.61 ± 0.10, 70.55 ± 0.84 and 112.08 ± 0.15 µg/mL in the DPPH (2,2-Diphenyl-1-picrylhydrazyl), ABTS (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and CUPRAC (Cupric Ion Reducing Antioxidant Capacity) assays, respectively. Compounds 3 and 8 exhibited the highest activities against acetylcholinesterase (AChE) (44.59 ± 0.37 % and 40.26 ± 0.53 %) and butyrylcholinesterase (BChE) (53.15 ± 1.07 % and 54.97 ± 0.41 %). Compound 8 had strongest cytotoxicity with IC₅₀ value of 33.94 ± 0.47 µg/mL against the H1299 lung cancer cells. Nevertheless, compound 1 (IC₅₀:24.72 ± 0.75 µg/mL), showed the greatest cytotoxicity against the MCF-7 breast cancer cells. These findings indicate that P. lefebvrei, is rich in steroidal compounds and is a possible source of ergostane-type steroids. Furthermore, this first detailed investigation highlights the potential of P. lefebvrei as a natural food and as a source of bioactive compounds.