A comparative study on edible Agaricus mushrooms as functional foods
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/16127 |
Resumo: | Agaricus bisporus is a cultivated mushroom; A. bitorquis, A. campestris and A. macrosporus are edible mushrooms growing wild in nature. A chemical characterization was carried out with samples that originated in Serbia. Antioxidant, antimicrobial and anti-quorum sensing properties of their methanolic and ethanolic extracts were assessed. A. campestris had the lowest caloric value and total sugar content and showed the highest concentration in organic and phenolic acids, as also in tocopherols (mainly γ-tocopherol). In general, the methanolic extracts showed higher antioxidant, but lower antibacterial and antifungal potential than ethanolic ones. Sub-inhibitory concentrations of the ethanolic extracts demonstrated reduction of virulence factors, AQ inhibition zones, twitching and swimming motility. The biofilm forming capability of P. aeruginosa PAO1 was also reduced in a concentration-dependent manner at sub-MIC values. The extracts of the tested Agaricus species are a promising source of antioxidant, antimicrobial and antiquorum sensing compounds. |
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A comparative study on edible Agaricus mushrooms as functional foodsAgaricus bisporus is a cultivated mushroom; A. bitorquis, A. campestris and A. macrosporus are edible mushrooms growing wild in nature. A chemical characterization was carried out with samples that originated in Serbia. Antioxidant, antimicrobial and anti-quorum sensing properties of their methanolic and ethanolic extracts were assessed. A. campestris had the lowest caloric value and total sugar content and showed the highest concentration in organic and phenolic acids, as also in tocopherols (mainly γ-tocopherol). In general, the methanolic extracts showed higher antioxidant, but lower antibacterial and antifungal potential than ethanolic ones. Sub-inhibitory concentrations of the ethanolic extracts demonstrated reduction of virulence factors, AQ inhibition zones, twitching and swimming motility. The biofilm forming capability of P. aeruginosa PAO1 was also reduced in a concentration-dependent manner at sub-MIC values. The extracts of the tested Agaricus species are a promising source of antioxidant, antimicrobial and antiquorum sensing compounds.The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal), COMPETE/QREN/EU for financial support to this work (CIMO strategic project PEst-OE/AGR/ UI0690/2011 and L. Barros researcher contract under “Programa Compromisso com Ciência-2008”), and to the Serbian Ministry of Education, Science and Technological Development for financial support (grant number 173032).Biblioteca Digital do IPBGlamočlija, JasminaStojković, DejanNikolić, MilošĆirić, AnaReis, Filipa S.Barros, LillianFerreira, Isabel C.F.R.Soković, Marina2018-01-19T10:00:00Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/16127engGlamočlija, Jasmina; Stojković, Dejan; Nikolić, Miloš; Ćirić, Ana; Reis, Filipa S.; Barros, Lillian; Ferreira, Isabel C.F.R.; Soković, Marina (2015). A comparative study on edible Agaricus mushrooms as functional foods. Food and Function. ISSN 2042-6496. 6, p. 1900-19102042-649610.1039/c4fo01135jinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:37:12Zoai:bibliotecadigital.ipb.pt:10198/16127Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:05:24.736676Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
A comparative study on edible Agaricus mushrooms as functional foods |
title |
A comparative study on edible Agaricus mushrooms as functional foods |
spellingShingle |
A comparative study on edible Agaricus mushrooms as functional foods Glamočlija, Jasmina |
title_short |
A comparative study on edible Agaricus mushrooms as functional foods |
title_full |
A comparative study on edible Agaricus mushrooms as functional foods |
title_fullStr |
A comparative study on edible Agaricus mushrooms as functional foods |
title_full_unstemmed |
A comparative study on edible Agaricus mushrooms as functional foods |
title_sort |
A comparative study on edible Agaricus mushrooms as functional foods |
author |
Glamočlija, Jasmina |
author_facet |
Glamočlija, Jasmina Stojković, Dejan Nikolić, Miloš Ćirić, Ana Reis, Filipa S. Barros, Lillian Ferreira, Isabel C.F.R. Soković, Marina |
author_role |
author |
author2 |
Stojković, Dejan Nikolić, Miloš Ćirić, Ana Reis, Filipa S. Barros, Lillian Ferreira, Isabel C.F.R. Soković, Marina |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Glamočlija, Jasmina Stojković, Dejan Nikolić, Miloš Ćirić, Ana Reis, Filipa S. Barros, Lillian Ferreira, Isabel C.F.R. Soković, Marina |
description |
Agaricus bisporus is a cultivated mushroom; A. bitorquis, A. campestris and A. macrosporus are edible mushrooms growing wild in nature. A chemical characterization was carried out with samples that originated in Serbia. Antioxidant, antimicrobial and anti-quorum sensing properties of their methanolic and ethanolic extracts were assessed. A. campestris had the lowest caloric value and total sugar content and showed the highest concentration in organic and phenolic acids, as also in tocopherols (mainly γ-tocopherol). In general, the methanolic extracts showed higher antioxidant, but lower antibacterial and antifungal potential than ethanolic ones. Sub-inhibitory concentrations of the ethanolic extracts demonstrated reduction of virulence factors, AQ inhibition zones, twitching and swimming motility. The biofilm forming capability of P. aeruginosa PAO1 was also reduced in a concentration-dependent manner at sub-MIC values. The extracts of the tested Agaricus species are a promising source of antioxidant, antimicrobial and antiquorum sensing compounds. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2015-01-01T00:00:00Z 2018-01-19T10:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/16127 |
url |
http://hdl.handle.net/10198/16127 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Glamočlija, Jasmina; Stojković, Dejan; Nikolić, Miloš; Ćirić, Ana; Reis, Filipa S.; Barros, Lillian; Ferreira, Isabel C.F.R.; Soković, Marina (2015). A comparative study on edible Agaricus mushrooms as functional foods. Food and Function. ISSN 2042-6496. 6, p. 1900-1910 2042-6496 10.1039/c4fo01135j |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135304417804288 |