Study on chemical, bioactive and food preserving properties of Laetiporus sulphureus (Bull.: Fr.) Murr.
2014
Authors:
Petrović, JovanaStojković, Dejan
Reis, Filipa S.
Barros, Lillian
Glamočlija, Jasmina
Ćirić, Ana
Ferreira, Isabel C. F. R.
Soković, Marina
Document Type:
Article (Published version)
Metadata
Show full item recordAbstract:
Laetiporus sulphureus (Bull.: Fr.) Murr. was studied to determine the
nutritional value, bioactive compounds, in vitro antioxidants, and
antimicrobial and antitumor activities. The studied mushroom is a rich
source of carbohydrates and proteins. Mannitol and trehalose were the
main free sugars. In addition, the polyunsaturated fatty acids alpha-,
gamma- and delta-tocopherols were found. Oxalic and citric acids were
the most abundant organic acids; cinnamic and p-hydroxybenzoic acids
were quantified in the methanolic extract and could be related to the
antioxidant properties. It was the polysaccharidic extract that
exhibited higher antioxidant and antimicrobial activities, indicating
that the compounds present in this extract possess stronger bioactivity.
Only the polysaccharidic extract revealed antiproliferative activity in
human tumor cell lines. In addition, a suitable model system with
chicken pate was developed to test the antimicrobial preserving
properties of L. sulphureus. The methanolic extract was used to examine
in situ preserving properties against Aspergillus flavus and
demonstrated excellent preserving potential.
Source:
Food & Function, 2014, 5, 7, 1441-1451Funding / projects:
- Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-MESTD-Basic Research (BR or ON)-173032)
- PTDC/AGR-ALI/110062/2009
- Programa Com-promisso com Ciˆencia-2008
- PEst-OE/AGR/UI0690/2011
DOI: 10.1039/c4fo00113c
ISSN: 2042-650X