Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from Romania.
2018
Authors:
Mocan, AndreiFernandes, Ângela
Barros, Lillian
Crişan, Gianina
Ivanov, Marija
Soković, Marina
Ferreira, Isabel C. F. R.
Document Type:
Article (Published version)
,
© 2018 The Royal Society of Chemistry
Metadata
Show full item recordAbstract:
In Eastern Europe, wild mushrooms are widely collected in mountain areas and used for their medicinal properties or as healthy foods. This study aimed at determining the chemical composition (nutritional value, free sugars, organic acids, phenolic compounds, fatty acids and tocopherols) and bioactive properties (antioxidant, antimicrobial and antiquorum sensing) of wild Polyporus squamosus (Huds.) Fr from Romania. The results indicate that the fruiting bodies of P. squamosus are rich in carbohydrates (74.22 g per 100 g dw) and proteins (18.7 g per 100 g dw). Trehalose was the main free sugar, while malic acid was the organic acid detected in the highest amount (2.21 g per 100 g dw), and p-hydroxybenzoic acid was the main phenolic compound. Among tocopherols, β-tocopherol was the most abundant form (114.7 μg per 100 g dw). Additionally, regarding the fatty acids' pattern, polyunsaturated acids represent more than 57% of all fatty acids, followed by monounsaturated fatty acids (24.96%). The highest measured antioxidant effect of P. squamosus extract was found using the TBARS inhibition assay (EC50= 0.22 mg mL-1), followed by the β-carotene/linoleate assay (EC50= 1.41 mg mL-1). A minimal inhibitory concentration of the tested extracts was obtained between 0.61-20.4 mg mL-1, while the bactericidal effect was achieved between 1.2-40.8 mg mL-1. Antibiofilm potential was obtained at all tested concentrations, and subinhibitory concentrations of the extract exhibited an antiquorum effect and reduced the formation of P. aeruginosa pili, which all together influenced the virulence of this bacterium. Due to the investigated bioactivities and compounds of P. squamosus and its well-balanced nutritional profile, this mushroom can be further used as a medicinal ingredient based on its antioxidative and antimicrobial potential.
Source:
Food & Function, 2018, 9, 1, 160-170Funding / projects:
- Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-MESTD-Basic Research (BR or ON)-173032)
- Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013)
- FRH/BPD/114753/ 2016
- nterreg España-Portugal 0377_Iberphenol_6_E
DOI: 10.1039/c7fo01514c
ISSN: 2042-6496
PubMed: 29168866
WoS: 000423351400014
Scopus: 2-s2.0-85041214941
URI
http://xlink.rsc.org/?DOI=C7FO01514Chttp://www.ncbi.nlm.nih.gov/pubmed/29168866
https://radar.ibiss.bg.ac.rs/handle/123456789/2996