@conference{
author = "Petrović, Jovana and Heleno, Sandrina A. and Barros, Lillian and Ferreira, Isabel and Glamočlija, Jasmina and Soković, Marina",
year = "2018",
abstract = "Renewed interest on relationship between poor nutrition and etiology and the development of various diseases
affecting mankind has led to the increased number of scientific studies dealing with the consumption of certain food
as medicine. Factors that contribute to this include rapid advances in science and technology and raising awareness of
consumers in obtaining good health through quality diet wherein functional foods occupy an important place. Since
renowned wild growing Oyster mushroom has a long tradition of use as a food, herein, we reported a detailed chemical
profile regarding nutrient and selected metabolite profile. In addition, we evaluated the ability of methanolic extract
obtained from mushroom basidiocarps to reduce in vitro growth of selected pathogenic microorganisms in order to
assess functional properties of the mushroom that can provide health benefits for the consumers. Obtained results
indicate carbohydrates were the most abundant compounds, followed by proteins and fat. Free sugar trehalose was
present in considerable amount, unlike glucose and fructose. With low energy value, fruiting bodies of wild growing
Oyster mushroom represent a healthy, low-calorie food, recommended for use on a daily basis. As for selected
metabolite analyses, results revealed the presence of α-tocopherol, oxalic, malic, citric, fumaric and p-hydroxybenzoic
acid. Results of antibacterial activity revealed potent activity against eight species of bacteria, among which
Pseudomonas aeruginosa was the most susceptible to the activity of methanolic extract. Overall, proximate
composition and energy value, as well as the presence of various metabolites (phenolic and organic acids as well as
tocopherols) and antibacterial activity, indicate that Oyster mushroom may be a candidate for functional food or a
source of functional ingredients used for the development of new, enriched food products, Interesovanje za povezanost lošeg načina ishrane i etiologije i razvoja različitih oboljenja ljudi dovelo je do porasta
broja naučnih studija koje se bave mogućnostima konzumiranja određene hrane kao leka. Faktori koji tome doprinose
uključuju brz napredak nauke i tehnologije, kao i povećanje svesti potrošača da kvalitetna ishrana koristi zdravlju u
čemu funkcionalna hrana zauzima važno mesto. Samonikla bukovača P. ostreatus se tradicionalno koristi kao hrana,
pa je zbog toga izabrana za detaljnu hemijsku karakterizaciju (profil nutrijenata i odabranih metabolita). Pored toga,
procenjena je i sposobnost metanolnog ekstrakta bazidiokarpa ove gljive da inhibira in vitro rast odabranih patogenih
mikroorganizama u cilju procene funkcionalnih svojstava koja mogu doprineti zdravlju korisnika. Dobijeni rezultati
su pokazali da su ugljeni hidrati dominantni nutrijenti, a za njima slede proteini i masti. Od prostih šećera, trehaloza
je prisutna u znatnoj količini, dok su glukoza i fruktoza prisutne u manjoj meri. Zahvaljujući niskoj energetskoj
vrednosti, plodonosna tela bukovače predstavljaju zdravu, niskokaloričnu hranu koja može biti preporučena za
svakodnevno konzumiranje. Analiza metabolita je pokazala prisustvo α-tokoferola, oksalne, jabučne, limunske,
fumarne kao i p-hidroksibenzoeve kiseline. Rezultati antibakterijske aktivnosti metanolnog ekstrakta ukazali su
njegovo moćno inhibitorno delovanje na rast osam vrsta bakterija, među kojima je Pseudomonas aeruginosa bila
najosetljivija. Uzevši u obzir dobijene rezultate analize nutrijenata i energetske vrednosti, prisustvo različitih
metabolita (fenolnih i organskih kiselina, kao i tokoferola) i antibakterijsku aktivnost, bukovača se može smatrati
kandidatom za funkcionalnu hranu ili izvorom funkcionalnih sastojaka koji će biti korišćeni za razvoj novih,
obogaćenih prehrambenih proizvoda.",
publisher = "Belgrade: University of Belgrade",
journal = "Unifood conference: Programme & Book of Abstracts; 2018 Oct 5-6; Belgrade, Serbia",
title = "Wild growing edible mushroom Pleurotus ostreatus (Jacq.)P. Kumm from Serbia: a potential candidate for functional food, Samonikla jestiva makromiceta Pleurotus ostreatus (Jacq.)P. Kumm sa teritorije Srbije: potencijalni kandidat za funkcionalnu hranu",
pages = "BKH13 / FQS13 U/O",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_6723"
}