TY  - JOUR
AU  - Kostić, Marina
AU  - Ivanov, Marija
AU  - Petrović, Jovana
AU  - Glamočlija, Jasmina
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
AU  - Ćirić, Ana
AU  - Soković, Marina
PY  - 2017
UR  - http://xlink.rsc.org/?DOI=C7FO00887B
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2860
AB  - A. mellea fruiting bodies collected from nature were chemically characterized and shown to be rich in carbohydrates (81.25 g per 100 g dw), ash, fat and proteins (8.84 g per 100 g dw, 1.97 g per 100 g dw and 1.81 g per 100 g dw, respectively). Mannitol was the main free sugar while malic acid was the most abundant organic acid. δ-Tocopherol was the dominant form of tocopherols with 42.41 μg per 100 g dw. Polyunsaturated fatty acids were predominant, followed by saturated and monounsaturated fatty acids. A methanolic extract prepared from these samples was tested for antioxidant, quorum sensing and antimicrobial assays, as well as for its cytotoxicity effects. The extract showed antimicrobial activity against all tested microorganisms, including Candida albicans. Furthermore, when tested at sub-MIC concentration, it showed reduction of virulence factors and biofilm formation against Pseudomonas aeruginosa. The extract also exhibited antioxidant activity and did not show toxicity against tumor and non-tumor cells. Due to the observed bioactive properties and compounds of the honey mushroom and its well-balanced nutrients, this mushroom emerges as an interesting functional food and a source of nutraceuticals with applications in different diseases based on antioxidant and antimicrobial effects.
T2  - Food and Function
T1  - Chemical, nutritive composition and a wide range of bioactive properties of honey mushroom Armillaria mellea (Vahl: Fr.) Kummer
IS  - 9
VL  - 8
DO  - 10.1039/C7FO00887B
SP  - 3239
EP  - 3249
ER  - 

@article{
author = "Kostić, Marina and Ivanov, Marija and Petrović, Jovana and Glamočlija, Jasmina and Barros, Lillian and Ferreira, Isabel C. F. R. and Ćirić, Ana and Soković, Marina",
year = "2017",
abstract = "A. mellea fruiting bodies collected from nature were chemically characterized and shown to be rich in carbohydrates (81.25 g per 100 g dw), ash, fat and proteins (8.84 g per 100 g dw, 1.97 g per 100 g dw and 1.81 g per 100 g dw, respectively). Mannitol was the main free sugar while malic acid was the most abundant organic acid. δ-Tocopherol was the dominant form of tocopherols with 42.41 μg per 100 g dw. Polyunsaturated fatty acids were predominant, followed by saturated and monounsaturated fatty acids. A methanolic extract prepared from these samples was tested for antioxidant, quorum sensing and antimicrobial assays, as well as for its cytotoxicity effects. The extract showed antimicrobial activity against all tested microorganisms, including Candida albicans. Furthermore, when tested at sub-MIC concentration, it showed reduction of virulence factors and biofilm formation against Pseudomonas aeruginosa. The extract also exhibited antioxidant activity and did not show toxicity against tumor and non-tumor cells. Due to the observed bioactive properties and compounds of the honey mushroom and its well-balanced nutrients, this mushroom emerges as an interesting functional food and a source of nutraceuticals with applications in different diseases based on antioxidant and antimicrobial effects.",
journal = "Food and Function",
title = "Chemical, nutritive composition and a wide range of bioactive properties of honey mushroom Armillaria mellea (Vahl: Fr.) Kummer",
number = "9",
volume = "8",
doi = "10.1039/C7FO00887B",
pages = "3239-3249"
}

Kostić, M., Ivanov, M., Petrović, J., Glamočlija, J., Barros, L., Ferreira, I. C. F. R., Ćirić, A.,& Soković, M.. (2017). Chemical, nutritive composition and a wide range of bioactive properties of honey mushroom Armillaria mellea (Vahl: Fr.) Kummer. in Food and Function, 8(9), 3239-3249.
https://doi.org/10.1039/C7FO00887B

Kostić M, Ivanov M, Petrović J, Glamočlija J, Barros L, Ferreira ICFR, Ćirić A, Soković M. Chemical, nutritive composition and a wide range of bioactive properties of honey mushroom Armillaria mellea (Vahl: Fr.) Kummer. in Food and Function. 2017;8(9):3239-3249.
doi:10.1039/C7FO00887B .

Kostić, Marina, Ivanov, Marija, Petrović, Jovana, Glamočlija, Jasmina, Barros, Lillian, Ferreira, Isabel C. F. R., Ćirić, Ana, Soković, Marina, "Chemical, nutritive composition and a wide range of bioactive properties of honey mushroom Armillaria mellea (Vahl: Fr.) Kummer" in Food and Function, 8, no. 9 (2017):3239-3249,
https://doi.org/10.1039/C7FO00887B . .