A comparative study on edible Agaricus mushrooms as functional foods
2015
Аутори:
Glamočlija, JasminaStojković, Dejan
Nikolić, Miloš
Ćirić, Ana
Reis, Filipa S.
Barros, Lillian
Ferreira, Isabel C. F. R.
Soković, Marina
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
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 gamma-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.
Извор:
Food & Function, 2015, 6, 6, 1900-1910
DOI: 10.1039/c4fo01135j
ISSN: 2042-650X