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Chemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and mycelia

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dc.contributor.authorReis, Filipa S.
dc.contributor.authorBarros, Lillian
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-01-14T09:39:39Z
dc.date.available2013-01-14T09:39:39Z
dc.date.issued2012
dc.description.abstractMore than 3000 mushrooms are said to be “prime edible species”, of which only 100 are cultivated commercially, and only ten of those on an industrial scale. The most cultivated mushroom worldwide is Agaricus bisporus followed, among others, by Lentinula edodes and Pleurotus spp. [1]. The present work reports and compares the nutritional value, bioactive compounds and antioxidant properties of highly consumed fresh cultivated species: Agaricus bisporus (White and Brown mushrooms), Pleurotus ostreatus (Oyster mushroom), Pleurotus eryngii (King oyster mushroom) and Lentinula edodes (Shiitake) [2,3]. Nutritional value was accessed through the composition in macronutrients determined following standard procedures; individual profiles in sugars and fatty acids were obtained by HPLC-RI and GC-FID, respectively. Micronutrients such as tocopherols were analysed by HPLC-fluorescence. Moreover, both fruiting bodies and mycelia produced in vitro were submitted to antioxidant potential evaluation (free radicals scavenging activity, reducing power and lipid peroxidation inhibition in cell homogenates) and phenolic compounds characterization by HPLC-DAD/MS. Shiitake revealed the highest levels of macronutrients, unless proteins, as also the highest sugars, tocopherols and polyunsaturated fatty acids (PUFA) levels, and the lowest saturated fatty acids (SFA) content. The highest antioxidant potential was shown by Agaricus bisporus (brown). Regarding the mycelia, Lentinula edodes was the species with highest antioxidant properties. Comparing mushrooms with the corresponding mycelium, in general, the species in vivo revealed highest antioxidant activity than the in vitro samples. This study contributes to the elaboration of nutritional databases of the most consumed mushroom species worldwide, allowing comparison between them and their mycelia obtained in vitro, which can be used for the biotechnological production of compounds with biological interest.por
dc.description.sponsorshipFCT and COMPETE/QREN/EU for project PTDC/AGR-ALI/110062/2009, strategic project to CIMO (PEst-OE/AGR/UI0690/2011) and BPD/4609/2008 grant to L. Barros.por
dc.identifier.citationReis, Filipa S.; Barros, Lillian; Martins, Anabela; Ferreira, Isabel C.F.R. (2012). Chemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and mycelia. In 11º Encontro Nacional de Química dos Alimentos. Bragança. ISBN 978-972-745-132-6por
dc.identifier.isbn978-972-745-132-6
dc.identifier.urihttp://hdl.handle.net/10198/7895
dc.language.isoporpor
dc.peerreviewedyespor
dc.publisherInstituto Politécnico de Bragançapor
dc.relationBPD/4609/2008
dc.relationPortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
dc.relationStrategic Project - UI 690 - 2011-2012
dc.titleChemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and myceliapor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitlePortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F110062%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.conferencePlaceBragançapor
oaire.citation.title11º Encontro Nacional de Química dos Alimentos, 16 a 19 de Setembro de 2012por
oaire.fundingStream5876-PPCDTI
oaire.fundingStream6817 - DCRRNI ID
person.familyNameReis
person.familyNameBarros
person.familyNameMartins
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameLillian
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridJ-3600-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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