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Chemical composition and bioactive properties of the wild mushroom: Polyporus squamosus (Huds.) Fr: a study with samples from Romania

2018Journal article Open access
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dc.contributor.authorMocan, Andrei
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorCrişan, Gianina
dc.contributor.authorSmiljković, Marija
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-01-28T11:51:20Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-01-28T11:51:20Z
dc.date.issued2018
dc.description.abstractIn 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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros research contract and A. Feitor (SFRH/BPD/114753/ 2016) grant. The authors are also grateful to the Interreg España-Portugal for financial support through the project 0377_Iberphenol_6_E. The authors are grateful to the Serbian Ministry of Education, Science and Technological Development for financial support (grant number 173032).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMocan, Andrei; Fernandes, Ângela; Barros, Lillian; Crişan, Gianina; Smiljković, Marija; Soković, Marina; Ferreira, Isabel C.F.R. (2018). Chemical composition and bioactive properties of the wild mushroom: Polyporus squamosus (Huds.) Fr: a study with samples from Romania. Food and Function. ISSN 2042-6496. 9, p. 160-170en_EN
dc.identifier.doi10.1039/c7fo01514cen_EN
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/18565
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relation0377_Iberphenol_6_E
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.titleChemical composition and bioactive properties of the wild mushroom: Polyporus squamosus (Huds.) Fr: a study with samples from Romaniaen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameSofia Feitor Fernandes
person.familyNameBarros
person.familyNameFerreira
person.givenNameÂngela
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
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.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery6233e657-3885-40a3-885e-0d51cf4dbaad
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