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A comparative study on edible Agaricus mushrooms as functional foods

2015Journal article Open access
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dc.contributor.authorGlamočlija, Jasmina
dc.contributor.authorStojković, Dejan
dc.contributor.authorNikolić, Miloš
dc.contributor.authorĆirić, Ana
dc.contributor.authorReis, Filipa S.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorSoković, Marina
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-03-01T16:05:00Z
dc.date.accessioned2018-03-05T09:18:50Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-03-01T16:05:00Z
dc.date.available2018-03-05T09:18:50Z
dc.date.issued2015
dc.description.abstractAgaricus 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 γ-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.en_EN
dc.description.sponsorshipThe authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal), COMPETE/QREN/EU for financial support to this work (CIMO strategic project PEst-OE/AGR/ UI0690/2011 and L. Barros researcher contract under “Programa Compromisso com Ciência-2008”), and 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.citationGlamočlija, Jasmina; Stojković, Dejan; Nikolić, Miloš; Ćirić, Ana; Reis, Filipa S.; Barros, Lillian; Ferreira, Isabel C.F.R.; Soković, Marina (2015). A comparative study on edible Agaricus mushrooms as functional foods. Food and Function. ISSN 2042-6496. 6, p. 1900-1910en_EN
dc.identifier.doi10.1039/c4fo01135jen_EN
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/16127
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationStrategic Project - UI 690 - 2011-2012
dc.titleA comparative study on edible Agaricus mushrooms as functional foodsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameReis
person.familyNameBarros
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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