Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.


Issue 6, 2015
Previous Article Next Article

A comparative study on edible Agaricus mushrooms as functional foods

Author affiliations

Abstract

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 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.

Graphical abstract: A comparative study on edible Agaricus mushrooms as functional foods

Back to tab navigation

Article information


Submitted
10 Dec 2014
Accepted
18 Apr 2015
First published
20 Apr 2015

Food Funct., 2015,6, 1900-1910
Article type
Paper
Author version available

A comparative study on edible Agaricus mushrooms as functional foods

J. Glamočlija, D. Stojković, M. Nikolić, A. Ćirić, F. S. Reis, L. Barros, I. C. F. R. Ferreira and M. Soković, Food Funct., 2015, 6, 1900
DOI: 10.1039/C4FO01135J

Social activity

Search articles by author

Spotlight

Advertisements