Jump to main content
Jump to site search
PLANNED MAINTENANCE Close the message box

Scheduled maintenance work on Wednesday 27th March 2019 from 11:00 AM to 1:00 PM (GMT).

During this time our website performance may be temporarily affected. We apologise for any inconvenience this might cause and thank you for your patience.

Issue 6, 2015
Previous Article Next Article

A comparative study on edible Agaricus mushrooms as functional foods

Author affiliations


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

Publication details

The article was received on 10 Dec 2014, accepted on 18 Apr 2015 and first published on 20 Apr 2015

Article type: Paper
DOI: 10.1039/C4FO01135J
Author version
Download author version (PDF)
Citation: Food Funct., 2015,6, 1900-1910

  •   Request permissions

    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

Search articles by author