A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia
Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body of Calocybe gambosa , wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and organic...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-01-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/A-Step-Forward-Towards-Exploring-Nutritional-and-Biological-Potential-of-Mushrooms,144836,0,2.html |
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| author | Jovana Dragan Petrovic Ângela Fernandes Dejan Stojković Marina Soković Lillian Barros Isabel C.F.R. Ferreira Aditya Shekhar Jasmina Glamočlija |
| author_facet | Jovana Dragan Petrovic Ângela Fernandes Dejan Stojković Marina Soković Lillian Barros Isabel C.F.R. Ferreira Aditya Shekhar Jasmina Glamočlija |
| author_sort | Jovana Dragan Petrovic |
| collection | DOAJ |
| description | Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body of Calocybe gambosa , wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and organic acids) and its bioactive (antimicrobial and antioxidant) properties were evaluated. The results obtained suggest that this mushroom is a source of carbohydrates and proteins (72 g/100 g dry weight (dw) and 16 g/100 g dw, respectively), with a low fat content (1.5 g/100 g dw). Sugar analysis revealed the presence of trehalose (3.82 g/100 g dw) and mannitol (0.22 g/100 g dw). Tocopherol composition revealed the presence of α-tocopherol (7.8 μg/100 g dw), while fatty acid analysis revealed the presence of 24 fatty acids with the prevalence of polyunsaturated fatty acids. Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected (2.8 g/100 g dw, 1.45 g/100 g dw, 11.3 g/100 g dw, 1.3 g/100 g dw, 0.08 g/100 g dw, respectively). Comprehensive antioxidant activity analysis (reducing power, DPPH radical scavenging activity, β-carotene/linoleate and TBARS assays) indicate that the mushroom is a perspective antioxidant source, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at a sub-inhibitory level, the methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food. |
| format | Article |
| id | doaj-art-22cd65180e8c42869d02218c0bc79591 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-22cd65180e8c42869d02218c0bc795912025-02-02T18:47:54ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-01-01721172610.31883/pjfns/144836144836A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in SerbiaJovana Dragan Petrovic0https://orcid.org/0000-0002-9016-9971Ângela Fernandes1https://orcid.org/0000-0002-0157-9873Dejan Stojković2https://orcid.org/0000-0002-4159-1471Marina Soković3https://orcid.org/0000-0002-7381-756XLillian Barros4https://orcid.org/0000-0002-9050-5189Isabel C.F.R. Ferreira5https://orcid.org/0000-0003-4910-4882Aditya Shekhar6https://orcid.org/0000-0001-7383-6050Jasmina Glamočlija7https://orcid.org/0000-0001-6823-1137Plant Physiology, Institute for Biological Research Sinisa Stankovic, University of Belgrade, National Institute of Republic of Serbia, Bulevar despota Stefana 142, 11000 Belgrade, SerbiaCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, PortugalPlant Physiology, Institute for Biological Research Sinisa Stankovic, University of Belgrade, National Institute of Republic of Serbia, Bulevar despota Stefana 142, 11000 Belgrade, SerbiaPlant Physiology, Institute for Biological Research Sinisa Stankovic, University of Belgrade, National Institute of Republic of Serbia, Bulevar despota Stefana 142, 11000 Belgrade, SerbiaCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, PortugalHelmholtz Centre for Infection Research, Inhoffenstraße 7, 38124 Braunschweig, GermanyPlant Physiology, Institute for Biological Research Sinisa Stankovic, University of Belgrade, National Institute of Republic of Serbia, Bulevar despota Stefana 142, 11000 Belgrade, SerbiaEdible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body of Calocybe gambosa , wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and organic acids) and its bioactive (antimicrobial and antioxidant) properties were evaluated. The results obtained suggest that this mushroom is a source of carbohydrates and proteins (72 g/100 g dry weight (dw) and 16 g/100 g dw, respectively), with a low fat content (1.5 g/100 g dw). Sugar analysis revealed the presence of trehalose (3.82 g/100 g dw) and mannitol (0.22 g/100 g dw). Tocopherol composition revealed the presence of α-tocopherol (7.8 μg/100 g dw), while fatty acid analysis revealed the presence of 24 fatty acids with the prevalence of polyunsaturated fatty acids. Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected (2.8 g/100 g dw, 1.45 g/100 g dw, 11.3 g/100 g dw, 1.3 g/100 g dw, 0.08 g/100 g dw, respectively). Comprehensive antioxidant activity analysis (reducing power, DPPH radical scavenging activity, β-carotene/linoleate and TBARS assays) indicate that the mushroom is a perspective antioxidant source, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at a sub-inhibitory level, the methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food.http://journal.pan.olsztyn.pl/A-Step-Forward-Towards-Exploring-Nutritional-and-Biological-Potential-of-Mushrooms,144836,0,2.htmlc. gambosanutritional valuebiological activitychemical characterizationfood ingredient |
| spellingShingle | Jovana Dragan Petrovic Ângela Fernandes Dejan Stojković Marina Soković Lillian Barros Isabel C.F.R. Ferreira Aditya Shekhar Jasmina Glamočlija A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia Polish Journal of Food and Nutrition Sciences c. gambosa nutritional value biological activity chemical characterization food ingredient |
| title | A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia |
| title_full | A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia |
| title_fullStr | A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia |
| title_full_unstemmed | A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia |
| title_short | A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia |
| title_sort | step forward towards exploring nutritional and biological potential of mushrooms a case study of calocybe gambosa fr donk wild growing in serbia |
| topic | c. gambosa nutritional value biological activity chemical characterization food ingredient |
| url | http://journal.pan.olsztyn.pl/A-Step-Forward-Towards-Exploring-Nutritional-and-Biological-Potential-of-Mushrooms,144836,0,2.html |
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