In vitro antifungal activity of Calocybe gambosa extracts against yeasts and filamentous fungi

Angelini, Paola; Tirillini, Bruno; Venanzoni, Roberto

doi:10.5897/ajmr11.1384

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…oxidant potential of St. George mushroom. Previously, several authors reported the antioxidant potential of C. gambosa[Angelini et al, 2012;Barroetaveña & Toledo, 2017;Vaz et al, 2011], though results of their investigations indicate its lower antioxidant potential compared to the sample analyzed in this study. Furthermore, a comparative antioxidant activity analysis of ethanolic and water extract with soluble polysaccharides conducted byVaz et al [2011]…”

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confidence: 57%

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A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of <i>Calocybe gambosa</i> (Fr.) Donk Wild Growing in Serbia

Petrović¹,

Fernandes²,

Stojković³

et al. 2022

Pol. J. Food Nutr. Sci.

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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.

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confidence: 57%

“…fungal strains [Angelini et al, 2012]. Among the tested strains, C. albicans (DBVPG 4268) strain turned out to be the most susceptible to the activity of the extract.…”

Section: Antimicrobial Activity Of C Gambosa Extractmentioning

confidence: 99%

A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of <i>Calocybe gambosa</i> (Fr.) Donk Wild Growing in Serbia

Petrović¹,

Fernandes²,

Stojković³

et al. 2022

Pol. J. Food Nutr. Sci.

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Resource diversity of Chinese macrofungi: edible, medicinal and poisonous species

et al. 2019

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Wild and cultivated mushrooms as a model of sustainable development

Donnini¹,

Gargano²,

Perini³

et al. 2013

Plant Biosystems - An International Journal Dealing with all As

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The natural resources are currently overexploited and since 1992 the Conference of Rio de Janeiro has focused on sustainable development to safeguard our planet for future generations. The Fungi kingdom includes producers of goods and services for ecosystems and organisms widely used in the food industry. Besides, macrofungi are recognized as non-timber forest products and could be utilized as agents of environmental management through weed biocontrol and environmental improvement. Moreover, the cultivation of fungi, in particular truffles, can provide an important income in agroecosystems, especially in marginal areas, along with the development of new technologies to produce novel products from fungi

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In vitro antifungal activity of Calocybe gambosa extracts against yeasts and filamentous fungi

Cited by 3 publications

References 15 publications

A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of <i>Calocybe gambosa</i> (Fr.) Donk Wild Growing in Serbia

A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of <i>Calocybe gambosa</i> (Fr.) Donk Wild Growing in Serbia

Resource diversity of Chinese macrofungi: edible, medicinal and poisonous species

Wild and cultivated mushrooms as a model of sustainable development

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