Study on chemical, bioactive and food preserving properties ofLaetiporus sulphureus(Bull.: Fr.) Murr.

Abstract

Laetiporus sulphureus (Bull.: Fr.) Murr. was studied to determine the nutritional value, bioactive compounds, in vitro antioxidants, and antimicrobial and antitumor activities. The studied mushroom is a rich source of carbohydrates and proteins. Mannitol and trehalose were the main free sugars. In addition, the polyunsaturated fatty acids a-, g-and d-tocopherols were found. Oxalic and citric acids were the most abundant organic acids; cinnamic and p-hydroxybenzoic acids were quantified in the methanolic extract and could be related to the antioxidant properties. It was the polysaccharidic extract that exhibited higher antioxidant and antimicrobial activities, indicating that the compounds present in this extract possess stronger bioactivity. Only the polysaccharidic extract revealed antiproliferative activity in human tumor cell lines. In addition, a suitable model system with chicken pâté was developed to test the antimicrobial preserving properties of L. sulphureus. The methanolic extract was used to examine in situ preserving properties against Aspergillus flavus and demonstrated excellent preserving potential.

Laetiporus sulphureus (Bull.: Fr.) Murr. as Food as Medicine

“…Chromatogram identified trehalose as the dominant sugar (4 g/100 g DW), closely followed by mannitol (3.54 g/100 g DW), while fructose was present in minor amount (0.46 g/100 g DW). 4 …”

“…The composition resulted in enrichment of PUFAs (64.14%) while saturated and monounsaturated fatty acids were present in lower amounts (20.54% and 15.32%, respectively). 4 Likewise, the lipid composition of two strains have demonstrated that overall mushrooms contain 80-90% water and 10-20% dry matter. 14,18 However, the water content in L. sulphureus has been reported to be lesser in quantity as it ranges from 72.69% to 66.67% (Table 1).…”

“…Till now, seven groups of researchers have reported the carbohydrate content which ranged from 64.9 to 74.47 g/100 g DW (Table 1). 3,4,19 Furthermore, composition of free sugars has also been reported as determined by high performance liquid chromatography (HPLC). Chromatogram identified trehalose as the dominant sugar (4 g/100 g DW), closely followed by mannitol (3.54 g/100 g DW), while fructose was present in minor amount (0.46 g/100 g DW).…”

“…The basic function of protein is to supply adequate amounts of amino acids to body. 20 In this context, mushrooms are highly suitable Black Sea Region (Turkey) 64.9 [19] Protein (g/100 g DW) Arunachal Pradesh 21 [28] Northern Serbia 15.97 [4] Azad Jammu and Kashmir, Pakistan 15.68 [7] Black Sea Region (Turkey) 11.9 [19] Hungarian Middle-Mountain 10.61 [3] Fat (g/100 g DW) Hungarian Middle-Mountain 2.96 [3] Arunachal Pradesh 2.45 [28] Northern Serbia 2.35 [4] Strain MFLUCC 12-0546 1.7 [2] Sicily (southern Italy) 1.23 [22] Ash (g/100 g DW) Northern Serbia 9.03 [4] Hungarian Middle-Mountain 6.39 [3] Black Sea Region (Turkey) 4 [19] Azad Jammu and Kashmir, Pakistan 3.956 [7] Fibre (g/100 g DW) Azad Jammu and Kashmir, Pakistan 7.157 [7] Strain MFLUCC 12-0546 6.43 [2] Hungarian Middle-Mountain 5.55 [3] Arunachal Pradesh 4.12 [28] Energy (kcal/100 g DW) Northern Serbia 375.62 [4] Hungarian Middle-Mountain 341.06 [3] Black Sea Region (Turkey) 360 [19] namely LS-UK-0704 and LS-BG-0804 typically had unsaturated fatty acid in higher amounts (saturated: unsaturated fatty acid= 1:2.29) where linoleic acid was dominant (47.50 and 48.19% respectively) followed by oleic acid (19.33 and 19.43% respectively). 21 However, the reported value differed from qualitative composition of fatty acids published by Palazzolo et al (2012).…”

Bioactive composition, antimicrobial activities and the influence of Agrocybe aegerita (Brig.) Sing on certain quorum-sensing-regulated functions and biofilm formation by Pseudomonas aeruginosa

“…45,46 Nowadays, mushroom research is intense and hundreds of species have demonstrated a broad spectrum of activities, including antimicrobial and antioxidant. 47 It is evident that there are very good effects of extracts, but there is a gap in the identification of the individual compounds responsible for antimicrobial properties. Only a few low-molecular weight compounds and some peptides and proteins have been described.…”