Comparative Study of Fatty Acids Profile in Eleven Wild Mushrooms of Boletacea and Russulaceae Families

Dimitrijević, Marija; Mitić, Violeta; Jovanović, Olga; Stаnkov-Jovаnović, Vesnа; Nikolić, Jelena S.; Petrović, Goran; Stojanović, Gordana

doi:10.1002/cbdv.201700434

Cited by 24 publications

(9 citation statements)

References 26 publications

(24 reference statements)

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“…Such monodominant PC profiles with 50-80% of 36:4 PC are in accordance with our previous reports and literature data for fatty acid composition in phospholipids of basidiomycetes fungi: C18:2 fatty acid was the only predominant fatty acid in PC of almost all studied fungi, C18:1 does not exceed 20% of total FA [8,[40][41][42]. However, the studies conducted on a large number of basidiomycetes where the total fatty acid composition was analyzed showed that in addition to C18:2 many species are characterized by a predominance of C18:1 fatty acids [43,44]. The ratio of these fatty acids varies widely and does not have a clear taxonomic correlation.…”

Section: Comparative Analyses Typing and Clustering Of Pc Profilessupporting

confidence: 78%

Diversity of ESI-MS Based Phosphatidylcholine Profiles in Basidiomycetes

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Senik

Manzhieva

et al. 2022

JoF

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Phosphatidylcholines (PC) are the main membrane lipid constituents comprising more than 50% of total glycerophospholipids. They coordinate a number of cell functions, particularly cell growth, homeostasis, secretion, recognition and communication. In basidial fungi PC are synthesized via the Kennedy pathway as well as through methylation of phosphatidylethanolamines (PE) and then undergo remodeling in Lands cycle that replaces fatty acids in PC molecules. The molecular profile of PC is determined by the genetic features that are characteristic for every species and depend on the environment. Here we present the results of ESI-MS based analyses of PC profiles of 38 species of basidiomycetes belonging to Agaricales (12), Polyporales (17), Russulales (5), Gleophyllales (2), Cantharellales (1), Auriculariales (1), Phallales (1). Although the variety of PC molecular species of basidiomycetes is rather diverse (20–38 molecular species in every profile), only 1–3 main molecular species represent 70–90% of total PC content. The most abundant of them are C36:4 and C36:3, followed by C34:1, C34:2, C36:5, C36:2. In the majority of basidiomycetes, C36:4 reaches up to 50–70% of total PC molecular species. Based on the results of hierarchical cluster analysis four main types of PC profiles which characterized the studied fungi independently from their taxonomic position, ecology, trophic status, and hyphal differentiation have been revealed. Comparative analyses of studied fungi using PCA method have shown that species of Polyporales differ from those of Agaricales by higher variability of PC profiles.

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Section: Comparative Analyses Typing and Clustering Of Pc Profilessupporting

confidence: 78%

Diversity of ESI-MS Based Phosphatidylcholine Profiles in Basidiomycetes

Котлова

Senik

Manzhieva

et al. 2022

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“…Extraction and derivatization of all samples was done according to the method described by Dimitrijevic et al [33] …”

Section: Extraction and Derivatization Samples For Fatty Acidsmentioning

confidence: 99%

First Report about Mineral Content, Fatty Acids Composition and Biological Activities of Four Wild Edible Mushrooms

Dimitrijević

Mitić

Nikolić

et al. 2019

Chemistry & Biodiversity

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The goal of this research was a comprehensive analysis of four wild edible mushroom species, Cantharellus cinereus, Clavariadelphus pistillaris, Clitocybe nebularis and Hygrocybe punicea, which have not been analyzed so far. Extracts of different polarities have been prepared and evaluated for their antioxidant activities by DPPH, ABTS, FRAP, TRP and CUPRAC methods. For all extracts, total phenolic content was determined. Based on the analysis, it was shown that solvent type had a significant effect on the antioxidant capacities of mushroom extracts, so water extracts showed the highest activity. Furthermore, the analysis includes determination of mineral composition, fatty acid profiles and antimicrobial activity. Unsaturated fatty acids, which are very important for human health, are dominant in the studied mushroom species. Linoleic and oleic acid consist of over 50 % of the total fatty acid composition. Seventeen biologically important and toxic elements have been analyzed by ICP-OES and ICP-MS and results showed that the element concentrations were species-dependent. Also, it has been found that analyzed mushrooms did not show any antimicrobial activity. Chemometric analysis was used to understand the connection between the extracts of different polarities. Figure 4. Fatty acids composition of studied mushroom species (%).

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“…Mushrooms also provide significant amounts of iron, while the content of bioavailable proteins contained in the dry mass of fruiting bodies is greater than that in most fruits and vegetables. Moreover, fungal proteins contain all exogenous amino acids; thus, mushrooms are often referred to as the 'meat of the forest' (Rajewska & Bałasińska, 2004;Siwulski, Sobieralski, & Sas-Golak, 2014) or the 'meat of the poor' due to the possibility of obtaining them from the natural environment (Dimitrijevic et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

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Comparative Study of Fatty Acids Profile in Eleven Wild Mushrooms of Boletacea and Russulaceae Families

Cited by 24 publications

References 26 publications

Diversity of ESI-MS Based Phosphatidylcholine Profiles in Basidiomycetes

Diversity of ESI-MS Based Phosphatidylcholine Profiles in Basidiomycetes

First Report about Mineral Content, Fatty Acids Composition and Biological Activities of Four Wild Edible Mushrooms

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

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