Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product – natural preservatives in yoghurt

Abstract

Stamets are edible mushrooms. We chemically characterized these mushrooms for nutritional value, hydrophilic and lipophilic compounds. The antioxidant and antimicrobial activities of methanolic and ethanolic extracts were assessed. Hepatotoxicity was also evaluated. The ethanolic extract of both species was tested for inhibition of Listeria monocytogenes growth in yoghurt. Both species proved to be a good source of bioactive compounds. A. brasiliensis was richer in polyunsaturated fatty acids and revealed the highest concentration of phenolic acids, and tocopherols. A. bisporus showed the highest monounsaturated fatty acids and ergosterol contents. A. brasiliensis revealed the highest antioxidant potential, and its ethanolic extract displayed the highest antibacterial potential; the methanolic extract of A. bisporus revealed the highest antifungal activity. A. brasiliensis possessed better preserving properties in yoghurt.

The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms

“…Following the total sugars variation during storage period, at oven dried mushrooms (Table 8), it can be seen that the largest content of sugars was recorded by untreated A. blazei with 14.70 g TS 100 g -1 DM at 6 months, 14.13 g DM), by Reis et al (2012), Pei et al (2014), Stojkovic et al (2014) and Jaworka et al (2015) for the total sugar content of A. bisporus mushroom (5.8-14.9 g 100 g -1 DM), respectively by Tsai et al (2008), Carneiro et al (2013), Cohen et al (2014) and Stojkovic et al (2014) for the total sugar content of A. blazei mushroom (13.4-31.3 g 100 g -1 DM).…”

An insight into antidiabetic properties of six medicinal and edible mushrooms: Inhibition of α-amylase and α-glucosidase linked to type-2 diabetes

“…To continue our investigations Reis et al, 2014;Stojković et al, 2014;Bizarro et al, 2015;Glamočlija et al, South African Journal of Botany 120 (2019) In vitro assays on α-amylase and α-glucosidase enzyme inhibition were performed with methanolic extracts of the selected mushrooms.…”

The Diversity, Growth Promoting Abilities and Anti-microbial Activities of Bacteria Isolated from the Fruiting Body of Agaricus bisporus

“…The secondary metabolites produced by microorganisms may confer resistance to pathogenic invasion (Tan and Zou, 2001). The methanolic extract of A. bisporus showed relatively high antifungal activity (Stojković et al, 2014). In this study, most of isolates exhibited inhibitory activity against the tested pathogens, but the number of strains with antimicrobial activity from different regions were different.…”

“…Apart from its ecological role, A. bisporus has been an important component of the human diet for over 200 years and constitutes the biggest part of the total mushrooms consumed in most western countries. A. bisporus was relatively rich in monounsaturated fatty acids and ergosterol (Stojković et al, 2014) and could increase the activity of glutathione peroxidase (Maseko et al, 2014), showing its possible role in nutrient metabolism (Jeong et al, 2010). Because of its importance, the genome of this mushroom has been sequenced recently (Morin et al 2012).…”