A comparative study on edible Agaricus mushrooms as functional foods

Area of Science:

• Food Science
• Mycology
• Pharmacognosy

Background:

• Agaricus bisporus is cultivated, while A. bitorquis, A. campestris, and A. macrosporus are wild edible mushrooms.
• Chemical characterization and bioactivity assessment of these species are crucial for understanding their potential applications.

Purpose of the Study:

• To chemically characterize wild edible mushrooms from Serbia.
• To evaluate the antioxidant, antimicrobial, and anti-quorum sensing properties of their methanolic and ethanolic extracts.

Main Methods:

• Chemical characterization of mushroom samples.
• Preparation of methanolic and ethanolic extracts.
• Assessment of antioxidant activity (e.g., DPPH assay).
• Evaluation of antimicrobial and anti-quorum sensing (AQS) activities against bacterial strains.
• Analysis of virulence factors and biofilm formation.

Main Results:

• A. campestris exhibited the lowest caloric value and sugar content, with high levels of organic acids, phenolic acids, and tocopherols (primarily γ-tocopherol).
• Methanolic extracts generally showed higher antioxidant potential, while ethanolic extracts demonstrated greater antibacterial and antifungal activity.
• Sub-inhibitory concentrations of ethanolic extracts reduced bacterial virulence factors, AQS inhibition zones, motility (twitching and swimming), and biofilm formation in P. aeruginosa PAO1.

Conclusions:

• The tested Agaricus species, particularly A. campestris, are valuable natural sources of bioactive compounds.
• These mushroom extracts possess significant antioxidant, antimicrobial, and anti-quorum sensing properties.
• The findings suggest potential applications of these extracts in food preservation and as agents to combat bacterial infections by targeting virulence and biofilm formation.