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Exploring the bioactive potential of mushroom aqueous extracts: antimicrobial, antioxidant, and prebiotic properties

2025-02-03Journal article Open access
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dc.contributor.authorAfonso, Tiago Barros
dc.contributor.authorMarçal, Sara
dc.contributor.authorVale, Pedro
dc.contributor.authorSousa, Ana Sofia
dc.contributor.authorNunes, João
dc.contributor.authorPintado, Manuela
dc.date.accessioned2025-02-19T12:39:31Z
dc.date.available2025-02-19T12:39:31Z
dc.date.issued2025-02-03
dc.description.abstractMushrooms provide essential nutrients and bioactive compounds, namely glucans, protein, and phenolic compounds. In this study, two aqueous extractions were performed (M1 and M2) using Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe cylindracea. In M1, a hot extraction (extract M1) (90 °C, 700 rpm, 1 h) was performed. In M2, a room-temperature extraction (extract M2A) followed by a hot extraction (extract M2B) (90 °C, 700 rpm, 1 h) of the extract M2A residue was performed. The M2B extracts showed the lowest extraction yields (12.58–21.78%), while the other yields ranged between 30.91% and 46.03%. All extracts had high protein (12.09–32.97 g/100 g of dry extract), glucan (12.69–48.57 g/100 g of dry extract), and phenolic contents (7.90–16.65 mg GAEs/g of dry extract) and high antioxidant (ABTS and ORAC assays), antimicrobial, antibiofilm, and prebiotic activities. So, they have potential to be used as functional ingredients or natural preservatives. Extracts from A. cylindracea stood out since they had higher protein content, antioxidant activity, and prebiotic activity (extract M1) and inhibited a higher number of foodborne bacteria (only extract M2A). However, unlike extracts from P. ostreatus and P. eryngii, at 40 mg/mL, they had cytotoxic effects.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/app15031551pt_PT
dc.identifier.eid85217881725
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10400.14/48165
dc.identifier.wos001418475600001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMushroomspt_PT
dc.subjectAqueous extractspt_PT
dc.subjectProteinpt_PT
dc.subjectGlucanspt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectPrebiotic activitypt_PT
dc.titleExploring the bioactive potential of mushroom aqueous extracts: antimicrobial, antioxidant, and prebiotic propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue3pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume15pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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