Nutrients and non-nutrients composition and bioactivity of wild and cultivated Coprinus comatus (O.F.Müll.) Pers

• Published in: Food and chemical toxicology Vol. 59; pp. 289 - 296
• Main Authors: Stojković, Dejan, Reis, Filipa S., Barros, Lillian, Glamočlija, Jasmina, Ćirić, Ana, van Griensven, Leo J.I.D., Soković, Marina, Ferreira, Isabel C.F.R.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-09-2013; Elsevier
• Subjects: Animals; Anti-Bacterial Agents - analysis; Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - isolation & purification; Anti-Bacterial Agents - pharmacology; anti-infective properties; Antibacterial agents; Antibiotics. Antiinfectious agents. Antiparasitic agents; Antifungal Agents - analysis; Antifungal Agents - chemistry; Antifungal Agents - isolation & purification; Antifungal Agents - pharmacology; Antimicrobial activity; Antioxidant activity; antioxidant properties; Antioxidants - analysis; Antioxidants - chemistry; Antioxidants - isolation & purification; Antioxidants - pharmacology; Aspergillus alutaceus; Biological and medical sciences; Biological Products - adverse effects; Biological Products - isolation & purification; Biological Products - metabolism; Biological Products - pharmacology; broth; cap; Cell Proliferation - drug effects; cells; Cells, Cultured; chemical-composition; chromatography; Coprinus - chemistry; Coprinus - growth & development; Coprinus - metabolism; Coprinus comatus; Crops, Agricultural - chemistry; Crops, Agricultural - growth & development; Crops, Agricultural - metabolism; detectors; Drug Discovery; Edible mushroom; edible mushrooms; energy; free radical scavengers; Fruiting Bodies, Fungal - chemistry; Fruiting Bodies, Fungal - growth & development; Fruiting Bodies, Fungal - metabolism; Gram-negative bacteria; Gram-Negative Bacteria - drug effects; Gram-Negative Bacteria - growth & development; Gram-Positive Bacteria - drug effects; Gram-Positive Bacteria - growth & development; hepatocytes; Hepatocytes - cytology; Hepatocytes - drug effects; hepatotoxicity; Humans; lipid peroxidation; liver; Medical sciences; mice; Microbial Sensitivity Tests; Mitosporic Fungi - drug effects; Mitosporic Fungi - growth & development; monounsaturated fatty acids; mushrooms; mycelia; Netherlands; nutrients; Nutrients/non-nutrients; nutritional-value; Nutritive Value; Pharmacology. Drug treatments; phenolic acids; polyunsaturated fatty acids; Serbia; sugars; Sus scrofa; swine; tocopherols; Toxicology; Wilderness; Serbia; Netherlands; Antimicrobial activity; Edible mushroom; Coprinus comatus; Nutrients/non-nutrients; Antioxidant activity; Coprinus; Antioxidant; Antimicrobial agent; Basidiomycota; Fungi; Nutrient; Antibacterial agent; Food
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2013.06.017

•Cultivated and wild Coprinus comatus are sources of nutritional and bioactive compounds.•Cultivated sample gave the higher free sugars, monounsaturated fatty acids and tocopherols.•Wild mushroom was richer in saturated and polyunsaturated fatty acids, organic acids and phenolic compounds.•The cultivated species revealed the highest antioxidant potential and antimicrobial activity.•Both species revealed no toxicity towards porcine liver cells.
Mushrooms have been reported as sources of biomolecules with various potential. Coprinus comatus was studied to obtain information about this species, comparing cultivated and wild samples. Free sugars, fatty acids, tocopherols, organic acids and phenolic acids were analyzed by chromatographic techniques coupled to different detectors. C. comatus methanolic extract was tested for its antioxidant potential (reducing power, radical scavenging activity and lipid peroxidation inhibition) and antimicrobial properties (tested towards Gram positive and negative bacteria, and microfungi). The toxicity for liver cells was tested in porcine liver primary cells. Both studied samples revealed similar nutritional value and energy contribution. The cultivated sample revealed the highest content in free sugars, monounsaturated fatty acids and tocopherols, while the wild mushroom was richer in saturated and polyunsaturated fatty acids, organic acids and phenolic compounds. The cultivated species also revealed the highest antioxidant potential and antimicrobial activity (with exception towards Gram negative bacteria and Aspergillus ochraceus). Both species revealed no toxicity towards porcine liver cells. The present study proved that cultivated and wild mushrooms from the same species could be excellent options as food and as sources of nutritional and bioactive compounds. Furthermore, differences in wild and cultivated samples were comparatively investigated for the first time.