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The objective of this study was to develop a single quality index of chemical characteristics of Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life. On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.

Oxidative stress is among the main culprits for the progression of chronic diseases such as cardiovascular diseases, diabetes, and neurodegenerative disorders. It is well known that dark chocolate possesses polyphenols as major constituents which dietary consumption has been associated to health beneficial effects. Consequently, this study aimed to analyze dark chocolate (DC) and dark chocolate enriched with medicinal mushroom Coriolus versicolor (DCC) and hazelnuts (DCH) regarding antioxidant potential and total polyphenol (TPC), flavonoid (TFC), flavan-3-ol (FLA) and proanthocyanidin (PCA) content. DPPH•, CUPRAC and ABTS•+ assays were applied for measuring antioxidant capacity. The average of all antioxidant tests for each product was used for calculating the antioxidant potency composite index (ACI). The mean values of all antioxidant assays indicated that all chocolate products contained potent antioxidants. The addition of hazelnuts to dark chocolate significantly affected its total flavonoid content. Regression analysis among results obtained with antioxidant assays revealed that dark chocolate and dark chocolate products may act in mixed mode, by direct reduction via electron transfer or by radical quenching via H atom transfer. Flavan-3ols had the most significant impact on the ability of the analyzed samples to reduce metals, while proanthocyanidins primarily acted as radical scavengers. The obtained results provided additional information regarding the value-added dark chocolates enriched with bioactive compounds of medicinal mushroom and plant origin.

The health promoting effects of hot water extracts obtained from fruiting bodies of the commercially cultivated mushroom Agaricus bisporus (AbHW) and the wild-growing mushroom Ganoderma resinaceum (GrHW) originating from northern Serbia are presented in this research. These abilities were compared in vitro by the prevention of lipid peroxidation (LPx) in a linoleic acid model system, inhibition of the angiotension converting I enzyme (ACE) that could help in the maintenance of a normal blood pressure level and strengthening the ability of the central cholinergic neuron by inhibiting the activity of acetylcholinesterase (AChE). Cytotoxic activities were observed towards selected human malignant (HeLa and K562) cell lines and normal- -human peripheral blood mononuclear cells (PBMC). GrHW contains higher phenolics (5.9 g (100 g)-1), inhibition of LPx (EC50 = 1.07 mg mL-1), ACE (IC50 = 0.54 mg mL-1) and AChE (IC50 = 0.37 mg mL-1), and exhibited a significant selectivity in the antitumour action against HeLa (IC50 = 0.14 mg mL-1) and K562 (IC50 = 0.11 mg mL-1) cells. AbHW contained higher total protein (6.4 g (100 g)-1), carbohydrate (75.4 g (100 g)-1) and β-glucan (55.1 g (100 g)-1) contents and induced significant proliferation of healthy PBMC from 152–116 % in the concentration range of 0.047–0.187 mg mL-1. The difference in the biological activity of the extracts provides guidance on their use as functional food. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III 46001, Grant no. III 46010 and Grant no. III 43004]

Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and herbal mixtures containing rosehip/hibiscus flowers (R/H) and rosehip/hibiscus flowers/saffron (R/H/S) were studied. Rosehip was dried by the convective drying method at 40, 50 and 60 °C. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total anthocyanin content (TAC), antioxidant properties (DPPH∙ and ABTS∙+ assays) and in vitro inhibitory potential toward α-amylase of tisanes were examined. The highest TPC (based on dry weight (dw)) was measured in tisane obtained from rosehip dried at 60 °C (37.84 mg GAE/g dw). Tisanes prepared from a R/H/S mixture had the highest values of TFC (4.66–6.13 mg QUE/g dw), TFlC (2.67–3.98 mg QUE/g dw) and TAC (1.35–2.27 mg Cy 3-glc/g dw). The highest DPPH∙ scavenging activity (53.42 mg TE/g dw) was measured in rosehip (dried at 60 °C) tisane, whereas tisane prepared from a rosehip (dried at 60 °C)/hibiscus mixture expressed the best ABTS∙+ scavenging activity (107.44 mg TE/g dw). All tisane samples expressed high inhibitory potential toward α-amylase, with the highest activity of 85.03% and 89.90%, measured for tisanes prepared from rosehip/hibiscus flowers mixture (rosehip dried at 50 and 60 °C, respectively). [ABSTRACT FROM AUTHOR]

The mushroom industry should implement green extraction technologies; however, there is not enough information on the differences between these techniques expressed as the chemical composition of the resulting extract. In this study, selected types of green extraction techniques (GETs) were used on Chaga (Inonotus obliquus) (Fr.) Pilát from Serbia (IS) and Mongolia (IM) to examine the differences that would enable the composition-based technology choices in the mushroom supplement industry. Subcritical water extraction (SWE), microwave-assisted (MW) extraction, and ultrasonic-assisted extraction (VAE) were used to prepare the extracts. SWE was performed at two different temperatures (120 and 200 °C), while 96% ethanol, 50% ethanol, and water were used for MW and VAE. The yield, the content of total phenols, total proteins, and carbohydrates, qualitative and quantitative analysis of phenolic compounds, carbohydrates, including α- and β- and total glucans, and fatty acids, were determined in the obtained extracts. SWE resulted in a significantly higher yield, total polysaccharide, and glucan content than any other technique. Glucose was the most dominant monosaccharide in the SWE samples, especially those extracted at 200 °C. The MW 50% EtOH extracts showed the highest yield of total phenols. Among the tested phenolic compounds, chlorogenic acid was the most dominant. SWE can be recommended as the most efficient method for extracting commercially important compounds, especially glucans and phenols. [ABSTRACT FROM AUTHOR]

Three different polysaccharide extracts of a wild European source of the mushroom Ganoderma lucidum were screened for their free radical-blocking potential, which could strengthen the skin’s barrier function, and provide a skinlightening effect via potential inhibition of tyrosinase. The anti-collagenase and anti-elastase activities, which can help to restore skin elasticity and tensile strength, were also evaluated for the three extracts. Carbohydrates were the most abundant components of the extracts, followed by smaller quantities of proteins, phenols and flavonoids. The glucan fraction represented between 48% and 61% of carbohydrate content in all three extracts. None of the analyzed extracts showed overt toxicity to spontaneously-transformed immortal human keratinocytes (HaCaT) at concentrations up to 2 mg/mL, and displayed superior scavenging ability on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl- 2-picrylhydrazyl (DPPH) radicals. The hot water crude polysaccharide extract (HWCP) and partially purified fraction (HWPP) were found to be effective inhibitors of lipid peroxidation (LPx), with an almost two-fold increased inhibition of LPx compared with ascorbic acid (EC50=1.65Ѓ}0.08 mg/mL), a common additive in cosmeceutical formulations and used at mg levels. Among the investigated extracts, HWCP showed the strongest inhibition potential on tyrosinase and skin extracellular matrix (ECM) degradation enzymes. These diverse functionalities indicate that G. lucidum may represent a promising source of natural cosmeceutical ingredients. [Projects of the Serbian Ministry of Education, Science and Technological Development, Grant no. III 46001, Grant no. III 46010 and Grant no. III 43004]

Puffballs are fungi that produce globose fruiting bodies that undergo autolysis, transforming their insides into a spore bearing, powdery mass. Mature fruiting bodies are traditionally used to treat open skin wounds. In this study, methanol extracts of two puffball species, Handkea excipuliformis and Vascellum pratense, were examined and compared in order to provide insight into the changes these mushrooms undergo during maturation, with respect to their potential use in skin care and wound treatment. Some compounds involved in skin care and regeneration were quantified, and it was found that maturation increases the concentrations of almost all of these compounds. Antioxidant activity was also more pronounced in mature fruiting body extracts, which was in correlation with the higher content of antioxidants. Tyrosinase inhibition was vastly improved with autolysis, correlating with the higher phenolic content in mature fruiting body extracts. Antimicrobial activity was negatively affected by autolysis in the case of H. excipuliformis, whereas autolysis had little effect on the antimicrobial activity of V. pratense. Autolysis generally improved the biological activity and increased the concentrations of compounds involved in skin care, which justifies the traditional use of puffballs and makes them good candidates for various potential cosmetic and medicinal skin-care products. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III 46010]

Fungal polysaccharides attract a lot of attention due to their multiple challenging biological properties, such as: anti-tumor, anti-viral, anticomplementary, anticoagulant, hypolipidemic and immunomodulatory and immune-stimulatory activities, which all together make them suitable for application in many quite distinctive areas, such as food industry, biomedicine, cosmetology, agriculture, environmental protection and waste water management. This article presents results with respect to biological properties, structure and procedures related to the isolation and activation of polysaccharides of higher fungi. It is considered and presented along with a review of the critical antioxidative activity and possible influence of the structural composition of polysaccharide extracts (isolated from these higher fungi) upon their antioxidative properties.

The levels of Ni, Cu and Mg in Grifola frondosa (also known as Maitake mushroom) fruit body produced on zeolite Minazel Plus (MG)-supplemented substrate were measured with inductively coupled plasma optical emission spectrometry (ICP-OES). Two different concentrations of MG were added to the substrate for mushroom cultivation. Levels of selected metals were measured in cultivated dry carpophores. The content of Ni increased in fruit bodies produced on supplemented substrate, while in case of Cu, a pronounced decrease was observed. When two different concentrations of MG were implemented, the Mg level showed both positive and negative trend, depending on the applied concentration of zeolite. MG in a concentration of 1% showed the strongest influence on the observed elements in the cultivated fruiting body of Maitake mushroom. [Projekat Ministarstva nauke Republike Srbije, br. 46010]

Recently, much attention has been paid to revealing natural biomaterials for clinical purposes since use of synthetic antioxidants is restricted due to their carcinogenicity. Among various natural antioxidants, polysaccharides, in general, have strong antioxidant activities and can be explored as novel potential antioxidants. The aim of this work was to examine the antioxidant properties of hot water extracted polysaccharides from Ganoderma lucidum in the form of mature fruit bodies, collected from the Bojčinska forest near Belgrade, the Republic of Serbia. Antioxidant properties were assayed in vitro, by the conjugated diene method, reducing power, scavenging abilities against 1.1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelating ability on ferrous ions. At concentrations of 1 mg/ml, the scavenging ability of G. lucidum polysaccharide extract on DPPH radicals was 74.7 %. At 1 mg/ml, the radical scavenging ability of the positive controls BHT, ascorbic acid and α-tocopherol were 11.5, 77.1 and 79.4 %, respectively. The antioxidant activity of the polysaccharide extract increased as the concentration increased to 78.0% at 20 mg/ml. Antioxidant activities of ascorbic acid and α-tocopherol were 63.8 % and 65.4% at 20 mg/ml. Polysaccharide extract from G. lucidum showed steady increase in the reducing activity as concentrations increased to 2.9 at 20 mg/ml. Ascorbic acid, used as a positive control, had a reducing power of 3.9 at 5 mg/ml. Chelating effects of the polysaccharide extract on ferrous ion increased with the increased concentrations. At 0.1-20 mg/ml, the chelating ability of G. lucidum polysaccharide extract was between 10.3-87.8%. The chelating effect of the synthetic metal chelator EDTA was 100% at 0.1-20 mg/ml, while citric acid did not prove to be good chelating agent for ferrous ions in this assay since its chelating ability was 10.3% at 20 mg/ml.

Ganoderma lucidum (Leyss.:Fr.) Karst is one of the medicinal mushrooms, which possesses enviable antioxidant properties. Objective of this investigation was to evaluate antioxidant activity, reducing power, scavenging abilities on 1.1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelating effects on ferrous ions of hot water extracts obtained from carpophore and spores of this mushroom. Hot water extract from carpophore (Gl-I) showed high antioxidant activity of 85.7 ± 0.7%, at 10 mg/ml, while antioxidant activity of hot water extract from spores (Gl-Is) was 9.2 ± 0.3% at 10 mg/ml. Reducing power of Gl-I reached a plateau of 3.4 ± 0.1 at 20 mg/ml, and 0.3 ± 0.0 at 20 mg/ml for Gl-Is. At 10 mg/ml, scavenging ability on DPPH radicals of Gl-I increased to 96.8 ± 2.5%, whereas Gl-Is scavenged DPPH radicals by 69.6 ± 2.5% at 10 mg/ml. Gl-I chelated 81.6 ± 3.6 % of ferrous ions at 20 mg/ml, while the chelating effect of Gl-Is was 73.8 ± 1.7%. The antioxidative activities of hot water extracts from carpophore and spores of the mushroom G. lucidum were concentration dependent and increased with an increase in the concentration.

Shiitake (Lentinus edodes) belongs to medically important and delicious fungi. It is recognizable for its healing properties, excellent taste and rich aroma. According to the traditional Japanese and Chinese medicine, shiitake mushroom significantly increases the strength and vitality of the body. Shiitake contains immunostimulants, compounds that lower cholesterol, prevents clogging of blood vessels, regulates the pressure, balances blood sugar levels, regulates digestion, and improves the performance of respiratory organs by its antirheumatic and antiallergic activities. Shiitake is recommended to use as food, prevention and cure, usually in a form of a spice (dried and ground) or tea. It can be consumed fresh, too. The objective of this study was to test the effect of enrichment in selenium on antioxidant, reducing and free radical scavenging activity of water extracts from fruit body of Lentinus edodes. The fungus was enhanced by adding organic selenium, zinc (II) complex with the ligand 2.6-bis diacetylpyridine (selenosemicarbazon) and inorganic compounds (Na2SeO3) of selenium in nutritional substrate where the fungus was grown. The total selenium content in fruit body was around 50 ppm for the sample enriched with selenium originating from organic sources, and 80 ppm for the sample enriched with selenium from inorganic sources. Samples were prepared by extraction of fruiting bodies in heated water. The results indicated that water extracts of whole fruit bodies, from both control and mushrooms supplemented with selenium, had quite good antioxidant activity. However, there was no significant difference between the samples supplemented with selenium content and those that were not.

Ganoderma lucidum (Leyss.: Fr.) Karst is one of the most often used mushrooms in traditional medicine of Far Eastern people. Because of its bitter taste and wooden build it is not suitable for nutrition, but the bioactive substances extracted from this mushroom possess very important medicinal characteristics. The aim of this experiment was to investigate the effects of different concentrations of isolated Ganoderma lucidum GL-I extract on the growth of JY (B) and Jurkat (T) cells. Obtained extracts were added to the cells in concentrations 1 mg/ml, 100 ng/ml, 10 ng/ml, 1 ng/ml and 100 pg/ml. JY and Jurkat cells were exposed to the action of bioactive compounds, b-glucans, during the incubation period of 72 h, at 37°C, in the atmosphere with 5% CO2 and their number was counted. Among all tested concentrations of extract the most important influence showed concentration of 1 mg/ml, which reduced the number of B cells by 61.46%, while in the case of T cells their number was reduced by 57.14%.

High molecular weight b-D-glucans derived from Basidiomycetes cell walls are able to specifically activate cellular and humoral components of the host immune system. The aim of this paper was to examine immunomodulating activity of native, chemically and enzimatically modified glucans from Agaricus blazei mushroom and to determine which structural features are of primary importance for their stimulation referring to humane immune cells. The immunomodulating activities were tested in vitro, by stimulation of peripheral blood mononuclear cells (PBMCs) and measuring of interferon-gamma (IFN-g) production by enzyme linked immunosorbent assay (ELISA). Measurements of immunomodulatory capacity of Agaricus blazei native glucans showed their expressive immunostimulating effect on activated PBMCs and synthesis of IFN-g. The results obtained after the stimulation of cells with 1M H2SO4 and 1M NaOH, the treated glucans showed that primary structure is of more importance than the tertiary structure of the triple helix for their immunostimulating activity and synthesis of IFN-g. Glucans of lower molecular weight obtained after acid hydrolysis appeared as effective immunostimulators of PBMC's. The results obtained after the incubation of cells with 1,6 b-glucanase modified glucans suggest that b-(1,6) binding of glucose monomers probably has no importance for the production of imunostimulating effects, in vitro. This confirmed that b-(1,3) bonds are the primary determinants of immunomodulatory activities and stimulation of IFN-g synthesis.

The effects of different freezing methods and long‐term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long‐term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications: Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health‐promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality‐related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry. [ABSTRACT FROM AUTHOR]

Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds. Practical applications: From the sustainable part of view, advantage of this type of production is its belonging to the sustainable food waste management strategy. The main importance of food waste use is their exploitation through bioconversion process into the new value‐added products, generating near zero waste. Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom. Therefore, the application of this principle of production benefits winemakers on the one hand, eliminating the generation of toxic waste and protecting the environment. From a quality point of view, approach outlined in this research shows practical application of using quality index as a tool for overall quality evaluation. Finally, combining food waste for producing mushrooms evaluated through a quality index perspective paves the way for increasing mushroom in the mushroom values chain. [ABSTRACT FROM AUTHOR]