Planta Med 2014; 80 - P1N4
DOI: 10.1055/s-0034-1394595

Suillus granulatus (L.) Roussel as a source of bioactive compounds: Comparative study between mushrooms from different origins

FS Reis 1, 2, 3, D Stojković 4, L Barros 1, J Glamočlija 4, A Ćirić 4, M Soković 4, A Martins 1, MH Vasconcelos 3, 5, P Morales 2, ICFR Ferreira 1
  • 1Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Ap. 1172, 5301 – 855 Bragança, Portugal
  • 2Dpto. Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n, E-28040 Madrid, Spain
  • 3Cancer Drug Resistance Group, IPATIMUP – Institute of Molecular Pathology and Immunology of the University of Porto, Rua Dr. Roberto Frias s/n, 4200 – 465 Porto, Portugal
  • 4University of Belgrade, Department of Plant Physiology, Institute for Biological Research “Siniša Stankovi?”, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
  • 5Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy of the University of Porto, Rua de Jorge Viterbo Ferreira n.° 228, 4050 – 313 Porto, Portugal

Mushrooms have become attractive as functional foods and as a source of many biologically active compounds. Different species have been reported as having an excellent nutritional value and bioactivity [1 – 3]. The present study outlines a detailed chemical characterization of Suillus granulatus, a species harvested and consumed worldwide, as well as its methanolic extracts due to it antioxidant and antimicrobial properties. To this end, the nutritional value of samples from Portugal and Serbia was determined as well as the composition in hydrophilic and lipophilic compounds, which were detected and identified by chromatographic techniques coupled to different detectors. The study was carried out with samples collected from the aforementioned countries in order to confirm that, although mushrooms are strongly influenced by the environment in which they grow, they have a specific chemical profile that can be typical of their genus or species. The studied samples proved to be healthy foods, due to their low fat content and rich in protein and carbohydrates, with mannitol and trehalose as the main free sugars detected. They also proved to be a source of organic and phenolic acids, as well as mono- and polyunsaturated fatty acids and tocopherols. The Serbian sample revealed higher antioxidant and antimicrobial potential, although both samples showed similar chemical profiles. In conclusion, we find that the S. granulatus species is likely to be considered a functional food, since it is a good source of nutraceutical and biologically active compounds.

Acknowledgements: Foundation for Science and Technology (FCT, Portugal) and COMPETE/QREN/EU for the financial support of the CIMO strategic project PEst-OE/AGR/UI0690/2011 and of the contract of L. Barros. Serbian Ministry of Education, Science and Technological Development for financial support (grant number 173032).

Keywords: Chemical characterization, nutraceuticals, bioactive compounds, antioxidant and antimicrobial potential.

References:

[1] Kalac, P. (2013)J Sci Food Agric 93: 209 – 218.

[2] Ferreira, I.C.F.R. et al. (2009) Cur Med Chem 16: 1543 – 1560.

[3] Ferreira, I.C.F.R. et al. (2010) Anti Canc Agents Med Chem 10: 424 – 436.