Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 2 / 2019

Strapáč, I. – Bedlovičová, Z. – Čuvalová, A. – Handrová, L. – Kmeť, V.
Antioxidant and anti-quorum sensing properties of edible mushrooms
Journal of Food and Nutrition Research, 58, 2019, No. 2, s. 146-152

Zdenka Bedlovičová, Department of Chemistry, Biochemistry and Biophysics, Institute of Pharmaceutical Chemistry, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, Slovakia. E-mail:

Received 13 July 2018; 1st revised 8 November 2018; accepted 19 November 2018; published online 28 March 2019

Summary: This study investigated the free radical-scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, total phenolic content and the potential of anti-quorum sensing (anti-QS) properties of Agaricus bisporus (white button mushroom), Clitocybe nuda (wood blewit), Lactarius volemus (weeping milk cap), Macrolepiota procera (parasol mushroom) and Xerocomellus chrysenteron (red cracking bolete) water extracts. The anti-QS activity of mushroom extracts was determined by a chemiluminescent reporter strain E. coli JM109 (containing a recombinant pSB 1142 plasmid) in white microtitre plates. All five water extracts showed significant antioxidant activity (in the range of 68.5–90.5 %) and anti-QS activity (594–5772 relative light units RLU for P. aeruginosa 119 and 4–531 RLU for P. aeruginosa 44).

Keywords: mushrooms; 2,2-diphenyl-1-picrylhydrazyl; phenolics; radical scavenging activity; quorum sensing

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