Abstract
Morchella conica Pers. is a species of fungus that belongs to the Morchellaceae family and was studied in order to obtain more information about this species, by comparing Portuguese and Serbian wild samples. Free sugars, fatty acids, tocopherols, organic and phenolic acids were analysed by chromatographic techniques. M. conica methanolic extracts were tested regarding antioxidant and antimicrobial properties. The absence of hepatotoxicity was confirmed in porcine liver primary cells. The nutrition value varied between the two samples and the Serbian one gave the highest energy contribution and content in sugars, polyunsaturated fatty acids and phenolic compounds, while the Portuguese sample was richer in saturated and monounsaturated fatty acids, tocopherols and organic acids. In general, the Portuguese sample revealed the highest antioxidant potential (except for lipid peroxidation inhibition), while the Serbian one displayed higher antimicrobial activity. None of the samples revealed toxicity towards liver cells. The present study provides new data concerning chemical characterization and bioactivity of Morchella conica Pers.
Highlights
The chemical characterization was achieved through the evaluation of nutrients and non-nutrients; the bioactivity of its methanolic extract was evaluated in terms of antioxidant and antimicrobial potential, as was the confirmation of non-toxicity tested in a primary cell culture from porcine liver cells
The Portuguese sample was richer in saturated fatty acids (SFA) and MUFA, Serbian sample presented the highest level of PUFA
Linoleic acid plays an important role in preventing cardiovascular diseases in adults, promoting the brain and retina development in infants28-30 or preventing DNA damage.31 α-Tocopherol isoform was detected in both samples and the Portuguese one presented the highest levels (Table 1)
Summary
For several centuries wild mushrooms are part of the human diet due to their organoleptic characteristics (e.g., texture and flavour) and nutrition value. mushrooms have excellent nutritional value, low lipid content and large amounts of carbohydrates and proteins, presenting many essential amino acids. Different species have been valued for being an important source of fat-soluble vitamins (vitamins A, D, E and K). The abundance of bioactive compounds has sparked interest in this natural matrix. Examples of those compounds present in mushrooms are tocopherols, phenolic compounds and organic acids, some of them responsible for their nutraceutical potential. Several mushroom species have been studied by the scientific community in order to develop new therapies, and the results have proven their bioactive properties. The nutraceuticals present in mushrooms have been related with their antioxidant properties and antimicrobial activity. The free radicals formation is associated with the normal metabolism of the organism. Antioxidants can help the endogenous defense system, playing an important role as potential protective agents, reducing oxidative damage In this context, the possibility of including mushrooms, which contain significant amounts of bioactive phytochemicals, in our diet can provide desirable benefits to health, beyond basic nutrition.. There are reports on its bioactivity, including antioxidant and antimicrobial activity These studies do not include the chemical and nutritional characterization of the species. The chemical characterization was achieved through the evaluation of nutrients (macronutrients, free sugars, fatty acids and tocopherols) and non-nutrients (organic acids and phenolic acids); the bioactivity of its methanolic extract was evaluated in terms of antioxidant and antimicrobial potential, as was the confirmation of non-toxicity tested in a primary cell culture from porcine liver cells. Conclusion: The present study provides new data concerning chemical characterization and bioactivity of Morchella conica Pers
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