Acta Alimentaria
Volume/Issue:
Volume 51: Issue 1
St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds
Authors:
J. Radović Department of Pharmacognosy, University of Belgrade-Faculty of Pharmacy, Vojvode Stepe 450, 11322, Belgrade, Republic of Serbia

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A. Leković Department of Pharmacognosy, University of Belgrade-Faculty of Pharmacy, Vojvode Stepe 450, 11322, Belgrade, Republic of Serbia

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A. Damjanović Institute for Oncology and Radiology of Serbia, Pasterova 11, 11000, Belgrade, Republic of Serbia

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Đ. Kopanja Mega Trade System d.o.o., Dunavska 1c, 78000, Banja Luka, Republic of Srpska

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M. Dodevska Institute of Public Health of Serbia “Dr Milan Jovanovic Batut”, Dr Subotića 5, 11000, Belgrade, Republic of Serbia

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T. Stanojković Institute for Oncology and Radiology of Serbia, Pasterova 11, 11000, Belgrade, Republic of Serbia

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T. Marinković Institute of Public Health Kragujevac, Nikole Pašića 1, 34000, Kragujevac, Republic of Serbia

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Č. Jelić Institute of Public Health Kragujevac, Nikole Pašića 1, 34000, Kragujevac, Republic of Serbia

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T. Kundaković-Vasović Department of Pharmacognosy, University of Belgrade-Faculty of Pharmacy, Vojvode Stepe 450, 11322, Belgrade, Republic of Serbia

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https://orcid.org/0000-0001-5777-8612
Pages:
134–144
Online Publication Date:
27 Jan 2022
Publication Date:
28 Feb 2022
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2021.00227
Keywords:
Calocybe gambosa; amino acids; nucleotides; DPPH; total polyphenols; cytotoxicity
Restricted access

Abstract

The composition of biologically active compounds of Calocybe gambosa (Lyophyllaceae) was analysed, and the antioxidant and cytotoxic activities were tested in vitro. C. gambosa was low in energy, fat, and carbohydrates, but rich in proteins and fibres. The total polyphenol content in the extracts was low (23.08 ± 0.67 in aqueous and 24.99 ± 4.25 μg GA mg−1 of extract in methanolic extract). The methanolic extract showed anti-DPPH radical activity with an IC50 of 626.10 ± 25.20 μg mL−1. The sample of C. gambosa is rich in nucleotides and amino acids responsible for its pleasant taste. The nucleoside and 5′-monophosphates contents were 0.97 mg g−1 and 2.32 mg g−1 of dry mushroom, respectively. The contents of essential and non-essential amino acids were 18.41 ± 0.06 and 41.75 ± 0.30 mg g−1 d.w., respectively. The percentages of saturated and unsaturated fatty acids were 42.6% and 57.4%, respectively. The most abundant water-soluble and fat-soluble vitamins were B1 and E, respectively. Cytotoxic effect of the extracts was examined against different cancer cell lines, and the best cytotoxicity was showed by the peptide extract against colon cancer cell line LS174.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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