Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Lipid and fatty acid profile of the edible fungus Laetiporus sulphurous. Antifungal and antibacterial properties
Δημιουργός/Συγγραφέας:	Sinanoglou V.J. [EL] Ζουμπουλάκης, Παναγιώτης[EN] Zoumpoulakis, Panagiotis [EL] Χαιρόπουλος, Γεώργιος Α.[EN] Heropoulos, George A. Proestos C. Ćirić A. Petrovic J. Glamoclija J. Sokovic M.
Εκδότης:	Springer India
Ημερομηνία:	2015
Γλώσσα:	Αγγλικά
ISSN:	0022-1155
DOI:	10.1007/s13197-014-1377-8
Περίληψη:	Laetiporus sulphureus is a saprophyte belonging to a specific group of wood-decomposing Basidiomycetes growing on deciduous trees. This fungus has been characterized as a herbal medicine and is also known for its antimicrobial properties. In the present study, high energy extraction techniques using different solvents were compared to obtain maximum yield of the edible fungus Laetiporus sulphureus total lipids. The lipid classes and fatty acid composition of the fruiting bodies’ total lipids has been studied using GC-FID and Iatroscan TLC-FID analysis. Among the lipids, the neutral lipids predominated followed by phospholipids and glycolipids. Triglycerides were the most abundant in the neutral lipid fraction, whereas phosphatidylcholine in phospholipids. The existence of relatively high amount of sterols may be correlated to fungus pharmaceutical properties. Total lipids were found to contain high unsaturated degree fatty acids (UFA/SFA>3.4) and dominated of C18:2ω-6, C18:1ω-9 and C16:0 fatty acids. Antibacterial and antifungal properties of mushrooms’ lipid extracts from two different solvents were also examined. Results indicated that hexane extracts possessed better antifungal and slightly better antibacterial activity compared to chloroform extracts though both were less active than the commercial antimicrobial agents.
Τίτλος πηγής δημοσίευσης:	Journal of Food Science and Technology
Τόμος/Κεφάλαιο:	52
Τεύχος:	6
Σελίδες:	3264-3272
Θεματική Κατηγορία:	[EL] Οργανική χημεία[EN] Organic chemistry
Λέξεις-Κλειδιά:	Antimicrobial activity Fatty acids Laetiporus sulphureus Lipid profile Microwave Assisted Extraction (MAE) Ultrasound-Assisted Extraction (UAE)
Αξιολόγηση από ομότιμους (peer reviewed):	Ναι
Κάτοχος πνευματικών δικαιωμάτων:	© 2014, Association of Food Scientists & Technologists (India).
Όροι και προϋποθέσεις δικαιωμάτων:	All Open Access, Green
Σημειώσεις:	Seventh Framework Programme, FP7: 245866; Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja, MPNTR: 173032. This work is supported from the FP7 Regpot “ARCADE” (2010-2013) Grant Agreement No. 245866 ( http://www.arcade-iopc.eu/ ) and to Serbian Ministry of Education, Science and Technological Development (grant number 173032) for financial support.
Εμφανίζεται στις συλλογές:	Ινστιτούτο Χημικής Βιολογίας - Επιστημονικό έργο