Wild growing edible mushroom Pleurotus ostreatus (Jacq.) P. Kumm from Serbia: a potential candidate for functional food

Renewed interest on relationship between poor nutrition and etiology and the development of various diseases affecting mankind has led to the increased number of scientific studies dealing with the consumption of certain food as medicine. Factors that contribute to this include rapid advances in science and technology and raising awareness of consumers in obtaining good health through quality diet wherein functional foods occupy an important place. Since renowned wild growing Oyster mushroom has a long tradition of use as a food, herein, we reported a detailed chemical profile regarding nutrient and selected metabolite profile. In addition, we evaluated the ability of methanolic extract obtained from mushroom basidiocarps to reduce in vitro growth of selected pathogenic microorganisms in order to assess functional properties of the mushroom that can provide health benefits for the consumers. Obtained results indicate carbohydrates were the most abundant compounds, followed by proteins and fat. Free sugar trehalose was present in considerable amount, unlike glucose and fructose. With low energy value, fruiting bodies of wild growing Oyster mushroom represent a healthy, low-calorie food, recommended for use on a daily basis. As for selected metabolite analyses, results revealed the presence of α-tocopherol, oxalic, malic, citric, fumaric and p-hydroxybenzoic acid. Results of antibacterial activity revealed potent activity against eight species of bacteria, among which Pseudomonas aeruginosa was the most susceptible to the activity of methanolic extract. Overall, proximate composition and energy value, as well as the presence of various metabolites (phenolic and organic acids as well as tocopherols) and antibacterial activity, indicate that Oyster mushroom may be a candidate for functional food or a source of functional ingredients used for the development of new, enriched food products.