Goat’s Skim Milk Enriched with <i>Agrocybe aegerita</i> (V. Brig.) Vizzini Mushroom Extract: Optimization, Physico-Chemical Characterization, and Evaluation of Techno-Functional, Biological and Antimicrobial Properties

Goat’s Skim Milk Enriched with <i>Agrocybe aegerita</i> (V. Brig.) Vizzini Mushroom Extract: Optimization, Physico-Chemical Characterization, and Evaluation of Techno-Functional, Biological and Antimicrobial Properties

The aim of this study was to develop a novel functional ingredient—goat’s skim milk enriched with <i>Agrocybe aegerita</i> (V. Brig.) Vizzini mushroom extract (ME/M)—using Central Composite Design (CCD). The optimized ME/M ingredient was evaluated for its physico-chemical, techno-functio...

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Main Authors: Danijel D. Milinčić, Ivana Sredović Ignjatović, Dejan Stojković, Jovana Petrović, Aleksandar Ž. Kostić, Jasmina Glamočlija, Ana Doroški Petković, Ana Plećić, Steva Lević, Vladislav Rac, Vladimir B. Pavlović, Slađana P. Stanojević, Viktor A. Nedović, Mirjana B. Pešić
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
mushroom
goat’s milk
central composite design
techno-functional properties
antiproliferative properties
antimicrobial activity
Online Access:https://www.mdpi.com/2304-8158/14/6/1056
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Summary:The aim of this study was to develop a novel functional ingredient—goat’s skim milk enriched with <i>Agrocybe aegerita</i> (V. Brig.) Vizzini mushroom extract (ME/M)—using Central Composite Design (CCD). The optimized ME/M ingredient was evaluated for its physico-chemical, techno-functional, biological, and antimicrobial properties. Physico-chemical properties were analyzed using Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) spectroscopy, Scanning Electron Microscopy (SEM), and Dynamic Light Scattering (DLS). The ingredient exhibited a polymodal particle size distribution and contained glucans, along with a newly formed polypeptide resulting from the selective cleavage of goat milk proteins. A 0.1% ME/M solution demonstrated good emulsifying and foaming properties. Additionally, ME/M showed strong antiproliferative effects on human cancer cell lines, particularly Caco-2 (colorectal) and MCF7 (breast) cancer cells. The ingredient also promoted HaCaT cell growth without cytotoxic effects, suggesting its safety and potential wound-healing properties. Furthermore, the addition of ME/M to HaCaT cells inoculated with <i>Staphylococcus aureus</i> resulted in reduced IL-6 levels compared to the control (without ME/M), indicating a dose-dependent anti-inflammatory effect. The optimized ME/M ingredient also exhibited antibacterial, antifungal, anticandidal, and antibiofilm activity in one-fourth of MIC. These findings suggest that the formulated ME/M ingredient has strong potential for use in the development of functional foods offering both desirable techno-functional properties and bioactive benefits.
ISSN:2304-8158

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