Antibacterial Activity of Lentinula Edodes Grown in Liquid Medium

Abstract

The antibacterial activity of 35 isolates of Lentinula edodes, a shiitake mushroom, against Bacillus subtilis was evaluated by diffusion technique in agar with a semi-solid overlay. All isolates inhibited B. subtilis and the isolate Le1 promoted the formation of the largest inhibition zone. L. edodes Le1 also presented antibacterial activity against foodborne pathogens and food contaminant bacteria, particularly Grampositive species. The antibacterial activity of the culture filtrate after 18-25 days of cultivation of L. edodes in broth at 25ºC was high. The inhibitory activity was observed only in the organic layer when the culture filtrate was partitioned between ethyl acetate and water, suggesting that the inhibitory substances have low polarity. The silica gel thin-layer zone at Rf values of 0.63-0.80, developed in chloroform -acetoneethyl acetate -methanol = 40:5:5:2, was responsible for the antibacterial activity against B. subtilis. The inhibitory activity of L. edodes was detectable in the culture filtrate after heat treatment at 100ºC for 10 min and after storage at 4ºC for 120 days.

Phytochemical Screening, Total Phenolic Content, Antibacterial and Antioxidant Activity of Wild Edible Mushroom Pleurotus Ostreatus

“…Mushrooms accumulate a variety of phytoconstituents, including carbohydrate, glycosides, phytosterols, phenol, tannins, flavanoids, alkaloid, terpenoids and saponins. Also, a mushroom phenolic compound has been found to be an excellent antioxidant and synergist that is not mutagenic 5 . Antioxidant compounds prevent oxidative damage related to aging and diseases, such asatherosclerosis, diabetes, cancer and cirrhosis.…”

Screening of Brazilian basidiomycetes for antimicrobial activity

“…Despite their potential and enormous diversity in tropical ecosystems (Hawksworth 1991), few studies aiming at the discovery of bioactive compounds from basidiomycetes were conducted in Brazil. Most of the investigations were directed to edible mushrooms (Ishikawa et al 2001, Paccola et al 2001, Oliveira et al 2002 or common, easily recognized species (Smânia et al 1995a(Smânia et al ,b, 1997(Smânia et al , 1999.…”

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“…Fruiting bodies, mycelia, and spores accumulate a variety of bioactive metabolites with immunomodulatory, cardiovascular, liver protective, antifibrotic, anti-inflammatory, antidiabetic, antiviral, antioxidant, antitumor, and antimicrobial properties [3][4][5][6][7][8][9][10][11][12][13][14]. The frequent use of mushrooms is based on three main assumptions: first, they are used as part of a regular diet for their nutritional value (since they are rich in water, minerals, proteins, fibers, and carbohydrates, and are low-caloric foods due to a low content in fat [2]); secondly, fruiting bodies are also appreciated for their delicacy (they are palatability enhancers of flavor and aroma when associated to other foods); and thirdly, mushrooms are widely used for medicinal purposes.…”