Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms

Ren, Longfang; Hémar, Yacine; Perera, Conrad O.; Lewis, Gillian; Krissansen, Geoffrey W.; Buchanan, Peter

doi:10.1016/j.bcdf.2014.01.003

Cited by 130 publications

(95 citation statements)

References 55 publications

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“…butylated hydroxytoluene, butylated hydroxyanisole and tertiary butyl hydroquinone). Moreover, there is a stringent control of use of synthetic antioxidants in food industry as they are known to be carcinogenic (Botterweck et al 2000; Ren et al 2014). …”

Section: Resultsmentioning

confidence: 99%

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

et al. 2016

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The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene and trypsin inhibition) were significantly higher, while total phenolics content was significantly lower in uncooked than in cooked samples. Mushroom was devoid of L-DOPA, whereas only uncooked samples showed haemagglutinin activity against A+ blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals.

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Section: Resultsmentioning

confidence: 99%

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

et al. 2016

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“…Nonselective use of commercial antibiotics leads to mutations in the bacterial genome, allowing them to survive and adapt to unfavorable conditions. Since it is not possible to interrupt the evolution of microorganisms, scientists are forced to search for new antimicrobial substances from various sources [23,24]. The previous research confirmed antioxidative and antibacterial activities of intracellular and extracellular polysaccharides and polysaccharopeptides of Coriolus versicolor medicinal mushroom [6,25,26].…”

Section: Introductionmentioning

confidence: 97%

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

et al. 2020

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The ability of Coriolus versicolor medicinal mushroom to grow and accumulate selenium during submerged cultivation in a selenium‐fortified medium is examined in this paper. For selenium supplementation, commercial selenium yeast was used. Control, nonenriched sample and reference cultures cultivated in the medium enriched with commercial yeast Saccharomyces cerevisiae were also prepared. The mushroom demonstrated a high ability to accumulate selenium from the added source (around 970 and 1,300 µg/g of dry mycelium weight for samples enriched with selenium in a concentration of 10 and 20 mg Se/L, respectively). The addition of selenium significantly (p ≤ .05) increased the biomass yield, whereas the addition of nonenriched yeast had no significant (p ≤ .05) impact. Furthermore, regression analysis showed statistically significant (p ≤ .05) and positive correlations between the content of Se and Fe (r = .92), Se and Cu (r = .92), Se and Mn (r = .98), and Se and Sr (r = .96), suggesting that selenium incorporation was followed by incorporation of these elements, and led to mineral enrichment of the obtained mycelium. Methanol extracts prepared from mycelium biomass demonstrated a better inhibitory effect on Gram‐positive bacterial strains with minimal inhibitory concentrations between <0.3125 and 40 mg/ml. The obtained results showed that selenium yeast could be used for obtaining a potential novel food supplement: mushroom biomass with high selenium content and enhanced mineral composition.

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“…Xia et al (2011) isolated peptidoglycans from the carpophores of a strain of P. ostreatus and using the DPPH method determined an antioxidant capacity of between 57.7 and 82.4 % at a concentration of 8 mg/ml. Ren et al (2014) found that the aqueous (polysaccharide) extracts of a strain of P. australis had the highest DPPH scavenging activity among 8 basidiomycetes tested.…”

Section: Discussionmentioning

confidence: 97%

Can consumption of antioxidant rich mushrooms extend longevity?: antioxidant activity of Pleurotus spp. and its effects on Mexican fruit flies’ (Anastrepha ludens) longevity

Sánchez

Jiménez-Pérez

Liedo

2015

AGE

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The variability of antioxidant capacity of 14 strains of the edible oyster mushroom Pleurotus spp. was determined, and the effect of selected mushroom supplements on the longevity of the Mexican fruit fly, Anastrepha ludens, was evaluated. The antioxidant capacity of the fruiting bodies was determined by three different methods, measuring the free radical scavenging activity of methanolic extracts, the OH radical scavenging capacity, and the total phenol content. The inhibition percentage of the DPPH radical varied between 32.6 and 85.7 % and total phenols varied between 30.6 and 143.3 mg/g. The strains with the highest (Pleurotus djamor ECS-0142) and lowest (Pleurotus ostreatus ECS-1123) antioxidant capacity were selected to study their effect on the survival, life expectancy, and mortality of the Mexican fruit fly A. ludens. The results demonstrated differing responses between male and female flies. High concentrations of mushrooms (5 and 20 %) in the diet resulted in a decrease in life expectancy. However, flies on the diet with 1 % P. djamor ECS-0142 showed slightly but significantly greater survival than those on the control diet. The possible adverse effect of protein content in mushroom extracts is discussed.

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Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms

Cited by 130 publications

References 55 publications

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

Can consumption of antioxidant rich mushrooms extend longevity?: antioxidant activity of Pleurotus spp. and its effects on Mexican fruit flies’ (Anastrepha ludens) longevity

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