Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts

Abstract

The antimicrobial properties of phenolic extracts of Portuguese wild edible mushroom species (Lactarius deliciosus, Sarcodon imbricatus and Tricholoma portentosum) against pathogens were investigated. The minimal inhibitory concentrations (MICs) were evaluated for the entire mushroom, the cap and the stipe, separately; the portion of the mushroom used proved to be influenced in the results obtained, which are directly correlated with the content of total phenols and flavonoids in the extracts. The growth of Grampositive bacteria (Bacillus cereus, B. subtilis,) was well inhibited by these mushrooms, while Escherichia coli (Gramnegative bacteria) was resistant. The study on the antifungal effect of these mushrooms revealed that Candida albicans and Cryptococcus neoformans were differently inhibited for the mushrooms used.

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

“…These results, also attributed to the differences in the phenolic compounds profile which are dependent of the honey geographic origin (flora predominance), are in accordance with other works that state that dark honey sample have phenolic compounds with higher microbiological inhibitors properties. Moreover, the extracted phenolic compounds from other natural products, for example, tables olives (Pereira et al, 2006), mushrooms (Barros et al, 2007), grape juice and wine (Mato et al, 2007), have lower antimicrobial effects comparatively to the ones obtained from phenolic compounds of honey extracts. These results show that honey is a natural product with therapeutic characteristics and that further studies should be carried out.…”

Total Phenolic, Flavonoid, Tannin Contents and Antioxidant Properties of Pleurotus Ostreatus and Pleurotus Citrinopileatus Cultivated on Various Sawdust

“…Phenolic compounds such as flavonoids, phenolic acids and tannins have been reported as natural antioxidants which commonly found in mushrooms with redox properties that act as reducing agents, hydrogen donors, free radical scavengers and singlet oxygen quenchers (15). In this study, P. citrinopileatus cultivated on 100% C. sativa sawdust exhibited the highest total phenolic content with 2.529±0.010 mg GAE/g and P. ostreatus cultivated on 50% C. sativa + 50% P. orientalis sawdust was showed the lowest total phenolic content with 1.232±0.060 mg GAE/g.…”

“…Some researchers have been noted that the bioactivity of phenolic may be related to their ability to inhibit lipoxygenase, chelate metals, and scavenge free radicals (12)(13)(14). Phenolic which present in mushrooms are known as natural antioxidants (15), so mushrooms have become more worth to researching. The composition of phenolic contents of mushrooms generally depends on genetic, environmental and other factors.…”

Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology

“…Mushrooms have been reported to be an excellent source for antioxidant as they accumulate variety of secondary metabolites, including phenolic compounds, which are very competent scavengers of peroxy radicals (Cheung et al 2003). High antioxidant capacity has been reported in wild growing mushrooms; among others are T. rutilans (Ribeiro et al 2006); L. giganteus (Barros et al 2007a) and B. edulis (Ramirez-Anguiano et al 2007). Ferreira et al (2007) reported that higher antioxidant capacity is found in caps compared to the stipes of the mushroom.…”