Antimicrobial, Antioxidant and Cytotoxic Properties of Hypsizygus tessulatus Cultivated in Bangladesh

Monira, Sirajum; Haque, Anamul; Muhit, Abdul; Sarker, Nishat; Alam, Ahm Khurshid; Rahman, Azizah Abdul; Khondkar, Proma

doi:10.3923/rjmp.2012.300.308

Cited by 5 publications

(2 citation statements)

References 8 publications

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“…This statement is too similar to the experiment by Calhelha et al , 2007 [22]. The amount of phenolic contents and Flavonoids from H. tessulatus was moderate and similar by the study of Monira et al , 2012 [39]. …”

Section: Discussionsupporting

confidence: 80%

Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh

Chowdhury

Kubra

Ahmed

2015

Annals of Clinical Microbiology and Antimicrobials

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BackgroundFor a long time mushrooms have been playing an important role in several aspects of the human activity. Recently edible mushrooms are used extensively in cooking and make part of new food in Bangladesh for their beneficial properties. The aim of this study is to screen some values of mushrooms used in Bangladesh.MethodsMethanolic extracts of 3 edible mushrooms (Pleurotus ostreatus, Lentinula edodes, Hypsizigus tessulatus) isolated from Chittagong, Bangladesh were used in this study. Phenolic compounds in the mushroom methanolic extracts were estimated by a colorimetric assay. The antioxidant activity was determined by radical 1, 1-diphenyl;-2-picrylhydrazyl (DPPH) radical scavenging assay. Eight microbial isolates were used for antimicrobial activity of methanolic extract of mushrooms by the agar well diffusion method with slight modification.ResultsDetermination of antimicrobial activity indicated considerable activity against all bacteria and fungi reveling zone of inhibition ranged from 7 ± 0.2 to 20 ± 0.1 mm. Minimum inhibitory concentration values of the extracts showed that they are also active even in least concentrations ranged from 1 mg/ml to 9 mg/ml. Lentinula edodes showed the best antimicrobial activity than others. Pseudomonas aeruginosa was quite resistant and Saccharomyces cerevisiae was more sensitive than others microbial isolates. Antioxidant efficiency by inhibitory concentration on 1,1-Diphenly-2-picrylhydrazyl (DPPH) was found significant when compared to standard antioxidant like ascorbic Acid . The concentration (IC50) ranged from 100 ± 1.20 to 110 ± 1.24 μg/ml. Total phenols are the major bioactive component found in extracts of isolates expressed as mg of GAE per gram of fruit body, which ranged from 3.20 ± 0.05 to 10.66 ± 0.52 mg/ml. Average concentration of flavonoid ranged from 2.50 ± 0.008 mg/ml to 4.76 ± 0.11 mg/ml; followed by very small concentration of ascorbic acid (range, 0.06 ± 0.00 mg/ml to 0.21 ± 0.01 mg/ml) in all the isolates. All the isolates showed high phenol and flavonoid content (except Pleurotus ostreatus), but ascorbic acid content was found in traces.ConclusionThis study has revealed that selected edible mushrooms have not only nutritional values but also some therapeutic values. Proper and more investigations can lead us to use these as strong medicine in future.

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Section: Discussionsupporting

confidence: 80%

Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh

Chowdhury

Kubra

Ahmed

2015

Annals of Clinical Microbiology and Antimicrobials

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“…It is in this direction, to preserve this high-quality and nutritional food type and to ensure that the mushrooms can be used for longer periods, that various mushroom-based products are being developed. Canned mushrooms are very popular and are added to soups, stews, and pizzas instead of fresh mushrooms [93][94][95][96][97][98]. Dried mushrooms are used in instant soup and sauce preparation [99].…”

Section: Commercialization Of Mushroom and Mushroom Productsmentioning

confidence: 99%

Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products

et al. 2022

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Mushrooms are the gifts of the non-green revolution; they are not limited by land demand or specific growth requirements. Nearly 14,000 species of mushrooms are on record thus far; of these, only 2200 species are deemed edible. Only 650 species from this list have been cultivated and consumed. Farmed on waste, mushrooms are rich reservoirs of proteins, polysaccharides, metabolites, minerals and vitamins. In the following review, various edible mushrooms have been listed and their nutritional aspects and their associated contributions have been discussed. Furthermore, the commercial mushroom-based products that are on the market have been surveyed. The challenges facing the use of mushroom and mushroom products as foods, functional foods and nutraceuticals have been presented. The need to seek options to troubleshoot the current limitations has also been discussed.

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Unearthing Nature’s Pharmacy: Exploring the Antimicrobial Potency of Mushrooms

Al Qutaibi,

Kagne

2024

Journal of Food Processing and Preservation

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The search for a new antibiotic or antifungal that could function efficiently without side effects or inadequacies was always a dilemma. For centuries, mushrooms have been praised for their medicinal powers. Recent studies show that many mushroom species possess antimicrobial compounds that inhibit or kill bacteria, fungi, and other microbes. These studies attributed the antimicrobial potency of mushrooms to the presence of active compounds called phytochemicals. Mushrooms have been found to contain an abundance of phytochemicals such as phenolics, terpenoids, flavonoids, alkaloids, steroids, saponins, and polysaccharides. These compounds can inhibit cell wall synthesis and disrupt membrane permeability or redox balance. This review highlights the current knowledge about the phytochemical content of mushrooms, their antimicrobial properties, and some extraction strategies. The antimicrobial effects of various microorganisms, such as foodborne pathogens, drug‐resistant bacteria, and fungi, are discussed. Critical limitations in using mushrooms as antimicrobial sources include safety risks from toxins, variability in compound potency between species, extraction and purification challenges, inconsistent yields, scalability issues, and regulatory hurdles for commercial applications. Overall, this article shows that mushrooms are prosperous of various antimicrobial compounds that can benefit human health.

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Antimicrobial, Antioxidant and Cytotoxic Properties of Hypsizygus tessulatus Cultivated in Bangladesh

Cited by 5 publications

References 8 publications

Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh

Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh

Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products

Unearthing Nature’s Pharmacy: Exploring the Antimicrobial Potency of Mushrooms

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