Biology and Nutritional Contents in the Culinary-Medicinal Milky White Mushroom, Calocybe indica (Agaricomycetes), during Cultivation Involving Casing and Scratching Treatments

Bandura, Iryna; Isikhuemhen, Omoanghe S.; Кулик, Аліна Степанівна; Bisko, Nina; Serdyuk, Мarina; Хареба, В. В.; Хареба, О. В.; Ivanova, Iryna; Прісс, Олеся Петрівна; Tsyz, O.; Makohon, S. V.; Chausov, Serhii

doi:10.1615/intjmedmushrooms.2021040535

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“…Medicinal exploitation of proteins is mostly attributed to their, bioactivities, specificity, mechanism of action, ability to target different tissues, and flexibility in undergoing unique structural modifications (Rondon et al, 2021). Calocybe indica P&C is a highly nutritious edible mushroom, rich in high-quality protein and other bioactive compounds, which have been associated with vital therapeutic and prophylactic functions (Bandura et al, 2021). The medicinal uses of the edible mushroom have been encouraged, especially for the development of functional food products (Nguyen et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Bioactivities of Calocybe indica Protein combined with Cell-Free Supernatant of Lactobacilli from a Fermented Cereal against Free Radicals and Microorganisms

Adewole¹,

Ogidi²,

Kuku³

2022

JFB

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Edible fungi and lactic acid bacteria (LAB) are emerging as reservoirs of diverse bio-functional products. This study investigated antioxidant and antimicrobial activities of a mushroom; Calocybe indica protein (CIP) and cell-free supernatant (CFS) of Lactococcus lactis, Lactobacillus fermentum, and Lactobacillus brevis isolated from a fermented cereal food-Kati against free radicals and microorganisms associated with fruits spoilage. Protein extract from C. indica was subjected to ammonium sulfate precipitation (55% saturation). Synergistic radical scavenging activities of CIP and CFSs of LAB against 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS˙+), 1,1-diphenyl-2-picrylhydrazyl (DPPH˙), hydroxyl radicals (OH˙) and their Fe2+ ion chelation activity were within 70.39-84.77%, 62.51-87.63%, 70.58-88.56%%, and 62.83-78.76%, respectively. Combinatory effects of CIP and CFSs showed pronounced zones of inhibition of 6.5 mm to 12.1 mm against tested microorganisms. The study established that, bioactivities of C. indica and Lactobacilli can be attributed to their inherent bioactive proteins, suggesting their potential exploitation as natural bio-preservatives.

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Section: Introductionmentioning

confidence: 99%