Nutritional Profiling and Antioxidant Property of Three Wild Edible Mushrooms from North East India

Khumlianlal, Joshua; Sharma, Kongbrailatpam Chandradev; Singh, Leichombam Mohindro; Sarangthem, Indira

doi:10.3390/molecules27175423

Cited by 10 publications

(14 citation statements)

References 42 publications

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“…The synthetic antioxidant quercetin, on the other hand, had a 92.78% radical-scavenging activity, making M. gigantea a superior scavenger. The lyophilized methanolic extract of M. gigantea was previously discovered to possess a significant antioxidant activity of 75.73% at 200µg/mL (20) , but the current investigation demonstrated the maximum percentage of inhibition of 67.94% at 100µg/ml and lowest of 6.75% at 10µg/ml concentration.…”

Section: Scavenging Activity Of Dpph Radicalscontrasting

confidence: 62%

Green Synthesis of Silver Nanoparticles from Macrocybe gigantea and its Effect Against Food Borne Pathogens

Siva¹

2023

IJST

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Objectives: To evaluate the efficacy of edible mushroom, Macrocybe gigantea for the biosynthesis of silver nanoparticles, antioxidant property and antibacterial property. Methods: M. gigantea pure culture was isolated using tissue culture in a petri-plate comprising potato dextrose agar (PDA) medium, spawn was prepared using sorghum grains and mushrooms were grown indoors using paddy straw in an uniquely designed environment for mushroom growth. The green synthesis of silver nanoparticles with AgNO 3 , antioxidant activity and antibacterial potential against a few food-borne bacteria were all investigated. The formation of AgNPs was further confirmed using a UV-Visible spectrophotometer. The silver nanoparticles were examined using Fourier-transform infrared spectroscopy (FTIR) and Scanning Electron Microscopy (SEM). The disc diffusion method was used to test the bacteriostatic and bactericidal activity of synthesised silver nanoparticles against selected food-borne bacteria such as Escherichia coli, Bacillus subtilis and Streptococcus mutans. Findings: The existence of phytochemicals such as alkaloids, terpenoids, phenols, flavonoids, proteins, and carbohydrates was revealed. Furthermore, the AgNPs produced from M.gigantea demonstrated absorbance at 420nm in a UV-Visible spectrophotometer. According to the SEM pictures, AgNPs appear spherical with diameters ranging from 50 to 70nm. At 100g/mL, the DPPH antioxidant assay exhibited the maximum percentage of inhibition of 67.94%, with an IC50 value of 57.07g/mL. The produced AgNPs also inhibited bacterial growth significantly. Green synthesised AgNPs from M.gigantea were produced in an environmentally friendly, quick and simple technique that functions as an antibacterial agent against certain food-borne pathogens such as E. coli, Bacillus subtilis, and Streptococcus mutans. The antibacterial screening demonstrates the biocidal ability of AgNPs from M.gigantea, which could be employed in the food processing and packaging industries. Novelty: This study is regarded as the first attempt to synthesise AgNPs from M.gigantea for use against food-borne bacteria.

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Section: Scavenging Activity Of Dpph Radicalscontrasting

confidence: 62%

Green Synthesis of Silver Nanoparticles from Macrocybe gigantea and its Effect Against Food Borne Pathogens

Siva¹

2023

IJST

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“…Mushrooms are an important source of beneficial dietary fiber for health 40 . The studied strains had varied content of fiber.…”

Section: Resultsmentioning

confidence: 99%

“…Carbohydrates is the largest nutritional component of mushrooms 40 . The results showed that all the wild strains had higher carbohydrate content than that of the control (36.61% of dry weight).…”

Section: Resultsmentioning

confidence: 99%

Chemical composition and antioxidant activity of some Syrian wild mushroom (Agaricus spp) strains

Hola,

Murshed,

Jbour

2023

Sci Rep

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This research aims to study the chemical content (moisture, ash, fat, protein, fiber and carbohydrate), phenolic compounds, and antioxidant activity of the fruit bodies resulting from the cultivation of six edible Syrian wild mushroom strains of the Agaricus genus. These strains were collected from the western countryside of Homs governorate in Syria (Agaricus bispours BR5, Agaricus bispours B.R.9, Agaricus sinodeliciosus BR17, Agaricus qilianensis BR22, Agaricus sinodeliciosus BR42 and Agaricus qilianensis BR47) and were compared to the commercially cultivated Agaricus bisporus strain Sylvan A15 as a control. The results showed that wild strains had a good chemical composition. The BR47 had the highest protein content among the studied strains (29.52%), which was close to the content of the control (28.55%). All strains recorded higher carbohydrate content compared to the control (p < 0.01), and BR42 had the highest content (72.24%). The fat content in the studied strains ranged from 1.68 to 5.34%, and they were all less than the control (7.29%). BR9 was marked by a high phenol content (1.93 mg.g–1 of dry weight), while the control had higher antioxidant activity (82.41%). A strong correlation was noted between antioxidant activity, protein, fat and ash. Some studied strains showed nutritional value and distinctive biological properties, indicating they can be used for food and pharmaceutical purposes.

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“…They obtained a coefficient of determination of 0.99 for the three fungi in the aqueous extracts, and the ethanolic extracts, it was 0.97 for Suillus granulatus, Coriolus versicolor, and Fuscoporia torulosa presented an R 2 of 0.81. In another work, Khumlianlal et al (2022) characterized three edible wild fungi of the tribal populations of Manipur. The percentage of inhibition of the DPPH radical was 73.1% for Macrocybe gigantea, 65.37% for Ramaria thindii, and 61.43% for Lactifluus leptomerus at a concentration of 1400 μg/mL.…”

Section: Antioxidant Activity Of Wild Edible Mushroomsmentioning

confidence: 99%

Wild edible mushrooms as an alternative for the consumption of antioxidants and phenolic compounds: An overview

Téllez-Téllez

2024

BioRes

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Fungi are a diverse group, and they are essential for health, the economy, and food. Interest in these organisms has increased because of the importance and effect of their chemical components viz., phenolic compounds, which are considered an alternative source of antioxidants. Antioxidants are compounds that prevent cell damage and can help prevent or counteract certain diseases (cardiovascular, neurodegen-erative, cancer, etc.) because they can improve cell function (changes in enzyme activity, enzyme patterns, membrane fluidity, and responses to stimuli), among others. To date, no adverse side effects have been reported. The difference in production is due to several factors, such as the growth environment, nutrition, cell age, the part from where the phenolic compounds are obtained (pileus, stipe, or mycelium), the extraction method, etc. This article aims to provide an overview of wild edible mushrooms, to promote the study of their antioxidant capacity, and to better understand the nutraceutical potential of edible mushrooms consumed in different parts of the world.

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Nutritional Profiling and Antioxidant Property of Three Wild Edible Mushrooms from North East India

Cited by 10 publications

References 42 publications

Green Synthesis of Silver Nanoparticles from Macrocybe gigantea and its Effect Against Food Borne Pathogens

Green Synthesis of Silver Nanoparticles from Macrocybe gigantea and its Effect Against Food Borne Pathogens

Chemical composition and antioxidant activity of some Syrian wild mushroom (Agaricus spp) strains

Wild edible mushrooms as an alternative for the consumption of antioxidants and phenolic compounds: An overview

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