Screening of European Fungi for Antibacterial, Antifungal, Larvicidal, Molluscicidal, Antioxidant and Free-Radical Scavenging Activities and Subsequent Isolation of Bioactive Compounds

Abstract

Crude extracts of 57 species of European fungi have been tested for their bactericidal (Bacillus subtilis, Escherichia coli), fungicidal (Candida albicans, Cladosporium cucumerinum), larvicidal (Aedes aegypti), molluscicidal (Biomphalaria glabrata), antioxidant and free-radical scavenging activities. Connatine and 2(3,4-dihydroxyphenyl)glycine, two compounds with antioxidant and free-radical scavenging properties, were subsequently isolated from the methanolic extracts of Lyophyllum connatum (Tricholomataceae) and Cortinarius hercynicus (Cortinariaceae), respectively. In addition, linoleic acid was shown to be molluscicidal.

Endophytic fungi from Vitis labrusca L. ‘Niagara Rosada’) and its potential for the biological control of Fusarium oxysporum

“…Fungi are well known to have antibacterial, antifungal, larvicidal, molluscicidal, and antioxidant effects (Keller et al, 2002). Among the classes of fungi, the ascomycetes are cited as active producers of antimicrobial compounds.…”

Free radical scavenging activity of conjugated linoleic acid as single or mixed isomers

“…This oxidative damage may be a causative agent in the occurrence and development of several chronic diseases, like cancer, diabetes and atherosclerosis diseases (Keller et al, 2002;Senthilkumar & Subramanian, 2007;Shirwaikar et al, 2007). Most of natural antioxidants are extracted from plants that contain various antioxidant compounds such as flavonoids, phenolics, carotenes and vitamins.…”

Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

“…53 In recent years, increased interest in human health, nutrition and disease prevention has 54 enlarged consumer demand for functional foods. In fact, mushrooms have become 55 attractive as functional foods and as a source of bioactive compounds (Chang, 1996; Escherichia coli (Keller, Maillard, Keller, & Hostettmann, 2002) and an ability to 70 reduce blood sugar levels (Brachvogel, 1986 …”