Evaluation Of Antimicrobial And Antioxidant Activities Of Some Edible Mushrooms

Document Type : Original Article

Authors

1 Department of Botany and Microbiology , Faculty of science (Girls branch), Al Azhar University, Cairo, Egypt

2 Department of Biology, Virginia Commonwealth University, Richmond, VA, USA

3 Regional Center for Mycology and Biotechnology, Al Azhar University, Cairo, Egypt

Abstract

Fruit
bodies, mycelial extracts and broth filtrate of five edible mushrooms namely Pleurotus
ostreatus, Pleurotus sajor caju, Agaricus campestris, Agaricus
bisporous and Grifola frondosa have been evaluated for their
antimicrobial and antioxidant activities. Different solvents including water,
ethanol, ethyl acetate, acetone, chloroform, and hexane were used to extract
antimicrobial and antioxidant compounds of different mushrooms under
investigation. The extracts were evaluated for their antimicrobial activities
using the agar diffusion method against some pathogenic bacteria and fungi. The
results revealed that the aqueous extract of A. bisporous fruit body
exhibited the highest antimicrobial activity in comparison to all other solvent
extracts. The antioxidant activities were analyzed using DPPH radical
scavenging, reducing power and the total phenolic assay.  Results revealed that also aqueous extract of
P. sajor caju and Grifola frondosa fruit bodies exhibited the
highest antioxidant activity. Fractionation of the aqueous crude extracts of A.
bisporous, P. sajor caju and G. frondosa fruit bodies producing
three purified bioactive proteineous compounds which have antimicrobial
activities for the first mushroom and antioxidant activities for latter tested
mushrooms.

Keywords

Egyptian Academic Journal of Biological Sciences, G. Microbiology
Volume 6, Issue 2
December 2014
Pages 69-82

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