In-vitro antibacterial and antioxidant properties of some non-cultivated and cultivated edible mushrooms
Keywords:
Mushroom, Antioxidant activity, Antibacterial activity,Abstract
Three species of cultivated edible mushrooms Pleurotus ostreatus, Pleurotuspulmonarius, Agaricusbisporus, and four species of non-cultivated edible mushrooms Termitomycesmicrocarpus, Termitomyces heimii, Termitomyceseurhizus and Phallus indusiatus were selected for the present study. Antioxidant activity was evaluated by using free radical scavenging activity and antimicrobial activity was performed by agar-well diffusion technique. The antimicrobial ability of mushroom extracts was compared with the standard antibiotics(streptomycin) against Staphylococcus aureus (MTCC-96), Escherichia coli (MTCC-739), and Bacillus sp. (MTCC-5981). The scavenging effects of mushroom species and standards were assessed through DPPH. The extracts of the mushroom fruiting body showed potential antimicrobial activities (Inhibition zone between 3.1–12.2 ±0.5 mm) against the selected strains. The scavenging activity of mushroom extracts as measured through percentage inhibition, decreased in the order of T.heimii>P. indusiatus> T.eurhizus> T.microcarpus > P.ostreatus > P.pulmonarius > A.bisporus and were93.32%,92.6 %,90.51 %, 78.12 %, 42.89 %,33.27 % and 30.58 % respectively. The present study shows that tested mushroom species demonstrate antioxidant and antimicrobial activities.
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