Antibacterial, Antioxidant and Nutraceutical Potential of New Culinary-Medicinal Mushroom Russula lakhanpalii (Agaricomycetes) from India

Abstract

<i>Russula lakhanpalii</i> is a wild edible mushroom, collected from Pedkhal block of Pauri Garhwal, India. The nutritional composition, antioxidant activity (AOA), and antibacterial activity (ABA) of <i>R. lakhanpalii</i> were analyzed for the first time in this study. Dried fruiting bodies of<i> R. lakhanpalii</i> were reported to contain 17.7% ash, 10% crude fiber, 13.4% protein, 30.9% carbohydrate, and 5% unsaturated lipids. In addition, 10.22-72.56% DPPH scavenging activity also confirmed the good antioxidant nature of <i>R. lakhanpalii.</i> The methanolic extract of <i>R. lakhanpalii</i> fruiting bodies inhibited the growth of five pathogenic bacteria <i>in vitro; Klebsiella pneumoniae </i>(MTCC 4030),<i> Micrococcus luteus</i> (MTCC 1809), <i>Staphylococcus aureus</i> (MTCC 1144), <i>Escherichia coli</i> (MTCC 68), and <i>Streptococcus pneumoniae</i> (MTCC 655). The maximum and minimum zone of inhibitions (ZOIs) reported were 17.8 ± 1.04 mm (<i>K. pneumoniae</i>) and 11.16 ± 0.76 mm, (<i>E. coli)</i>, respectively. The noticeable feature of the extract was the inhibition of erythromycin-resistant<i> E. coli</i> and <i>M. luteus</i> by it, which were resistant to 15 μg/disc concentration of erythromycin. Dietary components, antibacterial and antioxidant potentials of<i> R. lakhanpalii</i> suggested its nutraceutical and medicinal applications.