Antioxidant activity and total phenolic content of Volvariella volvacea and Schizophyllum commune mycelia cultured in indigenous liquid media

Dulay, Rich Milton R.

doi:10.5943/mycosphere/7/2/4

Cited by 20 publications

(8 citation statements)

References 3 publications

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“…Reactive oxygen species (ROS) represent the most potent free radicals since they can have a destructive effect on various cells and cause oxidative stress [ 1 , 2 ]. The imbalance between the production and quenching of free radicals may lead to a wide range of diseases, including neurodegenerative disorders such as Alzheimer’s (AD) [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Two Schizophyllum commune Strains in Production of Acetylcholinesterase Inhibitors and Antioxidants from Submerged Cultivation

Mišković

Karaman

Rašeta

et al. 2021

JoF

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In recent years, fungi have been recognized as producers of acetylcholinesterase (AChE) inhibitors, agents important for the prevention of Alzheimer’s disease (AD). This study aimed to examine the AChE inhibitory, the antioxidative and antibacterial activity of two different Schizophyllum commune strains that originated from Serbia (SRB) and Italy (IT). Submerged cultivation of grown mycelia (M) and fermentation broth (F) of ethanol (EtOH) and polysaccharide (PSH) extracts lasted for 7, 14, 21 and 28 days. For AChE activity Ellman method was performed, while for antioxidative activity, sevendifferent assays were conducted: DPPH, ABTS, FRAP, SOA, OH, NO together with total phenolic content. Antimicrobial screen, LC–MS/MS technique and FTIR measurements were performed. Different isolates exhibited different AChE activity, with PSH being the strongest (SRB, M, 28 days IC90 79.73 ± 26.34 µg/mL), while in EtOH extracts, IT stood out (F, 14 days, IC50 0.8 ± 0.6 µg/mL). PSH extracts (7 days) exhibit significant antioxidative activity (AO), opposite to EtOH extracts where 14 and 21days periods stood out. Only tw extracts showed antibacterial activity. Following LC–MS/MS analysis p-hydroxybenzoic and gallic acids were the most abundant phenolics. PSH extracts demonstrated remarkable results, making this study debut and introducing S. commune as a valuable resource of AChE inhibitors.

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Section: Introductionmentioning

confidence: 99%

Comparison of Two Schizophyllum commune Strains in Production of Acetylcholinesterase Inhibitors and Antioxidants from Submerged Cultivation

Mišković

Karaman

Rašeta

et al. 2021

JoF

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“…Mbayo et al [ 27 ] reported that methanol extract of T. gibbosa exhibited activity against Pseudomonas aeruginosa , Staphylococcus aureus , Streptococcus pneumoniae , and Shigella sonnei , with MIC values of 1.25, 2.5, 5, and 2.5 mg/mL, respectively. S. commune has long been acknowledged for its medical importance and have been reported to exhibit antioxidant [ 28 ], antitumor and immune-modulating [ 29 ], anti-inflammatory [ 30 , 31 ], and antimicrobial [ 32 ] activities. Acetone and ethyl alcohol extracts of S. commune Fr.…”

Section: Introductionmentioning

confidence: 99%

“…have been reported to exhibit activities against Escherichia coli ATCC 25922, Staphylococcus aureus , and Pseudomonas aeruginosa ATCC 27857 via the agar diffusion method [ 33 ]. V. volvacea is an edible mushroom that has been reported to exhibit antioxidant [ 31 , 34 ], hepatoprotective [ 35 ], anticancer [ 36 , 37 ], immune-modulatory [ 38 ], and antimicrobial [ 39 , 40 ] activities. V. volvacea is reported to exhibit activity against Bacillus subtilis , Proteus vulgaris , and Candida albicans [ 41 ].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activities and Time‐Kill Kinetics of Extracts of Selected Ghanaian Mushrooms

Appiah

Boakye

Agyare

2017

Evidence-Based Complementary and Alternative Medicine

102

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The rapid rise of antimicrobial resistance is a worldwide problem. This has necessitated the need to search for new antimicrobial agents. Mushrooms are rich sources of potential antimicrobial agents. This study investigated the antimicrobial properties of methanol extracts of Trametes gibbosa, Trametes elegans, Schizophyllum commune, and Volvariella volvacea. Agar well diffusion, broth microdilution, and time-kill kinetic assays were used to determine the antimicrobial activity of the extracts against selected test organisms. Preliminary mycochemical screening revealed the presence of tannins, flavonoids, triterpenoids, anthraquinones, and alkaloids in the extracts. Methanol extracts of T. gibbosa, T. elegans, S. commune, and V. volvacea showed mean zone of growth inhibition of 10.00 ± 0.0 to 21.50 ± 0.84, 10.00 ± 0.0 to 22.00 ± 1.10, 9.00 ± 0.63 to 21.83 ± 1.17, and 12.00 ± 0.0 to 21.17 ± 1.00 mm, respectively. The minimum inhibitory concentration of methanol extracts of T. gibbosa, T. elegans, S. commune, and V. volvacea ranged from 4.0 to 20, 6.0 to 30.0, 8.0 to 10.0, and 6.0 to 20.0 mg/mL, respectively. Time-kill kinetics studies showed that the extracts possess bacteriostatic action. Methanol extracts of T. gibbosa, T. elegans, S. commune, and V. volvacea exhibited antimicrobial activity and may contain bioactive compounds which may serve as potential antibacterial and antifungal agents.

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“…There are a number of mushrooms including Agaricus bisporus [48] Lentinus edodes [49], Armillaria mellea [50], Auricularia auricula [51], Boletus edulis [52], Ganoderma applanatum [53], Grifola frondosa [54], Hypsizigus marmoreus [55], Pleurotus sp. [56], Schizophyllum commune [57], Termitomyces sp. [58], and Tricholoma sp.…”

Section: Mushrooms As Antioxidantmentioning

confidence: 99%

Antioxidants from Natural Sources

Anwar¹,

Hussain²,

Mustafa³

2018

Antioxidants in Foods and Its Applications

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Antioxidants are the defense system of the body against the damage of reactive oxygen species, which is normally produced during the various physiological processes in the body. There are various sources of these antioxidants like endogenous antioxidant present in the body and exogenous food source. In recent decades, alternate of synthetic food antioxidants by natural ones has fostered interest on vegetable sources and the screening of inexpensive raw materials particularly from the agriculture for identifying new antioxidants. Polyphenols are the significant plant compounds with antioxidant activity, though not the only ones. Some but not only restricted to biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity, and antiaging activity have been reported for natural and synthetic antioxidants. Among the sources of natural antioxidants, the most important are those coming from routinely consuming vegetables and fruits; however, antioxidant from other plant and agriculture waste should not be ignored.

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Antioxidant activity and total phenolic content of Volvariella volvacea and Schizophyllum commune mycelia cultured in indigenous liquid media

Cited by 20 publications

References 3 publications

Comparison of Two Schizophyllum commune Strains in Production of Acetylcholinesterase Inhibitors and Antioxidants from Submerged Cultivation

Comparison of Two Schizophyllum commune Strains in Production of Acetylcholinesterase Inhibitors and Antioxidants from Submerged Cultivation

Antimicrobial Activities and Time‐Kill Kinetics of Extracts of Selected Ghanaian Mushrooms

Antioxidants from Natural Sources

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