Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract

Abstract

a b s t r a c tWild Meripilus giganteus Karst belongs to the order Polyporales, in which some members are known to possess a wide range of pharmacological properties. M. giganteus showed to be rich in carbohydrates (74.49 g/100 g) and proteins (15.94 g/100 g), presenting low fat content (1.51 g/100 g). Chemical composition was determined by using chromatographic techniques. Also, various bioactive compounds were detected including all four tocopherol isoforms with d-and g-tocopherols being predominant (123.35 and 77.80 mg/100 g, respectively); five organic acids (oxalic, malic, quinic, citric and fumaric acids) with predominant malic acid (3.17 g/100 g); and three phenolic acids and related compounds (phydroxybenzoic, p-coumaric and cinnamic acids; 1010, 2420 and 340 mg/100 g, respectively). M. giganteus methanolic extract exhibited antioxidant activity tested by five different assays with the strongest potential in TBARS assay (EC 50 0.31 mg/mL); and antimicrobial activities (MIC/MBC 0.0125e5 mg/mL; MIC/ MFC 0.025e0.4 mg/mL). Furthermore, treatment of cervical carcinoma cell line (HeLa) led to reduction in cell's viability in MTT assay (IC 50 0.41 mg/mL after 48 h), induced process of apoptosis and inhibited cell's migration in vitro. The analysed extract was not toxic for zebrafish embryos (at 0.5 mg/mL), indicating its biosafety and potential application as a dietary supplement in chemoprevention.

The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.

“…The beneficial health effects and bioactive properties of some organic acids (e.g. tartaric, malic, citric or succinic acids) are well-known and include antioxidant and antimicrobial, and acidifying properties (Barros et al 2013;Valentão et al 2005;Stojković et al 2017). Metabolites play an important role in mushroom flavour (Ribeiro et al 2006).…”

A natural food ingredient based on ergosterol: optimization of the extraction fromAgaricus blazei, evaluation of bioactive properties and incorporation in yogurts

“…Both minimum bactericidal concentrations (MBCs) and minimum fungicidal concentrations (MFCs) were determined by serial subcultivation of a 2 mL sample into microtiter plates containing 100 mL of broth per well and further incubation for 48 h at 37°C or 72 h at 28°C, as previously described by Stojković et al (2017). 24 The lowest concentrations with no visible growth were designated as MBC/MFC, corresponding to 99.5% killing of the original inoculum. In the antibacterial assays, streptomycin (ICN-Galenika, Belgrade, Serbia) and ampicillin (Panfarma, Belgrade, Serbia) were used as positive controls, while in antifungal tests the commercial fungicides bifonazole (Srbolek, Belgrade, Serbia) and ketoconazole (Zorkapharma, Sabac, Serbia) were used (at the concentration of 1 mg mL −1 in sterile physiological saline); 30% EtOH was used as a negative control.…”

Antioxidant and antimicrobial activities of a purified polysaccharide from yerba mate (Ilex paraguariensis)

“…Minimum inhibitory concentration (MIC) determinations were performed by a serial dilution technique using 96-well microtiter plates. Both minimum bactericidal (MBCs) and minimum fungicidal (MFCs) concentrations were determined by serial subcultivation of a 2 mL sample into microtiter plates containing 100 mL of broth per well and further incubation for 48 h at 37°C or 72 h at 28°C, as previously described [27]. The lowest concentrations with no visible growth were nominated as MBC/MFC, corresponding to 99.5% killing of the original inoculum.…”