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Improvement of the antimicrobial activity of edible mushroom extracts by inhibition of oxidative enzymes
Author(s) -
Santoyo Susana,
RamírezAnguiano Ana Cristina,
Reglero Guillermo,
SolerRivas Cristina
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01896.x
Subject(s) - antimicrobial , mushroom , lentinus , pleurotus ostreatus , chemistry , food science , edible mushroom , agaricus bisporus , candida albicans , staphylococcus aureus , traditional medicine , boletus , basidiomycota , microbiology and biotechnology , biology , botany , bacteria , medicine , genetics
The antimicrobial properties of water and methanol extracts from edible mushroom species were evaluated against Escherichia coli, Staphylococcus aureus and Candida albicans . Only water extracts from Lentinus edodes, Boletus edulis and Pleurotus ostreatus showed antimicrobial activity against all tested microorganisms. Their methanol extracts showed antimicrobial activity too but to a lower extent than the water extracts. Moreover, methanol extracts from Cantharellus cibarius and Lactarius deliciosus, showed also a slight activity against S. aureus. However, the antimicrobial properties of the mushroom water extracts might have been always underestimated considering that when oxidative enzymes inhibitors were added before the experimental assay, the water extracts from C. cibarius, L. deliciosus, Agaricus bisporus and Amanita cesarea showed important antimicrobial activity and the water extracts of B. edulis and P. ostreatus increased their activity. These enzymes might degrade potential antimicrobial compounds during the extraction procedure or interfere with their activity.