Antioxidant and Anti-food Pathogen Properties in Food from Mycelium Culture of Wild Mushroom
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Abstract
The antioxidant and antimicrobial properties were studied in mycelia and culture broths of five wild edible mushrooms, i.e. Amanita princeps Corner & Bas., A. hemibapha (Berk. Et Br. Sacc. Subsp. javanica Corner et Bas.), Cantharellus minor Peck., Craterellus oderatus (Schw.) Fr., and Lentinus polychrous Lev. This study measured DPPH radical scavenging activity, total phenolic content, ß-carotene, lycopene, and antimicrobial activity by paper disc diffusion method. It was found that L. polychrous Lev. had IC50 values of 81.23, 90.92 and 95.18 %, at concentrations of 15, 25 and 50 mg/mL, respectively, which were higher than that of vitamin C (34.09 %). The antioxidant of the culture broth extract by ethanol was less than that of the mycelium extract. Moreover, the mycelium of L. polychrous Lev., 25 and 50 mg/mL, showed the highest total phenolic contents as 54.25 and 78.25 mg GAE/g, respectively. The mycelium and culture broth were tested for growth inhibitory activity against Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 8739. It was found that the mycelia of five wild mushrooms were unable to inhibit the growth of the tested bacteria. The culture broth extract and culture broth of C. oderatus (Schw.) Fr. inhibited highest clear zone against E. coli, as 11±0.15 and 10±0.05 mm, respectively. The culture broth extract and culture broth of L. polychrous Lev. inhibited highest clear zone against S. aureus and B. subtilis, as 8.3±0.17 and 18±0.05 mm, respectively.
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References
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