Antioxidant Properties and Antimicrobial Activity in the Extracts of Two Edible Mushroom, Pleurotus sajor caju and Schizophyllum commune  

作　　者：Sujjat Al-Azad Vivian Chong Ai Ping Sujjat Al-Azad;Vivian Chong Ai Ping(Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia;Triniti Farm Enterprise, Kota Belud, Malaysia)

机构地区：[1]Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia [2]Triniti Farm Enterprise, Kota Belud, Malaysia

出　　处：《Advances in Bioscience and Biotechnology》2022年第9期352-361,共10页生命科学与技术进展（英文）

摘　　要：Extracts of two edible mushrooms, Pleurotus sajor-caju (commercial) and Schizophyllum commune (wild) were used to compare the antioxidant and antimicrobial properties. Aqueous and three types of organic solvents, like 50% of ethanol, methanol and acetone extracts were used in trial. DPPH scavenging activity in P. sajor-caju extract was determined in the range of 53.13% to 85.08%, whereas extracts of S. commune were observed in the range of 54.11% to 97.19% at a concentration of 5 mg/ml. The highest DPPH scavenging activity of 97.19% was observed in ethanol extract of S. commune (97.19%), higher than butyl hydroxytoluene (BTH). Half effective concentration (EC₅₀) in extracts of P. sajor-caju was found in the range of 1.47 to 4.23 mg/ml and that of S. commune in the range of 1.52 to 4.52 mg/ml. The reducing power of P. sajor caju aqueous concentration extract was found to be the closest of 3.353 (700 nm) that of antioxidant activity to BHT (3.445) at 2 mg/ml concentration. The best reducing power EC₅₀ was obtained in P. sajor caju aqueous extract (0.09 mg/ml), but in S. commune with acetone extract (0.22 mg/ml). Minimum inhibition concentration (MIC) was compared in extracts of mushrooms in various Vibrio species. All extracts were able to inhibit V. harveyi growth with MIC of lower than 1.25 mg/ml. In aqueous and methanol extracts of current study showed that bacteria inhibition activity occurred at the concentration of P. sajor-caju was able to act as reducing agent as functional as the commercial antioxidant agent, BHT. Crude extracts of P. sajor-caju and S. commune were observed to contain antibacterial potential against these mentioned Vibrio bacteria.Extracts of two edible mushrooms, Pleurotus sajor-caju (commercial) and Schizophyllum commune (wild) were used to compare the antioxidant and antimicrobial properties. Aqueous and three types of organic solvents, like 50% of ethanol, methanol and acetone extracts were used in trial. DPPH scavenging activity in P. sajor-caju extract was determined in the range of 53.13% to 85.08%, whereas extracts of S. commune were observed in the range of 54.11% to 97.19% at a concentration of 5 mg/ml. The highest DPPH scavenging activity of 97.19% was observed in ethanol extract of S. commune (97.19%), higher than butyl hydroxytoluene (BTH). Half effective concentration (EC₅₀) in extracts of P. sajor-caju was found in the range of 1.47 to 4.23 mg/ml and that of S. commune in the range of 1.52 to 4.52 mg/ml. The reducing power of P. sajor caju aqueous concentration extract was found to be the closest of 3.353 (700 nm) that of antioxidant activity to BHT (3.445) at 2 mg/ml concentration. The best reducing power EC₅₀ was obtained in P. sajor caju aqueous extract (0.09 mg/ml), but in S. commune with acetone extract (0.22 mg/ml). Minimum inhibition concentration (MIC) was compared in extracts of mushrooms in various Vibrio species. All extracts were able to inhibit V. harveyi growth with MIC of lower than 1.25 mg/ml. In aqueous and methanol extracts of current study showed that bacteria inhibition activity occurred at the concentration of P. sajor-caju was able to act as reducing agent as functional as the commercial antioxidant agent, BHT. Crude extracts of P. sajor-caju and S. commune were observed to contain antibacterial potential against these mentioned Vibrio bacteria.

关 键 词：MUSHROOMS EXTRACTS ANTIOXIDANT ANTIMICROBIAL VIBRIO Bacteria 

分 类 号：R28[医药卫生—中药学]