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In Vitro Antimicrobial and Antioxidant Activities of Ethanolic Extract of Lyophilized Mycelium of Pleurotus ostreatus PQMZ91109

Summary

This research examined how different growing conditions affect the beneficial properties of oyster mushroom mycelium extracts. The study found that these extracts contain powerful antioxidants and antimicrobial compounds that could be useful in medicines and food preservation. The type of nutrients used to grow the mushroom significantly impacts its beneficial properties. Impacts on everyday life: • Could lead to new natural food preservatives to replace artificial additives • May help develop new antimicrobial medicines to fight infections • Provides scientific basis for using mushroom extracts as natural health supplements • Could contribute to more sustainable and natural pharmaceutical production methods • Demonstrates potential for improving commercial mushroom cultivation techniques

Background

Edible mushrooms grow spontaneously on tree trunks or decaying woody debris in humid places. Studies have shown that mushrooms like Lentinus edodes, Grifola frondosa, Cantharellus cibarius, Agaricus bisporus, and oyster mushrooms contain B-vitamins, organic acids, β-glucans, lipids, proteins, and micronutrients like selenium and chromium. Research reveals these fungi have antimicrobial, antioxidant and antitumor effects due to compounds present in their aqueous or alcoholic extracts. Polysaccharides, particularly β-glucans, show therapeutic effects when cultivated in liquid medium.

Objective

To evaluate the influence of different nitrogen sources (ammonium sulfate, peptone, yeast extract, and corn extract) on mycelium production and functional properties of Pleurotus ostreatus PQMZ91109, specifically examining antioxidant activity, reduction power, free radical inhibition, and antimicrobial activity against pathogenic microorganisms.

Results

Ammonium sulfate yielded the best mycelium production (22.77 g/L) and showed superior antioxidant properties compared to organic nitrogen sources. The extracts demonstrated strong antimicrobial activity, particularly against Candida strains (MIC 1.25 mg/mL). Maximum DPPH scavenging was 89.93% for ammonium sulfate at 20 mg/mL. The extracts contained significant amounts of phenolics (66-83 mg gallic acid/100g), flavonoids (387-531 mg quercetin/100g), and other bioactive compounds. Antioxidant activities showed positive correlation with phenolic and flavonoid content.

Conclusion

The ethanol extract of P. ostreatus PQMZ91109 lyophilized mycelium demonstrates strong antioxidant and antimicrobial properties that depend on nitrogen source and sample concentration. The mycelium represents a major source of phenols, flavonoids and β-carotene with potential disease-preventive properties. The results indicate that PQMZ91109 mycelium extracts can serve as a rich source of natural antioxidants for pharmaceutical applications.
  • Published in:Molecules,
  • Study Type:In Vitro Study,
  • Source: 10.3390/molecules17043653
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