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Bioactive Properties of Selected European Phellinus Species: A Comprehensive Study

Summary

This research examined 30 samples of medicinal mushrooms from the Phellinus genus collected across Europe, including Poland, Italy, Portugal, Kosovo, and North Macedonia. Scientists found that three species—Phellinus igniarius, Fomitiporia robusta, and Porodaedalea pini—are particularly rich in beneficial compounds, especially polysaccharides and antioxidants. These mushroom extracts showed impressive abilities to fight antibiotic-resistant bacteria and protect cells from oxidative damage, suggesting they could become valuable sources for new medicines and functional foods.

Background

The genus Phellinus comprises approximately 220 medicinal fungal species globally, known for their diverse bioactive compounds including polysaccharides, phenolic compounds, and terpenoids. These fungi have been used in traditional medicine for centuries and are recognized for their ecological and medicinal importance in European forests.

Objective

This study aimed to conduct a multi-directional evaluation of the chemical potential and biological properties of selected European fungal species of the genus Phellinus, investigating 30 samples belonging to 22 Phellinus species collected from various European locations.

Results

Phellinus igniarius, Fomitiporia robusta, and Porodaedalea pini demonstrated the highest biological activity. GC-MS analysis revealed polysaccharides as the main components (90-95% of extracts), with trehalose as the predominant disaccharide. These extracts showed significant antimicrobial activity against antibiotic-resistant strains and antioxidant potential, with P. pini exhibiting the strongest radical scavenging and anti-biofilm properties.

Conclusion

Selected European Phellinus species possess promising bioactive properties with therapeutic potential against resistant bacteria and oxidative stress. The high polysaccharide content and phenolic compounds contribute to their antioxidant and antimicrobial activities, supporting their use as functional foods and potential pharmaceutical agents.
  • Published in:International Journal of Molecular Sciences,
  • Study Type:Experimental Research Study,
  • Source: 10.3390/ijms26168013, PMID: 40869334
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