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Nutritional contents and antimicrobial activity of the culinary-medicinal mushroom Leccinum scabrum

Summary

This study examined the health benefits of Leccinum scabrum, a mushroom used both as food and medicine. Researchers tested extracts from this mushroom against harmful bacteria and found they were very effective at stopping bacterial growth. The extracts were created using two different methods and both worked well, suggesting this mushroom could have practical antimicrobial applications.

Background

Leccinum scabrum is a culinary-medicinal mushroom with potential health benefits. This study investigates the nutritional composition and antimicrobial properties of this species.

Objective

To evaluate the nutritional contents and antimicrobial activity of Leccinum scabrum extracts against pathogenic bacterial strains using microdilution assays.

Results

Both MAE and UAE extracts demonstrated antimicrobial activity against all tested bacterial strains. At 100 mg/mL concentration, inhibition percentages ranged from 94.90% to 99.83% across different strains. Activity varied with concentration, with higher concentrations showing greater inhibition.

Conclusion

Leccinum scabrum extracts show promising antimicrobial activity against pathogenic bacteria including Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica, and Escherichia coli. The results support the traditional use of this mushroom as a culinary-medicinal agent.
  • Published in:Mycology,
  • Study Type:Experimental Study,
  • Source: 10.1080/21501203.2024.2342519, PMID: 40083415
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