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Screening of Antimicrobial, Antioxidant Properties and Bioactive Compounds of Some Edible Mushrooms Cultivated in Bangladesh

Summary

This research examined the health benefits of three common edible mushrooms grown in Bangladesh. The study found these mushrooms contain natural compounds that can fight harmful bacteria and act as antioxidants in the body. Here’s how this research impacts everyday life: • These mushrooms could serve as natural alternatives to artificial preservatives and antibiotics • Adding these mushrooms to your diet may provide natural antioxidant benefits • The findings support the traditional use of mushrooms as both food and medicine • Local cultivation of these mushrooms provides an affordable source of nutrition • The research helps validate the safety and benefits of consuming these common edible mushrooms

Background

Mushrooms have become attractive as functional foods and sources for drug development due to their nutritional and medicinal properties. Edible mushrooms are consumed for both nutritional value and potential medicinal benefits. In Bangladesh, mushroom cultivation is relatively new but consumption is increasing due to their value as a cheap source of dietary protein, carbohydrates, vitamins and minerals.

Objective

The aim of this study was to evaluate the antibacterial, cytotoxic and antioxidant properties of three edible mushroom species (Hypsizygus tessulatus, Lentinula edodes and Pleurotus ostreatus) cultivated in Bangladesh, examining both extracts from submerged culture and mycelia mat.

Results

The mushroom extracts showed considerable antimicrobial activity against all tested bacteria and fungi with zones of inhibition ranging from 7-20mm. MIC values ranged from 1-9 mg/ml. Lentinula edodes demonstrated the strongest antimicrobial effects. Antioxidant activity showed IC50 values between 100-110 μg/ml. Total phenols were the major bioactive components (3.20-10.66 mg/ml), followed by flavonoids (2.50-4.76 mg/ml) and small amounts of ascorbic acid (0.06-0.21 mg/ml).

Conclusion

The selected edible mushrooms demonstrated both nutritional and therapeutic properties through their antimicrobial and antioxidant activities. Further investigation could lead to their development as medicinal agents.
  • Published in:Annals of Clinical Microbiology and Antimicrobials,
  • Study Type:Laboratory Research Study,
  • Source: 10.1186/s12941-015-0067-3
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