Bioactive Properties Of Commercial Reishi Mushroom Products In Powder Form

Year 2021, Volume: 18 Issue: 2, 273 - 281, 01.05.2021

Ahmet Şükrü Demirci , Didem Sözeri Atik , İbrahim Palabıyık , Mehmet Gülcü

https://doi.org/10.33462/jotaf.754131

Abstract

Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism from the action of free radicals. This study examines the bioactive properties of powder form of G. lucidum as a natural functional agent and the antimicrobial effects of the 5 different commercially sold powder of the G. lucidum mushrooms were investigated against various pathogenic bacteria and molds. For this purpose, the phenolic content, antioxidant capacity of G. lucidum samples were determined. The antimicrobial effects of the 5 different G. lucidum mushrooms against various food-related pathogenic bacteria (Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 2592, Vibrio parahaemolyticus ATCC 17802) and molds (Aspergillus parasiticus NRRL 2999 and Aspergillus parasiticus NRRL 465) were expressed as a diameter (mm) of the inhibition zone. The values of total phenolic content of different G. lucidum samples ranged from 2.35 to 10.46 mg GAE g-1. The scavenging activity of DPPH radicals of G. lucidum samples did not show any significant difference for samples 2, 4, and 5. The same trend was observed between for ABTS+ results of these samples. The highest total phenolic content and antioxidative activity were observed in the sample 1. The extracts of different G. lucidum samples demonstrated statistically significant antibacterial activity against E. coli ATCC 25922. Regarding the antifungal activity of G. lucidum samples, there were not found any significant differences when compared different samples. The results demonstrated that G. lucidum can be used as a functional food ingredient to improve the bioactive properties of foods.

Keywords

Reishi, Antimicrobial, DPPH, ABTS, Lingzhi

Bioactive Properties Of Commercial Reishi Mushroom Products In Powder Form

Abstract

Ganoderma lucidum (Reishi mantarı), Asya ülkelerinde sağlık etkileri ve uzun ömürlülüğü sağlamak için yaygın olarak bilinen bir kullanım geçmişine sahiptir. Ayrıca, canlı organizmayı serbest radikallerin etkisinden korumak için antioksidatif koruma sistemine de sahiptir. Bu çalışmada toz formunda G. lucidum'un doğal fonksiyonel ajanlar olarak biyoaktif özellikleri incelenmiş ve G. lucidum mantarlarının ticari olarak satılan 5 farklı tozunun çeşitli gıda patojeni bakterilere ve küflere karşı antimikrobiyal etkileri araştırılmıştır. Bu amaçla G. lucidum numunelerinin toplam fenolik içeriği, antioksidan kapasitesi de belirlenmiştir. 5 farklı G. lucidum mantarının antimikrobiyal etkileri, gıda ile ilgili çeşitli patojenik bakterilere (Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 2592, Vibrio parahaemolyticus ATCC 17802) küflere (Aspergillus parasiticus NRRL 2999 ve Aspergillus parasiticus NRRL 465) karşı araştırılmış ve sonuçlar inhibisyon zon çapı (mm) olarak ifade edilmiştir. Farklı G. lucidum örneklerinin toplam fenolik içeriği değerlerinin 2.35 ila 10.46 mg GAE g-1 arasında değiştiği bulunmuştur. G. lucidum numunelerinin DPPH radikallerine karşı antioksidan aktivitesi araştırıldığında; 2, 4 ve 5 numaralı örnekler arasında önemli bir fark gözlemlenmemiştir. Bu numunelerin ABTS+ sonuçları için de aynı eğilim olduğu tespit edilmiştir. En yüksek toplam fenolik içerik ve antioksidatif aktivite G. lucidum’un 1 numaralı örneğinde belirlenmiştir. Farklı G. lucidum örneklerinin ekstraktları, E. coli ATCC 25922'ye karşı istatistiksel olarak anlamlı antibakteriyal aktivite gösterirken (p <0.05), G. lucidum örneklerinin antifungal aktivitesi ile ilgili olarak, farklı örnekler karşılaştırıldığında istatistiksel olarak anlamlı bir farklılık bulunamamıştır (p> 0.05). Elde edilen sonuçlara göre, G. lucidum'un gıdaların biyoaktif özelliklerini geliştirmek için fonksiyonel bir gıda bileşeni olarak kullanılabileceğini görülmektedir.

Keywords

Reishi, DPPH, ABTS, Lingzhi, Antimikrobiyal

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