Kastamonu ilinden toplanan bazı yabani mantarların in vitro koşullar altında biyoaktif özellikleri

Year 2017, Volume: 17 Issue: 3, 523 - 530, 27.11.2017

Sibel Yıldız , Ayşenur Yılmaz , Zehra Can

https://doi.org/10.17475/kastorman.263875

Cited By: 3

Abstract

koşullar altında biyoaktif özellikleri

Özet

Çalışmanın
amacı: Bu
çalışmada Kastamonu ilinden toplanan Cantharellus cibarius Fr., Craterellus cornucopioides (L.) Pers., Hydnum rufescens Pers. ve Macrolepiota procera (Scop. ex Fr.)
Sing. yabani mantarlarının protein ve toplam fenolik
içerik miktarları ile antioksidan ve antimikrobiyal özellikleri belirlenmiştir.

Çalışma alanı: Yabani mantarlar Türkiye’nin Kastamonu ilinden toplanmıştır.

Materyal
ve Yöntem: Protein içeriği; Dumas metodu, toplam fenol içeriği;
Folin–Ciocalteu yöntemi, antioksidan özellik; demir indirgeyici güç (FRAP)
metodu ve antimikrobiyal özellik ise Escherichia
coli ATCC 25922, Staphylococcus
aureus ATCC 25923, Enterococcus
faecalis ATCC 29212, Klebsiella
pneumoniae ATCC 13883, Salmonella
typhimurium ATCC 14028, Acinetobacter
haemolyticus ATCC 19002 ve Proteus
mirabilis ATCC 7002’e karşı agar kuyucuk difüzyon yöntemi kullanılarak
hesaplanmıştır.

Sonuçlar: Mantarların protein içerikleri
%9.94 ile %27.46 arasında, toplam polifenol miktarları 0.592±0.004–1.624±0.026
mg GAE g^-1 aralığında ve antioksidan özellikleri
0.896±0.003-4.245±0.042 μmol FeSO.7H₂O g^-1 aralığında
değişmiştir. En yüksek protein miktarı,
en yüksek toplam fenol miktarı ve en yüksek antioksidan özellik M. procera’da tespit edilmiştir. M procera ve H. rufescens mantarları Klebsiella
pneumoniae ve Escherichia coli’e
karşı inhibitor etki göstermiştir.

Araştırma vurguları: Çalışılan mantarlar
arasında, M. procera mantarı
biyoaktif özellikler yönünden en iyi değerleri göstermiştir dolayısıyla bu
mantar ileriki çalışmalar için umut vaad edicidir.

In Vitro Bioactive Properties of Some Wild Mushrooms Collected from Kastamonu Province

Abstract

Aim of study: the protein and total phenolic contents, antioxidant and antimicrobial
properties of some wild mushrooms (Cantharellus
cibarius Fr., Craterellus cornucopioides (L.)
Pers., Hydnum rufescens Pers. and Macrolepiota procera (Scop. ex Fr.)
Sing.) collected from Kastamonu province, in Turkey
was determined.

     Area of study: Wild mushrooms were collected from Kastamonu province,
Turkey.

     Material and Methods: Dumas and Folin–Ciocalteu methods were used to determine the protein and
the total phenolic contents, respectively. The antioxidant activities of the
mushrooms were determined using the Ferric-reducing antioxidant power (FRAP).  The antimicrobial activities were evaluated
using the agar well diffusion method against the test organisms; Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Enterococcus faecalis ATCC 29212, Klebsiella pneumoniae ATCC 13883, Salmonella typhimurium ATCC 14028, Acinetobacter haemolyticus ATCC 19002
and Proteus mirabilis ATCC 7002.

Main results: While the protein contents
and the total polyphenol amounts of mushrooms were ranging between 9.94-27.46%
and 0.592±0.004-1.624±0.026 mg GAE g^-1, respectively, the range of
antioxidant activities were determined to range between 0.896±0.003-4.245±0.042
μmol FeSO.7H₂O g^-1. The highest protein and the total phenolic
content as well as the antioxidant
properties were detected in M.
procera. H. rufescens and M. procera mushrooms showed inhibitory
effect against in vitro growth of Klebsiella
pneumoniae and Escherichia coli.

Research highlights: Among the
investigated mushrooms, M. procera showed
the best analysis values in bioactive properties and so this mushroom can be
evaluated for further studies

Keywords

Antioxidant, Antimicrobial, Mushroom, Protein, Total phenolic content

References

• Adejumo, T.O., Awosanya, O.B. 2005. Proximate and mineral composition of four edible mushroom species from South Western Nigeria. African Journal of Biotechnology, 4 (10), 1084-1088.
• Al-Fatimi, M., Wurster, M., Kreisel, H., Lindequist, U. 2005. Antimicrobial, cytotoxic and antioxidant activity of selected basidiomycetes from Yemen. Die Pharmazie-An International Journal of Pharmaceutical Sciences, 60, 776-780.
• Al-Momany, A.M., Gücel, S. 2012. Chemical compositions and nutritional value of three edible mushrooms widely consumed in Cyprus, Jordan. Journal of Agricultural Sciences, 7 (3), 540-547.
• Alves, M.J., Ferreira I.C.F.R., Dias, J., Teixeira, V., Martins, A., Pintado, M. 2012a. A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds. Planta Medica, 78, 1707-1718.
• Alves, M.J., Ferreira, I.C.F.R., Martins, A., Pintado, M. 2012b. Antimicrobial activity of wild mushroom extracts against clinical isolates resistant to different antibiotics. Journal of Applied Microbiology, 113, 466-475.
• Alves, M.J., Ferreira I.C.F.R., Froufe, H.J.C., Abreu, R.M.V., Martins, A., Pintado, M. 2013. Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies. Journal of Applied Microbiology, 115, 346-357.
• Attarat, J., Phermthai, T. 2014. Bioactive compounds in three edible Lentinus mushrooms. Walailak Journal of Science and Technology (WJST). 12, 491-504.
• Babu, D.R., Rao, G.N. 2013. Antioxidant properties and electrochemical behavior of cultivated commercial Indian edible mushrooms. Journal of Food Science and Technology, 50, 301-308.
• Barros, L., Baptista, P., Estevinho, L.M., Ferreira, I.C.F.R. 2007a. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. Mushrooms. Journal of Agricultural and Food Chemistry, 55, 8766–8771.
• Barros, L., Calhelha, R.C., Vaz, J.A., Ferreira, I.C.F.R., Baptista, P., Estevinho, L.M. 2007b. Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. European Food Research and Technology, 225, 151–156.
• Barros, L., Venturini, B.A., Baptista, P., Estevinho, L.M., Ferreira, I.C.F.R. 2008. Chemical composition and biological properties of Portuguese wild mushrooms: a comprehensive study. Journal of Agricultural and Food Chemistry, 56, 3856-3862.
• Benzie, I.FF, Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239, 70-76.
• Brandt, C.R, Piraino, F. 2000. Mushroom antivirals. Recent Res Devel Antimicrob Agents Chemother. 4, 11–26
• Chang, S-T. 2006. The world mushroom industry: trends and technological development, International Journal of Medicinal Mushrooms. 8, 297-314.
• Crisan, E.V., Sands, A. 1978. A Nutritional value.(Editors :CHANG, S.T. and HAYES W.A., The biology and cultivation of edible mushrooms), Academic press, 172-189, New York.
• Decker, E.A. 1997. Phenolics: prooxidants or antioxidants?. Nutrition reviews, 55, 396-398.
• Dülger, B., Şen, F., Gücin. F. 1999. Antimicrobial activity of the macrofungi Russula delica Fr. Turkish Journal of Biology, 23, 127-134.
• Eo, S.K., Kim, Y.S., Lee, C.K, Han, S.S. 1999. Antiviral activities of various water and methanol soluble substances isolated from Ganoderma lucidum. Journal of Ethnopharmacology, 68, 129-136.
• Fang, Y.Z., Yang, S., Wu, G. 2002. Free radicals, antioxidants, and nutrition. Nutrition, 18, 872-879.
• Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., Jiang, Y. 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23, 1719-1726.
• Gursoy, N., Sarikurkcu, C., Cengiz, M., Solak, M.H., 2009. Antioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella species. Food and Chemical Toxicology, 47, 2381-2388.
• Hur, J-M., Yang, C.H., Han, S.H., Lee, S.H., You, Y.O., Park, J.C., Kim, K.J. 2004. Antibacterial effect of Phellinus linteus against methicillin-resistant Staphylococcus aureus. Fitoterapia, 75, 603-605.
• Kalogeropoulos, N., Yanni, A.E., Koutrotsios, G. Aloupi, M. 2013. Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece. Food and Chemical Toxicology, 55, 378-385.
• Kim, M.Y., Seguin, P., Ahn, J.K., Kim, J.J., Chun, S.J., Kim, E.H., Seo, S.H., Kang, E.Y., Kim, S.L., Park, Y.J. 2008. Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea. Journal of Agricultural and Food Chemistry, 56, 7265-7270.
• Kurtzman, R.H., Chang, S.T., Buswell, J.A., Chiu, S.W. 1993. Analysis, digestibility and the nutritional value of mushrooms (Editors: CHANG, S.T., BUSWELL, J.A. and CHIU, S.W., Mushroom Biology and Mushroom Products) Chinese University Press, Shatin, NT Hong Kong.
• Manzi, P., Gambelli, L., Marconi, S., Vivanti, V., Pizzoferrato, L. 1999. Nutrients in edible mushrooms: an inter-species comparative study. Food Chemistry, 65, 477-482.
• Manzi, P., Marconi, S., Aguzzi, A. Pizzoferrato, L. 2004. Commercial mushrooms: nutritional quality and effect of cooking. Food Chemistry, 84, 201-206.
• Slinkard, K. Singleton, V.L. 1977. Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28, 49-55.
• Suay, I., Arenal, F., Asensio, F.J., Basilio, A., Cabello, M.A., Díez, M.T., García, J.B., Val, A.G., Gorrochategui, J., Hernández, P. 2000. Screening of basidiomycetes for antimicrobial activities. Antonie van Leeuwenhoek, 78, 129-140.
• Tambekar, D.H., Sonar, T.P., Khodke, M.V. Khante, B.S. 2006. The novel antibacterials from two edible mushrooms: Agaricus bisporus and Pleurotus sajor caju. International Journal of Pharmacology, 2, 584-587.
• Turkoglu, A., Kivrak, I., Mercan, N., Duru, M.E., Gezer, K., Turkoglu, H. 2006. Antioxidant and antimicrobial activities of Morchella conica Pers. African Journal of Biotechnology, 5, 1146-1150.
• Turkoglu, A., Duru, M.E., Mercan, N., Kivrak, I., Gezer, K. 2007. Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill. Food Chemistry, 101, 267-273.
• Velioglu, Y.S., Mazza, G., Gao, L., Oomah, B.D., 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46, 4113-4117.
• Vidović, S.S., Mujić, I.O., Zeković, Z.P., Lepojević, Z.D., Tumbas, V.T., Mujić, A.I. 2010. Antioxidant properties of selected Boletus mushrooms. Food Biophysics, 5, 49-58.
• Williams, G.M., Iatropulos, M.J. 1997. Antiocarcinogenic effects of synthetic phenolic antioxidants (Editors: BASKIN, S.I. and SALEM, H., Oxidants, antioxidants, and free radicals) Taylor and Francis, 341-350, New York.
• Yildiz, O., Can, Z., Laghari, A.Q., Şahin, H., Malkoç, M. 2015. Wild edible mushrooms as a natural source of phenolics and antioxidants. Journal of Food Biochemistry, 39, 148-154.