TY  - JOUR
TT  - In Vitro Bioactive Properties of Some Wild Mushrooms Collected from Kastamonu Province
AU  - Yıldız, Sibel
AU  - Yılmaz, Ayşenur
AU  - Can, Zehra
PY  - 2017
DA  - November
DO  - 10.17475/kastorman.263875
JF  - Kastamonu University Journal of Forestry Faculty
PB  - Kastamonu University
WT  - DergiPark
SN  - 1303-2399
SP  - 523
EP  - 530
VL  - 17
IS  - 3
KW  - Antioxidant
KW  - Antimicrobial
KW  - Mushroom
KW  - Protein
KW  - Total phenolic content
N2  - Aim of study: the protein and total phenolic contents, antioxidant and antimicrobialproperties of some wild mushrooms (Cantharelluscibarius Fr., Craterellus cornucopioides (L.)Pers., Hydnum rufescens Pers. and Macrolepiota procera (Scop. ex Fr.)Sing.) collected from Kastamonu province, in Turkeywas 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 andthe total phenolic contents, respectively. The antioxidant activities of themushrooms were determined using the Ferric-reducing antioxidant power (FRAP). The antimicrobial activities were evaluatedusing 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 19002and Proteus mirabilis ATCC 7002.Main results: While the protein contentsand 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 ofantioxidant activities were determined to range between 0.896±0.003-4.245±0.042μmol FeSO.7H2O g-1. The highest protein and the total phenoliccontent as well as the antioxidantproperties were detected in M.procera. H. rufescens and M. procera mushrooms showed inhibitoryeffect against in vitro growth of Klebsiellapneumoniae and Escherichia coli. Research highlights: Among theinvestigated mushrooms, M. procera showedthe best analysis values in bioactive properties and so this mushroom can beevaluated for further studies
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - Attarat, J., Phermthai, T. 2014. Bioactive compounds in three edible Lentinus mushrooms. Walailak Journal of Science and Technology (WJST). 12, 491-504.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - Brandt, C.R, Piraino, F. 2000. Mushroom antivirals. Recent Res Devel Antimicrob Agents Chemother. 4, 11–26
CR  - Chang, S-T. 2006. The world mushroom industry: trends and technological development, International Journal of Medicinal Mushrooms. 8, 297-314.
CR  - 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.
CR  - Decker, E.A. 1997. Phenolics: prooxidants or antioxidants?. Nutrition reviews, 55, 396-398.
CR  - Dülger, B., Şen, F., Gücin. F. 1999. Antimicrobial activity of the macrofungi Russula delica Fr. Turkish Journal of Biology, 23, 127-134.
CR  - 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.
CR  - Fang, Y.Z., Yang, S., Wu, G. 2002. Free radicals, antioxidants, and nutrition. Nutrition, 18, 872-879.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - Manzi, P., Marconi, S., Aguzzi, A. Pizzoferrato, L. 2004. Commercial mushrooms: nutritional quality and effect of cooking. Food Chemistry, 84, 201-206.
CR  - Slinkard, K. Singleton, V.L. 1977. Total phenol analysis: automation and comparison with manual methods.  American Journal of Enology and Viticulture, 28, 49-55.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
CR  - 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.
UR  - https://doi.org/10.17475/kastorman.263875
L1  - https://dergipark.org.tr/en/download/article-file/371671
ER  -