Antimicrobial, Antioxidant Activities and Chemical Composition of Lactarius deliciosus (L.) Collected from Kastamonu Province of Turkey

Year 2015, Volume: 15 Issue: 1, 98 - 103, 19.02.2015

Dilşad Onbaşılı Gökçen Çelik Hikmet Katırcıoğlu İbrahim Narin

Abstract

SUMMARY

 

Lactarius deliciosus (L.) is a well known mushroom which is widely used as a food in Kastamonu province of Turkey. In this sudy, the antimicrobial properties of acetone, ethanol, DMSO (dimethylsulfoxide) and water extracts from  L. deliciosus (L.) were evaluated the effect against Gram positive and Gram negative bacteria and fungi. The highest inhibitory activity was determined against P. aeruginosa (30±0.0 mm, zone diameter) with acetone and ethanol extracts. On the other hand, the weakest inhibitory activity was determined against S. aureus and C. albicans (9±0.0 mm, zone diameter) with DMSO and distilled water extract of mushroom. Also, in this study, L. deliciosus (L.) was analyzed for proximate chemical constituents (moisture, fat, protein, ash and dry matter). Moisture, fat, protein, ash and dry matter levels of the mushroom were found as 8.75±0.72, 2.64±0.16, 75.25±0.15, 4.61±0.03, 89.96±0.24% mg/100g respectively. The quantitative estimation of the total phenolic contents and flavonoid quantification of  L. deliciosus were determined by a colorimetric method. The total phenolic content and total flavonoid were found as 4,84±0,32 mg_GAE/g_extract and 2,76±0,03 mg/g. The antioxidative activity of the mushroom was elucidated by DPPH free radical scavenging capacity. As a result; DPPH scavenging activity of methanolic mushroom extract was found to be IC_50: ›17. In this study showed that the L. deliciosus not only in terms of nutritional value is also noteworthy that the therapeutically.

Keywords: L. deliciosus (L.), antimicrobial, antioxidant, chemical composition

Keywords

L. deliciosus (L.), antimikrobiyal, antioksidan, kimyasal kompozisyon

References

• BSAC - British Society for Antimicrobial Chemotherapy. www. bsac. org. Uk /_ db /_documents/version215 _ nov_ 2003_ .pdf, Accessed at 13.04.2009, 2003.
• Çolak, A., Faiz, Ö., Sesli, E., 2009. Nutritional Composition of some wild edible mushrooms. Türk Biyokimya Dergisi (Turkish Journal of Biochemistry–Turk J Biochem). 34 (1): 25–31.
• Dülger, B., Yılmaz, F., Gucin, F., 2002, Antimicrobial activity of some Lactarious species. Pharmaceutical Biology, 40(4):304-306.
• Gyamfi, M. A., Yonamine, M., Aniya, Y., 1999. Free-radical scavenging action of medicinal herbs from Ghana. Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology, 32: 661-667.
• Jia, Z., Tang, M., Wu, J., 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 64: 555–559.
• Kabir, Y., Kimura, S., 1989. Dietary mushrooms reduce blood pressure in spontaneously hypertansive rats. J. Nutr. Sci. Vitaminol., 35: 191-194.
• Konuk, M., Afyon, A., Yağız, D., 2006, Chemical composition of some naturally growing and edible mushrooms. Pak. J. Bot., 38(3): 799-804.
• Léon-Guzmán, M.F., Silva, I., López, M.G., 1997. Proximate chemical composition, free amino acid contents, and free fatty acids contents of some wild edible mushrooms from Queretaro, México. J. Agric.Food Chem. 45, 4329–4332.
• Mahasneh AM. and El-Oqlah AA., 1999. Antimicrobial activity of extracts of herbal plants used in the traditional medicine of Jordan. Journal of Ethnopharmacology, 64: 271-276.
• Official Methods of Analysis, 16th ed.; Association of Official Analytical Chemists: Arlington, VA, 1995.
• Özen, T., Darcan, C., Aktop, Ö., Turkekul, İ., 2011. Screening of antioxidant, antimicrobial activities and chemical contents of edible mushrooms wildly grown in the Black Sea Region of Turkey. Combinatorial Chem. High Troughput Screening. 14: 72-84.
• Öztürk, M., Tel, G., Öztürk, F.A., Duru, M.E., 2014. The cooking effect on two edible mushrooms in Anatolia: Fatty acid composition, total bioactive compounds, antioxidant and anticholinesterase activities. Rec. Nat. Prod., 8(2): 189-194.
• Sarıkürkçü, C., Tepe, B., Yamaç, M., 2008. Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskişehir-Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron. Bioresource Technology, 99: 6651-6655.
• Silici, S., Koc, A.N., 2006. Comparative study of in vitro methods to analyse the antifungal activity of propolis against yeasts isolated from patients with superficial mycoses. Letters in Applied Microbiology, 43:318-324.
• Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299: 152-178.
• Yaltırak, T., Aslım, B., Özturk.Ş., Alli, H., 2009. Antimicrobial and antioxidant activities of Russula delica Fr., Food and Chem. Toxic., 47: 2052-2056
• Yamaç, M., Bilgili, F. 2006. Antimicrobial activities of fruit bodies and/or mycelial cultures of some mushroom isolates. Pharmaceutical Biology. 44(9): 660–667.
• URLı, 2012. htpp:/www.trufflesund mush rooms.co.nz/Lactarious%20delicious%20web.pdf