Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill
Antioxidant capacity and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill. extracts obtained with ethanol were investigated in this study. The study was aimed at determining the antioxidant activity (DPPH free radical-scavenging, β-carotene/linoleic acid systems), total phenolic content and total flavonoid concentration of L. sulphureus. Inhibition values both of L. sulphureus ethanol and the standards increased parallel with the elevation of concentration in the linoleic acid system. Inhibition values of L. sulphureus (LS) extract, BHA and α-tocopherol standards were found to be 82.2%, 96.4% and 98.6%, respectively, at a concentration of 160 μg/ml. DPPH free radical-scavenging activity was found to exhibit 14%, 26%, 55% and 86% inhibition, respectively, at concentrations of 100, 200, 400 and 800 μg/ml. Total flavanoids were 14.2 ± 0.12 μg mg−1 (quercetin equivalent) while the phenolics were 63.8 ± 0.25 μg mg−1 (pyrocatechol equivalent) in the extract. Positive correlations were found between total phenolic content in the mushroomnext term extracts and their antioxidant activities. Edible previous termmushroomsnext term may have potential as natural antioxidants. L. sulphureus showed narrow antibacterial activity against Gram-negative bacteria and strongly inhibited the growth of the Gram-positive bacteria tested. The crude extract exhibited high anticandidal activity on Candida albicans. Therefore, the extracts could be suitable as antimicrobial and antioxidative agents in the food industry.
The nutritional values and taste components of these commercial mushrooms have been thoroughly studied (Yang, Lin, & Mau, 2001). Recently, these commercial mushrooms were found to be medically active in several therapies, such as antitumor, antiviral, and immunomodulating treatments (Wasser & Weis, 1999). Medicinal mushrooms have an established history of use in traditional oriental therapies. Modern clinical practice in Japan, China, Korea, and other Asian countries continues to rely on mushroom-derived preparations. Mushrooms have been used for many years in oriental culture as tea and nutritional food and because of their special fragrance and texture (Manzi, Gambelli, Marconi, Vivanti, & Pizzoferrato, 1999). The scientific community, in searching for new therapeutic alternatives, has studied many kinds of mushrooms and has found variable therapeutic activity such as anticarcinogenic, anti-inflammatory, immuno-suppressor and antibiotic, effects (Asfors and Ley, 1993 and Longvah and Deosthale, 1998).
cinzia ha scritto:qualcosa sulle intossicazioni dovute a questo fungo la trovi in questo bel sito, cliccando su Mushroom Poisoning (general) e quidi su download per scaricare il pdf relativo.
carlo ha scritto:Un bentornato ad Artù. Ebbene si: si tratta di una preda molto ambita e consumata come purtroppo avviene per molte specie in Puglia.
IlMa anche quando questo fungo non provocasse alcun disturbo mi chiedo non è un peccato mortale già il solo raccoglierlo ? Saluti
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