Biological potential of polysaccharide extracts obtained from commercially grown oyster mushroom strain
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2016
Authors
Pantić, MilenaDuvnjak, Dunja
Matijašević, Danka
Sknepnek, Aleksandra
Tomasz, Słowiński
Turlo, Jadwiga
Nikšić, Miomir
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Fungal members of the class Basidiomycetes are recognized as potential sources of bioactive
compounds, which can be used in a possible replacement of the synthetic antioxidants and antibiotics
by the naturally originated ones. Genus Pleurotus includes over 50 species of edible and medicinal
mushrooms with great economic importance. Their fruiting bodies are rich in carbohydrates (28 -
50%), edible fibers (3-50%), protein (10 - 30%), essential amino acids (25-35%), vitamins (C, A, B, D),
minerals (K, P, Mg, Na, Fe, Zn) and lipids (3-5%).The aim of this research was to compare biological
characteristic of different extracts obtained from Oyster mushroom fruiting body, as well as to identify
the organic compounds responsible for detected activities and finally to summarize available data on
the factors that could affect on their antioxidant and antimicrobial activity. Samples of two types of
polysaccharide extracts, namely hot water (HW) and hot alkaline (HA) ones were prepared f...rom
fruiting bodies of the industrially grown oyster mushroom Pleurotus ostreatus P80. Extracts were
examined for their antimicrobial and antioxidant biological activity. The antibacterial activity was the
widest against the Gram-positive bacteria Staphylococcus aureus for both types of polysaccharide
extracts. HA extract singled out as the most effective against Gram-negative bacteria Proteus hauseri
with microbicidal concentration of 2.5 mg mL–1
. HW polysaccharide extract was better antioxidant
which was shown through the lower EC50 values of DPPH scavenging ability and ferric-reducing
antioxidant power. EC50 values of the DPPH scavenging activity of the polysaccharides from HW and
HA extracts were found to be particularly low, 0.6 and 0.7 mg mL-1
, respectively. EC50 values of the
ferric-reducing antioxidant power were 4.3 and 4.5 mg mL-1 for HW and HA samples. Using
spectroscopic methods it was found that HW extracts contained more protein (399 mg g-1
) and
phenolic compounds (6.36 mg g-1
) compared to HA sample (20 mg g-1 protein and 4.96 mg g-1 phenolic
compounds). Structural FT-IR analysis also confirmed higher content of glucans in HW
polysaccharides.
Keywords:
Antibacterial activity / Antioxidant activity / Oyster mushroom / Polysaccharide extractsSource:
Saopštenje sa međunarodnog skupa štampano u celini, 2016, 229-233Publisher:
- University of Novi Sad Institute of Food Technology Bulevar cara Lazara 1; 21000 Novi Sad
Funding / projects:
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
Collections
Institution/Community
Poljoprivredni fakultetTY - CONF AU - Pantić, Milena AU - Duvnjak, Dunja AU - Matijašević, Danka AU - Sknepnek, Aleksandra AU - Tomasz, Słowiński AU - Turlo, Jadwiga AU - Nikšić, Miomir PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6846 AB - Fungal members of the class Basidiomycetes are recognized as potential sources of bioactive compounds, which can be used in a possible replacement of the synthetic antioxidants and antibiotics by the naturally originated ones. Genus Pleurotus includes over 50 species of edible and medicinal mushrooms with great economic importance. Their fruiting bodies are rich in carbohydrates (28 - 50%), edible fibers (3-50%), protein (10 - 30%), essential amino acids (25-35%), vitamins (C, A, B, D), minerals (K, P, Mg, Na, Fe, Zn) and lipids (3-5%).The aim of this research was to compare biological characteristic of different extracts obtained from Oyster mushroom fruiting body, as well as to identify the organic compounds responsible for detected activities and finally to summarize available data on the factors that could affect on their antioxidant and antimicrobial activity. Samples of two types of polysaccharide extracts, namely hot water (HW) and hot alkaline (HA) ones were prepared from fruiting bodies of the industrially grown oyster mushroom Pleurotus ostreatus P80. Extracts were examined for their antimicrobial and antioxidant biological activity. The antibacterial activity was the widest against the Gram-positive bacteria Staphylococcus aureus for both types of polysaccharide extracts. HA extract singled out as the most effective against Gram-negative bacteria Proteus hauseri with microbicidal concentration of 2.5 mg mL–1 . HW polysaccharide extract was better antioxidant which was shown through the lower EC50 values of DPPH scavenging ability and ferric-reducing antioxidant power. EC50 values of the DPPH scavenging activity of the polysaccharides from HW and HA extracts were found to be particularly low, 0.6 and 0.7 mg mL-1 , respectively. EC50 values of the ferric-reducing antioxidant power were 4.3 and 4.5 mg mL-1 for HW and HA samples. Using spectroscopic methods it was found that HW extracts contained more protein (399 mg g-1 ) and phenolic compounds (6.36 mg g-1 ) compared to HA sample (20 mg g-1 protein and 4.96 mg g-1 phenolic compounds). Structural FT-IR analysis also confirmed higher content of glucans in HW polysaccharides. PB - University of Novi Sad Institute of Food Technology Bulevar cara Lazara 1; 21000 Novi Sad C3 - Saopštenje sa međunarodnog skupa štampano u celini T1 - Biological potential of polysaccharide extracts obtained from commercially grown oyster mushroom strain EP - 233 SP - 229 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6846 ER -
@conference{ author = "Pantić, Milena and Duvnjak, Dunja and Matijašević, Danka and Sknepnek, Aleksandra and Tomasz, Słowiński and Turlo, Jadwiga and Nikšić, Miomir", year = "2016", abstract = "Fungal members of the class Basidiomycetes are recognized as potential sources of bioactive compounds, which can be used in a possible replacement of the synthetic antioxidants and antibiotics by the naturally originated ones. Genus Pleurotus includes over 50 species of edible and medicinal mushrooms with great economic importance. Their fruiting bodies are rich in carbohydrates (28 - 50%), edible fibers (3-50%), protein (10 - 30%), essential amino acids (25-35%), vitamins (C, A, B, D), minerals (K, P, Mg, Na, Fe, Zn) and lipids (3-5%).The aim of this research was to compare biological characteristic of different extracts obtained from Oyster mushroom fruiting body, as well as to identify the organic compounds responsible for detected activities and finally to summarize available data on the factors that could affect on their antioxidant and antimicrobial activity. Samples of two types of polysaccharide extracts, namely hot water (HW) and hot alkaline (HA) ones were prepared from fruiting bodies of the industrially grown oyster mushroom Pleurotus ostreatus P80. Extracts were examined for their antimicrobial and antioxidant biological activity. The antibacterial activity was the widest against the Gram-positive bacteria Staphylococcus aureus for both types of polysaccharide extracts. HA extract singled out as the most effective against Gram-negative bacteria Proteus hauseri with microbicidal concentration of 2.5 mg mL–1 . HW polysaccharide extract was better antioxidant which was shown through the lower EC50 values of DPPH scavenging ability and ferric-reducing antioxidant power. EC50 values of the DPPH scavenging activity of the polysaccharides from HW and HA extracts were found to be particularly low, 0.6 and 0.7 mg mL-1 , respectively. EC50 values of the ferric-reducing antioxidant power were 4.3 and 4.5 mg mL-1 for HW and HA samples. Using spectroscopic methods it was found that HW extracts contained more protein (399 mg g-1 ) and phenolic compounds (6.36 mg g-1 ) compared to HA sample (20 mg g-1 protein and 4.96 mg g-1 phenolic compounds). Structural FT-IR analysis also confirmed higher content of glucans in HW polysaccharides.", publisher = "University of Novi Sad Institute of Food Technology Bulevar cara Lazara 1; 21000 Novi Sad", journal = "Saopštenje sa međunarodnog skupa štampano u celini", title = "Biological potential of polysaccharide extracts obtained from commercially grown oyster mushroom strain", pages = "233-229", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6846" }
Pantić, M., Duvnjak, D., Matijašević, D., Sknepnek, A., Tomasz, S., Turlo, J.,& Nikšić, M.. (2016). Biological potential of polysaccharide extracts obtained from commercially grown oyster mushroom strain. in Saopštenje sa međunarodnog skupa štampano u celini University of Novi Sad Institute of Food Technology Bulevar cara Lazara 1; 21000 Novi Sad., 229-233. https://hdl.handle.net/21.15107/rcub_agrospace_6846
Pantić M, Duvnjak D, Matijašević D, Sknepnek A, Tomasz S, Turlo J, Nikšić M. Biological potential of polysaccharide extracts obtained from commercially grown oyster mushroom strain. in Saopštenje sa međunarodnog skupa štampano u celini. 2016;:229-233. https://hdl.handle.net/21.15107/rcub_agrospace_6846 .
Pantić, Milena, Duvnjak, Dunja, Matijašević, Danka, Sknepnek, Aleksandra, Tomasz, Słowiński, Turlo, Jadwiga, Nikšić, Miomir, "Biological potential of polysaccharide extracts obtained from commercially grown oyster mushroom strain" in Saopštenje sa međunarodnog skupa štampano u celini (2016):229-233, https://hdl.handle.net/21.15107/rcub_agrospace_6846 .