@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"
}
