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A Review on the Antibacterial Activity of Edible Mushrooms

Edible mushrooms produce a variety of bioactive compounds that could be used as alternatives to antibiotics. This review was aimed to evaluate the antibacterial activities of most common edible mushrooms. Extracts of oyster, button, shiitake and enokitake mushrooms showed inhibition against various...

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Main Authors: Maha, Noor, Lalita Ambigai, Sivasamugham, Geetha, Subramaniam
Format: Article
Language:English
Published: INTI International University 2021
Subjects:
Q Science (General)
QR180 Immunology
Online Access:http://eprints.intimal.edu.my/1565/1/182
http://eprints.intimal.edu.my/1565/
https://intijournal.intimal.edu.my/intijournal.htm
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spelling my-inti-eprints.15652024-09-07T07:08:08Z http://eprints.intimal.edu.my/1565/ A Review on the Antibacterial Activity of Edible Mushrooms Maha, Noor Lalita Ambigai, Sivasamugham Geetha, Subramaniam Q Science (General) QR180 Immunology Edible mushrooms produce a variety of bioactive compounds that could be used as alternatives to antibiotics. This review was aimed to evaluate the antibacterial activities of most common edible mushrooms. Extracts of oyster, button, shiitake and enokitake mushrooms showed inhibition against various gram-negative and gram-positive bacteria with the latter being more susceptible towards the mushroom extracts. The zones of inhibition differed in the disk diffusion assay and the agar well diffusion assay as it was dependent on the type and the concentration of the extract used. Larger zones of inhibition were generally seen in the studies that used agar well diffusion assays as it used larger volumes of concentrated mushroom extracts. While many solvents were used to extract the bioactive compounds from these mushrooms, the ethanolic, methanolic and aqueous were the common extraction solvents used. The methanolic and ethanolic extracts also showed the highest zone of inhibition ranging from 8.3mm to 18.4mm indicating its effectiveness in extracting the bioactive compounds with antibacterial properties. Flavonoids, tannins, fatty acids, esters and lenthionine have been identified as some of the common chemicals in the mushroom extract that exhibit antibacterial effects on tested bacteria. However, further research on these compounds is required apart from the analysis on the possible combination of mushroom extracts which could exhibit synergistic antibacterial activities eventually suggesting the potential of the mushroom extracts as possible alternatives to antibiotics INTI International University 2021 Article PeerReviewed text en cc_by_4 http://eprints.intimal.edu.my/1565/1/182 Maha, Noor and Lalita Ambigai, Sivasamugham and Geetha, Subramaniam (2021) A Review on the Antibacterial Activity of Edible Mushrooms. INTI JOURNAL, 2021 (09). ISSN e2600-7320 https://intijournal.intimal.edu.my/intijournal.htm
institution INTI International University
building INTI Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider INTI International University
content_source INTI Institutional Repository
url_provider http://eprints.intimal.edu.my
language English
topic Q Science (General)
QR180 Immunology
spellingShingle Q Science (General)
QR180 Immunology
Maha, Noor
Lalita Ambigai, Sivasamugham
Geetha, Subramaniam
A Review on the Antibacterial Activity of Edible Mushrooms
description Edible mushrooms produce a variety of bioactive compounds that could be used as alternatives to antibiotics. This review was aimed to evaluate the antibacterial activities of most common edible mushrooms. Extracts of oyster, button, shiitake and enokitake mushrooms showed inhibition against various gram-negative and gram-positive bacteria with the latter being more susceptible towards the mushroom extracts. The zones of inhibition differed in the disk diffusion assay and the agar well diffusion assay as it was dependent on the type and the concentration of the extract used. Larger zones of inhibition were generally seen in the studies that used agar well diffusion assays as it used larger volumes of concentrated mushroom extracts. While many solvents were used to extract the bioactive compounds from these mushrooms, the ethanolic, methanolic and aqueous were the common extraction solvents used. The methanolic and ethanolic extracts also showed the highest zone of inhibition ranging from 8.3mm to 18.4mm indicating its effectiveness in extracting the bioactive compounds with antibacterial properties. Flavonoids, tannins, fatty acids, esters and lenthionine have been identified as some of the common chemicals in the mushroom extract that exhibit antibacterial effects on tested bacteria. However, further research on these compounds is required apart from the analysis on the possible combination of mushroom extracts which could exhibit synergistic antibacterial activities eventually suggesting the potential of the mushroom extracts as possible alternatives to antibiotics
format Article
author Maha, Noor
Lalita Ambigai, Sivasamugham
Geetha, Subramaniam
author_facet Maha, Noor
Lalita Ambigai, Sivasamugham
Geetha, Subramaniam
author_sort Maha, Noor
title A Review on the Antibacterial Activity of Edible Mushrooms
title_short A Review on the Antibacterial Activity of Edible Mushrooms
title_full A Review on the Antibacterial Activity of Edible Mushrooms
title_fullStr A Review on the Antibacterial Activity of Edible Mushrooms
title_full_unstemmed A Review on the Antibacterial Activity of Edible Mushrooms
title_sort review on the antibacterial activity of edible mushrooms
publisher INTI International University
publishDate 2021
url http://eprints.intimal.edu.my/1565/1/182
http://eprints.intimal.edu.my/1565/
https://intijournal.intimal.edu.my/intijournal.htm
_version_ 1811604124762898432
score 13.211869

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