Determination of Antioxidant and Antimicrobial Properties of Alcoholic Extract from Pleurotus ostreatus M2191 Mycelium Obtained in the Presence of Various Nitrogen Sources

作者：Vamanu Emanuel^*; Ene Mihaela; Pelinescu Diana; Sarbu Ionela; Vamanu Adrian; Nita Sultana

来源：Revista de Chimie, 2011, 62(12): 1189-1194.

• free radicals
• scavenging activity
• antioxidant activity
• MIC
• malt extract

The purpose of the study was to determine the antioxidant activity of ethanolic extracts from the freeze-dried mycelium of the Pleurotus ostreatus M2191 strain, obtained in the presence of corn, malt, yeast extracts and peptone. Ethanolic extracts were investigated for total phenols and flavonoid contents, and free radicals scavenging activity. Antioxidant activity was calculated by the reducing power assay, the scavenging effect on DPPH radicals. There were noticed differences, usually above 24%, between the mycelium quantities obtained in the presence of the four nitrogen sources. The malt extract determined the highest quantities of phenols, flavanoids and beta-carotene, which caused the lowest value of EC(50), of 0.18 mg/mL. For the four types of mycelium extracts, the antimicrobial activity was also determined. The antimicrobial capacity was screened against Gram positive and Gram negative bacteria, and fungi. The extract obtained in the presence of peptone selectively inhibited the growth of Gram positive and negative bacteria, Staphylococcus aureus ATCC 6588, Pseudomonas aeruginosa ATCC 15442 being the most susceptible one. Fungi were the most resistant to the extracts.

• 出版日期2011-12