Bolu Abant Izzet Baysal University, Faculty of Science and Art, Department of Biology, Bolu, Turkey.
Bolu Abant Izzet Baysal University, Health Sciences Institute, Department of Interdisciplinary Neuroscience, Bolu, Turkey.
Int J Med Mushrooms. 2023;25(1):45-56. doi: 10.1615/IntJMedMushrooms.2022046526.
Edible mushrooms are important natural foods that have been used since ancient times due to their delicious taste, high nutritional value, and various biological activities. In this study, antibacterial (against 10 different human pathogens) and antioxidant potentials (free radical scavenging activity and total phenol-flavonoid content) of 13 different wild-growing and the most popular edible mushrooms (Lactarius salmonicolor, L. deliciosus, L. volemus, L. piperatus, Boletus edulis, Marasmius oreades, Agaricus campestris, Tricholoma terreum, Hydnum repandum, Coprinus comatus, Ramaria sp., Cantharellus cibarius, and Pleurotus ostreatus) sold in a public bazaar in Bolu-Turkey were evaluated. Strong antibacterial capacities were observed with all tested Lactarius species, as well as M. oreades, A. campestris, T. terreum, H. repandum, and Ramaria sp. Significant antibacterial potentials of T. terreum and C. comatus against Staphylococcus epidermidis, Serratia marcescens, and Proteus vulgaris were observed for the first time. H. repandum strongly inhibited all tested Gram-positive bacteria (Staphylococcus aureus, S. epidermidis, and Streptococcus pyogenes). It was remarkable to reveal strong growth inhibition of M. oreades against S. aureus (29.33 ± 1.11 mm) for the first time. The highest total phenolic content was revealed with L. delicious (193.42 ± 0.77 mg GAE/g dw and 198 ± 0.79 mg TAE/g dw), while L. salmonicolor had the highest total flavonoid content (358.33 ± 15.27 mg CE/g dw). B. edulis demonstrated the strongest antioxidant activity with the lowest IC50 value (4.48 ± 0.04 μg/mL). Moreover, L. deliciosus and M. oreades also had high antioxidant potential with the lowest IC50 values (4.76 ± 0.01 μg/mL and 4.77 ± 0.02 μg/mL, respectively). Total phenolic contents of tested mushrooms were highly correlated with their antioxidant capacities. L. delicious is the most well-known and the most delicious mushroom sold in Bolu's public bazaar. The obtained results for this mushroom were notable in terms of the greatest total phenol-flavonoid content and strong antioxidant capability. The antioxidant capacity and polyphenol content of L. deliciosus, M. oreades, H. repandum, A. campestris, and B. edulis, as well as their antibacterial activity, were quite outstanding, and our findings demonstrated the importance of these mushrooms as nutraceutical products.
食用蘑菇是一种重要的天然食品，由于其美味、高营养价值和各种生物活性，自古以来就被人们食用。本研究评估了在土耳其博卢的一个公共集市上销售的 13 种野生和最受欢迎的食用蘑菇（鲑色乳菇、美味乳菇、乳菇、乳菇、美味牛肝菌、美味红菇、糙皮侧耳、糙皮拟小牛肝菌、垂孔菌、花脸香蘑、鸡油菌、香菇和糙皮侧耳）的抗菌（针对 10 种不同的人类病原体）和抗氧化潜力（自由基清除活性和总酚类-黄酮类含量）。所有测试的乳菇属物种以及美味红菇、糙皮侧耳、糙皮拟小牛肝菌、垂孔菌和花脸香蘑都表现出很强的抗菌能力。首次观察到糙皮拟小牛肝菌和毛头鬼伞对表皮葡萄球菌、粘质沙雷氏菌和普通变形杆菌具有显著的抗菌潜力。糙皮拟小牛肝菌强烈抑制所有测试的革兰氏阳性菌（金黄色葡萄球菌、表皮葡萄球菌和化脓性链球菌）。首次发现美味红菇对金黄色葡萄球菌的生长抑制作用很强（29.33±1.11mm）。美味乳菇的总酚含量最高（193.42±0.77mgGAE/g干重和 198±0.79mgTAE/g干重），而鲑色乳菇的总黄酮含量最高（358.33±15.27mgCE/g干重）。美味牛肝菌的抗氧化活性最强，IC50 值最低（4.48±0.04μg/mL）。此外，美味乳菇和美味红菇也具有较高的抗氧化潜力，IC50 值最低（分别为 4.76±0.01μg/mL 和 4.77±0.02μg/mL）。测试蘑菇的总酚含量与抗氧化能力高度相关。美味乳菇是博卢公共集市上最知名和最美味的蘑菇。这种蘑菇的总酚-黄酮含量和抗氧化能力都非常显著。美味乳菇、美味红菇、糙皮拟小牛肝菌、糙皮侧耳和美味牛肝菌的抗氧化能力和多酚含量以及它们的抗菌活性都非常出色，我们的研究结果表明这些蘑菇作为营养保健品的重要性。
