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Stimulation of the Antioxidative and Antimicrobial Potential of the Blood Red Bracket Mushroom Pycnoporus sanguineus (Higher Basidiomycetes)



Stimulation of the Antioxidative and Antimicrobial Potential of the Blood Red Bracket Mushroom Pycnoporus sanguineus (Higher Basidiomycetes)



International Journal of Medicinal Mushrooms 17(8): 701-712



The antioxidative and antibacterial properties of low-molecular-weight secondary metabolite subfractions (ex-LMS) from cultures of Pycnoporus sanguineus cultivated under different temperature conditions (25°C [ex-LMSa] and 30°C [ex-LMSb]) were assessed. The antioxidative properties were studied using chemiluminometric measurement, an ABTS assay, and a DPPH reduction rate assay with Trolox and ascorbic acid as the control. The values noted for the ex-LMSb were significantly higher than those for ex-LMSa: 97%, 52%, and 31% for chemiluminometric measurement, the ABTS assay, and the DPPH assay, respectively, at a concentration of 50 µg/mL. Half-maximal effective concentrations reached 4.17 µg/mL for chemiluminometric measurement, 47.25 µg/mL for the ABTS assay, and 51.46 µg/mL for DPPH assay. Toxicity tests against Vibrio fischeri yielded 99.8% for ex-LMSa and 99.85% for ex-LMSb. Antibacterial activity toward Staphylococcus aureus was observed in the ex-LMSb fractions (inhibition zone, 23.5 mm; minimum inhibitory concentration, 0.12 mg/mL). Scanning electron microscopy images exhibited severe disruption of the bacterial cells treated with ex-LMSb compared with the control. The results obtained suggest that the extracellular fluid isolated from P. sanguineus-submerged cultures might be a good source of antioxidative and antibacterial compounds. In addition, the increase in the culture temperature evidently enhanced the bioactive properties of the preparation.

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Accession: 058905973

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PMID: 26559857


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