Proximate Composition, Mycochemical Analysis and Antibacterial Activity of Lentinus squarrosulus (Mont.) Singer

摘要

Mushrooms are considered as an ultimate healthy food and as dietary supplement. It contains many things that fit the definition of foodsupplements such as protein, carbohydrates, minerals, vitamins, unsaturated fatty acids, phenolic compounds, tocopherols, ascorbic acid andcarotenoids. Thus, mushrooms can be used directly in the diet to promote health. One of these mushrooms is Lentinus squarrosulus anedible tropical white rot fungus found in Africa and many parts of Asia. This species is attracting attention due to its rapid mycelial growthand potential for use as food, medicine and biodegradation. Recently this species has been found growing in different parts of the countryduring rainy season. To determine the nutraceutical potential of this mushroom species, the proximate nutrient content, mycochemicalcomposition and antibacterial activity were evaluated in this study. Air-dried fruiting bodies were used in the determination of proximatenutrient content while hot water extract of mycelial mats was used in the evaluation of mycochemical constituents. The antibacterial activitywas assayed using disc diffusion method against two bacterial species, namely: Staphylococcus aureus (ATCC 29213) and Escherichia coli(ATCC 25992). Results revealed that the fruiting bodies contain high amount of crude protein, carbohydrates, total energy value, crude fiberand low concentration of moisture, ash and crude fat. Likewise, hot water extract of mycelia contains flavonoids, saponins, cardiacglycosides and alkaloids. Bioassay disc diffusion method revealed that L. squarrosulus exhibited antibacterial activity against E. coli (ATCC25992) and S. aureus (ATCC 29213). Based on the results of this research, it shows that L. squarrosulus is an ideal mushroom essential tohuman nutrition and could probably be categorized as a nutraceutical food. The presence of many biochemical compounds with extra healthbenefits in addition to the basic nutritional value found in this mushroom only proves that L. squarrosulus could be an additionalcontribution to the list of mushroom species that promotes nutritional values and helps maintain good health and fight some diseases.