ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF Laetiporus sulphurous (Bull.) Murrill

摘要

Laetiporus sulphureus (Bull.) Murrill is an edible wood-rotting Basidiomycete widely consumed as a nutritional food.These mushrooms were found to be medically active in some therapies, such as: antimicrobial, antitumor, antiviral, andimmunomodulating treatments. In this work, antioxidant and antimicrobial potentials of L. sulphureus alcoholicextracts from dried fruiting bodies, dried mycelia broth and mycelia-free broth submerged cultures were investigated.For determination of potential antioxidant activity of thedried fruiting bodies and mycelia-free broth methanol extracts,the total phenols amount and scavenging capacity on 2.2-diphenyl-1-picrylhydrazyl (DPPH) radicals have beenanalyzed. The results showed that the highest total phenols amount (283.9 mg GAE/100g) was found in fruiting bodiesextract. Radical scavenging activity was found higher for fruiting bodies extract (EC50=35.45 mg/ml) followed bymycelia-free broth extract (EC50=46.67 mg/ml). The antimicrobial effects of the ethanol extracts were analyzed againstCandida albicans ATCC10321, Candida parapsilopsis CBS604, Escherichia coli ATCC8739, Staphylococcus aureusATCC6538, Enterococcus faecalis and Staphylococcus epidermidis ATCC12228. Two extracts presented a wideantimicrobial spectrum and were active against both yeast and bacteria tested: fruit bodies extract and dried biomassextract.