MURAT ÖZDAL, Özlem GÜLMEZ, Özlem GÜR ÖZDAL, Ömer ALGUR

ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF MYCELIAL EXTRACTS OF DIFFERENT PLEUROTUS SPECIES

Mushrooms could be used as a potential means of producing natural antioxidants and antimicrobials. To obtain fungal biomass in submerged culture is an easy and rapid method. For this reason, biomasses of Pleurotus species which grown on liquid media were used to prepare hot water extracts and their antioxidant and antibacterial properties were determined. The highest total phenolic content was determined in P. ostreatus extract (9.14 mg.g-1 dry weight of extract) whereas Pleurotus sajor-caju gave highest reading of total flavonoid content (3.10 mg.g-1 dry weight of extract). In the scavenging effect of DPPH radical test, P. sajor-caju showed the highest activity potential (69.67%). Mycelia extracts from Pleurotus species showed the antibacterial activity against the Gram negative and Gram positive bacteria (plant and human pathogens). Based on the results obtained, each extract from the five species Pleurotus (P. florida, P. citrinopileatus, P. sajor-caju, P. ostreatus and P. eryngii) showed antioxidant and antibacterial properties, and could be used in the formulation of nutraceuticals. Furthermore, the results presented in this work demonstrated that extracts were capable of inhibiting the in vitro growth of Helicobacter pylori.

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