Mushroom varieties found in the Himalayan regions of India: Antioxidant, antimicrobial, and antiproliferative activities
Khan Asma Ashraf, Gani Adil, Ahmad Mudasir, Masoodi Farooq Ahmad, Amin Furheen, Kousar Shaheen,
소속 상세정보
( Khan Asma Ashraf )
University of Kashmir Department of Food Science and Technology
( Gani Adil )
University of Kashmir Department of Food Science and Technology
( Ahmad Mudasir )
University of Kashmir Department of Food Science and Technology
( Masoodi Farooq Ahmad )
University of Kashmir Department of Food Science and Technology
( Amin Furheen )
University of Kashmir Department of Food Science and Technology
( Kousar Shaheen )
India SKUAST-K Division of Plant Pathology Mushroom Research & Training Centre
KMID : 1007520160250041095
Abstract
This study evaluates the antioxidant, antimicrobial, and antiproliferative activities of mushroom varieties (Agaricus bisporus, Pleurotus ostreatus, and Coprinus atramentarius) found in the Himalayan regions of Jammu and Kashmir, India. All three mushroom varieties exhibited antioxidant activity. A. bisporus showed the highest diphenyl-2-picrylhydrazyl inhibition activity (87.88±5.6%), C. atramentarius showed the highest reducing power (0.49±0.01) and metal chelating ability (48.57± 0.38%), and P. ostreatus contained the highest phenolic (5.25±0.14 mg gallic acid equivalent per gram) and flavonoid content (64.39±0.73 μg rutin equivalent per gram). C. atramentarius showed maximum antibacterial activity against all the pathogenic strains and the highest zone of inhibition was against S. typhi (7.45±0.5 mm). P. ostreatus exhibited the highest cell proliferation inhibition against Colo-205 and MCF-7 cancer cell lines. The structural analysis by Fourier transform infrared spectroscopy indicated the presence of β-configuration in carbohydrates, phenolic compounds, and protein, which impart nutraceutical properties to mushrooms.
키워드
mushroom; antioxidant; antibacterial; antiproliferative; FTIR
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