Johnsy G et al.

/ Journal of Pharmacy Research 2011,4(11),3939-3942

Research Article Available online through
ISSN: 0974-6943 www.jpronline.info
Antimicrobial and antioxidant properties of Trametes gibbosa (pers) Fr.,
Johnsy Ga and V. Kaviyarasana*
a
Centre for advanced studies in Botany, University of Madras, Maraimalai campus, Guindy, Chennai 25, Tamilnadu, India.
Received on: 19-05-2011; Revised on: 08-06-2011; Accepted on:01-07-2011

ABSTRACT
Trametes gibbosa (pers) Fr., is commonly known as the ‘lumpy bracket’ is a polypore mushroom that causes a white rot. Trametes gibbosa was colleted from
the dead wood in Anna University campus, Chennai. The fruit bodies of this species were identified on the basis of both macroscopic and microscopic characters.
Antioxidant activities of the methonolic and water extract of T.gibbosa was evaluated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals scavenging,
Chelating ability and Reducing power assays. DPPH free radical-scavenging activity was found to exhibit 91.47% and 81.2% inhibition at the concentrations
of 1000 µg/ml and the chelating ability was 93.2% and 84% at the concentration of 1000 µg/ml. Total flavanoids were 0.59±0.01 and 0.47±0.05 µg/ mg
(quercetin equivalent) while the phenolics were 23.8 ± 0.25 and 16.98±1.03 µg/mg (pyrocatechol equivalent) in the extract. Wild mushrooms may have
potential as natural antioxidants. T. gibbosa showed narrow antibacterial activity against Gram-negative bacteria and strongly inhibited the growth of the
Gram-positive bacteria tested. Therefore, the extracts could be suitable as antimicrobial and antioxidative agents in the industry.

Key words: Trametes gibbosa, antioxidant, potential, antimicrobial, mushroom

INTRODUCTION
Trametes gibbosa (pers) Fries is rather common polypore in Europe and Asia
(Kotlaba 1984). The species is easy to recognize by a usually large, white,
trametoid basidiocarp with a thickened base, an upper pileus (usually tinted
green form algae) with hirsute zones and radially elongated pores. It is highly
competitive species, often dominating in mountain hardwoods and quickly
overgrowing other wood-decaying fungi on most substrates.
powders (10 g) were extracted by using a Soxhlet extractor for 3 h with 100 ml
of extractant, including methanol under reflux conditions. The residues were
then extracted by boiling water (50 ml). The organic solvent in the extracts
was removed with a rotary evaporator. The water extract was dried in a freeze-
drier. The methanol and water extracts were analysed for their antioxidant
activities.

Medicinal mushroom extracts have been considered as important remedies for
the prevention and treatment of many diseases for thousands of years especially
in the Orient (Israilides and Philippoussis 2003). A plethora of medicinal
effects has been demonstrated for many traditionally used mushrooms including
antibacterial, antiviral, antifungal, antitumour and immuno-potentiating
activities (Hobbs 2003).
Oxidation is essential to many living organisms for the production of energy
to fuel biological processes. Free radicals are produced in normal and/or
pathological cell metabolism (Elmastas et al., 2007). However, oxygen-centred
free radicals and other reactive oxygen species, that are continuously produced
in vivo, result in cell death and tissue damage. Almost all organisms are well
protected against free radical damage by enzymes, such as superoxide dismutase
and catalase, or compounds such as ascorbic acid, tocopherols and glutathione
(Mau et al., 2002; Niki et al., 1994). However, antioxidant supplements, or
foods containing antioxidants, may be used to help the human body reduce
oxidative damage (Yanga et al., 2002).
Mushrooms accumulate a variety of secondary metabolites, including phenolic
compounds, polyketides, terpenes and steroids (Cheung et al., 2003). The
antioxidants present in mushrooms are of great interest as protective agents
to help the human body reduces oxidative damage without any interference.
They are recognized as functional foods and as a source of physiologically
beneficial components (Wasser and Weis 1999). Therefore, in this study, the
antioxidative activities of two extracts of Trametes gibbosa mushrooms were
investigated in relationship to their total phenolic contents and antimicrobial
activity.
2. MATERIALS AND METHODS
2.1. Extraction
Two different solvents (methanol and water) were used to fractionate the
soluble compounds from the mushrooms in ascending polarity. Mushroom
*Corresponding author.
Johnsy.G
Research scholar,
Center for advanced studies in Botany,
University of madras,
Maraimalai campus, Guindy,
Chennai-25
Tel.: + 91-9970372112
E-mail:johnsy_moses@yahoo.co.in
2.2. Determination of total phenolic compounds
Total soluble phenolics in the mushroom methanolic and extracts were
determined with Folin–Ciocalteu reagent, according to the method of Slinkard
(Slinkard and Singleton 1977), using pyrocatechol as a standard. Briefly, 1 ml
of extract solution (contains 2000 lg) in a volumetric flask was diluted glass-
distilled water (46 ml). Folin–Ciocalteu reagent (1 ml) was added and the
contents of the flask were mixed thoroughly. After 3 min, 3 ml of Na 2CO3 (2%)
was added, then the mixture was allowed to stand for 2 hours with intermittent
shaking. The absorbance was measured at 760 nm. The concentration of total
phenolic compounds in the mushroom ethanolic extract, determined as
microgrammes of pyrocatechol equivalents, by using an equation that was
obtained from the standard pyrocatechol graph, is given as:
Absorbance = 0:00246 µg pyrocatechol + 0:00325 (R 2 =0.996)
2.3. Determination of total flavonoid concentration
Flavonoid concentration was determined as follows: mushroom methanolic
and water extract solution (1 ml) was diluted with 4.3 ml of 80% aqueous
ethanol containing 0.1 ml of 10% aluminium nitrate and 0.1 ml of 1 M
aqueous potassium acetate. After 40 min at room temperature, the absorbance
was determined spectrophotometrically at 415 nm. Total flavonoid
concentration was calculated using quercetin as standard (Park et al., 1997):
Absorbance = 0.002108 µg quercetin - 0.01089 (R 2 : 0.9999)
2.4. Scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH)
radicals
The scavenging activity of the methanol and water extracts from mushrooms
on DPPH radicals was measured according to the method of Chu et al., (2000)
with some modifications. An aliquot of 0.5 ml of 0.1 mM DPPH radical
(Sigma) in methanol was added to a test tube with 1 ml of mushroom methanol
or water extract of different concentrations (1.5 to 9 mg/ml). Methanol or
water was used instead of the mushroom sample as a control. The reaction
mixture was vortex mixed at room temperature and the absorbance (Abs) was
determined immediately after mixing by measuring at 520 nm with a
spectrophotometer. The scavenging activity (%) (SA) on DPPH radicals was
calculated by Eq. (3). Gallic acid was used as standard.
SA = (1- Abs in the presence of sample/Abs in the absence of sample)
× 100
2.5. Chelating effect on ferrous ions
The chelating of ferrous ions of mushroom species was estimated by the
method of Dinis et al. (1994). Briefly, different concentrations of methanolic
extract of mushrooms species (40, 80, 160, 320, 640, 800, 1000 µg/mL) were

Journal of Pharmacy Research Vol.4.Issue 11.November 2011 3939-3942

 Johnsy G et al. / Journal of Pharmacy Research 2011,4(11),3939-3942
added to a solution of 2mM FeCl2 (0.05mL). The reaction was initiated by Table 1: Total phenolics and flavonoids of T. gibbosa extracts
adding 5mM ferrozine (0.2mL) and the mixture was shaken vigorously and
left standing at room temperature for 10min. After the mixture had reached S. No Mushroom extract Phenolics Flavonoids
equilibrium, the absorbance of the solution was then measured 1 Water extract 16.98±1.03 0.47±0.05
spectrophotometrically at 562 nm. All tests and analyses were run in triplicate 2 Methanol extract 23.8 ± 0.25 0.59±0.01
and averaged. The percentage of inhibition of ferrozine–Fe 2+ complex formation
is given by this formula: 3.2. DPPH Radical Scavenging Activity (RSA)
% Inhibition = [(A 0-A1)/A0] × 100 The RSA of mushrooms extracts was tested using a methanolic and water
Where, A0 was the absorbance of the control and A1 the absorbance in the extract of the ‘stable’ free radicals, DPPH. Unlike laboratory-generated free
presence of the sample of mushroom species extract and standards. The control radicals such as the hydroxyl radical and superoxide anion, DPPH has the
did not contain FeCl2 or ferrozine, complex formation molecules (Oktay et advantage of being unaffected by certain side reactions, such as metal ion
al., 2003). chelation and enzyme inhibition (Amar-owicz et al., 2004). A freshly prepared
DPPH solution exhibits a deep purple colour with absorption maximum at 517
2.6. Reducing power nm. This purple colour generally fades/disappears when an antioxidant is
The reducing power was determined according to the method of Oyaizu (1986). present in the medium.
Each extract in methanol and water (2.5 ml) was mixed with 2.5 ml of 200
mM sodium phosphate buffer (pH 6.6) and 2.5 ml of 1% potassium ferricynide Table 2: Scavenging effect (%) of the extracts on DPPH
and the mixture was incubated at 50 oC for 20 min. Then, 2.5 ml of 10%
trichloroacetic acid were added, and the mixture was centrifuged at 200 g (MSE S.no Sample Conc. (µg/ml) Methanol Water BHA
Mistral 2000, London, UK) for 10 min. The upper layer (2.5 ml) was mixed 1 40 16.17±0.78 13.73±1.63 42.63±0.55
with 2.5 ml of deionized water and 0.5 ml of 0.1% ferric chloride. Finally the 2 80 27.77±0.72 21.33±0.95 55.3±2.78
absorbance was measured at 700 nm against a blank. BHA was used as a positive 3 160 41.7±0.61 37.93±1.81 76.7±1.41
4 320 47.47±0.85 44.3±0.92 86.6±2.64
control. 5 640 57.33±0.92 50.97±1.56 96.57±2.03
6 800 82.83±0.021 63.33±1.001 -
2.7. Preparation of active bacterial suspension 7 1000 91.47±0.76 81.2 ±1.65
-
Stock bacterial cultures were maintained at 4°C on nutrient agar slants. Active
Values expressed are means±SD of three parallel measurements
cultures for experiments was prepared by transferring a loopful of stock culture
to 10 ml of nutrient broth and incubating aerobically at 37°C for 24 hours for
bacterial proliferation. The scavenging ability of the methanolic extract from T. gibbosa fruit bodies
91.47% at 1000 µg/ml whereas the water extract showed 81.2% respectively.
2.8. Agar well diffusion method At 0.1 mg/ml BHA and a-tocopherol showed excellent scavenging abilities of
The determination of the inhibitory effect of the T. gibbosa methanolic and 95.0% and 92.5%, respectively. However, excellent scavenging abilities (96.3-
water extract on test bacteria was carried out by agar well diffusion method 99.1% and 97.1%) were observed with methanolic extracts from A. camphorate
(Kalemba and Kunicka 2003). Bacterial cultures were grown at 37 oC for 24 and A. blazei at 2.5 mg/ml, respectively (Huang 2000). Scavenging abilities of
hours in Nutrient Broth. The culture suspensions were adjusted by comparing methanolic extracts from other medicinal mushrooms were measured at up to
against 3.0 McFarland. Petri dishes with 10 ml of Nutrient Agar were prepared, 0.64 mg/ml and were 24.6%, 67.6%, 74.4% and 73.5% for C. versicolor, G.
previously inoculated with 100 µL of the culture suspension. The wells (7.0 lucidum, G. lucidum antler and G. tsugae, respectively (Mau et al., 2002b).
mm) were made and the extract which is dissolved in Dimethyl sulphoxide At 6.4 mg/ml, the methanolic extract from D. indusiata scavenged DPPH
(DMSO) was added to wells (100 µL) and same volume (100 µL) of DMSO was radicals by 92.1%, whereas scavenging abilities of methanolic extracts from
used as a control. The inoculated plates were incubated for 24 hours. After other speciality mushrooms were 63.3-67.8% (Mau et al., 2002c). In addition,
incubation, the diameter of the inhibition zone was measured with calipers. at 6.4 mg/ml, the methanolic extract from tree oyster mushrooms scavenged
The measurements were done basically from the edge of the zone to the edge DPPH radicals by 81.8% (Yang et al., 2002). However, T. fuciformis were less
of the well. effective in scavenging DPPH radicals (71.5% at 5mg/ml) (Mau et al., 2001).

3. RESULTS AND DISCUSSION 3.3. Reducing power

The reducing power of various extracts might be due to its hydrogen donating
3.1. Antioxidant activity of extracts ability generally associated with the reductants as described by (Shimadu et al.,
While wild mushrooms have potential beneficial properties, including 1992). According to T.gibbosa might contain high amount of reductants which
antioxidant (Mau et al., 2002; Sarikurkcu et al., 2008), beta-glucans, cholesterol- could react with the free radicals to stabilize and block radical chain reactions.
lowering (Fukushima et al., 2002) activities to be used as functional foods, The reducing power was evaluated measuring absorbance at 700nm after mixing
they have also potential hazards (e.g heavy metals) (Falandysz et al., 2003; the samples with ferric compounds higher absorbance indicates higher reducing
Vetter 2004). The potential toxicity of prolonged mushroom intake seems to power. Reducing power of the metanolic extract increase to 0.546 at 1000 µg/
be as likely as its potential for lowering of serum cholesterol values (Nieminen ml for fruit bodies and slow increase to more than 0.43 at 1000 µg/ml for water
et al., 2009). The methanolic and water extract of T. gibbosa was subjected to extract.
screening for their possible antioxidant activity.
Table 3: Reducing power (Abs 700nm) of the T. gibbosa extracts
3.5. Amount of total phenolics and flavonoids S.no Sample Conc. (µg/ml) Methanol Water BHA
The key role of phenolic compounds as scavengers of free radicals is emphasised
1 40 0.039±0.012 0.018±0.005 0.132±0.003
in several reports (Komali et al., 1999; Moller et al., 1999). Amounts of 2 80 0.116±0.012 0.078±0.009 0.233±0.001
phenolic and flavonoid components of methanol and water extract were, 3 160 0.155±0.16 0.14±.005 0.353±0.004
respectively, found to be 23.8 ± 0.25 and 16.98±1.03 µg mg -1 pyrocatechol 4 320 0.246±0.012 0.236±0.007 0.484±0.004
equivalents and 0.59±0.01 and 0.47±0.05µg mg -1 quercetin equivalents. The 5 640 0.362±0.018 0.284±0.012 0.529±0.005
6 800 0.443±0.021 0.35±0.008 0.677±0.003
amount of phenolic compound was calculated as pyrocatechol and the 7 1000 0.546±0.04 0.43 ±0.006 0.748±0.006
flavonoids was calculated as quercetin equivalents. When this amount is
compared to those found in other studies in the literature, polyphenolic Values expressed are means±SD of three parallel measurements
compounds seem to have important role in stabilizing lipid oxidation and to be
associated with antioxidant activity (Yen et al., 1993). The phenolic However, BHA showed an excellent reducing power of 0.748 at 0.1 mg/ml. At
compounds may contribute directly to antioxidative action (Duh et al., 1999). 0.5-20 mg/ml, ascorbic acid and a -tocopherol showed a slight increase in
It is suggested that polyphenolic compounds have inhibitory effects on reducing power from 0.88 to 1.05 and from 0.67 to 0.87, respectively (Huang
mutagenesis and carcinogenesis in humans, when up to 1.0 g is ingested daily et al ., 2006). Reducing powers of methanolic extracts from two strains of F.
from a diet rich in fruits and vegetables (Tanaka et al., 1998). velutipes were 0.35 and 0.43 at 5 mg/ml, whereas reducing powers of 0.42 and
0.57 were observed with those from two strains of shiitake at 5 mg/ml (Yang
Previously, in a study performed with Hypericum hyssopifolium, it was found et al., 2002). Similar results were reported from the different mushroom
that antioxidant activity was based on flavonoid-type compounds (Cakir et extracts like Grifola frondosa, Morchella esculenta, and Termitomyces
al., 2003). In this study performed with methanol and water extract, it is albinomyces (Mau et al., 2004).
thought that the high free radical-scavenging activity and total antioxidant
activity may result from the existence of phenolic and flavonoid type It was reported that the reducing power of muhrooms might be due to their
compounds. hydrogen-donating ability (Shimada et al., 1992). Accordingly, T. gibbosa

Journal of Pharmacy Research Vol.4.Issue 11.November 2011 3939-3942

 Johnsy G et al. / Journal of Pharmacy Research 2011,4(11),3939-3942
might contain higher amounts of reductone, which could react with free radicals antioxidant activity of these mushroom extracts, the chemical characteristics
to stabilize and block radical chain reaction. of the antioxidative components in the extracts should be further investigated.

3.4. Chelating ability of ferrous ions ACKNOWLEDGEMENT

The chelating ability of methanolic extracts from T. gibbosa at 1000 µg/ml The authors thank the Director, CAS in Botany, University of Madras, India,
was in between 93.3% and the water extract showed 84% at 1000 µg/ml for providing lab facility and the University Grant Commission, Government of
concentration. These values were in contrast to the previous report by Tsai et India, for providing a research grant.
al., 2006 mentioned that extracts from Agrocybe cylindraceae chelated ferrous
iron by 90.6% at 5mg/ml. However, EDTA showed an excellent chelating REFERENCES
ability of 98.1% at a concentration as low as 800 µg/ml. Citric acid was not a 1. Amarowicz R, Pegg RB, Rahimi-Moghaddam P, Barl B, Weil JA, (2004) Freeradical
good chelating agent for ferrous ions and its chelating ability was 33.5% at 20 scavenging capacity and antioxidant activity of selected plant species from the Canadian
mg/ml. prairies, Food Chemis 84: 551–562.
2. Basile A, Sorbo S, Giordano S, Lavitola A, Castaldo Cobianchi R, (1998) Antibacterial
The methanolic extracts from A. camphorate chelated ferrous ions by 64.4- activity in Pleurochaete squarrosa extract (Bryophyta), Int. J. Antimicrob. Agents,
10: 169–172.
74.5% at 5 mg/ml, whereas those from A. blazei showed an excellent chelating 3. Cakir A, Mavi A, Yýldýrým A, Duru M. Harmandar M, Kazaz C, (2003) Isolation and
ability of 98.6% at 2.5 mg/ml (Huang 2000). The methanolic extract from C. characterization of antioxidant phenolic compounds from the aerial parts of Hypericum
versicolor was not a good ferrous chelator (13.2% at 2.4 mg/ml) (Mau et al., hyssopifolium L. by activity-guided fractionation, J of Ethnopharma 87: 73–83.
2002b). The methanolic extract from G. frondosa chelated 70.3% of ferrous 4. Chu YH, Chang CL, Hsu HF, (2000) Flavonoid content of several vegetables and their
ions at 6 mg/ml whereas at 24 mg/ml, methanolic extracts from D. indusiata, antioxidant activity. J of Sci of Food and Agri, 80: 561–566
H. erinaceus and T. giganteum chelated ferrous ions by 46.4-52.0% (Mau et 5. Cheung LM, Cheung PCK, Ooi VEC, (2003) Antioxidant activity and total phenolics
al., 2002c). For commercial mushroom including F. velutipes, tree oyster of edible mushroom extracts. Food Chem, 81: 249–255.
6. Duh PD, Tu YY, Yen GC, (1999) Antioxidant activity of water extract of harn jyur
mushrooms and shiitake, their methanolic extract chelated 45.6-81.6% of (Chyrsanthemum morifolium Ramat), Lebensmittel- Wissenschaft und Technologie,
ferrous ions at 1.6 mg/ml (Yang et al., 2002). 32: 269–277
7. Dinis TCP, Madeira VMC, Almeida LM, (1994) Action of phenolic derivates
Table 4: Chelating ability (%) of the T. gibbosa extracts (acetoaminophen, salycilate and 5-aminosalycilate) as inhibitors of membrane lipid
peroxidation and as peroxyl radical scavengers. Archives of Biochem and Biophy,
S.no Sample Conc. (µg/ml) Methanol Water EDTA 315: 161–169.
8. Elmastas M, Isildak O, Turkekul I, Temur N, (2007) Determination of antioxidant
1 40 16.9±0.72 13.2±0.85 62.6±1.57 activity and antioxidant compounds in wild edible mushrooms. J of Food Com and
2 80 26.8±0.60 19.3±1.54 58.4±1.007 Analy, 20: 337–345.
3 160 31.8±0.65 26.2±1.62 66.5±0.64
4 320 56.9±0.83 37.8±1.8 75.3±2.51
9. Falandysz J, Kawano M, Swieczkowski A, Brzostowski A, Dadej M, (2003) Total
5 640 70.5±0.71 55.4±0.90 92.7±1.48 mercury in wild-grown higher mushrooms and underlying soil from Wdzydze
6 800 82.7±0.49 65.3±1.58 98.1±0.31 Landscape Park, Northern Poland. Food Chem, 81: 21–26.
7 1000 93.2±0.87 84 ±1.57 10. Ferreira ICFR, Baptista P, Vilas- Boas M, Barros L, (2007) Free radical scavenging
capacity and reducing power of wild edible mushroom northeast protugal: individual
Values expressed are means±SD of three parallel measurements cap & stipe activity. Food chem 100: 1511-1516.
11. Fukushýma M, Nakano M, Morii Y, Ohashý T, Fujýwara Y, Sonoyama K, (2002) Hepatic
LDL receptor mRNA in rats is increased by dietary mushroom (Agaricus bisporus)
3.6. Antimicrobial activity fiber and sugar beet fiber. J of Nutri, 130: 2151–2156.
The antimicrobial activity of T. gibbosa extract inhibited the growth of tested 12. Hobbs CH (2003) In: Michael Miovic, Editor, Medicinal Mushrooms: An Exploration
bacteria, and clear inhibition zone of 8 to 12 mm in diameter against S. Of Tradition, Healing and Culture, Botanica Press, Williams, OR.
aureus, Micrococcus flavus, P. vulgaris and B. subtilis were observed in the 13. Huang LC, (2000). Antioxidant properties and polysaccharide composition analysis
methanol extract. In general, gram-positive bacteria had a higher resistance of Antrodia camphorata and Agaricus blazei. National Chung-Hsing University,
towards antimicrobial agents and this was evident from the susceptibility Master’s thesis, Taichung, Taiwan.
14. Huang SJ, Mau JL, (2006). Antioxidant properties of methanolic extracts from Agaricus
results of E. coli. blazei with various doses of c-irradiation. LWT – Food Sci and Tech, 39: 707–716.
15. Israilides C, Philippoussis A, (2003) Bio-technologies of recycling agroindustrial
This observation may be differences in the cell wall structure between Gram- wastes for the production of commercially important polysaccharides and mushrooms.
positive and Gram-negative bacteria, as the Gram-negative bacteria possess an Biotechnology and Genetic Engineering Reviews 20: 247–259.
outer membrane and a periplasmic space, both which are absent from Gram- 16. Kalemba D, Kunicka A, (2003) Antibacterial and antifungal properties of essential
positive bacteria (Basile et al., 1998). Therefore, the cell walls of Gram- oils. Current Med Chem, 10: 813–829.
negative bacteria, which are more complex than of the Gram-positive bacteria, 17. Niki E, Shimaski H, Mino M, (1994) Antioxidantism-Free Radical and Biological
Defence. Gakkai Syuppan Center, Tokyo.
act as a diffusional barrier making them less susceptible to the antimicrobial 18. Komali AS, Zheng Z, Shetty K, (1999) A mathematical model for the growth kinetics
agents than Gram-positive bacteria (Nostro et al., 2000) and synthesis of phenolics in oregano (Origanum vulgare) shoot cultures inoculated
with Pseudomonas species. Process Biochemistry, 35: 227–235.
S.no Mushroom extract Microorggnism 25µg/ml 50µg/ml 19. Kotlaba F, 1984. Geographical distribution and ecology of polypores/ polyporales
1 Water extract Staphyloccocus aureus - 3.23±0.25 s.i/ in Czechoslovakia. Academia praha, Czechoslovakia. [In Czech].
Micrococcus flavus 3.83±0.57 6.13±0.32 20. Mau JL, Chao GR, Wu KT, (2001) Antioxidant properties of methanolic extracts from
Proteus vulgaris - 3.57±0.15 several mushrooms. J of Agri and Food Chem, 49: 5461–5467.
Bacillus subtilis 3.63±0.15 5.27±0.35 21. Mau JL, Chang CN, Huang SJ, Chen CC, (2004) Antioxidant properties of methanolic
Escherichia coli - 2.6±0.3 extracts from Grifola frondosa, Morchella esculanta and Termitomyces albuminosus
Pseudomonas aeruginosa 3.16±0.25 5.63±0.40 mycelia. Food Chem, 87: 111–118.
2 Methanol Staphylococus aureus 8.2±0.4 10.1±0.7
Micrococcus flavus 9.07±0.31 11.73±0.67 22. Mau JL, Lin HC, Song SF, (2002) Antioxidant properties of several specialty mushrooms.
Proteus vulgaris 6.43±0.68 9.43±0.67 Food Research International, 35: 519–526.
Bacillus 9.33±0.25 12.57±0.51 23. Mau JL, Lin HC, Chen CC, (2002a) Antioxidant properties of several medicinal
E. coli 3.87±0.59 5.53±1.12 mushrooms. J of Agric and Food Chem, 50: 6072–6077.
Pseudomonas aeruginosa 5.37±0.25 7.1±0.53 24. Mau JL, Lin HC, Song SF, (2002b) Antioxidant properties of several specialty
mushrooms. Food Res Interl, 35: 519–526.
Activity expressed in millimole – mm concentration (-) no activity 25. Mau JL, Tsai SY, Tseng YH, Huang SJ, (2002c) Antioxidant properties of methanolic
extracts from Ganoderma tsugae. Presented at the Annual Meeting of Institute of Food
CONCLUSION Technologists. Anaheim, CA, USA.
26. Moller JKS, Madsen HL, Altonen T, Skibsted LH, (1999) Dittany (Origanum
Based on the results obtained, water and methanolic extracts from these wild
dictamnus) as a source of water-extractable antioxidants. Food Chem, 64: 215–219.
mushrooms were effective in DPPH radical scavenging and metal chelating 27. Nieminen P, Vesa K, Mustonen AM, (2009) Myo- and hepatotoxic effects of cultivated
ability. methanol extracts were more effective than water extract in antioxidant mushrooms in mice. Food and Cheml Toxic, 47: 70–74.
activity using the DPPH, whereas methanolic extracts were more effective in 28. Nostro A, Germano MP, D’Angelo V, Marino A, Cannatelli MA, (2000) Extraction
reducing power and metal chelating ability. In general, a correlation between methods and bioautography for evaluation of medicinal plant antimicrobial activity,
higher antioxidant activity and larger amount of total phenolics was found in Lett. Appl. Microbiol. 30 : 379–384.
the mushroom extracts. Therefore, mushroom extract could be a potential 29. Oktay M, Gu¨ lc- in I, Ku¨ freviog? lu OI, (2003). Determination of in vitro antioxidant
source of natural antioxidants, and the consumption of mushrooms might give activity of fennel (Foeniculum vulgare) seed extracts. Lebensmittel-Wissenschaft und-
Technologie 36: 263–271.
certain level of health protection against oxidative damages. T. gibbosa showed 30. Oyaizu M, (1986) Studies on products of browning reactions: antioxidative activities
narrow antibacterial activity against Gram-negative bacteria and strongly of browning reaction prepared from glucosamine. Japanese J of Nutri 44: 307–315.
inhibited the growth of the Gram-positive bacteria tested. With the established

Journal of Pharmacy Research Vol.4.Issue 11.November 2011 3939-3942

 Johnsy G et al. / Journal of Pharmacy Research 2011,4(11),3939-3942
31. Park YK, Koo MH, Ikegaki M, Contado JL, (1997) Comparison of the flavonoid
aglycone contents of Apis mellifera propolis from various regions of Brazil. Arquivos
de Biologiae Technologia, 40(1): 97–106.
32. Sarikurkcu C, Tepe B, Yamac M, (2008) Evaluation of the antioxidant activity of four
edible mushrooms from the Central Anatolia, Eskisehir - Turkey: Lactarius deterrimus,
Suillus collitinus, Boletus edulis, Xerocomus chrysenteron. Bioresource Technology
99: 6651–6655.
33. Slinkard K, Singleton VL, (1977) Total phenol analyses: automation and comparison
with manual methods. American Journal of Enology and Viticulture 28: 49–55.
34. Shimada K, Fujikawa K, Yahara K, Nakamura T, (1992) Antioxidative properties of
xanthium on the autoxidation of soybean oil in cyclodextrin emulsion. J of Agri and
Food Chem 40: 945–948.
35. Tanaka M, Kuei CW, Nagashima Y, Taguchi T, (1998) Application of antioxidative
maillrad reaction products from histidine and glucose to sardine products. Nippon
Suisan Gakkaishil, 54: 1409–1414.
36. Tsai SY, Huang SJ, Mau JL, (2006) Antioxidant properties of hot water extracts from
Agrocybe cylindracea. Food Chem, 98: 670–677.
37. Vetter J, Lelley J, (2004). Selenium Level of the Cultivated Mushroom Agaricus bisporus.
Acta Alimentaria. 33/3: 297-301.
38. Wasser SP, Weis AL, (1999). Medicinal properties of substances occurring in higher
basidiomycetes mushrooms. Inter J of Medil Mushrooms, 1: 31–62.
39. Yen GC, Duh PD, Tsai CL (1993) Relationship between antioxidant activity and
maturity of peanut hulls. J of Agri and Food Chem, 41: 67–70.
40. Yang JH, Lin HC, Mau JL, (2002) Antioxidant properties of several commercial
mushrooms. Food Chem, 77: 229–235.

Source of support: UGC, India, Conflict of interest: None Declared

Journal of Pharmacy Research Vol.4.Issue 11.November 2011 3939-3942