Antioxidant and antimicrobial properties of ethanolic extract from Lepista nuda (Bull.) Cooke

Annals of Microbiology

Volumn 56, Issue 4, 2006, Pages 339-344

  Mercan, Nazime ^a   Duru, Mehmet Emin ^b   Turko Glu, Aziz ^a   Gezer, Kudret ^a   Kivrak, Ibrahim ^b   Turko Glu, Hüseyin ^c  

^a PAMUKKALE UNIVERSITY   (Turkey)

^b MUGLA SITKI KOCMAN UNIVERSITY   (Turkey)

^c HARRAN UNIVERSITY   (Turkey)

Author keywords

Antioxidant and antimicrobial activity; DPPH; Lepistanuda; Mushroom

Indexed keywords

BACILLUS CEREUS; BASIDIOMYCOTA; CANDIDA; ESCHERICHIA COLI; LEPISTA NUDA; MICROCOCCUS LUTEUS; SALMONELLA ENTERITIDIS; YERSINIA ENTEROCOLITICA;

EID: 62549158420     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/BF03175028     Document Type: Article

References (43)

1. Ali-Shtayeh M.S., Yaghmour R.M.- R., Faidi Y. R., Salem K., Al Nuri M.A. (1998). Antimicrobial activity of 20 plants used in folkloric medicine in the Palestinian area. Journal of Ethnopharmacology, 60: 265-271. (Pubitemid 28203814)
2. Asfors K.E., Ley K. (1993). Sulfated polysaccharides in inflammation. Journal of Laboratory and Clinical Medicine, 121: 201-202. (Pubitemid 23073125)
3. Burits M., Bucar F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotheraphy Research, 14: 323-328. (Pubitemid 30655515)
4. Cakir A., Mavi A., Yildirim A., Duru M.E., Harmandar M., Kazaz C. (2003) Isolation and characterization of antioxidant phenolic compounds from the aerial parts of Hypericum hyssopifolium L. by activity-guided fractionation. Journal of Ethnopharmacology, 87: 73-83. (Pubitemid 36644976)
5. Cook N.C., Samman S. (1996). Flavo noids - chemistry, metabolism, cardioprotective effects and dietary sources. Journal of Nutritional Biochemistry, 7: 66-76. (Pubitemid 26086316)
6. Cuendet M., Hostettmann K., Potterat O. (1997). Iridoid glucosides with free radical scavenging properties from Fagraea blumei. Helvetica Chimica Acta, 80: 1144-1152.
7. Dapkevicius A., Venskutonis R., Van Beek T. A., Linssen P.H. (1998). Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of The Science of Food and Agriculture, 77: 140-146. (Pubitemid 28235529)
8. Decker E.A. (1997). Phenolics: Prooxidants or antioxidants? Nutrition Reviews, 55: 396-407.
9. Duh P. D., Tu Y. Y., Yen G.C. (1999). Antioxidant activity of water extract of harn jyur (Chyrsanthemum morifolium Ramat).
10. Lebensmittel -Wissenschaft und Technologie, 32: 269-277.
11. Dulger B., Ergul C.C., Gucin F. (2002). Antimicrobial activity of the macrofungus Lepista nuda. Fitoterapia, 73: 695-697. (Pubitemid 35477769)
12. Gao Y. H., Tang WB., Gao H., Chan E., Lan J., Li XT., Zhou SF. (2005). Antimicrobial activity of the medicinal mushroom Ganoderma. Food Reviews International, 21: 211-229.
13. Gülçin I., Büyükokuroglu M.E., Oktay M., Küfrevioglu Ö.I. (2003). Antioxidant and analgesic activities of turpentine of Pinus nigra Arn. subsp. pallsiana ( L a m b.) Holmboe. Journal of Ethnopharmacology, 86: 51-58. (Pubitemid 36398658)
14. Halliwell B., Gutteridge J.M.C. (1984). Lipid peroxidation, ox yg e n radicals, cell damage, and antioxIdant thera py. The Lancet, 323: 1396-1397. (Pubitemid 14122030)
15. Hatvani N. (2001). Antibacterial effect of the culture fluid of Lenti - nus edodes mycelium grown in submerged liquid culture. International Journal of Antimicrobial Agents, 17: 71-74. (Pubitemid 32008664)
16. Hirasawa M., Shouji N., Neta T., Fukushima K., Takada K. (1999). Three kinds of antibacterial substances from Lentinus edodes (Berk.) Sing. (Shiitake, an edible mushroom). International Journal of Antimicrobial Agents, 11: 1 5 1 - 1 5 7. (Pubitemid 29114975)
17. Hunter K.J., Fletcher J.M. (2002). The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innova t i ve Food Science and Emerging Technologies , 3: 399-406. (Pubitemid 35345091)
18. Hur J. M., Yang C.H., Han S. H., Lee S. H., You Y. O., Park J. C., Kim J.C. (2004). Antibacterial effect of Phellinus linteus against methicillin-resistant Staphylococcus aureus. Fitoterapia, 73: 603-605.
19. Ishikawa N.K., Kasuya M.C.M., Vanetti M.C.D. (2001). Antibacterial activity of Lentinula edodes grown in liquid medium. Bra z i lian Journal of Microbiology, 32: 206-210.
20. Jong S. C., Birmingham J.M. (1993). Medicinal and thera p e u t icvalue of the Shiikate Mushroom Advances in Applied Microbiology, 39: 153-184. (Pubitemid 24079412)
21. Kandaswami C., Middleton E. (1997). Flavonoids as antioxidants. In: Shahidi F., Ed., Natural Antioxidants. Chemistry, Health Effects and Practical Applications, Champaign, Illinois' AOCS Press, pp. 174-194.
22. Karaman I., Sahin F., Güllüce M., Öǧütç ü H., Sengül M., AdIgüzel A., (2003). Antimicrobial activity of aqueous and methanol extracts of Juniperus oxycedrus L. Journal of Ethnopharmacology, 85: 213-235.
23. Kim S., Fung D. Y.C. (2004). Antibacterial effect of water-soluble arrowroot (Puerariae radix) tea extracts on foodborne pathogens in ground beef and mushroom soup. Journal of Food Protection, 67 (9): 1953-1956. (Pubitemid 39204667)
24. Komali A.S., Zheng Z., Shetty K. (1999). A mathematical model for the growth kinetics and synthesis of phenolics in oregano (Origanum vulgare) shoot cultures inoculated with Pseudomonas species. Process Biochemistry, 35: 227-235. (Pubitemid 29533717)
25. Lee S. J., Yeo W.H. Yun B. S., Yoo I.D. (1999). Isolation and sequence analysis of new peptaibol, boletusin, from Boletus s p p. Journal of Peptide Science, 5 (8): 374-378.
26. Longvah T., Deosthale Y.G. (1998). Compositional and nutritional studies on edible wild mushroom from northeast India. Food Chemistry, 63: 331-334. (Pubitemid 28526742)
27. Manzi P., Gambelli L., Marconi S., Vivanti V., Pizzoferrato L. (1999). Nutrients in edible mushroom: An inter-species comparativestudy. Food Chemistry, 65: 477-482. (Pubitemid 29142468)
28. Mau J. L., Lin, H.C., Song S. F. (2002). Antioxidant properties of seve ral specialty mushrooms. Food Research International, 35: 519-526.
29. Moller J. K. S., Madsen H.L., Altonen T., Skibsted L.H. (1999). Dittany (Origanum dictamnus) as a source of water-extractableanti oxidants. Food Chemistry, 64: 215-219.
30. Park Y. K., Koo M.H., Ikegaki M., Contado J.L. (1997). Comparison of the flavonoid aglycone contents of Apis mellifera propolis from various regions of Brazil. Arquivos de Biologiae Technologia, 40: 97-106.
31. Ra m a rathnam N., Osawa T., Namiki M., Tashiro T. (1986). Studies on the relation ship between antiox idative activity of rice hull and germination ability of rice seeds. Journal of the Science of Food and Agriculture, 37: 719-726.
32. Sahu S. C., Green S. (1997). Food antioxidants: Their dual role in carcinogenesis. In: Baskin S., Salem H., Eds, Oxidants, Antioxidants and Free Radicals, Taylor and Francis, Washington, pp. 329- 330.
33. Sheena N., Ajith A., Mathew T. A., Janardhanan K.K. (2003). Antibacterial activity of three macrofungi, Ganoderma lucidum, Navesporus floccose and Phellinus rimosus occuring in South India. Pharmaceutical Biology, 41 (8): 564-567. (Pubitemid 39540495)
34. Slinkard K., Singleton V.L. (1977). Total phenol analyses: Automation and comparison with manual methods. American Journal of Enology and Viticulture, 28: 49-55.
35. Soares J. R., Dins T. C. P., Cunha A.P., Almeida L.M. (1997). Antioxidant activity of some extracts of Thymus zygis. Free Ra d ica l Research, 26: 469-478. (Pubitemid 27254568)
36. Tanaka M., Kuei C.W., Nagashima Y., Taguchi T. (1998). Application of antioxidative Maillrad reaction products from histidine and glucose to sardine products. Nippon Suisan Gakkaishil, 54: 1409-1414.
37. Tepe B., Donmez E., Unlu M., Candan F., Daferera D., Vardar-Unlu G., Polissiou M., Sokmen A. (2004). Antimicrobial and antioxidative activities of the essential oil and methanol extracts of Salvia cryptantha (Montbret et Aucher ex Benth.) and Salvia multicaulis ( Vahl). Food Chemistry, 84: 519-525. (Pubitemid 37373602)
38. Tepe B., Daferera D., Sokmen A., Sokmen M., Polissiou M. (2005). Antimicrobial and antioxidant activities of the essential oil and various extracts of Salvia tomentosa Miller (Lamiaceae). Food Chemistry, 90: 333-340. (Pubitemid 39361067)
39. Tu r koglu A., Kivrak I., Mercan N., Duru M.E., Gezer K., Turkoglu H. (2006a). Antioxidant and antimicrobial activities of Morchel - la conica Pers. African Journal of Biotechnology, 5 (11): 1146-1150. (Pubitemid 43876624)
40. Tu r koglu A., Duru M.E., Mercan N., Kivrak I., Gezer K. (2006b). A n t i oxidant and antimicrobial activities of Laetiporus sul - phureus (Bull.) Murrill. Food Chemistry (In press)
41. Velioǧlu Y. S., Mazza G., Gao L., Oomah B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and g rain products. Journal of Agricultural and Food Chemistry, 46: 4113-4117. (Pubitemid 128488501)
42. Williams G.M., Iatropoulos M.J. (1997). Antiocarcinogenic effects of synthetic phenolic antioxidants. In: Baskin S., Salem H., Eds, Oxidants, Antioxidants and Free Radicals, Taylor and Fra nci s , U SA, pp. 341-350.
43. Yen G.C., Duh P. D., Tsai C.L. (1993). Relationship between antioxidant activity and maturity of peanut hulls. Journal of Agricultural and Food Chemistry, 41: 67-70.w