Antioxidant, Antimicrobial and Cosmeceutical Potential of Wild Mushroom Extracts
-
Published:2023-06-15
Issue:2
Volume:3
Page:562-579
-
ISSN:2673-8007
-
Container-title:Applied Microbiology
-
language:en
-
Short-container-title:Applied Microbiology
Author:
Martins Tânia123, Machado-Carvalho Liliana1ORCID, Aires Alfredo123ORCID, Saavedra Maria José234ORCID, Marques Guilhermina123ORCID
Affiliation:
1. Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal 2. CITAB—Centre for the Research and Technology of Agro-Environment and Biological Sciences, UTAD, 5000-801 Vila Real, Portugal 3. Inov4Agro—Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, UTAD, 5000-801 Vila Real, Portugal 4. Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal
Abstract
Macrofungi have been previously studied for their nutritional value and medicinal properties. However, despite wild mushrooms being a great source of beneficial bioactive compounds, the literature exploring their biotechnological application as nutraceuticals, cosmeceuticals and nutricosmetics is scarce. In this work, the species Butyriboletus regius, Ganoderma lucidum, Inonotus hispidus, Lanmaoa fragrans, Pisolithus tinctorius, Suillellus luridus, Suillellus mendax and Xerocomus subtomentosus were characterized according to their phenolic composition, antioxidant capacity, antimicrobial activity and cosmeceutical potential. For that purpose, dried and ground mushrooms were extracted with ethanol (40% v/v) using ultrasound-assisted extraction. Of the eight mushrooms analyzed, I. hispidus and P. tinctorius stood out for their high content of phenolic compounds, high antioxidant capacity and anti-hyaluronidase activity. Regarding antimicrobial activity, both mushrooms showed good inhibition of bacterial growth and bactericidal activity, especially on Gram-positive bacteria; however, L. fragans obtained the best results. Cream formulations with I. hispidus and P. tinctorius extracts in their composition improved their antioxidant activity. These results indicate that I. hispidus and P. tinctorius can be proposed as a new potential source of natural compounds with application in the cosmetic industry.
Funder
Fungi4Health project European Regional Development Fund (ERDF) through NORTE 2020
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference71 articles.
1. Qaderi, M.M., Martel, A.B., and Strugnell, C.A. (2023). Environmental Factors Regulate Plant Secondary Metabolites. Plants, 12. 2. A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective;Abdelshafy;Crit. Rev. Food Sci. Nutr.,2022 3. Yahia, E.M. (2019). Postharvest Physiology and Biochemistry of Fruits and Vegetables, Woodhead Publishing. 4. Portuguese wild mushrooms at the “pharma–nutrition” interface: Nutritional characterization and antioxidant properties;Leal;Food Res. Int.,2013 5. Kumar, K., Mehra, R., Guiné, R.P.F., Lima, M.J., Kumar, N., Kaushik, R., Ahmed, N., Yadav, A.N., and Kumar, H. (2021). Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects. Foods, 10.
|
|