PHYSIOLOGICAL ACTIVITY OF SHIZOPHYLLUM COMMUNE FR.: FR. AND TRAMETES VERSICOLOR (L.: FR.) QUEL. CULTIVATED ON BREADCRUMB IN SUBMERGED CULTURE
Journal Title: Вісник Одеського національного університету. Біологія - Year 2015, Vol 20, Issue 2
Abstract
Shizophyllum commune and Trametes versicolor are well-known medicinal fungi which belonged to phylum Basidiomycota and possess immunomodulating, antimicrobial and anticancer activity. The aim of current study was to investigate physiological activity (antimicrobial, hemagglutinating, and phytotoxic effect) of S. commune 1768 and T. versicolor 353 mycelia grown in submerged conditions on breadcrumb (waste of bread production), used for creation of dietary supplements and functional foods. Antimicrobial activity of S. commune and T. versicolor hot water extracts was evaluated toward Escherichia coli ATCC 25922, Proteus vulgaris ATCC 6896, Pseudomonas aeruginosa ATCC 9027 and Candida albicans ATCC 885-653 using paper disc method. Hemagglutinating activity was measured by comparing the velocity of erythrocyte sedimentation in human blood groups (ABO) after addition of S. commune and T. versicolor extracts and in control (without addition of fungal extracts). Phytotoxic activity of S. commune and T. versicolor was investigated using inhibition of lateral roots emerging in Cucumis sativus L. seedlings as model. Our findings have shown that S. commune and T. versicolor cultivated in submerged conditions on breadcrumb exhibited similar physiological activity: the highest inhibition rates of fungal extracts were shown toward P. vulgaris; human erythrocyte hemagglutination with crude mycelia extracts didn’t significantly differ from control. At the same time, S. commune hot water extract showed phytotoxic activity at concentrations higher 35 mg/ml, though T. versicolor hot water extract exhibited phytotoxic activity at all concentrations. The mycelia of S. commune and T. versicolor grown in submerged culture on breadcrumb possess antimicrobial and phytotoxic activity and can be assumed a safe base for dietary supplements and functional foods.
Authors and Affiliations
T. S. Ivanova, G. P. Megalinska
Keywords
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