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International Journal of Medicinal Mushrooms
Импакт фактор: 1.211 5-летний Импакт фактор: 1.394 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Печать: 1521-9437
ISSN Онлайн: 1940-4344

Выпуски:
Том 21, 2019 Том 20, 2018 Том 19, 2017 Том 18, 2016 Том 17, 2015 Том 16, 2014 Том 15, 2013 Том 14, 2012 Том 13, 2011 Том 12, 2010 Том 11, 2009 Том 10, 2008 Том 9, 2007 Том 8, 2006 Том 7, 2005 Том 6, 2004 Том 5, 2003 Том 4, 2002 Том 3, 2001 Том 2, 2000 Том 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v15.i1.50
pages 39-47

Antibacterial and Anti-Inflammatory Activities of Mycelia of a Medicinal Mushroom from Taiwan, Taiwanofungus salmoneus (Higher Basidiomycetes)

Shen-Shih Chiang
Department of Food Science and Biotechnology, National Chung Hsing University; National Chung Hsing University/University of California, Davis, Plant and Food Biotechnology Program, Biotechnology Center, Taiwan
Li-Ting Wang
Department of Food Science and Biotechnology, National Chung Hsing University; National Chung Hsing University/University of California, Davis, Plant and Food Biotechnology Program, Biotechnology Center, Taiwan
Shin-Yu Chen
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China

Краткое описание

Taiwanofungus salmoneus (T.T. Chang et W.N. Chou) Sheng H. Wu et al. (shiang-shan-chih), is a medicinal fungus indigenous to Taiwan. The mycelium was prepared from submerged culture and its ethanolic and hot-water extracts were used to study its antibacterial and anti-inflammatory activities. Gram-positive species (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) and gram-negative species (Escherichia coli and Salmonella typhimurium) of bacteria were used. In addition to the inhibitory zone, minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) also were determined. The ethanolic extracts showed higher inhibitory and bactericidal activities (MIC and MBC: 6.25–12.50 mg/ml) than the hot-water extracts (MIC and MBC: 25–50 mg/mL). In the anti-inflammatory test, the extracts were tested on lipopolysaccharide-induced nitric oxide and tumor necrosis factor- α production in RAW 264.7 cells. The values of the inhibition concentration at 50% of nitric oxide production were 18.2 and 14.2 μg/mL for the hot-water and ethanolic extracts, respectively. The 50% inhibitory concentration values of tumor necrosis factor- α production were 4.99 and 7.13 μg/mL for the hot-water and ethanolic extracts, respectively. On the basis of the results obtained, the mycelia could be used as an antibacterial and anti-inflammatory supplement.


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