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Chapter

Antimicrobial and Antioxidant

Potential of Wild Edible
Mushrooms
Maria Paula Gómez Román, Nathalia Badillo Mantilla,
Sergio Andrés Carreño Flórez, Surajit De Mandal,
Ajit Kumar Passari, Beatriz Ruiz-Villáfan,
Romina Rodríguez-Sanoja and Sergio Sánchez

Abstract

Wild edible mushrooms have a high nutritional property that has been consumed
by people from different parts of the world, producing a wide variety of bioactive
compounds such as polysaccharides, peptides, glycoproteins, triterpenoids, lipids,
and their derivatives. In the world, multidrug-resistant pathogens have been increas-
ing drastically, and it is very urgent to search for alternative solutions to fight against
multidrug-resistant pathogens. Moreover, unhealthy foods, ultraviolet radiation,
as well as other environmental effects, are responsible for generating free radicals,
oxidative stress, and numerous health diseases. Hence, the wild edible mushroom
could be an alternative source of new antimicrobial potential and possesses antioxi-
dant properties that can play significant roles in preventing various health diseases.
In this book chapter, we focus on investigating the antimicrobial and antioxidant
potential of wild edible mushrooms and their bioactive compound production.

Keywords: edible mushrooms, antimicrobial, antioxidant, bioactive compounds

1. Introduction

Fungi are eukaryotic and spore-bearing organisms with a life cycle divided into
two phases: a growth phase and a reproductive phase. Macro fungi or mushrooms
are species with a natural fruit body that can grow large enough to be visible or
can grow underground. The spores, produced by the fruiting body, are the unit of
sexual and asexual reproduction and are responsible for fungi’s spread [1].
About 14,000 mushroom species have been reported, among them, 2000
mushrooms are reported as edible [2]. Additionally, less than 1% of the recognized
fungus is poisonous, and a less percentage is fatal species [3]. Edible mushrooms
have high medicinal properties due to their great rich content of polysaccharides,
especially β-glucans. Many researchers reported that edible mushrooms have enor-
mous features, including antioxidants, cholesterol-lowering properties, anti-hyper-
tensive, anti-inflammatory, liver protection, as well as anti-diabetic, anti-viral, and
anti-microbial potential (Figure 1) [4–7].

1
An Introduction to Mushroom

Figure 1.
Properties of edible mushrooms.

Currently, antimicrobial drug resistance is the serious problem in the world.

The selection of bacterial strains based on physiological or biological aspects used
high doses for the treatment of antimicrobial resistance pathogens [8]. Under
certain conditions, the susceptible bacterial growth is inhibited by the drug while it
becomes high resistant [9]. This problem has eagerly vigored the researchers to find
the alternative source to fight against multidrug resistant pathogens and develop
the new antimicrobial substances from various sources [10]. Hence, the researchers
are studied that various types of mushroom have high antimicrobial potential and
could be useful for new therapeutic activities such as anticarcinogenic, immuno-sup-
pressor, and antibiotic, among others. In recent periods, different genus mushroom
(Lycoperdon sp., Cantharellus sp., Agaricus sp., Clavaria sp., and Pleurotus sp.) extracts
showing great interest as an alternative source to obtain natural products from the
various researchers [11]. Various solvents like methanol, acetone and hexane was
used to prepare mushroom extracts that showed significant antimicrobial activities
[12, 13]. Edible mushrooms have been used in health care for treating diseases for
their compelling bioactive compound content. The most widely cultivated mush-
rooms are Agaricus bisporus, Lentinus edodes, Pleurotus spp., and Flammulina velutipes
[14], which showed the most considerable antimicrobial activity against Gram-
positive and Gram-negative bacteria. Thus, it is essential to be a focus on studying
different types of edible mushroom extracts to find a source of physiologically
beneficial and non-toxic medicines against the multidrug-resistant pathogens [12].
Moreover, full edible mushrooms show significant antioxidant activity.
Antioxidant compounds protect the cells from oxidative stress, a cellular process
2
Antimicrobial and Antioxidant Potential of Wild Edible Mushrooms
DOI: http://dx.doi.org/10.5772/intechopen.90945

involved in the development of different humans’ diseases as diabetic disease,

Alzheimer’s disease, and cancer, among others. Hence, it is necessary to investigate
the different extracts of mushroom displayed potent antioxidant activity. For
example, Melanoleuca species could be considered for pharmacological studies
because of its high antioxidant capacity [15]. Additionally, a few researchers sug-
gested that higher content of antioxidants present in the mushroom could be used
as a food supplement that can supply high nutrient ability in the body [16, 17].
As we know, edible mushrooms have wide range of industrial and pharmaceuti-
cal applications. In this chapter, we will focus to describe the importance of wild
edible mushrooms with their antimicrobial potential against pathogens as well as
determine their antioxidant activities.

2. General information about mushroom

Mushrooms are eukaryotic heterotrophic organisms defined as macrofungi with

a fruiting body formed by a cap and a stalk [18]. These macrofungi contain a wide
variety of species belonging to the class Basidiomycota [19]. The mushrooms are fila-
mentous fungi with both sexual and asexual reproduction cycle. The characteristic
of basidiomycetes is a spore-producing structure or fruiting body called basidium.
The morphological unit of the basidium is the hyphae, and a mass of hyphae is called
mycelium. The spores produced inside the basidium are called basidiospore and are
responsible for its reproduction and its dissemination. Sexual reproduction begins
when the basidiospore germinates and grown as a haploid mycelium in optimal
environmental conditions [1, 20]. Mushrooms are well-known as edible and non-
edible macro-fungi. The edible and non-edible mushroom can differentiate based on
morphological characteristics like color, appearance, and shape of the cap [3].
In recent years, many studies have been reported that mushroom has extreme
nutritional properties like vitamins, fats, proteins, etc. and could have high thera-
peutic properties that can be used as an antioxidant, anticancer, antidiabetic, car-
diovascular protector, and hepatoprotective effects [19]. Moreover, the mushroom
could be used as potential sources to obtain peptides, vitamins, proteins, lipids,
amino acids, fiber, and antimicrobial compounds [14]. Last 20 years, most of the
food industry could use the mushroom as a food product to prepare different kinds
of jam, pickle, sweets, etc. [21].

3. Antimicrobial potential of edible mushroom

The use of antibiotics is the single most crucial factor leading to increased
resistance of pathogenic microorganisms around the world [22]. Antibiotics are
among the most commonly prescribed drugs used in human medicine. However,
up to 50% of all the antibiotics prescribed for people are not needed or not opti-
mally effective as prescribed [23]. Another major factor in the growth of antibiotic
resistance is spread of the resistant strains of bacteria from person to person, or
from the non-human sources in the environment, including food [24]. Natural
resources have been taken advantage over the years, and among them, wild edible
mushrooms vast diversity of active compounds with nutritional and antimicrobials
properties [25–27]. Mushrooms have long been playing an essential role in several
aspects, having medicinal value; mushrooms have been playing an indispensable
role in several aspects of human activity, like feed and medicinal properties [28, 29].
Current researches have been focused on searching for new antimicrobials thera-
peutically potential compounds of edible mushrooms [22] recognizing that some of
these molecules have health beneficial effects, including antimicrobial properties.
3
4

An Introduction to Mushroom
Mushroom Extracts Activity against Method References
Boletus lupinus; Methanol Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, MIC = 2.5–50 mg/mL Nikolovska et al. [33]
Flammulina Bacillus pumilus, Sarcina lutea, and Bacillus subtilis
velutipes, Phellinus
igniarius, Sarcodon
imbricatus,
Tricholoma
aurantium,
Xerocomus
ichnussanus
Pleurotus eryngii Sulphated Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli MIC = 0.625–10.0 mg/mL and Li and Shah [34]
polysaccharides IZ = 11.7–31.8 mm
and crude
polysaccharides
Coriolus versicolor Methanol Staphylococcus epidermidis, Staphylococcus aureus, Bacillus cereus, MIC = 0.625–20.0 mg/mL and Matijasevic et al. [35]
Listeria monocytogenes, Shigella sonnei, Yersinia enterocolitica, MBC = 1.25–40.0 mg/mL
Salmonella ser. Enteritidis, and Proteus hauseri

Lactarius deliciosus Methanol Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Escherichia MIC = 2.5–20.0 mg/mL Kosanić et al. [36]
coli, and Proteus mirabilis

Macrolepiota procera Methanol Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Escherichia MIC = 5.0–10.0 mg/mL Kosanić et al. [36]
coli, and Proteus mirabilis

Agaricus bisporus, Methanol Enterococcus faecalis, Methicillin sensitive Staphylococcus aureus, MIC = 0.1–0.2 mg/mL Taofiq et al. [37]
Pleurotus ostreatus, Methicillin resistant Staphylococcus aureus, Escherichia coli, and
and Lentinula edodes Pseudomonas aeruginosa

Verpa bohemica Butanol and Staphylococcus aureus, Escherichia coli, and Pseudomonas MIC = 250–750 μg/mL and MBC = 500–750 μg/ Shameem et al. [38]
ethyl acetate aeruginosa mL
Agaricus lanipes Methanol Micrococcus luteus, Staphylococcus aureus, Bacillus subtilis, Proteus IZ = 11 ± 0–22 ± 1 mm Kaygusuz et al. [39]
vulgaris, Escherichia coli, and Yersinia enterocolitica

Lignosus rhinocerotis Petroleum, Staphylococcus, Streptococcus, Micrococcus, Corynebacterium, IZ = 7.0–17.67 mm Mohanarji et al. [40];
chloroform, Bacillus, Klebsiella, Serratia, Salmonella, Pseudomonas, and Nallathamby et al. [41]
methanol and Escherichia
aqueous
5

DOI: http://dx.doi.org/10.5772/intechopen.90945
Antimicrobial and Antioxidant Potential of Wild Edible Mushrooms
Mushroom Extracts Activity against Method References
Flammulina Ethyl-acetate Bacillus cereus, Enterobacter aerogenes, Escherichia coli, IZ = 7.0 ± 0.10–10.0 ± 0.50 mm and Chaiharn et al. [32]
velutipes Micrococcus luteus, Proteus vulgaris, Salmonella typhimurium, and MIC = 2.50 ± 0.5–22.5 ± 1.7 mg/mL
Staphylococcus aureus
Ganoderma lucidum Ethyl-acetate, Bacillus cereus, Enterobacter aerogenes, Escherichia coli, IZ = 6.2–20.0 mm and MIC = 1.50–25.0 mg/mL Chaiharn et al. [32]
methanol, Micrococcus luteus, Proteus vulgaris, Salmonella typhimurium, and
aqueous, and Staphylococcus aureus
ethanol

Pleurotus ostreatus Ethyl-acetate, Bacillus cereus, Enterobacter aerogenes, Escherichia coli, IZ = 6.1–12.0 mm and MIC = 1.50–17.5 mg/mL Chaiharn et al. [32]
methanol, and Micrococcus luteus, Proteus vulgaris, Salmonella typhimurium, and
ethanol Staphylococcus aureus

Pleurotus Ethyl-acetate and Bacillus cereus, Enterobacter aerogenes, Escherichia coli, IZ = 6.1–15.0 mm and MIC = 1.25–15.5 mg/mL Chaiharn et al. [32]
pulmonarius aqueous Micrococcus luteus, Proteus vulgaris, Salmonella typhimurium, and
Staphylococcus aureus

Leucoagaricus Ethanol Pseudomonas aeruginosa, Escherichia coli, Enterococcus faecalis, and MIC = 100–400 μg/mL Sevindik et al. [42]
leucothites Staphylococcus aureus.

Craterellus Acetone Bacillus cereus, Bacillus subtilis, Escherichia coli, Proteus mirabilis, MIC = 0.1–0.2 mg/mL Kosanić et al. [30]
cornucopioides and Staphylococcus aureus

Tricholoma equestre Aqueous, Staphylococcus aureus, Bacillus subtilis, Enterococcus faecalis, MIC = 250–500 μg/mL Muszyńska et al. [43]
methanol, Escherichia coli, Klebsiella pneumoniae, Salmonella abony, and
cyclohexane, and Pseudomonas aeruginosa
dichloromethane
MIC-minimum bactericidal concentration; MBC-minimum inhibitory concentration; IZ-inhibition zone (disc diffusion).

Table 1.
Mushroom extracts with antimicrobial activity against Gram-positive and Gram-negative bacteria.
An Introduction to Mushroom

Nowadays, researchers are interested in searching antimicrobial compounds

isolated from edible mushrooms that can be useful to inhibit the multidrug-resistant
(MDR) pathogens. Recently, Kosanić et al. [30] state that acetone extract of Craterellus
cornucopioides has strong minimum inhibitory concentration (MIC) against Gram-
positive (Staphylococcus aureus, Bacillus cereus, and Bacillus subtilis) and Gram
negative (Escherichia coli and Proteus mirabilis) bacteria with a range of 0.1–0.2 mg/
mL. Interestingly, the effect of feeding C57BL/6 mice Agaricus bisporous (white button
mushroom) was used to feed in mice and to evaluate the bacterial microflora, urinary
metabolome, and resistance to a gastrointestinal (GI) pathogen along with control
untreated mushroom. As a result, mice treat with mushrooms increased the diversity
of the microflora and decreased the GI tract Clostridia pathogen [31]. Chaiharn et al.
[32] reported that different types of extracts such as ethyl-acetate, methanol, and
ethanol and aqueous solvent of Flammulina velutipes, Ganoderma lucidum, Pleurotus
ostreatus, and Pleurotus pulmonarius showed significant antibacterial activity against
Gram-positive and Gram-negative bacterial pathogens (Table 1).

4. Antioxidant potential of edible mushroom

Free radical is unstable and very reactive molecules defined as any molecule
containing unpaired electrons. These molecules attack nearby chemical compounds
to capture the needed electron for gaining stability [44, 45]. Free radicals can be
derivate from nitrogen compounds [Reactive Nitrogen Species (RNS)] or molecular
oxygen (O2) [Reactive Oxygen Species (ROS)]. ROS are the ruling class of radical
species producing by endogenous and exogenous sources in living systems [25].
The endogenous source is present in aerobic cells that include metabolism of energy
production, respiratory burst, respiratory chain inside the mitochondrial, and
some intracellular enzymes reactions. Exogenous sources are tobacco smoke, stress,
drugs, environmental pollution, xenobiotics, among others [44, 46].
In physiological conditions, antioxidant compounds control ROS levels by an
enzymatic system or a non-enzymatic system. The enzymatic system comprises
superoxide dismutase (SOD), glutathione peroxidases, and catalase, whereas
ascorbic acid (vitamin C), α tocopherol (vitamin E), glutathione, carotenoids, and
flavonoids make part of the non-enzymatic system [45]. However, ROS can be main-
tained at low concentrations because they require different cell processes, including
cell proliferation, apoptosis, and gene expression [46]. The oxidant stress is formed
due to in balance of ROS production and antioxidant defenses. The cellular lipids,
proteins, and DNA can damage due to increase of ROS that can form various stress
like diabetes, cancer, neurological disorders, cardiovascular diseases, mutagenesis,
and the aging process [25]. For that reason, the improvement of antioxidant-
containing foods may help to reduce the harmful effects caused by oxidative damage
[45]. Nowadays, researchers are focused on mushroom antioxidant potential due to
their high levels of antioxidants like phenolic compounds, polysaccharides, tocoph-
erols, carotenoids, ergosterol, and ascorbic acid are present in the mushroom [47].
In Table 2, we have mentioned various mushroom extracts that have abundant
antioxidant activity and produced several phenolic compounds. Total phenolic content
varied from 5.1 ± 0.5 to 81.33 ± 1.1 mg GAE/g of extract found in Boletus edulis and
Boletus griseipurpureus, respectively. These compounds can act as oxygen scavengers,
peroxide decomposes, and free radical inhibitors as per the various researchers [44, 46].
Additionally, few other compounds like pyrogallol, polysaccharides, flavanols, ascorbic
acid, and carotenoid compounds are beneficial for antioxidant potential.
Table 2 shows the phenolic and non-phenolic compound detection based on
high-performance liquid chromatography (HPLC), nuclear magnetic resonance

6
7

DOI: http://dx.doi.org/10.5772/intechopen.90945
Antimicrobial and Antioxidant Potential of Wild Edible Mushrooms
Mushroom Extracts Method Type of compound Others Reference
Melaleuca sp. Ethyl acetate, TPC, TFC, DPPH, ABTS, Benzoic acid, p-coumaric Similar antioxidant ability among M. Bahadori et al.
methanol, and FRAP, CUPRAC capacity, acid, p-hydroxybenzoic acid, cognata and M. stridula [15]
aqueous phospho-molybdenum, protocatechuic acid, syringic acid,
and metal chelating assay and trans-cinnamic acid
Agaricus silvaticus Schaeff, Hydnum Methanol and ethyl TPC, TFC, DPPH, ABTS, Phenolic compounds, flavonoids Only H. rufescens demonstrated Garrab et al.
rufescens Pers., and Meripilus acetate FRAP, and catalase compounds activity in DPPH and ATBS assay. [48]
giganteus (Pers.) Karst activity The ethyl acetate extract displays
strongest antioxidant activity in
comparison with methanol extract

Tuber indicum Methanol and TPC, TFC, DPPH, and Phenolic compounds, Variation in the bioactive substances Li et al. [49]
ethanol ABTS assay polysaccharides, flavonoids levels and the antioxidant activity
compounds depends on T. indicum origins
Lentinus squarrosulus Aqueous UND Phytol, octahydropyrrolo, Among the 15 compounds Ugbogu et al.
1,2-alpyrazine, and determinate by GC-MS, three of [50]
3-trifluoroacetoxy-pentadecane them possess antioxidant activity

Tricholoma equestre Aqueous and TPC and DPPH UND Despite methanol extract was richer Muszyńska
methanol in phenols than aqueous extract, both et al. [43]
are weak antioxidants

Agaricus bisporus, Flammulina UND TPC, DPPH, ABTS and Phenolic, gallic acid, Agaricus brasiliensis showed the Bach et al.
velutipes, Lentinula edodes, and FRAP assay protocatechuic acid, catechol, higher phenolic content, and [29]
Agaricus brasiliensis gentisic acid, p-hydroxybenzoic antioxidant activity
acid, trans-cinnamic acid,
p-coumaric acid, ferulic acid,
nonphenolic, fumaric acid, and
benzoic acid
Cantharellus cinereus, Methanol, ethanol TPC, DPPH, ABTS, Phenolic compounds Aqueous extracts exerted better Dimitrijevic
Clavariadelphus pistillaris, Clitocybe and aqueous FRAP, TRP, CUPRAC antioxidant activity in comparison et al. [51]
nebularis, Hygrocybe punicea capacity, and FRS with methanol and ethanol extracts
activity
8

An Introduction to Mushroom
Mushroom Extracts Method Type of compound Others Reference
Leucoagaricus leucothites Ethanolic DPPH, TOS, TAS, and Phenolic, gallic acid, catechin, and Ethanolic extracts have powerful Sevindik et al.
OSI hesperidin antioxidant activity suggesting that [42]
can be used as an alternative source of
antioxidants
Craterellus cornucopioides Acetone TPC, DPPH, superoxide Phenolic acid, gallic acid, Kosanić et al.
anion, scavenging p-coumaric acid, chlorogenic acid, [30]
activity, and reducing caffeic acid, syringic acid, ferulic
power acid, flavonols, rutin, quercetin,
flavan-3-ol, and catechin

Pleurotus levis, Pleurotus ostreatus, Hydro-alcoholic TPC, DPPH assay, ORAC Phenolic components Pleurotus ostreatus showed high Adebayo et al.
Pleurotus pulmonarius, Pleurotus capacity, ABTS assay and antioxidant activity. The correlation [52]
tuberregium β-carotene bleaching between TPC and ATBS assay
indicated that phenols are the major
antioxidant components

Flammulina velutipes, Ganoderma Hexan, ethylacetate, ABTS assay and TEAC Polysaccharides Ganoderma lucidum possess the Chaiharn et al.
lucidum, Pleurotus ostreatus, ethanol, methanol, higher antioxidant potential in [32]
Pleurotus pulmonarius and aqueous comparison with the other 3
evaluated mushrooms

Amanita sp., Lactarius volemus, Methanol TPC, TFC, DPPH, and Flavonols, quercetin, quercetin- T. clypeatus and V. volvacea show the Butkhup et al.
Russula sp., Termitomyces sp., FRAP 3-O-rutinoside, myricetin, highest antioxidant activity and the [53]
Tricholoma crissum, Volvariella kaempferol, flavan-3-ols, catechin, highest concentrations of phenolic
volvácea, Astraeus hygrometricus, epicatechin, flavanone, and compounds. Despite, these two
Alpova trappei, Auricularia naringenin mushrooms can be included in the
auricula, Cantharellus cibarius, Cra diet, it is needed more studies to
Craterellus aureus, and Lentinus sp. determinate if it can be used as a food
supplement
9

DOI: http://dx.doi.org/10.5772/intechopen.90945
Antimicrobial and Antioxidant Potential of Wild Edible Mushrooms
Mushroom Extracts Method Type of compound Others Reference
Macrocybe lobayensis Hydro ethanol TPC, DPPH assay, Ferulic acid, cinnamic acid, The obtained hydro-ethanol Khatua et al.
ABTS assay, superoxide pyrogallol, flavonoid, ascorbic extract was enriched with bioactive [54]
radical, hydroxyl radical acid, β-carotene, and lycopene compounds and exhibited strong
quenching chelating antioxidant potentiality
ability of metal ion,
reducing power, and TAC
Boletus edulis, Boletus pinophilus, Ethanol DPPH assay, chelating Caffeic acid, gallic acid, 3,4 and 2,5 Polysaccharide compound was Vamanu [55]
Boletus aureus, Armillaria mellea, activity, reducing power, dihydroxybenzoic, cinnamic acid, correlated with DPPH assay activity.
Tuber aestivum, Lactarius piperatus, and inhibition of lipid phenols, flavonoids, flavonols, Phenolic compounds were correlated
Lactarius deliciosus, Pleurotus peroxidation anthocyanins, proanthocyanidins, with the reducing power, and the
eryngii, Ramaria botrytis, and ascorbic acid, lycopeneand, and inhibition of lipid peroxidation
Russula virescens β-carotene

Pleurotus ostreatus UND DPPH and ABTS assay Three them were new amino acid These three new compounds: (1) Lu et al. [56]
derivatives C12H14N2O4, (2) C9H16N2O4, and
(3) C12H12N4O3 have comparable
antioxidant activity with that of the
standard compound
Agaricus lanipes Methanol TPC, TAC, TOS, LOOHs, UND This is the first report of the Kaygusuz
and TFS antioxidant activity of Agaricus et al. [39]
lanipes

Agaricus bisporus and Ganoderma Aqueous DPPH assay Flavonoids and carboxylic acids A. bisporus silver nanoparticles Sriramulu and
lucidum possess the highest antioxidant ability Sumathi [57]

Agaricus lanipes Methanol TPC, TAC, TOS, LOOHs, UND This is the first report of the Kaygusuz
and TFS antioxidant activity of Agaricus et al. [39]
lanipes
Ramaria subalpine Methanol TPC, TFC, ascorbic acid Pyrogallol This edible mushroom showed Acharya et al.
content, ß-carotene and potentiality in the antioxidant [58]
lycopene content, DPPH, activity assays. Otherwise, phenolic
ferrous ion chelating, and compounds were the major bioactive
reducing power component founded
10

An Introduction to Mushroom
Mushroom Extracts Method Type of compound Others Reference
Agaricus campestris and Boletus Methanol Total soluble phenolic Phenolic compounds Despite B. edulis possess higher Kosanić et al.
edulis compounds, TPC, DPPH antioxidant activity than A. [59]
assay, and reducing campestris, both can be an alternative
power for antioxidant sources
Boletus griseipurpureus Dichloromethane TPC, DPPH, oxygen Phenolic compounds Boletus griseipurpureus extracts Sudjaroen and
and methanol radical absorbance, showed similar antioxidant activity Thongkao
ORAC, and ABTS assay to other Boletus species as previous [60]
studies
UND-undetermined; TPC-total phenolic content; TFC-total flavonoids content; FRAP-ferric reducing antioxidant power; CUPRAC-cupric reducing antioxidant capacity; TRP-total reducing power; FRS-
determination of free radical scavenging; TOS-total oxidant status; TAS-total antioxidant status; OSI-oxidative stress index; TEAC-trolox equivalent antioxidant capacity; ORAC-oxygen radical absorbance
capacity; TAC-total antioxidant capacity; LOOHs-lipid hydroperoxides; TFS-total free sulfhydryl group.

Table 2.
Studies on antioxidant activity in edible mushroom.
Antimicrobial and Antioxidant Potential of Wild Edible Mushrooms
DOI: http://dx.doi.org/10.5772/intechopen.90945

(NMR) analysis, chromatographic method or gas chromatography–mass spectrom-

etry (GC–MS). Moreover, Table 2 described that the different kinds of mushrooms
could be used to determine the antioxidant activity potential in several ways, such
as 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzthiazoline-
6-sulphonate (ABTS), and ferric-reducing antioxidant power (FRAP). Further,
Sriramulu and Sumathi [57] demonstrated that extract of edible Agaricus bisporus and
wild Ganoderma lucidum mushroom was used to synthesize silver nanoparticles that
showed photocatalytic activity and biological activities such as in vitro antioxidant
activity, anti-inflammatory activity, and antimicrobial activity against bacterial
pathogens such as E. coli and S. aureus. Garrab et al. [48] reported that ethyl acetate
extract of Agaricus silvaticus Schaeff., Hydnum rufescens Pers., and Meripilus giganteus
(Pers.) Karst. exhibited antioxidant and anticholinesterase activity. Interestingly, ethyl
acetate extract of Hydnum rufescens Pers. indicated the highest antioxidant activity in
DPPH and catalase potential. Recently, many researches are focusing on extracting the
compound like chitosan and chitosan + procyanidin obtained from a mushroom that
can be used to coat the blueberries, which revealed the higher antioxidant potential as
compared to no coated berries [61]. Similarly, Velez et al. [62] reported that AA-loaded
chitosan/tripolyphosphate nanoaggregates obtained from mushrooms, which can
be useful to coat the fresh-cut mushrooms that displayed significant antioxidant
activity. Moreover, some studies had reported that antioxidant activity, total phenolic
compounds, and total flavonoid compounds increased in tarhana and bread after the
addition of Morchella conica, Ramaria flava, and Agaricus bisporus powder [16, 17].
In addition, some researchers are investigated to study the antiangiogenic poten-
tial to prevent neurological disorders and hepatoprotective properties. A p-terphe-
nyl compound is derived from two edible mushrooms that showed the anticancer
effect to averts vascular endothelial growth factor with the presence of antioxidant
and anti-inflammatory activity [63]. Few researchers reported that benzoic
acid derivative compounds such as be p-hydroxybenzoic, protocatechuic, gallic,
gentisic, homogentisic, vanillic, 5-sulphosalicylic, syringic, veratric, and vanillin
obtained from diverse types of much room such as Phellinus rimosus, Ganoderma
lucidum, Ganoderma tsugae, Coriolus versicolor, Lentinus edodes, Volvariella volvacea,
Termitomyces heimii, Helvella crispa, Termitomyces tylerance, Lactarius sanguifluus,
Morchella conica, Termitomyces mummiformis, Pleurotus sajor-caju, Termitomyces
schimperi, Lentinus squarrulosus, Boletus edulis, Pleurotus djamor, Macrolepiota
procera, Cantharellus clavatus, Morchella angusticeps, and Termitomyces microcarpus
[25]. Recently, a few different polyphenols like curcumin, resveratrol, and quercetin
showed pro-oxidant activity that can act as photosensitizers to produce 1O2 as per
Lagunes and Trigos [64]. Additionally, Li et al. [65] reported that the aqueous
extract of Amanita caesarea was estimated in an L-glutamic acid to induce the HT22
cell apoptosis model. In contrast, D-galactose and AlCl3 have improved Alzheimer’s
disease (AD) in the mice model to prevent neurogenerative diseases. One of the
interesting studies Chen et al. [66] explored is that polysaccharides isolated from
Grifola frondosa could be used to improve memory impairment in aged rats by
increasing total antioxidant capacity, glutathione peroxidase activity, superoxide
dismutase activity, and catalase activity. Dong et al. [67] indicated that enzyme-
assisted M. esculenta polysaccharide enhances hepatic antioxidant enzymes that can
decrease the amount of lipid peroxidation in mice models.

5. Conclusion and concluding remarks

Mushroom is widely useful as food supplements and suitable for all the age groups
due to their high content of protein, dietary fiber, vitamins, and mineral. Moreover,

11
An Introduction to Mushroom

they contain various bioactive molecules such as polysaccharides, terpenoids, glyco-

proteins, antimicrobial compounds, antioxidants, etc. that can play a major role in
the treatment of numerous diseases like improving immune strength, decreasing the
cancer level in the body, reducing blood sugar level, inhibiting the multidrug resistant
bacterial pathogen, and many more. In this review, we have focused on antioxidant
and antimicrobial activity of edible and non-edible mushrooms all over the world and
their uses. We have found that few of the mushroom are producing wide variety of
bioactive phenolic compounds such as pyrogallol, polysaccharides, flavanols, ascorbic
acid, and carotenoid compounds that can be used to control various diseases like
antitumor, antimicrobial, antioxidant and anti-hypertensive, hypocholesterolemic,
and hepatoprotective activity. Mushrooms like Agaricus silvaticus Schaeff, Hydnum
rufescens Pers., Meripilus giganteus (Pers.) Karst., Termitomyces sp. Tricholoma crissum,
Volvariella volvácea, Astraeus hygrometricus, Alpova trappei, Auricularia auricula,
Cantharellus cibarius, Cra Craterellus aureus, Lentinus sp., etc. showed significant anti-
oxidant activity and produced various compounds that detected by HPLC, GC-MS,
and NMR spectroscopy as presented in the tables. Further, different solvent extracts
of Xerocomus ichnussanus, Boletus lupinus, Flammulina velutipes, Phellinus igniarius,
Sarcodon imbricatus, Tricholoma aurantium, Agaricus bisporus, Pleurotus ostreatus, and
Lentinula edodes exhibited potent antimicrobial activity against Gram-positive and
Gram-negative bacteria as shown in the table. It can be concluded that mushroom has
high therapeutic potential that could be used for the development of new formula-
tions, which can be beneficial for new nutraceutical products. Hence, new methods
should be used to isolate novel compounds from different mushrooms that can be
used for the deterrence and decrease of several diseases.

Acknowledgements

Authors are thankful to the DGAPA, UNAM grants IN202216 and IN205519, for
their grateful support in completion of the book chapter.

Conflict of interest

The authors declare that no conflict of interest for this publication.

12
Antimicrobial and Antioxidant Potential of Wild Edible Mushrooms
DOI: http://dx.doi.org/10.5772/intechopen.90945

Author details

Maria Paula Gómez Román1†, Nathalia Badillo Mantilla1†,

Sergio Andrés Carreño Flórez1, Surajit De Mandal2, Ajit Kumar Passari1*†,
Beatriz Ruiz-Villáfan1, Romina Rodríguez-Sanoja1 and Sergio Sánchez1*

1 Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma De

México, Ciudad de México, Mexico

2 College of Agriculture, South China Agricultural University, Guangzhou,

P.R. China

*Address all correspondence to: ajit.passari22@iibiomedicas.unam.mx

and sersan@biomedicas.unam.mx

† These authors contributed equally to this work.

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms
of the Creative Commons Attribution License (http://creativecommons.org/licenses/
by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,
provided the original work is properly cited.

13
An Introduction to Mushroom

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