John Miller
Mushrooms are a valuable source of food and income worldwide, and they also have pharmaceutical qualities. They are known to produce several biologically active compounds, which are usually associated with cell walls. These compounds are thought to contribute to enhanced immunity and the retardation of tumors. Many antimicrobial agents have been developed from mushroom ingredients, and they are used for crop protection. Recent studies have shown that several varieties of edible mushrooms have antibacterial and antioxidant properties.
| Characteristics | Values |
|---|---|
| Antimicrobial activity | Yes |
| Antibacterial activity | Yes |
| Antifungal activity | Yes |
| Antiviral activity | Yes |
| Antiprotozoan activity | Yes |
| Antioxidant activity | Yes |
| Antifibrotic activity | Yes |
| Anti-inflammatory activity | Yes |
| Anti-diabetic activity | Yes |
| Anti-cancer activity | Yes |
| Anti-parasitic activity | Yes |
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What You'll Learn
Antibacterial activity varies across mushroom species
Mushrooms are known to have pharmaceutical qualities and have been used as a source of food and income worldwide. They are also a rich source of bioactive compounds, which are associated with the cell wall and are known to enhance immunity and have tumour-retarding effects.
While mushrooms have been used in traditional medicine for a long time, their efficacy remains unconfirmed in mainstream science and medicine. However, they are still being studied for their antibacterial properties. For instance, a study from the University of Auckland found that several varieties of edible mushrooms exhibited antibacterial and antioxidant properties. Another study from Bangladesh found that Hypsizygus tessulatus, Lentinula edodes, and Pleurotus ostreatus extracts exhibited antibacterial, cytotoxic, and antioxidant properties.
The antibacterial activity varies across mushroom species, and the intensity of the antimicrobial effect depends on the species of mushroom, its concentration, and the tested organism. For example, the methanolic extract of Taiwanofungus camphoratus (TcM) exhibited potent antifungal and antibacterial activity, while the water extract of the same mushroom showed limited antibacterial activity. Similarly, the mushroom extracts of Agaricus blazei Murrill and Ganoderma lucidum (Curtis) P. Karst exhibited no antibacterial activity.
The variation in antimicrobial activity across different mushroom species is likely due to the presence of different antimicrobial components. These components include polysaccharides, mono-/tri-terpenoids, ganoderic acids, alkaloids, fatty acids, organic germanium, ergosterol, mannitol, and other bioactive compounds.
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Antibacterial properties of mushroom polysaccharides
Mushrooms are known to possess several health-promoting properties, including antibacterial, antiviral, and antioxidant properties. They contain bioactive compounds such as polysaccharides, mono-/tri-terpenoids, ganoderic acids, alkaloids, fatty acids, organic germanium, ergosterol, mannitol, and other bioactive compounds.
The antibacterial properties of mushroom polysaccharides have been observed in various studies. For example, researchers found that polysaccharides extracted from the mushroom Cordyceps sinensis inhibited the growth of the bacteria Bacillus subtilis and Streptococcus epidermidis. Similarly, the polysaccharides extracted from the mushroom P. australis restricted the growth of S. epidermidis. These studies demonstrate the potential of mushroom polysaccharides in inhibiting the growth of certain bacteria.
Additionally, mushroom polysaccharides have been found to possess antibacterial properties against foodborne pathogens. In one study, the methanolic extract of Taiwanofungus camphoratus (TcM) exhibited potent antibacterial activity against S. aureus and Lactobacillus spp. The same study also found that TcW possessed limited antibacterial activity against L. monocytogenes.
The mechanism behind the antibacterial activity of mushroom polysaccharides involves their ability to act as prebiotics in the digestive system. Mushroom polysaccharides, such as β-glucans, stimulate the growth of beneficial gut microbes and suppress pathogens. For example, β-glucan polysaccharides from medicinal mushrooms can suppress pathogens such as Salmonella sp. and improve host immunity.
Furthermore, mushroom polysaccharides have been found to exhibit strong antibiotic properties against pathogenic bacteria. Silver nanoparticles prepared using glucan isolated from Pleurotus florida blue variant mushrooms inhibited the growth of the multiple antibiotic-resistant (MAR) bacterium Klebsiella pneumoniae. This suggests that mushroom polysaccharides may have potential in controlling antibiotic-resistant bacteria that cause infections such as pneumonia.
In conclusion, mushrooms possess antibacterial properties that are attributed to their polysaccharide content. The specific types of polysaccharides, such as β-glucans, play a crucial role in inhibiting bacterial growth, suppressing pathogens, and improving host immunity. While the mechanism of action is not yet fully understood, ongoing research continues to explore the potential of mushroom polysaccharides in various therapeutic applications.
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Mushrooms in food safety
Mushrooms are the fleshy part of a fungus and usually grow on composted materials. While fresh mushrooms do not naturally contain bacteria that can cause illness, they can become contaminated if grown on compost that has not been properly sterilized. Commercial farming of mushrooms ensures their safety, but only to a degree. Foraging for mushrooms can be dangerous, and misidentifying an edible species can have detrimental effects on consumers. There are approximately 100 species of mushrooms that are non-edible, and they can cause 6,000 ingestions in the United States, mostly by children under six years old.
Food safety is a critical issue in the fresh produce industry. While there have been no documented cases of foodborne illness attributed to fresh mushrooms, wholesale buyers increasingly require suppliers to provide evidence of safe growing practices. In the United States, the Food and Drug Administration (FDA) has established food safety regulations for growers, harvesters, and packers. Most commercial mushroom producers are primarily affected by the produce safety and preventive controls rules outlined in the Food Safety Modernization Act (FSMA). The FSMA produce safety rule sets requirements for preventing produce contamination during mushroom production, as well as before and after harvesting.
Mushroom Good Agricultural Practices (MGAP) are voluntary standards that help producers ensure produce safety, keep consumers healthy, and prevent crop losses. MGAP addresses clean water and soil, proper sanitation, and hygienic practices. Growers develop and implement a food safety plan that identifies potential food safety risks, hazard control measures, and monitoring and verification procedures. Various MGAP audit programs are available to producers who wish to improve and document safe mushroom growing practices.
Mushroom-related outbreaks are a serious matter, but with proper food handling, consumer education, and assistance from a reliable laboratory, consumer safety and satisfaction can be ensured. Consumers should wash and peel mushrooms before consuming them raw. Mushrooms can be cleaned gently with a damp cloth or a soft-bristled mushroom brush. They can also be rinsed under fresh, cool running water and patted dry with a paper towel. There is no need to use anything other than water to wash mushrooms. Fresh mushrooms should be eaten as soon as possible. They can be stored in a paper bag in the refrigerator for up to five days. Mushrooms can be frozen, but only if they are steamed or sautéed first.
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Medicinal mushrooms and their antibacterial properties
Mushrooms are known to have pharmaceutical qualities and have been used in traditional medicine for their medicinal properties. They are a valuable source of food and income worldwide. However, mushroom poisoning is also common, with thousands of cases reported each year in the United States alone.
Medicinal mushrooms are thought to possess antibacterial properties and are used as treatments for various diseases. However, these uses remain unconfirmed in mainstream science and medicine and are not approved as drugs or medical treatments. Nevertheless, preliminary research has shown that some medicinal mushroom isolates exhibit antibacterial properties. The intensity of the antimicrobial effect depends on the mushroom species, its concentration, and the tested organism.
Several studies have been conducted to investigate the antimicrobial properties of mushroom extracts. For example, a study on edible mushrooms from Bangladesh found that Hypsizygus tessulatus, Lentinula edodes, and Pleurotus ostreatus exhibited antibacterial properties. Another study from New Zealand examined edible mushrooms and found that five native varieties exhibited antibacterial properties. Additionally, a study from India investigated wild edible mushrooms from the Western Ghats of Karnataka and discovered that they exhibited antibacterial activity against tested bacteria and fungi.
The active compounds in mushrooms, such as polysaccharides, mono-/tri-terpenoids, ganoderic acids, alkaloids, and fatty acids, are believed to contribute to their antimicrobial and antibacterial effects. For instance, the polysaccharides extracted from Cordyceps sinensis inhibited the growth of bacteria, and the extract of P. australis restricted the growth of Streptococcus epidermidis. Furthermore, the methanolic extract of Taiwanofungus camphoratus exhibited potent antibacterial activity, while the water extract of Agaricus blazei Murrill showed limited antibacterial activity. These studies suggest that mushrooms may be a valuable source of natural antioxidants and potential treatments for various diseases.
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Antibacterial activity of mushroom extracts
Mushrooms are known to have pharmaceutical qualities and have been used as medicinal mushrooms in some forms of traditional medicine. They are a valuable source of food and income worldwide and are also used to make food crops safer throughout the production process.
The antimicrobial activity of different species of mushrooms varies and is likely due to the presence of different antimicrobial components. The intensity of the antimicrobial effect depends on the species of mushroom, its concentration, and the tested organism. For example, the methanolic extract of T. camphoratus (TcM) exhibited potent antifungal and antibacterial activity, while the water extract of T. camphoratus (TcW) possessed limited antibacterial activity against L. monocytogenes. Similarly, the mushroom extracts of P. australis and C. sinensis inhibited the growth of the bacteria Streptococcus epidermidis, with C. sinensis also inhibiting Bacillus subtilis.
Mushrooms have been shown to produce biologically active compounds, which are usually associated with cell walls and are suggested to contribute to enhanced immunity and tumor-retarding effects. These compounds include polysaccharides, mono-/tri-terpenoids, ganoderic acids, alkaloids, fatty acids, organic germanium, ergosterol, mannitol, and other bioactive compounds.
Preliminary research has shown that medicinal mushroom isolates have antibacterial properties, and they are currently being used in Japan, Korea, and China as potential adjuvants to radiation treatments and chemotherapy.
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Frequently asked questions
Yes, mushrooms have been shown to exhibit antimicrobial and antibacterial properties. The degree of antimicrobial effects depends on the species of mushroom, its concentration, and the tested organism.
The antibacterial properties of mushrooms are currently being examined by the Agricultural Research Service (ARS) to improve food safety and mitigate chronic human health conditions. Mushrooms are also being investigated for their potential pharmaceutical qualities.
Many types of mushrooms have been found to have antibacterial properties, including Hypsizygus tessulatus, Lentinula edodes, Pleurotus ostreatus, Agaricus blazei Murrill, and Ganoderma lucidum.
