Studies on bio-active components in two edible mushrooms

Abstract

Infectious disease, cancer and oxidative stress have significant effects on human health .for example, cancer caused 14 million death in 2013, and infectious disease is the second leading cause of death. Oxidative stress has been closely related to the aging process of the cells. Unfortunately there are problems with the management and treatment of cancer and infectious disease, and there is still a need for antioxidants to prevent oxidative stress, these treatment options often expensive and have side effects. This situation has forced scientists to search for new antimicrobial, antiviral, antitumor and antioxidant compounds from natural source such as plants and fungi including mushrooms. Edible mushrooms are non-toxic and have been used for food consumption .Also mushrooms used as traditional medicine for the treatment of various diseases due to their important therapeutic properties. In the present investigation, two edible mushroom strains (Pleurotus ostreatus and Agaricus bisporus) were investigated for their ability to produce bioactive compounds. The investigated strain Pleurotus ostreatus was grown on rice straw medium in the cultivation house at 20-27 °C, while Agaricus bisporus was cultivated on mushroom compost at 18-22 °C to produce their fruit bodies Fruiting bodies yield of both mushrooms was 1-1.5 kg F.b / Kg of substrate, these fruiting bodies were extracted by three different solvent including ethanolic, methanolic and aqueous for testing bioactivities. The different crude extracts of the two species were screened (in vitro) for their antimicrobial activity against eight bacterial strains including gram positive and negative bacteria. as well as six fungal strains including yeast and filamentous fungi . The obtained results can be summarized as the aqueous fresh extract of P. ostreatus was the highly potent extract that show high inhibition growth of all bacterial