Biochemical characterization and bioactivity of methanolic and acetonic extracts of Laetiporus sulphureus basidiocarps

Abstract

In this study, we have investigated the chemical composition and bioactive properties of methanolic and acetonic extracts of the edible mushroom Laetiporus sulphureus. Chemical characterization of the extracts was done with HPLC-DAD-MS/MS method. The results revealed that the most abundant components in both extracts were potassium among minerals, chlorogenic acid among polyphenols, malic acid among organic acids, and glucose among carbohydrates. Antimicrobial activity of the extracts was studied by applying the microdilution assay, and the results were in the range of 0.310–20 mg/mL. Antioxidant activity was tested with DPPH and the reducing power assay. IC50 values in the DPPH assay were 769.440 and 730.840 μg/mL for methanolic and acetonic extracts, respectively. The results of the reducing power assay ranged from 0.010 to 0.048. The total phenolic content was also determined; in the methanolic extract, it was 5.510 mg GA/g and in the acetonic, 4.140 mg GA/g. The α-amylase and α-glucosidase inhibition assays were used to determine the antidiabetic activity of extracts, and the results were in the ranges of 30.180–37.730% and 14.310–21.340%, respectively. The neuroprotective activity of extracts was tested using the acetylcholinesterase inhibition assay, and the results ranged from 3.640 to 8.840%. The cytotoxic activity was studied using the microtetrazolium assay and the IC50 values ranged between 211.590 and 362.770 μg/mL. This study indicates that L. sulphureus can be considered an edible mushroom with a high nutritional and functional value.