Determination of glucan content and antibacterial activity of chanterelle mushroom extracts

Abstract

Mushroom extracts have been found to have significant biological activity, as determined by biological, chemical, and pharmacological tests. The incorporation of mushroom extracts can enhance the quality and nutritional value of food, making it particularly relevant for the development of innovative food and functional products.The aim of this research was to determine the glucan content and antibacterial activity of chanterelle (Cantharelluscibarius) mushroom extracts. Aqueous extract was characterized with higher (p<0.05) totalglucan content compared to the ethanolic extract. In accordance, both - -glucan had higher (p<0.05) values in the aqueous (2.68%; 24.35%, respectively) compared to theethanolic extract (1.92%; 19.57%, respectively). Moreover, both tested extracts from Cantharelluscibarius showed moderate to good antibacterial activity. It is important to notice that both extracts showed higher antibacterial activity against Enterococcus faecalis (12.7 mm; 12.8 mm), Shigellasonnei (16.6 mm; 15.7 mm) and Pseudomonas aeruginosa (11.3 mm; 10.05 mm) compared to gentamicin or neomycin, as a positive control. Therefore, it can be pointed that this mushroom extracts can be a substitute for some of the synthetic antibiotics used for industrial purposes.This opens up new possibilities for further use of the Cantharelluscibariusextracts in various industries.