Antioxidant, antimicrobial and DNA protection activities of phenolic content of Tricholoma virgatum (Fr.) P.Kumm.

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dc.authoridSelamoglu, Zeliha/0000-0001-9056-6435
dc.authoridSEN, ISMAIL/0000-0001-5760-5535
dc.authoridPasdaran, Ardalan/0000-0001-6713-0756
dc.contributor.authorSelamoglu, Zeliha
dc.contributor.authorSevindik, Mustafa
dc.contributor.authorBal, Celal
dc.contributor.authorOzaltun, Betul
dc.contributor.authorSen, Ismail
dc.contributor.authorPasdaran, Ardalan
dc.date.accessioned2024-11-07T13:34:53Z
dc.date.available2024-11-07T13:34:53Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractTricholoma is one of the famous genera of Basidiomycota division. Although some species of this genus have been used as culinary mushrooms, very negligible investigations have been conducted on Tricholoma genus phenolic contents and their biological activities. In the present study, the antioxidant, antimicrobial, and DNA protection properties of total phenolic contents of Tricholoma virgatum (Fr.) P. Kumm. (54% methanolic extract) were assessed. T. virgatum phenolic content was determined by an analytic high-performance liquid chromatography (HPLC) method based on compression with standard phenolic compounds including gallic acid, catechin, chlorogenic acid, epicatechin, and coumaric acid. Total antioxidant status (TAS), total oxidant status (TOS), and oxidative stress index (OSI) values were determined using Rel Assay kits. For DNA protective potential assay, pBR322 supercoiled DNA method was used. The antimicrobial activity assay was done based on the agar dilution method on six different microorganisms include Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans, and Candida tropicalis. The total phenolic contents of this mushroom lied within range of 2.02-56.85 ppm based on coumaric acid and chlorogenic acid as standards. TAS, TOS, and OSI values were determined as 3.754 +/- 0.088 mmol/L, 8.362 +/- 0.085 mu mol/L, and 0.223 +/- 0.007, respectively. T. virgatum methanol extract could exhibit a protective effect on DNA against the hydroxyl radical at 100 mu g/mL concentration. Although T. virgatum is not recommended as an edible mushroom, according to our results, this mushroom could be considered as valuable source for phenolic compounds with significant antioxidant/antimicrobial effects.
dc.description.sponsorshipShiraz University of Medical Sciences, Shiraz, Iran [98-01-7020394]
dc.description.sponsorshipThis research was supported financially by the Shiraz University of Medical Sciences, Shiraz, Iran (grant number: 98-01-7020394).
dc.identifier.doi10.33263/BRIAC103.500506
dc.identifier.endpage5506
dc.identifier.issn2069-5837
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85085558579
dc.identifier.scopusqualityQ3
dc.identifier.startpage5500
dc.identifier.urihttps://doi.org/10.33263/BRIAC103.500506
dc.identifier.urihttps://hdl.handle.net/11480/16228
dc.identifier.volume10
dc.identifier.wosWOS:000522548200024
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBiointerface Research Applied Chemistry
dc.relation.ispartofBiointerface Research in Applied Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectTricholoma virgatum
dc.subjectmushroom
dc.subjectantioxidant activity
dc.subjectantimicrobial activity
dc.subjectDNA protection
dc.subjectphenolic content
dc.titleAntioxidant, antimicrobial and DNA protection activities of phenolic content of Tricholoma virgatum (Fr.) P.Kumm.
dc.typeArticle

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