This paper highlighted the proximate and mycochemical compositions, antioxidant activities, and
antibacterial properties of the wild and cultured fruiting bodies of Lentinusstrigosus. The wild
fruiting bodies had higher amounts of ash (6.70%), reducing sugar (4.60%), fiber (20%),
potassium (4291.83 mg/100 g), phosphorous (2009.73 mg/100 g), and iron (24.69 mg/100 g).On
the other hand,the cultured fruiting bodies contained higher amounts of crude protein (24.70%),
soluble polysaccharide (33.57%), dietary fiber (52.03%), calcium (73.43 mg/100 g), and energy
value (144.27 kcal/100g). Both samples contained saponins, alkaloids, flavonoids,
anthraquinones, athrones, phenols, steroids, coumarins, and fatty acids. The extract of wild
fruiting bodies of L. strigosus significantly recorded higher scavenging activity (with an EC50
value of 534.67?g/ml) when compared to the extract of the cultured fruiting bodies. The wild
and cultured samples contained the phenolic contents of 79.70 and 78.80mg AAE/g sample,
respectively. Antibacterial assay showed that the ethanolic extracts of both fruiting bodies
exhibited antibacterial activities against Staphylococcus aureus and Escherichia coli. Therefore,
L. strigosusis a natural source of functional food.
Keywords: Lentinusstrigosus, mushroom nutrients, antimicrobial, antioxidant, minerals
https://ijbpas.com/pdf/2018/March/1519987544MS IJBPAS 2018 4400.pdf
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