European Food Research and Technology

, Volume 225, Issue 2, pp 151–156 | Cite as

Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts

  • Lillian Barros
  • Ricardo C. Calhelha
  • Josiana A. Vaz
  • Isabel C. F. R. Ferreira
  • Paula Baptista
  • Letícia M. Estevinho
Original Paper


The antimicrobial properties of phenolic extracts of Portuguese wild edible mushroom species (Lactarius deliciosus, Sarcodon imbricatus and Tricholoma portentosum) against pathogens were investigated. The minimal inhibitory concentrations (MICs) were evaluated for the entire mushroom, the cap and the stipe, separately; the portion of the mushroom used proved to be influenced in the results obtained, which are directly correlated with the content of total phenols and flavonoids in the extracts. The growth of Gram-positive bacteria (Bacillus cereus, B. subtilis,) was well inhibited by these mushrooms, while Escherichia coli (Gram-negative bacteria) was resistant. The study on the antifungal effect of these mushrooms revealed that Candida albicans and Cryptococcus neoformans were differently inhibited for the mushrooms used.


Wild edible mushrooms Bioactive compounds Antimicrobial activity 



We thank the Foundation for Science and Technology (Portugal) for financial support through CIMO – ESABragança and through project POCI/AGR/56661/2004.


  1. 1.
    Sagakami H, Aohi T, Simpson A, Tanuma S (1991) Anticancer Res 11:993–1000Google Scholar
  2. 2.
    Wasser SP, Weis, AL (1999) Int J Med Mushrooms 1:31–62Google Scholar
  3. 3.
    Benedict RG, Brady LR (1972) J Pharmacol Sci 61:1820–1822CrossRefGoogle Scholar
  4. 4.
    Kupra J, Anke T, Oberwinkler G, Schramn G, Steglich W (1979) J Antibiotics 32:130–135Google Scholar
  5. 5.
    Suzuki H, Iiyama K, Yoshida O, Yamazaki S, Yamamoto N, Toda S (1990) Agric Biol Chem 54:479–487Google Scholar
  6. 6.
    Collins RA, Ng TB (1997) Life Sci 60:383–387CrossRefGoogle Scholar
  7. 7.
    Eo SK, Kim YS, Lee CK, Han SS (1999) J Ethnopharmacol 68:129–136CrossRefGoogle Scholar
  8. 8.
    Brandt CR, Piraino F (2000) Recent Res Dev Antimicrob Agents Chemother 4:11–26Google Scholar
  9. 9.
    Lovy A, Knowles B, Labbe R, Nolan L (1999) J Herbs Spices Med Plants 6:49–57CrossRefGoogle Scholar
  10. 10.
    Isaka M, Tantichareon M, Kongsaeree P, Thebtaranonth Y (2001) J Org Chem 66:4803–4808CrossRefGoogle Scholar
  11. 11.
    Anke T (1989) Prog Ind Microbiol 27:51–66Google Scholar
  12. 12.
    Jong SC, Birmingham JM (1993) Adv Appl Microbiol 39:153–184CrossRefGoogle Scholar
  13. 13.
    Morita K, Kobayashi S (1967) Chem Pharmac Bull 15:988–993Google Scholar
  14. 14.
    Yasumoto K, Iwami K, Mitsuda H (1971) Agric Biol Chem 35:2059–2069Google Scholar
  15. 15.
    Takazawa H, Tajima F, Miyashita C (1982) Yakugaku Zasshi 102:489–491Google Scholar
  16. 16.
    Hirasawa M, Shouji N, Neta T, Fukushima K, Takada K (1999) Int J Antimicrob Agents 11:151–157CrossRefGoogle Scholar
  17. 17.
    Turkoglu MA, Duru ME, Mercan N, Kivrak I, Gezer K (2006) Food Chem (in press)Google Scholar
  18. 18.
    Anke H, Bergendorff O, Sterner O (1989) Food Chem Toxicol 27:393–397CrossRefGoogle Scholar
  19. 19.
    Ferreira ICFR, Baptista P, Vilas-Boas M, Barros L (2006) Food Chem (in press)Google Scholar
  20. 20.
    Pietta P-G (2000) J Nat Prod 63:1035–1042CrossRefGoogle Scholar
  21. 21.
    Rice-Evans CA, Miller NJ, Paganga G (1997) Trends Plant Sci 2:152–159CrossRefGoogle Scholar
  22. 22.
    Kähkönen MP, Hopia AI, Heikki JV, Rauha J-P, Pihlaja K, Kujala TS (1999) J Agric Food Chem 47:3954–3962CrossRefGoogle Scholar
  23. 23.
    Rauha J-P, Remes S, Heinonen M, Hopia A, Kähkönen M, Kujala T (2000) Int J Food Microbiol 56:3–12CrossRefGoogle Scholar
  24. 24.
    Nychas G-JE, Tassou CC, Skandamis P (2003) Antimicrobials from herbs and spices. In: Roller S (ed) Natural antimicrobials for the minimal processing of foods. Woodhead Publishing, Cambridge, pp 176–200Google Scholar
  25. 25.
    Vaquero MJR, Alberto MR, Nadra MCM (2005) Food Control (in press)Google Scholar
  26. 26.
    Marchand A (1971–1986) In: Champignons du Nord et du Midi, Tome 1–9. Soc Mycol Pyrénées Mediterranéenes, PerpignanGoogle Scholar
  27. 27.
    Moser M (1983) Keys to Agarics and Boleti (Polyporales, Boletales, Agaricales, Russulales). Roger Phillips, LondonGoogle Scholar
  28. 28.
    Bon M (1988) Guia de campo de los Hongos de Europa. Ediciones Omega, BarcelonaGoogle Scholar
  29. 29.
    Courtecuisse R, Duhem B (1995) Mushrooms and Toadstools of Britain and Europe. HarperCollins, LondonGoogle Scholar
  30. 30.
    Courtecuisse R (1999) Mushrooms of Britain and Europe. HarperCollins, LondonGoogle Scholar
  31. 31.
    Singleton VL, Rossi JA Jr (1965) Am J Enol Vitic 16:144–158Google Scholar
  32. 32.
    Jia Z, Tang M, Wu J (1999) Food Chem 64:555–559CrossRefGoogle Scholar
  33. 33.
    Klein BP, Perry AK (1982) J Food Sci 47:941–945CrossRefGoogle Scholar
  34. 34.
    Nagata M, Yamashita I (1992) Nippon Shokuhin Kogyo Gakkaish 39:925–928Google Scholar
  35. 35.
    Hawkey PM, Lewis DA (1994) Medical bacterology – A practical approach. Oxford University, UK, pp 181–194Google Scholar
  36. 36.
    Ferreira ICFR, Calhelha RC, Estevinho LM, Queiroz M-JRP (2004) Bioorg Med Chem Lett 14:5831–5833CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Lillian Barros
    • 1
  • Ricardo C. Calhelha
    • 1
  • Josiana A. Vaz
    • 1
    • 2
  • Isabel C. F. R. Ferreira
    • 1
  • Paula Baptista
    • 1
  • Letícia M. Estevinho
    • 1
  1. 1.CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Sta. ApolóniaBragançaPortugal
  2. 2.Escola Superior de Saúde, Instituto Politécnico de BragançaBragançaPortugal

Personalised recommendations