Abstract
Mycochemicals, antioxidant and anti-diabetic properties of Philippine sawgill mushroom Lentinus swartzii (Higher Basidiomycetes)
Highlights
Mushrooms have been traditionally and seasonally utilized all over the world because of their nutraceutical and pharmaceutical importance
L. swartzii mycelial extract contained seven groups of compounds such as essential oil, triterpenes, sugars, tannins, flavonoids, fatty acids and phenols, while only five groups were found present in the fruiting body extract
The mycelia were mass produced in coconut water, which contain sugars and fatty acids whereas the fruiting bodies were grown in formulated sawdust and rice straw, which basically composed of lignin and cellulose
Summary
Mushrooms have been traditionally and seasonally utilized all over the world because of their nutraceutical and pharmaceutical importance. Boonsong et al (2016) reported the antioxidant activities of five edible mushrooms such as Volvariella volvacea, Lentinus edodes, Pleurotus eous, Auricularia auricular and Pleurotus sajor-caju. Given the significant properties of the relative species, it is of our hypothesis that L. swartzii might contain valuable compounds and exhibit several biological activities. To the best of our knowledge, no work has been done on the chemical and biological profiling of this Lentinus species This current study aimed to elucidate the chemical compositions and evaluate the antioxidant and anti-diabetic activities of L. swartzii mycelia and fruiting body extracts in our intention to establish the position of this wild mushroom for proper utilization in pharmacological applications
Sign-in/Register to view highlights & summary 
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call