@article {728, title = {Functional Ingredients and Medicinal Prospects of Ethanol Extract from Macrocybe lobayensis}, journal = {Pharmacognosy Journal}, volume = {10}, year = {2018}, month = {August 2018}, pages = {1154-1158}, type = {Original Article}, chapter = {1154}, abstract = {

Introduction: Mushrooms are a good source of bioactive components and have been traditionally consumed across the globe for maintaining health. However, information concerning medicinal activity of ethnically popular macrofungi still remains limited. Aim: Therefore, the present study was aimed for determination of functional constituents and therapeutic efficacy of a less explored mushroom, Macrocybe lobayensis that has been habitually used in local diets. Method: In this context, an ethanol extract was prepared from dried basidiocarps and characterized by spectrophotometry and HPLC to identify bioactive constituents. Alongside, the fraction was also subjected for evaluation of medicinal properties namely antioxidant and antibacterial effects. Results: The formulation was found to be consisted mainly of phenolic compounds (pyrogallol\> cinnamic acid\> p-coumaric acid\> p-hydroxybenzoic acid). As a result, the fraction exhibited strong antioxidant activity evident by the ability of quenching DPPH and ABTS radicals, chelating capacity of Fe2+ as well as reducing components with EC50 of 1000 to 2264 \μg/ml. Besides, the formulation also emerged as a potent source of antibiotic as it inhibited growth of investigating microbes in order of Staphylococcus aureus\> Escherichia coli\> Bacillus subtilis\> Salmonella typhimurium\> Listeria monocytogenes. Conclusion: Thus, the outcome might encourage use of M. lobayensis as natural antioxidant and antibacterial agent in pharmaceutical, cosmetic or food industries.

}, keywords = {Antibacterial activity, Antioxidant potential, Ethanol Extract, Wild edible mushroom}, doi = {10.5530/pj.2018.6.197}, author = {Somanjana Khatua and Krishnendu Acharya} } @article {410, title = {A Comprehensive Review on Food and Medicinal Prospects of Astraeus hygrometricus}, journal = {Pharmacognosy Journal}, volume = {9}, year = {2017}, month = {September 2017}, pages = {799-806}, type = {Original Article}, chapter = {799}, abstract = {

Edible mushrooms contain unique flavours and textures. They have high nutritional and medicinal values and have been consumed worldwide. Astraeus hygrometricus (Pers.) Morg. a wild ectomycorrhizal mushroom recognized as a food by the local people in South-East Asia as well as in Bihar, Jharkhand, South west India and South-Western region of West Bengal. However, it is considerably unknown to the communities in other parts of the world and it remains underutilized so far. Recent investigations from our laboratory have manifested the potential role of this mushroom in human health. Basidiocarps of A. hygrometricus are rich in proteins, carbohydrates, minerals, crude fibre and essential amino acids with lower concentration of fat. Experiments on animal models reveal the hepatoprotective, cardioprotective, anti-inflammatory, anticancer and hypoglycaemic efficacy of the mushroom. Additionally, researchers have found this taxon to contain many bioactive compounds shown to be responsible for antitumor, anti-leishmanial, anticandidal, antioxidant and immunomodulatory activity. The present review, summarized the scattered literature on A. hygrometricus with an emphasis on its nutritional and health promoting aspects.

}, keywords = {Antioxidant, Astrakurkurone, Immunomodulation, Medicinal Mushroom, Nutritive Value.}, doi = {10.5530/pj.2017.6.125}, url = {http://fulltxt.org/article/178}, author = {Gunjan Biswas and Sudeshna Nandi and Debashis Kuila and Krishnendu Acharya} } @article {222, title = {Exploring a novel edible mushroom Ramaria subalpina: Chemical characterization and Antioxidant activity}, journal = {Pharmacognosy Journal}, volume = {9}, year = {2017}, month = {December 2016}, pages = {30-34}, type = {Original Article}, chapter = {30}, abstract = {

Background: During macrofungal inventorisation from an unexplored subalpine forest of Sikkim Himalayas, a new edible mushroom, Ramaria subalpina was found and documented in consultation with the forest dwellers. Objective: The aim of the present study was to understand the antioxidative potentiality and bioactive constituents of a novel taxon, Ramaria subalpina, that is highly prized by the ethnic people of subalpine Sikkim Himalayas, India, for its flavor, texture and gastronomic delicacy since time immemorial. Methods: Chemical composition and antioxidant properties of methanolic extract of dried basidiocarps were assessed using HPLC and several in vitro assay systems. Results: Methanolic extract had phenolics in highest amount, among which pyrrogallol was identified. It also showed potent antioxidant activity. Conclusion: The present study suggests that Ramaria subalpina has strong medicinal prospects. This novel mushroom can safely be added to the world\’s edible mushrooms list.

}, keywords = {antioxidant activity, DPPH, Ferrous ion chelating, HPLC, India.}, doi = {10.5530/pj.2017.1.6}, author = {Krishnendu Acharya and Kanad Das and Soumitra Paloi and Arun Kumar Dutta and Manoj Emanuel Hembrom and Somanjana Khatua and Arvind Parihar} } @article {438, title = {Laetiporus sulphureus (Bull.: Fr.) Murr. as Food as Medicine}, journal = {Pharmacognosy Journal}, volume = {9}, year = {2017}, month = {November 2017}, pages = {s1-s15}, type = {Review Article}, chapter = {s1}, abstract = {

Laetiporus sulphureus is a sulphur yellow coloured polyporous mushroom and popularly known as \“chicken of the woods\”. Over the generations, this cosmopolitan macrofungus has become an integral part of tribal cuisines particularly for its taste. Besides, it has equal importance in folk medicine being widely used for treatment of pyretic diseases, coughs, gastric cancer and rheumatism. Thus, the species is considered as a natural reservoir of both nourishment as well as drug therapy and consequently it has become increasingly popular in scientific world. Nutritional sciences recently have witnessed it as a sustainable food supply to growing population due to enrichment of carbohydrate (trehalose\> mannitol\> fructose), protein (histidine, isoleucine, leucine, lysine, methionine, threonine), minerals (calcium, phosphorus, magnesium, sodium, potassium, iron, zinc, manganese, copper), vitamins (B, D, E), polyunsaturated fatty acids (linoleic acid, oleic acid, palmitic acid) and fibre. Conversely, the mushroom has also been regarded as an abundant source of chemical compounds including phenolics, triterpenes, polysaccharides with wide range of biological activities such as antiinflammatory, antimicrobial, antioxidant, antihyperglycemic, antitumor and immunomodulation effects. Therefore, a complete summary of the research progress on this fungus is necessary for further studies and commercial exploitation. In this context, the present review attempts to congregate current knowledge on nutritional value, myco-chemistry and therapeutic potential of this culturally important species. However, investigation on bioavailability, quality control, toxicology data and clinical assessment are highly recommended for future research.

}, keywords = {Bioactive components, Commercial Importance, Ethnic Relevance, Nutritious Food, Pharmacological Effects, {\textquotedblleft}Chicken of the Woods{\textquotedblright}}, doi = {10.5530/pj.2017.6s.151}, url = {http://fulltxt.org/article/374}, author = {Somanjana Khatua and Sandipta Ghosh and Krishnendu Acharya} }