<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Somanjana Khatua</style></author><author><style face="normal" font="default" size="100%">Krishnendu Acharya</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Functional Ingredients and Medicinal Prospects of Ethanol Extract from Macrocybe lobayensis</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Antibacterial activity</style></keyword><keyword><style  face="normal" font="default" size="100%">Antioxidant potential</style></keyword><keyword><style  face="normal" font="default" size="100%">Ethanol Extract</style></keyword><keyword><style  face="normal" font="default" size="100%">Wild edible mushroom</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2018</style></year><pub-dates><date><style  face="normal" font="default" size="100%">August 2018</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">10</style></volume><pages><style face="normal" font="default" size="100%">1154-1158</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Introduction:&lt;/strong&gt; 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. &lt;strong&gt;Aim:&lt;/strong&gt; Therefore, the present study was aimed for determination of functional constituents and therapeutic efficacy of a less explored mushroom, &lt;em&gt;Macrocybe lobayensis&lt;/em&gt; that has been habitually used in local diets. &lt;strong&gt;Method:&lt;/strong&gt; 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. &lt;strong&gt;Results:&lt;/strong&gt; The formulation was found to be consisted mainly of phenolic compounds (pyrogallol&amp;gt; cinnamic acid&amp;gt; &lt;em&gt;p&lt;/em&gt;-coumaric acid&amp;gt; &lt;em&gt;p&lt;/em&gt;-hydroxybenzoic acid). As a result, the fraction exhibited strong antioxidant activity evident by the ability of quenching DPPH and ABTS radicals, chelating capacity of Fe&lt;sup&gt;2+&lt;/sup&gt; as well as reducing components with EC&lt;sub&gt;50&lt;/sub&gt; of 1000 to 2264 &amp;mu;g/ml. Besides, the formulation also emerged as a potent source of antibiotic as it inhibited growth of investigating microbes in order of &lt;em&gt;Staphylococcus aureus&lt;/em&gt;&amp;gt; &lt;em&gt;Escherichia coli&lt;/em&gt;&amp;gt; &lt;em&gt;Bacillus subtilis&lt;/em&gt;&amp;gt; &lt;em&gt;Salmonella typhimurium&lt;/em&gt;&amp;gt; &lt;em&gt;Listeria monocytogenes&lt;/em&gt;. &lt;strong&gt;Conclusion:&lt;/strong&gt; Thus, the outcome might encourage use of &lt;em&gt;M. lobayensis&lt;/em&gt; as natural antioxidant and antibacterial agent in pharmaceutical, cosmetic or food industries.&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">6</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">1154</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Somanjana Khatua, Krishnendu Acharya* &lt;/strong&gt;&lt;/p&gt;
&lt;p style=&quot;text-align: justify;&quot;&gt;Department of Botany, Molecular and Applied Mycology and Plant Pathology Laboratory, Centre of Advanced Study, University of Calcutta, 35, Ballygunge Circular Road, Kolkata - 700019, West Bengal, INDIA.&lt;/p&gt;</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Krishnendu Acharya</style></author><author><style face="normal" font="default" size="100%">Kanad Das</style></author><author><style face="normal" font="default" size="100%">Soumitra Paloi</style></author><author><style face="normal" font="default" size="100%">Arun Kumar Dutta</style></author><author><style face="normal" font="default" size="100%">Manoj Emanuel Hembrom</style></author><author><style face="normal" font="default" size="100%">Somanjana Khatua</style></author><author><style face="normal" font="default" size="100%">Arvind Parihar</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Exploring a novel edible mushroom Ramaria subalpina: Chemical characterization and Antioxidant activity</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">antioxidant activity</style></keyword><keyword><style  face="normal" font="default" size="100%">DPPH</style></keyword><keyword><style  face="normal" font="default" size="100%">Ferrous ion chelating</style></keyword><keyword><style  face="normal" font="default" size="100%">HPLC</style></keyword><keyword><style  face="normal" font="default" size="100%">India.</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2017</style></year><pub-dates><date><style  face="normal" font="default" size="100%">December 2016</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">9</style></volume><pages><style face="normal" font="default" size="100%">30-34</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Background:&lt;/strong&gt; During macrofungal inventorisation from an unexplored subalpine forest of Sikkim Himalayas, a new edible mushroom, &lt;em&gt;Ramaria subalpina&lt;/em&gt; was found and documented in consultation with the forest dwellers. &lt;strong&gt;Objective:&lt;/strong&gt; The aim of the present study was to understand the antioxidative potentiality and bioactive constituents of a novel taxon, &lt;em&gt;Ramaria subalpina&lt;/em&gt;, that is highly prized by the ethnic people of subalpine Sikkim Himalayas, India, for its flavor, texture and gastronomic delicacy since time immemorial. &lt;strong&gt;Methods:&lt;/strong&gt; Chemical composition and antioxidant properties of methanolic extract of dried basidiocarps were assessed using HPLC and several in vitro assay systems. &lt;strong&gt;Results:&lt;/strong&gt; Methanolic extract had phenolics in highest amount, among which pyrrogallol was identified. It also showed potent antioxidant activity. Conclusion: The present study suggests that &lt;em&gt;Ramaria subalpina&lt;/em&gt; has strong medicinal prospects. This novel mushroom can safely be added to the world&amp;rsquo;s edible mushrooms list.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">1</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">30</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Krishnendu Acharya&lt;sup&gt;1*&lt;/sup&gt;, Kanad Das&lt;sup&gt;2&lt;/sup&gt;, Soumitra Paloi&lt;sup&gt;1&lt;/sup&gt;, Arun Kumar Dutta&lt;sup&gt;1&lt;/sup&gt;, Manoj Emanuel Hembrom&lt;sup&gt;3&lt;/sup&gt;, Somanjana Khatua&lt;sup&gt;1&lt;/sup&gt;, and Arvind Parihar&lt;sup&gt;2&lt;/sup&gt; &lt;/strong&gt;&lt;/p&gt;

&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Botany, Molecular and Applied Mycology and Plant Pathology Laboratory, University of Calcutta, 35, Ballygunge Circular Road, Kolkata&amp;ndash;700019, West Bengal, INDIA.&lt;/p&gt;

&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Cryptogamic Unit, Botanical Survey of India, P.O.&amp;ndash;Botanic Garden, Howrah&amp;ndash;711103, INDIA.&lt;/p&gt;

&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Central National Herbarium, Botanical Survey of India, Central National Herbarium, P. O.&amp;ndash;Botanic Garden, Howrah &amp;ndash; 711103, INDIA.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Somanjana Khatua</style></author><author><style face="normal" font="default" size="100%">Sandipta Ghosh</style></author><author><style face="normal" font="default" size="100%">Krishnendu Acharya</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Laetiporus sulphureus (Bull.: Fr.) Murr. as Food as Medicine</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Bioactive components</style></keyword><keyword><style  face="normal" font="default" size="100%">Commercial Importance</style></keyword><keyword><style  face="normal" font="default" size="100%">Ethnic Relevance</style></keyword><keyword><style  face="normal" font="default" size="100%">Nutritious Food</style></keyword><keyword><style  face="normal" font="default" size="100%">Pharmacological Effects</style></keyword><keyword><style  face="normal" font="default" size="100%">“Chicken of the Woods”</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2017</style></year><pub-dates><date><style  face="normal" font="default" size="100%">November 2017</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://fulltxt.org/article/374</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">9</style></volume><pages><style face="normal" font="default" size="100%">s1-s15</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;em&gt;Laetiporus sulphureus&lt;/em&gt; is a sulphur yellow coloured polyporous mushroom and popularly known as &amp;ldquo;chicken of the woods&amp;rdquo;. 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&amp;gt; mannitol&amp;gt; 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.&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">6s</style></issue><work-type><style face="normal" font="default" size="100%">Review Article</style></work-type><section><style face="normal" font="default" size="100%">s1</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Somanjana Khatua, Sandipta Ghosh, Krishnendu Acharya* &lt;/strong&gt;&lt;/p&gt;
&lt;p style=&quot;text-align: justify;&quot;&gt;Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, 35, Ballygunge Circular Road, Kolkata, 700019, West Bengal, INDIA.&lt;/p&gt;</style></auth-address></record></records></xml>