The potential of white-oyster mushroom (Pleurotus ostreatus) as antimicrobial and natural antioxidant
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Abstract. Egra S, Kusuma IW, Arung ET, Kuspradini H. 2019. The potential of white-oyster mushroom (Pleurotus ostreatus) as antimicrobial and natural antioxidant. Biofarmasi J Nat Prod Biochem 17: 14-20. White-oyster mushroom (Pleurotus ostreatus) is a favorite meal in Indonesia. Previously, this fungus was known as a useless plant, but everything changes after the nutrition is known. People try to cultivate it because the nutrients contents are very good for body health. Therefore, this research needs to be done to support this added value in health, especially antimicrobials and antioxidants. This research used successive extraction with hexane solvent, acetate ethyl, ethanol, water, and crude ethanol by antimicrobial assay, antioxidants assay (DPPH), total antioxidant content, and total phenolic content. The highest results on the antimicrobial barrier test against Candida albicans bacteria was 47.60 % with 100 ppm concentration. While on antimicrobial assay using Propionibacterium acnes bacteria, there was no significant inhibition. Regarding the antioxidant test against DPPH, the result showed the occurrence of free radicals by 25 % on water extraction at a concentration of 100 ppm. Continuously, the total antioxidant content assay showed that ethyl acetate had the highest value of 368.708 mg gae/gr. The total content phenolic assay results showed that the solvent hexane had a 78.495 mg gae/gr value. These findings indicated that the mushroom has an active phenolic compound with no contribution to impede its working on Candida albicans assay.
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References
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Pornariya C., 2009. Amino acids and antioksidan properties of the oyster mushrooms, Pleurotus ostreatus and Pleurotus sajor-caju. Suranaree University of Technology, Thailand.
Puttaraju N. G, S. U. Venkateshaiah, S. M. Dharmesh, S. M. N. Urs, and R. Somansundaram. 2006, ”antoixidant activity of indigenous edible mushrooms,” journal of agricultural and food chemistry, vol. 54, no. 26, pp. 9760-9772.
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Seno W, 2012. Manual book standart operating procedure mushroom cultivation. Kampoeng Djamoer. Yokyakarta
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Stamets P (2000). Growing Gourmet and Medicinal Mushroom. Berkeley Ten press. pp. 23-36.
Sumarni, 2006. Botani dan Tinjauan Gizi Jamur Tiram Putih. INNOFARM : Jurnal Inovasi Pertanian Vol. 4, No. 2, 2006 (124-130).
Suriawiria U. 1989. Pengantar untuk Mengenal dan Menanam Jamur. Bandung: Penerbit Angkasa.
Suriawiria U. 2001. Sukses Beragrobisnis Jamur Kayu Shiitake, Kuping, dan Tiram. Jakarta: Penebar Swadaya.
Suriawiria U. 2002. Budidaya Jamur Tiram. Yogyakarta: Penerbit Kanisius
Suprapti S. 2000. Petunjuk Teknis Budidaya Jamur Tiram pada Media Serbuk Gergaji. Bogor: Pusat Penelitian Hasil Hutan, Badan Penelitian dan Pengembangan Kehutanan dan Perkebunan.
Thiel, T. 1999. Science In The Real World. Microbes In Action. Depatemen Of Biology, University of Missouri. St. Louis
Alvarez P. 2007. Total phenol and antioxidant activity of commercial and wild mushrooms from chihuahua, Mexico. Universidad Autonoma de Ciudad Juarez, chihuahua, CP 32310, Mexico.
Ajizah, A. 2004. Sensitivitas Salmonella thypimyurium Terhadap Ekstrak Psidium guajava L. Bioscientiae Vol 1 No 1 Januari. Hal 31-38
Ardiansyah. 2005. Daun Beluntas Sebagai Bahan Antibakteri dan Antioksidan.Artikel Diakses di:Berit@Iptek.com Pada Tanggal 12 Maret 2013
Arung, E. T. et al., 2006. Melanin Biosynthesisn Inhibitory Compounds from Artocarpus heteropphyllus. Dissertation. Kyushu University. Japan
Bobek, P. Dose And Time Dependent Hypocholesterolemic Effect Of Oyster mushroom (Pleurotur ostreatus) in rats. Nutrition 14 (3): 1998; (1): 282-86.
Cefarelli G, B. D’Abrosca, A. Fiorentino, A. Izzo, C. Mastellone, S. Pacifico, A. Piscopo. Free-radical-scavenging and antioxidant activities of secondary metabolites from reddened Cv. Annurca apple fruits. J.Agric.Food Chem 2006:54:803-809.
Chang, S.T. and Buswell, J.A. Mushroom Nutriceuticals. World jurnal of Microbiology and Biotechnology 12:1996: 473-76.
Djarijah NM & Djarijah AS. 2001. Jamur Tiram Pembibitan Pemeliharaan dan Pengendalian Hama-Penyakit. Yogyakarta: Penerbit Kanisius.
Ferreira, I. C. F. R.; Babtista, P.; Vilas-Boas, M.; Barros, L. 2007. Free-radical scavenging content and reducing power of wild edible mushrooms from northeast Portugal: individual cap and stipe activity. Food Chemistry 100, 1511-1516.
Ferreira, I. C. F. R, L. Barros, and R. M. V. Abreu., 2009. “Antoxidant in wild mushrooms,” current medicinal chemistry, vol. 16, no. 12, pp. 1543-1560.
Guenther, E. 1987. Minyak Atsiri. Universitas indonesia Press. Jakarta.
Gunawan AW. 2001. Usaha Pembibitan Jamur. Bogor: Penebar Swadaya.
Hadi S. 1989. Patologi Hutan dan Perkembangannya di Indonesia. Bogor: Fakultas Kehutanan, Institusi Pertanian Bogor.
Hofte M. 1998. Cultivation of Edible Mushrooms on Trapical Agricultural Waste. Belgium: The Universitas of Gent.
Jayakumara T, Ramesha E, Geraldine P. 2006. Antioxidant activity of the oyster mushroom, pleurotus ostreatus, on CCI4- induced liver injury in rats. J Food Chemical Toxicol. 44:1989-96.
Jeong, K. Dkk. 2009. The different antioksidan and anticancer activities depending on the color of oyster mushrooms. Mushroom Research Station, Gyeonggido Agricultural Research and Extention Service, Gwangju 464-873, Republic of korea
Jones, N.P.,J.T. Arnason, M.Abou-Zaid, K.Akpagana, P.Sanchez-Vindas, M.L.Smith. 2000. Antifungal Activity of Extracts From Medicinal Plant Used by First Nation Peoples of Eastern Canada.Journal of Etnopharmacology 73:191-198.
Khotimah S. 2008. Pengaruh pemberian ekstrak jinten hitam (Nigella sativa) terhadap kadar GSH paru dan hepar tikus wistar yang dipapar asap rokok. JPB.2008;8(2):55-60.
Lo SH (2005). Quality evaluation of agaricus bisporus, pleurotus eryngii, during postharvest storage. Master’s thesis, National Chung-Hsing University, Taichung, Taiwan.
Lin JY, Tang CY (2007). Determination of total phenolic and flavonoid content and selected fruits and vegetables, as well as their stimulatory effect on mouse splenocyte proliferation. Food chem. 101: 140-147.
Lindequist U, Niedermeyer THJ, Julich W (2005). The pharmacological potentials of mushrooms. Ecam 2: 285-299.
Magdalena. S., A.S. Andreanus dan M. Immaculta. 2001. Efek Ekstrak Rimpang Curzuma zedoria Rosc. Dan Daun Eupatorium Inufolium H.B.K Terhadap Aktivitas Superoksida Dismutase, Peroksida Lipid dan Stabilitas Membrane Sel. Skripsi. Sekolah Farmasi. Institute Teknologi Bandung.
Mau JL, Chao GR, Wu KT (2001). Antioxidant properties of metanolic extract from several ear mushrooms. J. Agric. Food Chem. 49:5461-5467.
Mudjiono, 2008. http://detailer.blogspot.com/2008/mikrobiologi.html.
Nasrul M. 2004. Jamur. Buletin Teknopro Hortikultura (edisi 74, Oktober 2004). Direktorat Pengelolahan dan Pemasaran Hasil Hortikultura, Departement Pertanian.
Netty, Sri, 2009. Optimasi proses pengeringan tepung jamur tiram putih (Pleurotus ostreatus). Teknologi Bioindustri, BPPT. Jakarta
Noorlidah A, Siti M. I, Norhanizah A, Adawiyah S. S and beng F. L. 2011. Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities. Faculty of science, university of Malaya, kualalumpur, Malaysia.
Nwachukwu and Uzoeto, (2010). Antimikrobial activity of some local mushrooms on pathogenic isolates. Michael Okpara University of Agriculture. Nigeria.
Oyetayo, V.O. (2009). Free radical scavening and antimicrobial properties of extracts of wild mushrooms. Federal University of Technology, Nigeria.
Pornariya C., 2009. Amino acids and antioksidan properties of the oyster mushrooms, Pleurotus ostreatus and Pleurotus sajor-caju. Suranaree University of Technology, Thailand.
Puttaraju N. G, S. U. Venkateshaiah, S. M. Dharmesh, S. M. N. Urs, and R. Somansundaram. 2006, ”antoixidant activity of indigenous edible mushrooms,” journal of agricultural and food chemistry, vol. 54, no. 26, pp. 9760-9772.
Ratih. 2006. Prinsip-Prinsip Terapi Antimikroba. Universitas Sebelas Maret, Surakarta.
Riani H., Dr. 2012. Formulation and evaluation of antioxidant and tyrosinase inhibitory effect from gel containing the 70 % ethanolic Pleurotus ostreatus extract. Vol 2, no. 1. Faculty of pharmacy, University of Indonesia. Indonesia
Santun B.R. 2010. Efek Antioksidan Jamur Tiram Putih pada Kadar Malondialdehid dan Kepadatan Permukaan Sel Paru Tikus yang Terpapar Asap Rokok. Fakultas Kedokteran, Universitas Padjadjaran. Universitas Islam Bandung. Indonesia.
Seno W, 2012. Manual book standart operating procedure mushroom cultivation. Kampoeng Djamoer. Yokyakarta
Shahidi F, Wanasundara PK (1992). Phenolic Antioxidants. Crit. Rev. Food sci. Nutr. 32: 67-103.
Stamets P (2000). Growing Gourmet and Medicinal Mushroom. Berkeley Ten press. pp. 23-36.
Sumarni, 2006. Botani dan Tinjauan Gizi Jamur Tiram Putih. INNOFARM : Jurnal Inovasi Pertanian Vol. 4, No. 2, 2006 (124-130).
Suriawiria U. 1989. Pengantar untuk Mengenal dan Menanam Jamur. Bandung: Penerbit Angkasa.
Suriawiria U. 2001. Sukses Beragrobisnis Jamur Kayu Shiitake, Kuping, dan Tiram. Jakarta: Penebar Swadaya.
Suriawiria U. 2002. Budidaya Jamur Tiram. Yogyakarta: Penerbit Kanisius
Suprapti S. 2000. Petunjuk Teknis Budidaya Jamur Tiram pada Media Serbuk Gergaji. Bogor: Pusat Penelitian Hasil Hutan, Badan Penelitian dan Pengembangan Kehutanan dan Perkebunan.
Thiel, T. 1999. Science In The Real World. Microbes In Action. Depatemen Of Biology, University of Missouri. St. Louis