Journal of Pure and Applied MicrobiologyVol. 9 No. Special Edition May. 2015

Biochemical Composition, Antifungal and Antioxidant Activities of Vegetative Mycelia of Ectomycorrhizal Fungi in Larch

Peng Wang1*, Qiu-Feng Xu1,2 and Feng-Wei Diao1,2

1State Key Laboratory of Forest and Soil Ecology, Institute of Applied Ecology, Chinese Academy of Sciences, Shenyang 110016, China. 2University of Chinese Academy of Sciences, Beijing 100049, China.

Received on 03 February 2015 and accepted on 10 March 2015

 

ABSTRACT

The objective of the present study was to determine the biochemical composition, antifungal and antioxidant activities in vegetative mycelia of six vegetative mycelia of edible ectomycorrhizal mushrooms (EEMM). We found that the content of total amino acids ranged from 22.95 g 100g-1 (S. viscidus) to 53.86 g 100 g-1 (B. pictus). And four lipid biomarkers of 18:2w6,9c, 18:0, 18:1w9c and 16:0 were determined in all the EEMM mycelia, accounting for 85% of relative abundance. By multidimensional scaling analysis, the amino and fatty acid profile had clearly separated among the EEMM or between S. grevillei-1 and S. grevillei-2. Furthermore, H. mesophaeum inhibited all the root pathogenic fungi through exudation of allelochemicals. The methanol extracts of all the EEMM mycelia exhibited higher reducing power and DPPH scavenging capacities.

Keywords : Edible ectomycorrhizal mushroom (EEMM), vegetative mycelia, antioxidant activity, fungicidal activity.