article · The Journal of Phytopharmacology
Rising microbial resistance to synthetic antibiotics has created an urgent need for alternative treatments derived from biological sources. An investigation of the wild edible mushroom Pleurotus ostreatus harvested from Yenagoa examined its chemical constituents and laboratory antimicrobial capabilities. Phytochemical testing revealed the presence of varied amounts of tannins, terpenoids, alkaloids, flavonoids, saponins, glycosides and steroids. When tested against several bacterial and fungal strains, including Shigella, Staphylococcus, Vibrio, Escherichia coli, Penicillium, yeast and moulds, both aqueous and methanol extracts inhibited microbial growth. Aqueous extracts produced higher levels of inhibition than methanol preparations across the tested organisms. The mushroom demonstrated clear antimicrobial potency against all examined microbes, highlighting its properties as a source of bioactive antimicrobial compounds.
Antibiotic resistance in disease-causing microorganisms is a major public health challenge requiring alternative antimicrobial discovery. Demonstrating that wild edible mushrooms contain natural compounds capable of inhibiting both bacteria and fungi offers fundamental insight into biological alternatives that could aid in addressing resistant infections.
This early-stage laboratory research could eventually interest pharmaceutical or nutraceutical developers seeking natural antimicrobial leads from biological sources. Because testing is limited to in vitro agar well diffusion assays, the work is at a very early stage of research and remains distant from commercial applications, requiring active compound isolation, toxicity profiling, and in vivo validation.
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Microorganism resistance to synthetic antibiotics is an increasing public health challenge, therefore, new antimicrobial agents from different plant and biological sources are sought-after. This research was aimed at evaluating the phytochemical properties and antimicrobial potency of wild edible mushrooms. Qualitative and quantitative phytochemical analysis was done using the standard method of Association of Official Analytical Chemist and agar well diffusion method was used for antimicrobial analysis. Phytochemical results of wild edible mushroom Pleurotus ostreatus obtained from Yenagoa, shows varying quantities of tannins, terpenoids, alkaloids, flavonoids, saponins, glycosides and steroids. The methanol and aqueous extracts of the samples reveals different degree of inhibition on both bacteria and fungi (Shigella sp., Staphylococcus sp., Vibrio sp., Escherichia coli, Penicillium sp., Yeast and Moulds). Aqueous extracts were more effective on the test organisms when compared to methanol extracts. P. ostreatus showed good antimicrobial potency against all the microorganisms tested. The findings from this study show the efficacy of wild edible mushroom as a potent antimicrobial agent.
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DOI: 10.31254/phyto.2021.10306
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