Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(5): 711-721
Antiproliferative and antibacterial activity of extracts of Ganoderma strains grown in vitro
Leonardo Serrano-Márquez1 • Ángel Trigos2 • Alan Couttolenc2 • José M. Padrón3 • Alla V. Shnyreva4 • Guillermo Mendoza2
1 Doctorado en Ciencias Biomédicas, Universidad Veracruzana, Av. Luis Castelazo Ayala s/n, Col. Industrial Animas, 91190 Xalapa, Veracruz, Mexico 2 Centro de Investigación en Micología Aplicada, Universidad Veracruzana, Calle Médicos 5, Col. Unidad del Bosque, 91010 Xalapa, Veracruz, Mexico 3 Instituto Universitario de Bio-Orgánica ‘‘Antonio González’’ (IUBO-AG), Universidad de La Laguna, Av. Astrofísico Francisco Sánchez 2, 38206 La Laguna, Tenerife, Spain 4 Department of Mycology and Algology, Faculty of Biology, Moscow Lomonosov State University, Moscow, Russia
In this bioprospecting study the biological activities of extracts of the in vitro culture of Ganoderma Mexican strains were evaluated. The extracts were tested by the Sulforhodamine B staining method for antiproliferative activity and the plate microdilution method for antibacterial activity. Extracts that proved bioactive in these two activities, the antioxidant activity (Galvinoxyl, ABTS, and DPPH) and total phenolic contents (Folin-Ciocalteu) were additionally determined, as well as acute toxicity (Artemia franciscana). In the antiproliferative activity Ganoderma curtisii strain (GH-16-015) obtained a remarkable value of GI50 ≥ 50 lg/mL against tumor lines: A549, HBL-100, HeLa, and T-47D. G. curtisii strains (GH-16-012 and GH-16-015) showed MIC values = 500 lg/mL against Staphylococcus aureus. G. curtisii strain (GH-16-012) almost reduced by 50% the radical Galvinoxyl. Finally, G. curtisii strain (GH-16-023) presented the lowest level of toxicity with a LC50 of 490.881 lg/mL against A. franciscana. These results support the potential medicinal effects of Mexican strains of G. curtisii.
Antibacterial activity · Antioxidant activity · Antiproliferative activity · Brine shrimp · Molecular identification
Food Science and Biotechnology 2021 ; 30(5): 711-721