Compounds extracted from solid fermentation of Pleurotus sajor-caju for application as a natural antibacterial agent

Edible mushrooms have been the object of studies regarding their bioactive properties, acting mainly in the pharmaceutical and food areas. This study aimed at the production, extraction and purification of antibacterial compounds from Pleurotus sajor-caju. The identification of these compounds occurred by analysis via FT-Raman spectroscopy. Antibacterial extraction had a positive response, resulting in two compounds. The compound extracted at 25 degrees C inhibited the development of Staphylococcus aureus by 52.7 +/- 2.7 (%). The compound had a molecular size greater than 100 kDa and a possibly little branched structure. At a temperature of 60 degrees C, the compound with the greatest antagonistic activity against Escherichia coli, reduced its development by 74.3 +/- 1.8 (%). The compound was possibly a linear or slightly branched chain biomolecule and molecular weight between 50 and 100 kDa. According to the literature, it is estimated that the extracted compounds refer to beta-glucan structures. Novelty impact statement The extract showed potential of inhibition above 50% for gram-positive and gram-negative microorganisms. The purification processes were efficient, reaching a 23.5-fold increase in bioactive capacity. It is estimated that different beta-glucan structures were extracted.

Automated summary

The study focused on the production, extraction, and purification of antibacterial compounds from Pleurotus sajor-caju, resulting in two compounds with inhibitory effects on Staphylococcus aureus and Escherichia coli. The identified compounds are possibly beta-glucan structures, showing potential for above 50% inhibition against both gram-positive and gram-negative microorganisms. Purification processes led to a significant increase in bioactive capacity.