Antibacterial Activity and Quality Assessment of Ergocalciferol in Lyophilized and UV Irradiated Oyster Mushroom (Pleurotus Ostreatus) Powder

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Nongmaithem Babita Devi, Chinnappan A. Kalpana

Abstract

Mushrooms are highly nutritious fungi and also considered as nutraceuticals. Oyster mushroom (Pleurotus ostreatus) is one of the edible mushrooms which are mostly cultivated. Ergocalciferol (vitamin D2) is an active form of vitamin D which is available in plant sources mainly in mushrooms as ergosterol. Ergosterol is the main precursor sterol to convert from pre-vitamin D2 vitamin D2 by absorption of ultraviolet light. It also has potents of antibacterial, antioxidant, antifungal, antitumor, antiviral and other applications. The main aim of the study is to evaluate the antibacterial activity and the quality of ergocalciferol in lyophilized oyster mushroom powder and UV irradiated lyophilized oyster mushroom powder. Oyster mushrooms were lyophilized and powdered prior to extract. Extraction of oyster mushrooms was performed by ultrasonication bath using ethanol as solvent extract. Solvent extracts were qualitatively analysed by the HPTLC-method. Antibacterial activity of the extracts were performed by Kirby Bauer method using E. coli and Staphylococcus aureus as bacteria in agar medium. This study showed that the presence of ergocalciferol in the mushroom powder extracts and exhibited higher peak in the UV irradiated mushroom powder extract. The solvent extracts had the ability to inhibit bacterial growth. This study concluded that UV irradiated oyster mushroom powder extract was more capable of inhibiting bacteria and exhibited a higher peak in qualitative analysis of ergocalciferol.

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