Antibacterial, Antioxidant and Nutraceutical Potential of New Culinary–Medicinal Mushroom Russula lakhanpalii (Agaricomycetes) from India

Abstract

Russula lakhanpalii is a wild edible mushroom, collected from Pedkhal block of Pauri Garhwal, India. The nutritional composition, antioxidant activity (AOA), and antibacterial activity (ABA) of R. lakhanpalii were ana-lyzed for the first time in this study. Dried fruiting bodies of R. lakhanpalii were reported to contain 17.7% ash, 10% crude fiber, 13.4% protein, 30.9% carbohydrate, and 5% unsaturated lipids. In addition, 10.22–72.56% DPPH scavenging activity also confirmed the good antioxidant nature of R. lakhanpalii. The methanolic extract of R. lakhanpalii fruiting bodies inhibited the growth of five pathogenic bacteria in vitro; Klebsiella pneumoniae (MTCC 4030), Micrococcus lu-teus (MTCC 1809), Staphylococcus aureus (MTCC 1144), Escherichia coli (MTCC 68), and Streptococcus pneumoniae (MTCC 655). The maximum and minimum zone of inhibitions (ZOIs) reported were 17.8 ± 1.04 mm (K. pneumoniae) and 11.16 ± 0.76 mm, (E. coli), respectively. The noticeable feature of the extract was the inhibition of erythromycin-re-sistant E. coli and M. luteus by it, which were resistant to 15 µg/disc concentration of erythromycin. Dietary components, antibacterial and antioxidant potentials of R. lakhanpalii suggested its nutraceutical and medicinal applications.