ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF Pleurotus ostreatus
CECILIA PÉREZ- CRUZ
Division of Postgraduate Studies and Research, Tecnológico Nacional de México/Instituto Tecnológico de Oaxaca, Oaxaca, México.
BEATRIZ GUADALUPE VILLA- MARTÍNEZ
Division of Postgraduate Studies and Research, Tecnológico Nacional de México/Instituto Tecnológico de Oaxaca, Oaxaca, México.
ALMA DOLORES PÉREZ- SANTIAGO
Division of Postgraduate Studies and Research, Tecnológico Nacional de México/Instituto Tecnológico de Oaxaca, Oaxaca, México.
MARCO ANTONIO SÁNCHEZ- MEDINA
Division of Postgraduate Studies and Research, Tecnológico Nacional de México/Instituto Tecnológico de Oaxaca, Oaxaca, México.
IVÁN ANTONIO GARCÍA- MONTALVO *
Division of Postgraduate Studies and Research, Tecnológico Nacional de México/Instituto Tecnológico de Oaxaca, Oaxaca, México.
*Author to whom correspondence should be addressed.
Abstract
Pleurotus ostreatus (P. ostreatus) is one of the most consumed mushrooms worldwide due to its high nutritional value, coupled with this, different properties have been attributed to it, among which the antioxidant and antimicrobial activity stand out. The objective of this work is to carry out a general review with information consulted in databases such as Web of Science, Dialnet, Scielo, Redalyc, and Pubmed, where trials of the antioxidant, antibacterial and antifungal activities of extracts of P. ostreatus are addressed. The metabolites of this fungus have been found to have a high inhibition rate against different strains, in addition to reducing the percentage of free radicals in the in vitro tests carried out.
Keywords: Pleurotus ostreatus, antimicrobial properties, antioxidant properties, phytochemicals, crude extracts.