Inhibitory Activity of Nutritional Mushroom Extract (Agarics Bisporus) on the Growth of the Pathological Fungus Candida Sp.

Abstract

The results of this study showed that both alcoholic (ethanol) and aqueous (hot water) extracts of the fungus (Agaricus bisporus) had an inhibitory effect on four Candida species isolated from the mouths of infected children: Candida albicans, Candida krusei, Candida tropicalis, and Candida glabrata. The aqueous extract was recorded at a concentration of 15 mg/ml, which was the highest inhibition ratio of all species. If the diameter of the inhibition zone was 19 mm against Candida krusei, 17.5 mm against Candida glabrata, 16.5 mm against Candida albicans, and 15 mm against Candida tropicalis, but in the case of alcoholic extract (ethanol), a concentration of 15 mg/ml gave the highest inhibition ratio of all isolated Candida species, where the inhibition diameter was 14.4 mm against Candida tropicalis, 13.8 mm against Candida krusei and gave 13.6 (mm) against Candida glabrata and finally 13.1 (mm) against Candida albicans. The analysis of the phenolic compounds of food mushrooms in the HPLC device showed the emergence of many compounds, including Apigenin, ferulic, gallic acid, hydro benzoic acid, qurcetine, Rutine .