Chromatographic Profiling and Antibacterial Activity of Solvent-Extracted Shiitake Mushroom Compounds

With shiitake mushrooms being widely recognized for their bioactive properties, including antimicrobial activity, a joint study conducted by researchers at Mahasarakham University (Kantarawichai, Thailand) and Mahidol University (Salaya, Thailand) aimed to investigate the antibacterial potential and chemical composition of shiitake mushroom extracts prepared using different solvents (95% ethanol, ethyl acetate, and chloroform). Gas chromatography–mass spectrometry (GC–MS) analysis was used to identify key bioactive compounds within the extracts. A paper based on the research was published in Scientifica (Cairo) (1).

Shiitake mushroom (Lentinus edodes [Berk.] Sing.), an aromatic and widely recognized edible fungi, is commonly used in various cuisines in both fresh and dried forms. Known for its soft texture and distinctive umami flavor, shiitake mushrooms are frequently included in vegetarian dishes (1). Beyond their culinary value, this mushroom has been historically regarded for its medicinal benefits; in traditional Chinese medicine, they are considered a longevity-enhancing food, and are believed to stimulate the immune system, combat bacterial infections, alleviate colds, and improve blood circulation (2). They have also been associated with protective effects against heart disease, tumor growth, viral infections, and even snake venom toxicity. In addition, shiitake mushrooms are nutritionally rich, containing essential amino acids such as eritadenine (which assists in cholesterol metabolism) and lentinan (a polysaccharide recognized for its immune-boosting properties) (1).

Shiitake mushrooms contain several bioactive compounds, including polysaccharides, phenolics, flavonoids, and terpenoids, which contribute to their antimicrobial, antioxidant, and anti-inflammatory activities (3). The antibacterial potential of the shiitake mushroom has been studied extensively, with analysis indicating its effectiveness against several pathogenic bacteria. This makes shiitake mushrooms a promising candidate for alternative therapeutic applications, especially in the treatment of antibiotic resistance (4).

The researchers reported that the highest extraction yield (31.16%) was obtained with 95% ethanol. The antimicrobial activity of the extracts was evaluated using the paper disc diffusion method against nine pathogenic bacterial isolates, including Gram-positive (Bacillus cereus, Staphylococcus aureus, and S. aureus DMST20654) and Gram-negative (Escherichia coli, E. coli ATCC25922, Enterobacter cloacae, Pseudomonas aeruginosa, Serratia marcescens, and Salmonella enterica serovar Typhi ATCC16122) bacteria. Plates were incubated at 37 °C for 24 h. All experiments were performed in triplicate. The ethyl acetate extract exhibited the strongest antibacterial activity, with the largest inhibition zone observed for E. coli ATCC25922 (30.00 ± 0.00 mm), followed by S. enterica serovar Typhi ATCC16122 (28.33 ± 2.00 mm). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays confirmed the superior antibacterial potential of the ethyl acetate extract, particularly against S. aureus DMST20654 (MIC = 1.95 mg/mL, MBC = 31.25 mg/mL). GC–MS analysis identified key bioactive compounds, including ergosterol (62.38%, %Prob 62.6 in the chloroform extract) and linoleic acid (28.65%, %Prob 56.5 in the ethyl acetate extract), which are known for their antimicrobial properties (1).

“Overall,” the authors of the study write, “these findings highlight the importance of solvent selection in extracting bioactive compounds with antimicrobial properties from shiitake mushrooms. Ethyl acetate was the most effective solvent for obtaining antimicrobial compounds, likely due to its ability to extract phenolic and flavonoid compounds responsible for bacterial inhibition. Integrating the chemical profile data, it is evident that ethanol, despite efficiently extracting polar constituents, does not yield (enough) direct antibacterial agents. Further studies are needed to identify the specific active compounds and their mechanisms of action. These results also suggest the potential application of shiitake mushroom extracts for food preservation and alternative therapeutic strategies against bacterial infections.” They conclude with a recommendation that further research be conducted to isolate specific active compounds and explore their mechanisms of action in antimicrobial applications (1).

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References

1. Sutthisa, W.; Kamlangmak, P.; Srisawad, N. Antibacterial Potential and Chemical Composition of Shiitake Mushroom (Lentinus edodes (Berk.) Sing.) Extract Against Pathogenic Bacteria. Scientifica (Cairo). 2025, 6089332. DOI: 10.1155/sci5/6089332
2. Ray, P.; Kundu, S.; Paul, D. et al. Exploring the Therapeutic Properties of Chinese Mushrooms with a Focus on Their Anti-Cancer Effects: A Systemic Review. Pharmacol. Res. Mod. Chin. Med. 2024, 11, 100433. DOI: 10.1016/j.prmcm.2024.100433
3. Kumar, K.; Mehra, R.; Guiné, R. P. F. et al. Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects. Foods 2021, 10 (12), 2996. DOI: 10.3390/foods10122996
4. Ahmad, I.; Arif, M.; Xu, M. et al. Therapeutic Values and Nutraceutical Properties of Shiitake Mushroom (Lentinula edodes): A Review. Trends Food Sci. Technol. 2023, 134, 123–135. DOI: 10.1016/j.tifs.2023.03.007