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Related Experiment Video

Updated: Jul 8, 2026

Microfluidic Production of Lysolipid-Containing Temperature-Sensitive Liposomes

Microfluidic Production of Lysolipid-Containing Temperature-Sensitive Liposomes

Published on: March 3, 2020

Strain-dependent bioactive-lipid interactions govern oxidative stability and antimicrobial functionality in Lentinula

Sujata Makkar¹, Kiran Nehra¹, Sudheer Kumar Annepu²

¹Department of Biotechnology, Deenbandhu Chhotu Ram University of Science and Technology, Murthal, Haryana 131039, India.

Food Research International (Ottawa, Ont.)

|July 6, 2026

Summary

Edible mushroom strains vary in their ability to preserve food by preventing spoilage. Strain selection is key for identifying Lentinula edodes with optimal antioxidant and antimicrobial properties for natural food preservation.

Keywords:

Lentinula edodes antimicrobial activity antioxidant capacity bioactive metabolites food preservation oxidative stability strain variability

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Isolation and Chemical Characterization of Lipid A from Gram-negative Bacteria

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Last Updated: Jul 8, 2026

Microfluidic Production of Lysolipid-Containing Temperature-Sensitive Liposomes

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Published on: March 3, 2020

Isolation and Chemical Characterization of Lipid A from Gram-negative Bacteria

Isolation and Chemical Characterization of Lipid A from Gram-negative Bacteria

Published on: September 16, 2013

Area of Science:

Food Science
Mycology
Biochemistry

Background:

Edible mushrooms are explored for natural food preservation due to antioxidant and antimicrobial properties.
Evaluating these properties requires an integrated, strain-resolved biochemical framework.

Purpose of the Study:

To compare five Indian Lentinula edodes strains for bioactive profiles influencing lipid stability, antioxidant buffering, and antimicrobial efficacy.
To understand how strain-dependent traits impact food preservation potential.

Main Methods:

Fatty acid profiling and lipid peroxidation assays (malondialdehyde levels).
Antioxidant capacity assessment (radical-scavenging, metal-chelating, ascorbic acid, total antioxidant capacity).
Antimicrobial activity testing (MIC, MBC/MFC) against bacteria and Candida albicans.

Main Results:

Significant strain-dependent variations in fatty acid profiles, lipid peroxidation, and antioxidant capacity were observed.
All strains showed antimicrobial activity, with notable strain-specific differences.
Strain DMRO-356 exhibited high PUFA content, low lipid peroxidation, strong antioxidant capacity, and enhanced antimicrobial activity.

Conclusions:

Functional food preservation properties in Lentinula edodes result from coordinated interactions between lipid composition and bioactive metabolites.
Strain selection is a critical factor for optimizing the use of L. edodes in natural food preservation systems.