Antioxidant and antibacterial properties of some cultured lichens

The lichen species namely Usnea ghattensis, Heterodermia podocarpa, Arthothelium awasthii and Parmotrema tinctorum have been cultured in vitro and were screened for their antioxidant and antibacterial potential using different assay systems. The methanol extract of lichens showed antioxidant and ant...

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Bibliographic Details
Published in:Bioresource technology 2008-03, Vol.99 (4), p.776-784
Main Authors: Behera, B.C, Verma, Neeraj, Sonone, Anjali, Makhija, Urmila
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - administration & dosage
Anti-Bacterial Agents - chemistry
Anti-Bacterial Agents - metabolism
Antioxidants - chemistry
Antioxidants - metabolism
Bacillus - cytology
Bacillus - drug effects
Biological and medical sciences
Fundamental and applied biological sciences. Psychology
Lichens - chemistry
Lichens - metabolism
Staphylococcus - cytology
Staphylococcus - drug effects
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Summary:The lichen species namely Usnea ghattensis, Heterodermia podocarpa, Arthothelium awasthii and Parmotrema tinctorum have been cultured in vitro and were screened for their antioxidant and antibacterial potential using different assay systems. The methanol extract of lichens showed antioxidant and antibacterial activities according to the order U. ghattensis > A. awasthii > H. podocarpa > P. tinctorum. The IC₅₀ values for the antioxidant activities of U. ghattensis and A. awasthii are less or equivalent to that of standard antioxidants. The methanolic extracts of the mycobiont and photobiont cultures of lichenU. ghattensis and A. awasthii were effective against Bacillus licheniformis, Bacillus megaterium, Bacillus subtilis and Staphylococcus aureus. The minimum inhibitory concentration (MIC) of the extract was found between 5 and 10μg extract/ml. The results suggested that the extract of mycobiont and photobiont cultures of lichen U. ghattensis and A. awasthii could be of use as an easily accessible source of natural antioxidants and antibacterial properties for the possible food supplement or in the pharmaceutical industry.
ISSN:0960-8524
1873-2976
DOI:10.1016/j.biortech.2007.01.031