Fig. 1.
Fig. 2.
Fig. 3.
Fig. 4.
Half maximal inhibitory concentration (IC50) values for radical scavenging by fungus samples and common fruit and vegetables
| Sample | IC50 ABTS•+ (mg/mL) | IC50 DPPH• (mg/mL) |
|---|---|---|
| TVE | 2.25 | 6.30 |
| TVH | 1.94 | 1.75 |
| Blueberry | 1.19 | 0.27 |
| Blackcurrant | 2.78 | 0.39 |
| Spinach | 4.30 | 3.50 |
| Apple | 4.62 | 1.29 |
Content of fatty acids in Trametes versicolor and animal-based products according to the National Agricultural Library Digital Collections (1)
| Material | SFA | MUFA | PUFA |
|---|---|---|---|
| Trametes versicolor | 34.7 | 23.7 | 22.7 |
| Turkey fat | 29.4 | 42.9 | 23.1 |
| Butter | 50.5 | 23.4 | 3.0 |
| Lard | 39.2 | 45.1 | 11.0 |
| Beef tallow | 49.8 | 41.8 | 4.0 |
Antibacterial activity of tested extracts and hydrolysate
| Strains | MIC, MBC values (μg/mL) (MBC : MIC) | |||
|---|---|---|---|---|
| TVE | TVH | |||
| Reference | Gram + | Staphylococcus aureus ATCC 6538 | 62.5, 62.5 (1) | |
| Staphylococcus epidermidis ATCC 12228 | > | 8,000; > | ||
| Staphylococcus aureus ATCC 1707 MRSA | 500, 500 (1) | > | ||
| Enterococcus faecium ATCC 19434 | > | > | ||
| Enterococcus faecalis ATCC 29212 | > | > | ||
| Bacillus cereus ATCC 10876 | 8,000, > | > | ||
| Gram − | Escherichia coli ATCC 25922 | 4,000, 4,000 (1) | > | |
| Pseudomonas aeruginosa ATCC 27853 | 4,000, 8,000 (2) | > | ||
| Salmonella Typhimurium ATCC 14028 | 4,000, 8,000 (2) | > | ||
| Klebsiella pneumoniae ATCC 13883 | > | > | ||
| Aeromonas veronii DSM 7386 | > | > | ||
| Clinical | Streptococcus agalactiae | 250, 32,000 (>4) | > | |
| Streptococcus uberis | 250, 32,000 (>4) | > | ||
| Streptococcus dysgalactiae | 250, 32,000 (>4) | > | ||
| Staphylococcus aureus | 250, 500 (2) | > | ||
Nutritional values of T_ versicolor
| Parameter | Trametes versicolor |
|---|---|
| Crude protein g/100g | 5.50 |
| Calorific value kJ/100g | 491.00 |
| Moisture g/100g | 45.64 |
| Ash g/100g | 1.23 |
| Crude lipids g/100g | 0.43 |
| Crude fibre g/100g | 46.73 |
| Sodium chloride % | 0.01 |