Antibacterial Activity and Antibacterial Mechanism of Ethanol Extracts of (Shiitake) and (button Mushroom)

The aim of the present work was the comparison of antimicrobial activity, mechanism and components of the ethanol extract (EE) from Berk (Pegler) and Sing (Lange). The main component of EE of was dianhydromannitol (20.1%), while isosorbide/dianhydromannitol (21.8%) was detected at a high rate in ethanol extract by GC-MS . The common phenolic acids were determined as chlorogenic acid, syringic acid, rutin, p-coumaric acid, ferulic acid, 2-hydroxy cinnamic acid, protocatechuic acid, abscisic acid, and trans-cinnamic acid in both mushroom extract by HPLC-MWD . The MICs (minimum inhibitory concentration) of EE on and were between 5.1 mg ml and 6.01 mg ml, while MICs of EE on the pathogens were between 5.8 mg ml and 9.54 mg ml. The highest DRA decrease was in (69.1%) for and (71.0%) for in the 20th minute. As a result, and have a similar antibacterial effect on the pathogens, and this inhibition effect caused DNA, protein leakage and destruction of permeability of bacterial cell membrane by bioactive molecules in mushroom extract.