Hoạt tính kháng khuẩn của cao chiết quả thể nấm vân chi đỏ (Pycnoporus sanguineus)

This study aims to provide an in vitro evidence for the potential antibacterial activity of the ethanolic and aqueous extracts from fruiting bodies of the Pycnoporus sanguineus (L.: Fr.) Murrill mushroom via agar well diffusion method (concentration of extracts 250 mg/mL) and determination of the antibacterial activity and minimum inhibitory concentrations (MIC) of ethanolic and aqueous extracts from the fruiting bodies of this mushroom by agar dilution method (concentration range of 25; 12.5; 6.25; 3.125 and 1.5625 mg/mL). Ampicillin was used as a positive control for these assays. The results shows that the ethanolic and aqueous extracts from fruiting bodies of the P. sanguineus mushroom created the antibacterial halo ring (6 - 11 mm) on five bacteria strains (E. coli, P. aeruginosa, S. faecalis, S. aureus, and K. pneumoniae). The ampicillin created a fairly large antibacterial halo ring (19 - 34 mm) on three strains of E. coli, S. faecalis and S. aureus. The MIC values of two types of extracts from the fruiting bodies of the this mushroom on the five tested strains of bacteria were all ≤ 25 mg/mL. However, the MIC value of the aqueous extract (≤ 6.25 mg/mL) was lower than that of the ethanolic extract (≤ 25 mg/mL). The obtained results indicate that both ethanolic and aqueous extracts from fruiting bodies of the P. sanguineus were able to fight against the five bacteria strains. The P. sanguineus mushroom is potentially used as a natural herbal in antibacterial activity.