Comparison of Antimicrobial and Antioxidant Capacities of Hericium erinaceus (Lion's Mane) Mushroom Extracts Using Ultrasound-Assisted Sonication Technique

Mushrooms are important organisms due to their ability to produce different biological and chemical compounds. Hericium erinaceus is widely produced and consumed in many countries as an edible and medicinal mushroom due to its high protein and rich vitamin content. It is reported that this mushroom has many biological activities such as antimicrobial, inflammatory, and antioxidant due to its richness in bioactive compounds. Since traditional extraction techniques used to reveal these bioactive effects are time-consuming and costly, the use of new-generation techniques has been preferred recently. In this study, the effect of ultrasound-assisted sonication (sound waves), which is among the new generation extraction techniques, on the dried form of H. erinaceus mushroom samples was investigated. During the extraction of the samples, 80% ultrasonic amplitude degree and different durations (10 and 20 min) were selected as variable parameters. Using these parameters, the extracts obtained were evaluated for total phenolic content by the Folin-Ciocalteu method, antioxidant capacity by the DPPH method, and antimicrobial activity by the MIC (Minimal Inhibition Concentration) method. The effect of sonication time on MIC values of mushroom extracts was found to be insignificant. On the other hand, the difference between the MIC results of microorganism types was found to be significant (p