<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2021000100107</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2021.318</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico]]></article-title>
<article-title xml:lang="es"><![CDATA[Actividad antimicrobiana, contenido de compuestos fenólicos y capacidad antioxidante de cuatro hongos macromicetos comestibles de Chihuahua, México]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Escobedo]]></surname>
<given-names><![CDATA[Neida Aurora]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez-González]]></surname>
<given-names><![CDATA[Francisco Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valero-Galván]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez-Parrilla]]></surname>
<given-names><![CDATA[Emilio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garza-Ocañas]]></surname>
<given-names><![CDATA[Fortunato]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Najera-Medellin]]></surname>
<given-names><![CDATA[Jesús Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quiñónez-Martínez]]></surname>
<given-names><![CDATA[Miroslava]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Ciudad Juárez Instituto de Ciencias Biomédicas ]]></institution>
<addr-line><![CDATA[Ciudad Juárez Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Ciencias Forestales ]]></institution>
<addr-line><![CDATA[Linares Nuevo León]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>24</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2021000100107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2021000100107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2021000100107&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In the present study, antimicrobial activity, phenolic compounds content and antioxidant capacity of four edible fungi (Amanita rubescens, Astraeus hygrometricus, Laccaria laccata and Lycoperdon perlatum) were determined.Antimicrobial activities were tested against Staphylococcus aureus, Streptococcus agalactiae and Candida albicans. Phenolic compounds and antioxidant activity were measured by spectrophotometric methods. All mushrooms present high activity against S. agalactiae. Phenolics compounds content ranked between 1.54 - 20.93 mg GAE/g DW and the antioxidant activity ranked between 0.0034 - 0.0854 mmol TE/g DW being A. rubescens the specie with the highest values. The results obtained for the antimicrobial activity using the disc diffusion method indicated that the extracts exhibited moderated antimicrobial activity. However, the MIC results with both solvents show that all the macromycete species registered inhibition of the microorganisms in different concentration. Generally, the ethanol extracts exerted stronger antimicrobial activity than methanol extracts. Similarly, S. agalactiae was the most susceptible microorganism, followed by C. albicans. S. aureus was the bacteria most resistant. The best antimicrobial activity was found in the ethanolic extracts of A. hygrometricus and L. perlatum against S. agalactiae, with a MIC value of 3.75 mg/mL. In conclusion, it is suggested that these species can be used as a natural source of antimicrobial and antioxidant components.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En el presente estudio se determinó el contenido de compuestos fenólicos y la actividad antimicrobiana y antioxidante en cuatro especies de hongos comestibles (Amanita rubescens, Astraeus hygrometricus, Laccaria laccata y Lycoperdon perlatum). Las actividades antimicrobianas se probaron en Staphylococcus aureus, Streptococcus agalactiae y Candida albicans. Los compuestos fenólicos y la actividad antioxidante se midieron mediante métodos espectrofotométricos. Todos los hongos presentan una alta actividad en comparación con S. agalactiae. El contenido de compuestos fenólicos se ubicó entre 1.54 - 20.93 mg GAE/g DW y la actividad antioxidante entre 0.0034 - 0.0854 mmol TE / g DW, siendo A. rubescens la especie con el valor más alto encontrado. Los resultados obtenidos de la actividad antimicrobiana utilizando el método de difusión en disco indicaron que los extractos exhibieron una actividad moderada. Sin embargo, la Concentración Mínima Inhibitoria (CMI) con ambos disolventes muestra que todas las especies de macromicetos registraron inhibición de los microorganismos en diferentes concentraciones. En general, los extractos etanólicos ejercieron una actividad antimicrobiana mayor a los obtenidos con metanol. La bacteria S. agalactiae fue el microorganismo más susceptible y S. aureus la más resistente. La mejor actividad antimicrobiana se encontró en los extractos etanólicos de A. hygrometricus y L. perlatum, principalmente en S. agalactiae, con un valor de CMI de 3.75 mg/mL. En conclusión, se sugiere que estas especies de macromicetos se pueden utilizar como fuente natural de componentes antimicrobianos y antioxidantes.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[microorganisms]]></kwd>
<kwd lng="en"><![CDATA[edible fungi]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[microorganismos]]></kwd>
<kwd lng="es"><![CDATA[hongos comestibles]]></kwd>
</kwd-group>
</article-meta>
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