The Oyster Mushroom and Its Liposomal Form: Is There Any Differences in Terms of The Antimicrobial Properties?

As there has been no study comparing oyster mushroom and its liposomal form in the literature, antibacterial activities of oyster mushroom and its liposomal form were compared in this study. The methanolic extract of Pleurotus ostreatus and its liposomal form were prepared. Then, the antibacterial properties were found out under in vitro conditions against Escherichia coli ATCC 25922, Enterococcus faecium ATCC 8459, Streptococcus agalactiae ATCC 12386, Staphylococcus aureus ATCC 29213, Pseudomonas aeruginosa ATCC 27853, Staphylococcus epidermidis ATCC 12228, and Salmonella typhimurium ATCC 14028 by disc diffusion method. When the antibacterial properties of oyster mushroom extract and its liposomal form were compared, it was observed that the inhibition zone diameters of the liposomal form were larger for Escherichia coli, Streptococcus agalactiae, Staphylococcus aureus, Staphylococcus epidermidis, and Salmonella typhimurium. Additionally, although the methanolic extract of Pleurotus ostreatus has no antibacterial activity against Staphylococcus epidermidis and Salmonella typhimurium, its liposomal form exhibited antibacterial activity against them. Our results can contribute to literature with 2 important perspectives for further research. One of them is that the antibacterial agents can be more effective thanks to liposomal forms of them. The other interesting point of view is that it can be taken into consideration liposomal forms of substances that are normally known to have no antibacterial properties of their extracts may have antibacterial properties.