@article{Adewole_Ogidi_Kuku_2022, title={Bioactivities of Calocybe indica Protein combined with Cell-Free Supernatant of Lactobacilli from a Fermented Cereal against Free Radicals and Microorganisms }, volume={18}, url={http://www.isnff-jfb.com/index.php/JFB/article/view/291}, DOI={10.31665/JFB.2022.18314}, abstractNote={<p>Edible fungi and lactic acid bacteria (LAB) are emerging as reservoirs of diverse bio-functional products. This study investigated antioxidant and antimicrobial activities of a mushroom; <em>Calocybe indica</em> protein (CIP) and cell-free supernatant (CFS) of <em>Lactococcus lactis, Lactobacillus fermentum,</em> and <em>Lactobacillus brevis</em> isolated from a fermented cereal food-<em>Kati</em> against free radicals and microorganisms associated with fruits spoilage. Protein extract from <em>C. indica</em> was subjected to ammonium sulfate precipitation (55% saturation). Synergistic radical scavenging activities of CIP and CFSs of LAB against 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS˙<sup>+</sup>), 1,1-diphenyl-2-picrylhydrazyl (DPPH˙), hydroxyl radicals (OH˙) and their Fe<sup>2+ </sup>ion chelation activity were within 70.39-84.77%, 62.51-87.63%, 70.58-88.56%%,&nbsp; and 62.83-78.76%, respectively. Combinatory effects of CIP and CFSs showed pronounced zones of inhibition of 6.5 mm to 12.1 mm against tested microorganisms. The study established that, bioactivities of <em>C. indica</em> and <em>Lactobacilli</em> can be attributed to their inherent bioactive proteins, suggesting their potential exploitation as natural bio-preservatives.</p&gt;}, number={18}, journal={Journal of Food Bioactives}, author={Adewole, Taiwo Scholes and Ogidi, Clement Olusola and Kuku, Adenike}, year={2022}, month={Jun.} }