antioxidant activities, total phenolic, and flavonoid contents of extracts were analyzed based on radical scavenging activities of methanol and aqueous extracts using 1,1-diphenyl-2-picryl-hydrazyl (DPPH), N,N-dimethyl-p-phenylenediamine (DMPD), total Fe reducing power, CUPRAC, phosphomolybdenum, metal chelating activity, and lipid peroxidation inhibition assays. Both extract types showed efficient radical scavenging activities against DPPH and DMPD radicals, ferric (Fe) and cupric (Cu) ion reducing powers, metal chelating activities, and lipid peroxidation inhibition. Total phenolic contents of methanol and aqueous extracts were 2.79 and 5.95 mg of GAE/g, respectively. Flavonoid contents of methanol and aqueous extracts were 6.35 and 5.75 mg of CAE/g, respectively. Consumption of the mushroom can be beneficial due to antioxidant properties.

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A polysaccharide (HUP1) was extracted and purified from Hypsizygus ulmarius fruiting bodies and further acetylated (Ac-HUP1) to improve their physicochemical properties and bioactivities. Chemical and FT-IR spectrum analyses results indicated differences in functionality and activity between HUP1 and Ac-HUP1, demonstrating the efficacy of the acetylation. HUP1 has an acetyl group with a degree of substitution (DS) 0.34. The molecular weight of the modified acetylated derivatives was reduced, according to the HPSEC findings. The native and acetylated polysaccharides included varying molar percentages of Ara, Man, Glu, GlcA, and GalA. The Ac-HUP1 outperformed HUP1 in antioxidant activity using the radical scavengers ABTS, DMPD, DPPH, superoxide, and OH radicals. In addition, Ac-HUP1 demonstrated higher activity in reducing power using Prussian blue, cupric ion, ferric ion, and phosphomolybdenum, as well as in lipid peroxidation inhibition assay. HUP1 and Ac-HUP1 inhibited five cancer cells (HT29, PC3, HeLa, Jurkat, and HepG-2) at concentrations from 10 to 320 lg mL À1 , and the impact was more pronounced in acetylated derivative, which was determined by MTT assay. Ac-HUP1, compared to HUP1, considerably prolonged the APTT, PT, and TT exhibiting anticoagulant activities. Therefore, acetylation modification may improve polysaccharide'sphysicochemical and biological characteristics, allowing them to be employed in the food, nutraceutical, and pharmaceutical industries.

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The Hypsizygus ulmariusethanol polysaccharide (HUEP)and its water-soluble edible mushroom, both recognized for their therapeutic powers and for providing crucial enzymes for industry, were extracted used ethanol in this work. Investigated were the in vitro antioxidant capacities of decreasing power, ABTS, and the DPPH assays. The study's goal was to ascertain the chemical composition of various molecules, including uronic acid, protein, and carbohydrate. UV, X-ray Diffraction, and Fourier transform infrared spectroscopy (FTIR). In these assays with lower EC50 values, the study found that HUEP exhibited the strongest antioxidant activity. Various polysaccharide extracts of the mushroom may be used as a readily available food source that is high in natural antioxidants, as a potential food supplement, or even as a medicinal agent, according to the findings of the current study. The results of various in vitro assay systems showed that the polysaccharide ethanolic extract of HUEP has strong antioxidant properties. Extracts from polysaccharides could be useful for creating food additives that are antioxidants.