Antioxidant Activity of Polysaccharides from the Edible Mushroom Pleurotus eryngii

Abstract

In this study the antioxidant and neuroprotective activity of an enriched polysaccharide fraction (EPF) obtained from the fruiting body of cultivated P. eryngii was evaluated. Proximate composition (moisture, proteins, fat, carbohydrates and ash) was determined using the AOAC procedures. The EPF was extracted by using, in sequence, hot water and alkaline extractions followed by deproteinization and precipitation with cold ethanol. Total α- and β-glucans were quantified using the Megazyme International Kit. The results showed that this procedure allows a high yield of polysaccharides with a higher content of (1-3; 1-6)-β-D-glucans. The antioxidant activity of EPF was detected from the total reducing power, DPPH, superoxide, hydroxyl and nitric oxide radical scavenging activities. The EPF was found to scavenge DPPH, superoxide, hydroxyl and nitric oxide radicals with a IC50 values of 0.52 ± 0.02, 1.15 ± 0.09, 0.89 ± 0.04 and 2.83 ± 0.16 mg/mL, respectively. As assessed by the MTT assay, the EPF was biocompatible for DI-TNC1 cells in the range of 0.006–1 mg/mL and, at concentrations ranging from 0.05 to 0.2 mg/mL, significantly counteracted H2O2-induced reactive oxygen species production. This study demonstrated that polysaccharides extracted from P. eryngii might be used as functional food to potentiate the antioxidant defenses and to reduce oxidative stress.

Inhibition of MMP-2 and MMP-9 by Dietary Antioxidants in THP-1 Macrophages and Sera from Patients with Breast Cancer

“…When an antioxidant compound reacts with the DPPH radical, the reduced molecular form is generated; thus, the absorbance decreases proportionally and can be spectrophotometrically monitored over time at 517 nm. The capacity of antioxidants to scavenge DPPH was evaluated as reported by Petraglia et al [51]. Briefly, 0.2 mL of antioxidant samples at different concentrations was added to 0.8 mL of 0.2 mM DPPH in ethanol.…”

Antioxidant Compounds from Edible Mushrooms as Potential Candidates for Treating Age-Related Neurodegenerative Diseases

“…Yan et al [86] compared the antioxidant activities of purified water-soluble polysaccharides from Pleurotus eryngii, Pleurotus ostreatus, Flammulina velutipe, and white Hypsizygus marmoreus with the sugar composition and the molecular weight, elucidating the relationship between the structure of mushroom polysaccharide and the antioxidant activity. Various polysaccharides isolated from different mushroom species (P. eryngii, C. comatus, G. Lucidum, A. mellea, G. frondosa, R. albonigra, G. tsugae, F. velutipes, and P. ostreatus) have been shown to exhibit potent antioxidant effects on oxygen radicals [87][88][89][90][91]. In a study by Zou et al [92], antioxidant polysaccharides obtained from the fruiting bodies of Auricularia auricula have shown potent scavenging activity against hydroxyl radicals.…”

Steam Explosion-Assisted Extraction of Polysaccharides from Pleurotus eryngii and Its Influence on Structural Characteristics and Antioxidant Activity

“…Pleurotus eryngii (PE), also known as the king trumpet mushroom or king oyster mushroom [1], is a commercially important species of edible mushroom. PE is well known for its high nutritional value not just because of its relatively high content of protein, fiber, minerals, unsaturated fatty acids, trace elements and secondary metabolites but also because of its low fat content, [2,3]. PE mushrooms are valued for their desirable taste, low fat content and traditional Chinese medicinal applications, which result in a high commercial value [4].…”