Biological Activities of the Polysaccharides Produced in Submerged Culture of Two Edible Pleurotus ostreatus Mushrooms

Author: mycolabadmin
2012-06-21
View Source

Summary

This research examined the production and antioxidant properties of complex sugars (polysaccharides) from two strains of oyster mushrooms grown in laboratory conditions. The study found these mushroom-derived compounds have strong antioxidant abilities that could potentially benefit human health. Impacts on everyday life: • Provides a method for producing natural antioxidants from mushrooms that could be used in supplements or functional foods • Demonstrates the potential health benefits of consuming oyster mushrooms • Offers a sustainable way to produce beneficial compounds through controlled laboratory cultivation • Could lead to new natural preservatives for food products • Advances our understanding of how mushroom compounds may protect cells from damage

Background

Pleurotus ostreatus is an edible mushroom commonly occurring in Europe and cultivated industrially as food. It is rich in vitamins, amino acids, and minerals, and plays a role in human detoxification processes and reducing blood cholesterol. The polysaccharides found in Pleurotus mushrooms have important biological activities. Production of mycelium biomass and polysaccharides in submerged culture depends on strains used, growth parameters, and nutritional requirements.

Objective

This study aimed to investigate mycelium production in batch system from P. ostreatus strains M2191 and PBS281009, including isolation and characterization of exopolysaccharides (EPS) and internal polysaccharides (IPS), as well as evaluation of their in vitro antioxidant activities.

Results

PBS281009 showed better mycelial growth with maximum productivity of 3.15 g/L/day. The EPS molecular weight was over 2000 kDa while IPS was under 2000 kDa. Both polysaccharides showed strong antioxidant activities, with IPS demonstrating better effects than EPS. PBS281009 polysaccharides generally showed superior antioxidant properties compared to M2191. The EC50 values were under 10 mg/mL indicating strong antioxidant effects.

Conclusion

The polysaccharides produced by submerged cultivation of both P. ostreatus strains demonstrated significant antioxidant activity through multiple mechanisms including radical scavenging, reducing power and metal chelating abilities. PBS281009 showed superior results compared to M2191. The findings support the potential use of these mushroom polysaccharides as natural antioxidants.

Published in:Journal of Biomedicine and Biotechnology,
Study Type:Laboratory Research,
Source: 10.1155/2012/565974