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A heteroglycan from the mycelia of Pleurotus ostreatus: Structure determination and study of antioxidant properties

Summary

Scientists isolated and studied a complex sugar molecule from oyster mushroom that shows promising antioxidant properties. This research helps us understand how mushrooms can benefit human health through their natural compounds. Impact on everyday life: • Provides scientific basis for using mushrooms as natural antioxidant supplements • Supports the development of new natural preservatives for food industry • Helps explain traditional uses of mushrooms in health and medicine • Could lead to new natural treatments for oxidative stress-related conditions • Demonstrates the value of mushroom cultivation for health products

Background

Mushrooms are known for their nutritional and medicinal values, with compounds like lectins, polysaccharides, and polysaccharide-protein complexes showing immunomodulatory, anticancer, and antioxidant effects. Pleurotus ostreatus is an edible mushroom recognized for its taste, high protein content, and beneficial health properties including antioxidant and cholesterol-lowering activities.

Objective

To isolate, characterize the structure, and study the antioxidant properties of a high molecular weight water-soluble heteroglycan (PS) from the mycelia of Pleurotus ostreatus.

Results

The isolated heteroglycan consisted of L-fucose, D-mannose, and D-glucose in a 1:2:3 molar ratio. The structure showed a branched backbone of (1→6)-linked α and β D-glucose and (1→2)-linked α-L-fucose. The PS demonstrated antioxidant properties with EC50 values of 943 μg/mL for hydroxyl radical scavenging and 53 μg/mL for superoxide radical scavenging. It showed 54.82% chelating effects on ferrous ions at 1mg/mL concentration.

Conclusion

A novel heteroglycan was successfully isolated from P. ostreatus mycelia and its complex structure was fully characterized. The compound demonstrated significant antioxidant properties through multiple mechanisms, suggesting potential therapeutic applications.
  • Published in:Carbohydrate Research,
  • Study Type:Laboratory Research,
  • Source: 10.1016/j.carres.2012.12.003
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