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Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison Between Four Cultivated Species

Summary

This research examined how certain edible mushrooms could help prevent blood clots through natural enzymes they contain. The study found that common mushrooms like oyster mushrooms and shiitake contain compounds that can break down blood clots, potentially offering a natural alternative to current blood-thinning medications. Impacts on everyday life: • Provides a natural food-based option for managing cardiovascular health • Opens possibilities for developing new functional foods from common mushrooms • Offers safer alternatives to current blood-thinning medications with fewer side effects • Supports the growing trend toward natural and sustainable health solutions • Makes heart health management more accessible through dietary choices

Background

Cardiovascular diseases represent the main cause of death, with intravascular thrombosis being one of the most important risk factors. Current antithrombotic drugs have adverse effects including bleeding and allergic reactions. Natural sources of antithrombotic agents with high therapeutic efficacy and low side effects are needed as alternatives.

Objective

To compare the fibrin(ogen)olytic activity of crude extracts from the fruiting bodies of four cultivated edible mushrooms: Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe aegerita. The study aimed to evaluate their potential use as functional ingredients for developing new thrombolytic agents.

Results

The highest fibrin(ogen)olytic activity was detected in P. ostreatus followed by P. eryngii, L. edodes and A. aegerita. The enzymes exhibited maximum activity at pH 6-7 and temperatures of 30-40°C. Activity was inhibited by serine and metalloprotease inhibitors. All samples degraded the Aα-chain of fibrinogen preferentially, followed by the Bβ- and γ-chains.

Conclusion

All studied mushrooms displayed fibrin(ogen)olytic activity with optimal pH and temperature close to physiological human values. The crude extracts or powdered mushrooms can be used as functional ingredients for developing new functional foods that may act as thrombolytic agents while meeting increasing demand for safe, healthy and sustainable food.
  • Published in:Molecules,
  • Study Type:Laboratory Research,
  • Source: 10.3390/molecules27238145
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