World Journal of
Pharmaceutical and Life Sciences

STUDY ON THE PHYSIOCHEMICAL PROPERTIES OF PLEUROTUS OSTREATUS POLYSACCHARIDES

Tasneema Khanam Dila* and Gurbanov Geldimyrat*

ABSTRACT

Aims and objectives: The current research project was designed with the objective to find out the concentration of polysaccharides in oyster mushroom and to determine the antioxidant activity of polysaccharides in oyster mushroom (Pleurotus ostreatus). Methods: The fresh plant of P. ostreatus was collected from Carrefour supermarket in Hefei, Anhui, China. After collection of plant samples, these were proceeded for extraction and fractioning. The plant was turned into powder form and then using different solvents for further process. The powder crude extract obtained from the different solvents were further used for subsequent analysis. Further investigations were done using TGA, XRD, DSC, FTIR, UV spectra, HPLC and the DPPH analysis to find out the physiochemical properties and antioxidant activities of P. ostreatus. Results: In XRD analysis, there was a weak diffraction peak for each OM with different intensity was recorded when the 20 was nearly 47°, which was indicating the presence of both of the amorphous nature and crystalline nature of the different polysaccharides. The FTIR spectrum showed a broad peak around 3400cm?1 for hydroxyl, bunches extending vibrations; the top around 2900 cm?1 showed retention for C-H extending vibrations; the band around 1735cm?1 showed assimilation for carboxyl gatherings extending vibrations, which can be utilized to decide the presence of uronic corrosive; a top around 1650cm?1 was happened because of the related water. Biochemical analysis confirmed that purified fraction OM-1 has strong free radical scavenging activity against DPPH, hydroxyl and ABTS free radical. Conclusion: The results revealed the polysaccharide's important role as potential natural antioxidant agents during the investigation and application of bioactive polysaccharide. The overall study suggested that P. ostreatus polysaccharide could be used as a potential natural antioxidant drug resource and has value for further scientific research in food and pharmaceutical industry. Further studies are now in progress to gain more insight into its structures and identify other potential biological activities of these novel P. ostreatus derived polysaccharides.

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