<em>In Vitro </em>Antioxidant and Anti-Proliferation Activities of Polysaccharides from Various Extracts of Different Mushrooms

• Main Authors: Elfalleh Walid, Hua Zhang, Lu Wang, Zhenyu Wang, Xiaoyu Li
• Format: Article
• Language: English
• Published: MDPI AG 2012-05-01
• Series: International Journal of Molecular Sciences
• Subjects: mushrooms; polysaccharides; antioxidant; anti-proliferation
• Online Access: http://www.mdpi.com/1422-0067/13/5/5801

Polysaccharides were extracted from eight kinds of Chinese mushrooms using three solvents and were evaluated for their total carbohydrate, polyphenolic and protein contents, and antioxidant and anti-proliferation activities. The results suggested that all the polysaccharides had significant antioxidant capacities (EC<sub>50</sub> ranged from 1.70 ± 0.42 to 65.98 ± 1.74 μM TE/g crude polysaccharide inhibition of ABTS<sup>+</sup>, EC<sub>50 </sub>ranged from<sub> </sub>5.06 ± 0.12 to 127.38 ± 1.58 mg VCE/g CP scavenging of OH· and EC<sub>50 </sub>ranged from 0.70 ± 0.04 to 33.54 ± 0.49 mg VCE/g CP inhibition of lipid peroxidation) (TE: trolox equivalent; VCE: VC equivalent; CP: crude polysaccharide). The acid extracts of <em>Russula vinosa Lindblad</em> had the highest ABTS<sup>+</sup> scavenging activity. Aqueous extracts of <em>Dictyophora indusiata</em> and <em>Hohenbuehelia serotina</em> possessed, respectively, the highest OH· scavenging capacity and ability to inhibit lipid peroxidation. Mushroom extracts also inhibited proliferation of HeLa and HepG2 cells in a dose-dependent manner. These results indicate that the mushroom polysaccharides might be potential antioxidant resources.