Sulfation and characterization of polysaccharides from Oyster mushroom (Pleurotus ostreatus) extracted using subcritical water

In this study, polysaccharides from oyster mushrooms (Pleurotus ostreatus) were extracted using subcritical water (SW) from 120 degrees C to 200 degrees C. Polysaccharides obtained at the different conditions were used for chemical modification. Results showed that SW at 180 degrees C recovered the highest amount of polysaccharides (20.35%) and sulfated polysaccharides (PS) obtained in this condition exhibited better anticoagulant activity than other conditions in intrinsic pathway. The degree of substitution of PS was 1.83. The molecular weight of polysaccharides decreased after chemical modification. Fourier transform infrared spectroscopy confirmed the success of modification process with the peaks of sulfite groups seen at 796 cm(-1), 1223 cm(-1), and 1379 cm(-1). In vitro anticoagulant activity showed that PS significantly improved the plasma clot form inhibition activity by intrinsic and extrinsic pathways compared to native polysaccharides. Moreover, the cytotoxicity of PS against two normal cell lines was relatively low. The findings in the present study proposed that sulfated oyster mushroom (P. ostreatus) polysaccharides could be considered an alternative to anticoagulant therapy.

Automated summary

The study found that polysaccharides extracted from oyster mushrooms using subcritical water at 180 degrees Celsius yielded the highest recovery rate and exhibited better anticoagulant activity after sulfation. Sulfated polysaccharides significantly improved clot formation inhibition activity and showed low cytotoxicity, suggesting their potential as an alternative for anticoagulant therapy.