Antioxidant activity of Pleurotus eryngii (DC. ex Fr.) Quel.


Dr. Mariga Alfred Mugambi



A novel bioactive protein (PEP) was extracted from the fruiting bodies of Pleurotus eryngii (DC. ex Fr.) Quel by acetic acid and ammonium sulfate precipitation. It was purified on DEAE-cellulose, CM-cellulose and superdex 75 column chromatographies using an ÄTKA purifier. Based on high performance gel permeation chromatography (HPGPC), Fourier transform infrared (FT-IR) and nuclear magnetic resonance (NMR) analyses, PEP had a molecular weight of 63 kDa, secondary (α-helical) structure and was mainly composed of arginine, serine and glycine. The antioxidant potential of the pure homogenous protein was determined by evaluating its total antioxidant activity, reducing power, scavenging activity on DPPH, hydroxyl and superoxide radicals, chelating ability on ferrous and cupric ions, β-Carotene bleaching inhibition and lipid peroxidation inhibition activities. The antioxidant activity results suggested that the protein from the fruiting bodies of P. eryngii has appreciable antioxidant ability. Thus, PEP is a potential natural antioxidant agent for functional foods or medicine.


Keywords: Extraction; Purification; Antioxidant; Pleurotus eryngii (DC. ex Fr.) Quel protein

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