Antioxidant properties of polysaccharides obtained by batch cultivation of Pleurotus ostreatus mycelium.

The antioxidant activity of the exopolysaccharides (EPS) and intracellular polysaccharides (IPS) obtained from the mycelia obtained by submerged culture of two edible Pleurotus ostreatus strains, PQMZ91109 and PSI101109 in a batch bioreactor was determined. EPS and IPS showed significant antioxidant activities (in vitro) especially in the scavenging effect on the DPPH and ABTS radicals, reducing power and chelating effect on ferrous ions. The tests proved the differences between the two mushrooms, concerning the biological activity of polysaccharides. The data sustain that P. ostreatus polysaccharides are natural antioxidant for pharmaceutical and food industries, particularly PSI101109.