Vrinda Bansal, Shubham Tyagi, Karishma Ghosh, Amit Gupta
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Vrinda Bansal, Shubham Tyagi, Karishma Ghosh, Dr. Amit Gupta*
Department of Biotechnology and Department of Life Sciences, Graphic Era (Deemed to be) University, Dehradun, Uttarakhand India.
Volume - 13,
Issue - 12,
Year - 2020
In literature, wild mushrooms are used extensively all over the world and considered them as more valuable food in terms of low calories and fat content. The objective of our study is to evaluate its antioxidant, anti-inflammatory and antimicrobial potential of protein extracted from two different species of mushroom (Oyster and button). The major parameter is to determine its anti-inflammatory (using Typhoid vaccine) and antioxidant (using DPPH assay) between treatment group of protein content (10-1000µg) from mushroom and control group. In addition, we also measured its phenolic content and also determining its denaturation assay using ovalbumin. The results of these studies which showed the presence of protein content is more in case of button mushroom as compared to oyster mushroom whereas higher phenolic content in oyster mushroom. In addition, both species of protein content using variable concentration extracted from mushroom stimulated with typhoid vaccine (25 µg/ml; 10µl) showed anti-inflammatory potential at higher doses as compared to control. Typhoid vaccine used as standard for these studies and showed stimulation as compared to control. In contrast, oyster mushroom showed less protein denaturation (using ovalbumin as standard) as compared to button mushroom and standard drug. Overall, protein from mushroom species showed antioxidant, anti-inflammatory and antimicrobial potential as well.
Cite this article:
Vrinda Bansal, Shubham Tyagi, Karishma Ghosh, Amit Gupta. Extraction of protein from Mushroom and determining its Antioxidant and Anti-Inflammatory Potential. Research J. Pharm. and Tech. 2020; 13(12):6017-6021. doi: 10.5958/0974-360X.2020.01049.5
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