Sıvı Kültürde Lepista nuda Tarafından Üretilen Ekzopolisakkaritin Antioksidan Aktivitesi
Mushrooms are important sources of natural bioactive compounds such as pigments, polysaccharides, lectins, phenolic compounds, terpenes, polypeptides and steroids. Polysaccharides from edible mushrooms usually exhibit many bioactivities such as antioxidant, antitumor, antiviral, antimicrobial, anti-aging and immunomodulating. Submerged culture is an efficient method to produce polysaccharides by many mushrooms. Exopolysaccharide was obtained from the fermentation broth of L. nuda by ethanol precipitation. The antioxidant activity of polysaccharide from L. nuda was determined by scavenging 2,2-diphenyl-1-picryhydrazyl (DPPH). The results demonstrated the L. nuda exopolysaccharide possess antioxidant potential. The results show that L. nuda exopolysaccharide has antioxidant potential. As a result, antioxidant polysaccharide can be produced by liquid culture of L. nuda and this polysaccharide can be used as a natural antioxidant for pharmaceutical and food industries.