Antimicrobial and antioxidant activity of polysaccharide from oyster mushroom (Pleurotus ostreatus)

Abstract

Saskiawan I, Hasanah N. 2015. Antimicrobial and antioxidant activity of polysaccharide from oyster mushroom (Pleurotus ostreatus). Pros Sem Nas Masy Biodiv Indon 1: 1105-1109.Pleurotus ostreatus(oyster mushroom) is one of the edible mushrooms which has nutritional values and health benefits. It can be used as nutraceutical as this mushroom has not only high nutritional value but also polysaccharide compounds with antimicrobial and antioxidant activity. The aim of the study was to reveal the antimicrobial and antioxidant activity of polysaccharide compound in P. ostreatus. The powder ofP. ostreatus was extracted three times by maceration method for 24 hours. The maceration was then concentrated with a rotary evaporator. The analysis by the phenol-sulfuric acid method shown that the concentration of polysaccharide was 31.7%. The polysaccharide solution was analyzed its antimicrobial and antioxidant activity. In the antimicrobial activity test, chloramphenicol and nystatin were used as the positive control. The results showed that the inhibition zone of Bacillus subtilis and Escherichia coli were 9.57 mm and 8.55 mm respectively. On the other hand, no inhibition zone was found in Candida tropicalis. The antioxidant activity was determined by measuring the degradation rate of β-carotene linoleic acid system after several time incubation with polysaccharide solution. The result demonstrated that the degradation rate of polysaccharide solution was 96.434%. It was not significantly different with the degradation rate of Butyl Hydroxy Toluene (BHT) as the positive control was 92.73%.