Do Culinary Mushrooms Have Fibrinolytic Activities

Abstract

Recently, many culinary mushrooms have become attractive sources of biologically but non-pharmacological activities including immune modulating activities. In this study, the fibrinolytic activities of freeze-dried basidiocarps of ten edible mushrooms were determined using a qualitative fibrin plate assay and a quantitative enzyme assay using spectrophotometric method. Further, the crude extracts of all the ten mushrooms were subjected to an aqueous two-phase system (ATPS) to recover the fibrinolytic enzymes. The crude extracts and ATPS extracts of Lentinula edodes showed the highest fibrinolytic activity of 48.06 U/mg and 54.28 U/mg, respectively assessed via the Folin-spectrophotometric method. The recovery of fibrinolytic enzymes from L. edodes was the highest and the fibrinolytic enzymes were further analysed through gel electrophoresis study. A 50 kDa sized fibrinolytic enzyme from L. edodes was revealed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Biomed Rev 2017; 28:91-99. Keywords: edible mushroom, fibrinolytic enzyme, Lentinula edodes, aqueous two-phase system