الفهرس 
MushroomsOnly 14 pages are availabe for public view
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Abstract
Mushroom, a protein-rich food helps in addressing the issues of quality food, health, and environmental sustainability. Mushroom polysaccharides contain natural immunomodulatory agents which could be useful in protecting humans from lots of diseases, such as cancers, diabetes mellitus and neurodegenerative diseases. Green tea is rich in antioxidants compared to other tea forms. It has several health benefits, stimulate the central nervous system and maintain human health. Epigallocatechin-3- gallate (EGCG) have comprehensive protective effects, such as anti-oxidation, anti-obesity, anti-diabetes and cardiovascular protective effects. Carbon tetrachloride (CCL4) is used as a solvent for oils and fats, as a refrigerant, and as a dry-cleaning agent. It induces oxidative stress in the regions of brain by marked alteration of antioxidant balance in enzymatic and non-enzymatic status. Significant inhibition of antioxidant enzymes, along with induction of lipid peroxidation and protein carbonyls content. The present study aimed to investigate the role of endopolysaccharides from mushroom and green tea extracts against carbon tetrachloride-induced hepatotoxicity in rats. In the present study, it was found that Potato glucose medium (PG) was the preferred medium for mycelial dry weight and Pleurotus eryngii endopolysaccharide extract (PEPE) production. Maximum production of mycelial dry weight and PEPE under different testing incubation periods were at 12 days. Three discs (1cm) of the tested organism were suitable for high production of mycelial dry weight and PEPE. By testing different volumes of PG medium for maximum production of mycelial dry weight and PEPE, 100 ml was the best. At 30°C, maximum mycelial dry weight and PEPE was achieved. Rice straw approved its efficiency in maximum fruit bodies dry weight and PEPE production than wheat straw. It was evident that using 750g of rice straw was optimum for Pleurotus eryngii fruit bodies dry weight and PEPE production. HPLC analysis explained that PEPE is composing of β-glucans, Chitin, Galactans and Mannans at concentration 36.20%, 22.60%, 21.60% and 19.60% respectively. PEPE efficiency was studied for antioxidant activity by DPPH, Scavenging activity of PEPE obtained from rice straw cultivation was (72.4%).