Thrombolytic Activity and Protein Characterization of Extract from White Oyster Mushroom (Pleurotus Ostreatus)
December 2025
in “
Journal of Food and Pharmaceutical Sciences
”
Studysummary This study found that extracts and crude protein from the white oyster mushroom demonstrated significant thrombolytic activity compared to a positive control, suggesting their potential as natural thrombolytic agents for thromboembolism therapy. Our plain-language summary of this paper — not a Tressless recommendation.
The study investigates the thrombolytic activity of extracts and crude proteins from the white oyster mushroom (Pleurotus ostreatus), a common edible mushroom in Indonesia. Using the Blood Clot Lysis Assay method, the research found that the extract and crude protein exhibited thrombolytic activities of 29.89% and 37.89%, respectively, which were significantly higher than the positive control (p<0.05). The protein characterization revealed molecular weights of 45.50 kDa, 32.51 kDa, 21.09 kDa, and 15.1 kDa. These findings suggest that white oyster mushroom extracts and crude proteins have potential as safe, natural, and cost-effective thrombolytic agents for treating thromboembolism disorders. However, further studies are needed to confirm and expand upon these results.
