Potential Antioxidant and Neuroprotective Effect of Polysaccharide Isolated from Digüeñe Cyttaria espinosae

Alzheimer's disease (AD) is a significant global health challenge, further exacerbated by the anticipated increase in prevalence in the coming years. The accumulation of β-amyloid peptide plays a critical role in the onset of AD; however, emerging evidence suggests that soluble oligomers of β-amyloid may primarily drive the neuronal impairments associated with this condition. Additionally, neurodegenerative diseases like AD are linked to oxidative stress and reduced antioxidant capacity in the brain. Natural products, particularly polysaccharides extracted from mushrooms, have garnered interest due to their neuroprotective properties and the potential to enhance the value of natural sources in addressing human diseases. This study examines the antioxidant and neuroprotective properties of polysaccharides derived from <i>Cyttaria espinosae</i> Lloyd (CePs), a relatively underexplored fungus native to Chile. Using Fourier Transform Infrared Spectroscopy (FT-IR) and Gas Chromatography-Mass Spectrometry (GC-MS), we characterized CePs. We assessed their antioxidant capacity using DPPH and ABTS assays, yielding maximum inhibition rates of 32.14% and 19.10%, respectively, at a concentration of 10 mg mL^-1. CePs showed no toxicity in zebrafish embryos and maintained high cell viability in PC-12 cells exposed to amyloid β peptide (Aβ). Our findings suggest that CePs exhibit significant antioxidant and neuroprotective properties against Aβ peptide toxicity while remaining non-toxic to zebrafish embryos. This underscores the potential of the polysaccharides from this mushroom to serve as functional foods that mitigate oxidative stress and warrant further investigation into their mechanisms in the context of the physiopathology of Alzheimer's disease.