BIOCHEMICAL INVESTIGATION ON NEUROPROTECTIVE POTENTIAL OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) FORTIFIED BREAD

ABSTRACT Idiopathic Parkinson’s disease (PD) is the second most common neurodegenerative disorder, is increasingly prevalent worldwide, often associated with oxidative stress, inflammation, and impaired neurotransmission. The disease predominantly affects dopaminergic neurons of the substantia nigra pars compacta, culminating in their demise with subsequent depletion of dopamine in the striatum. Fresh oyster mushrooms were processed and incorporated into bread formulations at varying substitution levels. Proximate analysis and phytochemical assays were rried out to evaluate nutritional enhancement and antioxidant potential. Experimental neuroprotective assays, including measurement of oxidative stress biomarkers (malondialdehyde, superoxide dismutase, catalase, and glutathione), neurotransmitter balance, and neurobehavioral parameters, were conducted in suitable experimental models. The fortified bread showed significant increases in antioxidant activity compared to control bread. Biochemical results revealed reduced lipid peroxidation and improved antioxidant enzyme activity, while neuroprotective assays suggested attenuation of oxidative stress-induced neuronal damage. This indicates that Pleurotus ostreatus fortification enhances the nutritional and neuroprotective properties of bread, supporting its potential as a functional food against neurodegenerative processes. Thus, mushroom-based food fortification helps in improving brain health and preventing neurological disorders.