Papain Hydrolysates of Oyster Mushroom Protein: A Novel Approach to In vitro Cancer Inhibition

In India, cancer ranks as the second leading cause of mortality. Cancer was a leading cause of mortality worldwide in 2020, accounting for almost 10 million fatalities. It is anticipated that the number of cancer cases will exceed 1.7 million per year by 2030. India's cancer incidence and mortality rates are predicted to rise over the next ten years, underscoring the necessity of improved prevention, early detection, and appropriate treatment approaches. In recent years, there has been a lot of interest in investigating natural compounds as possible cancer therapeutic agents. The bioactive chemicals and vital minerals found in oyster mushrooms have been connected to a number of possible health advantages, such as boosting immunity and heart health. The goal of the current study is to assess the papain hydrolysates of oyster mushroom (Pleurotus ostreatus) protein's in vitro anticancer activity. The phosphate buffer method was used to separate the protein from oyster mushrooms, and the protein content was 24 mg/g of oyster mushrooms. Papain hydrolyzed the entire protein by adding enzyme and substrate at a 1:5 ratio. Using the MTT assay, percentage cell inhibition in the MCF-7 cell line was used to examine in vitro anticancer efficacy. Vero cell lines were used to determine the in vitro percentage of cell viability. In the MCF-7 cell line, papain hydrolysates were shown to have the highest percentage of cell inhibition, 75.82% at 100 g/ml and 89.83% at 500 g/ml, respectively. The maximum percentage of cell viability was seen in papain hydrolysates, which were 97.23% at 100 g/ml and 83.72% at 500 g/ml concentrations, respectively.