Chemical and biological properties of a highly branched ¦Â-glucan from edible mushroom Pleurotus sajor-caju

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• 作者：Elaine R. Carbonero ; Andrea Caroline Ruthes ; Cristina Setim Freitas ; Pillar Utrilla ; J¨²lio G¨¢lvez ; Estefania Viano da Silva ; Guilherme Lanzi Sassaki ; Philip Albert James Gorin ; Marcello Iacomini
• 关键词：Edible mushroom ; Pleurotus sajor-caju ; ¦Â-Glucan ; Immunomodulatory properties
• 刊名：Carbohydrate Polymers
• 出版年：2012
• 出版时间：1 October, 2012
• 年：2012
• 卷：90
• 期：2
• 页码：814-819
• 全文大小：470 K

文摘

Hot aqueous extraction of the basidiocarps of the mushroom Pleurotus sajor-caju provided a cold water-soluble, gel-like glucan, which was characterized chemically, and its effects on RAW 264.7 cell line (mouse leukaemic monocyte macrophage) activation were determined. NMR spectroscopy, HPSEC, methylation analysis, and a controlled Smith degradation showed it to have a branched structure with a (1¡ú3)-linked ¦Â-Glcp main-chain, substituted at O-6 by single-unit ¦Â-Glcp side-chains, on the average of two to every third residues of the backbone, with a molar mass of 9.75 ¡Á 10⁵ g mol^?1. In macrophage cell culture, the ¦Â-glucan induced production of NO and the cytokines TNF-¦Á, IL-1¦Â, these effects being very similar as those of Escherichia coli serotype 0111:B4 Sigma-Aldrich lipopolysaccharide (LPS), although not modifying the response of LPS-activated macrophages. The results suggest that the (1¡ú3), (1¡ú6)-linked ¦Â-glucan from P. sajor-caju may have potential for immunological activities, although additional experiments are necessary for a better understanding of the mechanisms involved.