Abstract
Polyporus dermoporus mushroom, native to Brazil, is produced under natural conditions in the unexplored reserve of Mata da Estrela-Rio Grande do Norte-RN. These mushrooms were delipidated with chloroform:methanol (2:1 v/v), extracted with water at 100 °C, and fractionated with ethanol (one and three volumes) and then centrifuged. The ethanol precipitation showed a high total sugar level of 64.8% and 1% of protein. This precipitate contained a high glucan level, characterized by chemical methods and by NMR of 13C and 1H and spectroscopy. The 13C NMR spectrum of these mushroom extracts showed the presence of β-glucose by a signal at 103.25 ppm. Studies with these glucans were made to elucidate antioxidant and anti-inflammatory activities. This extract of glucans inhibited the lipid peroxidation (42.9%) and superoxide radicals (83.3%) at 67 μg/mL. However, the inhibition of hydroxyl radical by the extract of this mushroom was 96% at 267 μg/mL. The action of this extract on induced pleurisy showed a 92.5% and 68.7% reduction in polymorphonuclears cells and nitric oxide, respectively, at 30 mg/kg. The glucans reduced the croton oil-induced ear edema by 65.6% at 30 mg/kg.
Highlights
Fungal polysaccharides have recently received considerable attention, due to their potential use in a wide variety of industries, including cosmetics, pharmaceuticals and food. [1,2,3]
Absorbance was determined at 765 nm against the blank, and a gallic acid calibration curve (0–500 mg/mL) was constructed and used to determine the total phenolic content of the samples, which were expressed as gallic acid equivalents (GAE)
The results obtained in this paper showed that glucans of Polyporus dermoporus have inhibitory action in the formation of superoxide and hydroxyl radicals
Summary
Fungal polysaccharides have recently received considerable attention, due to their potential use in a wide variety of industries, including cosmetics, pharmaceuticals and food. [1,2,3]. Several species of mushroom contain a great variety of molecules, scavenger-free radicals or reactive oxygen species, such as polysaccharides and phenolic compounds [6,7,8,9]. This explains why mushrooms have recently become attractive as nutritionally beneficial foods and as a source material for the development of drugs. Recent studies have shown that a glucan-protein complex from the fungus Geastrum saccatum has strong anti-inflammatory and antioxidant activity [6,7]. Chemical features of a β-glucan-protein complex from P. dermoporus, as well as its anti-inflammatory antioxidant and cytotoxic activities were analyzed
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