Antioxidant and anticoagulant activities of mycelia polysaccharides from Catathelasma ventricosum after sulfated modification

Abstract

Sulfated polysaccharides are known to possess excellent antioxidant and anticoagulant activities. The mycelial polysaccharides from Catathelasma ventricosum (mCVP-1S) was sulfated using sulphur trioxide–pyridine complex. Varying the reaction temperature, time and sulphur trioxide–pyridine complex (SO3·Pyr) dosage altered the yield, degree of sulfation (DS), substitution and chain conformation of sulfated mCVP-1Ss (smCVP-1Ss). The yields and DS of the samples were ranging from 166 to 216mg and from 0.18 to 0.56, respectively. Furthermore, FT-IR and NMR spectra showed that the sulfate groups had successfully introduced into mCVP-1S and mainly substituted in C-6 position. Congo red test revealed that mCVP-1S and most smCVP-1Ss had triple-helical structures. Especially, the smCVP-1S with DS of 0.28 and stable triple-helical structure showed the best antioxidant and anticoagulant abilities. Whereas, excessive substitution might destroy the triple-helical structure, and result in a sharply decrease of antioxidant and anticoagulant abilities. Besides, all smCVP-1Ss exhibited better antioxidant and anticoagulant abilities than native polysaccharides. The results suggest that the sulfated mycelial polysaccharides could be used as an alternative derivative of natural source of anticoagulant and antioxidant for industrial uses.