Abstract
Armillariella mellea is an edible mushroom which contains important nutritious properties including proteins, cellulose, fatty acids, and polysaccharides (PSs). PSs and sulfated polysaccharides (SPSs) were prepared and their anti-inflammatory activities were studied from cultured A. mellea. Fucose, galactose, glucose, and mannose were the major sugars of SPSs and non-SPSs. The area percentage of high-molecular-weight SPSs of 1358kDa and low-molecular-weight SPSs of 13.4kDa covered over half of the SPS mixture. Secretions of tumor necrosis factor (TNF-α) and interleukin (IL)-6 after lipopolysaccharide (LPS) stimulation were detected in RAW264.7 macrophages. Time-course study showed that PSs from 49-day-cultured mycelia exhibited maximal inhibition of TNF-α and IL-6 with respective values of 31.17% and 62.74%. Harvest time is an important factor to obtain bioactive PSs. SPSs exhibited more-effective inhibition of TNF-α and IL-6 secretions compared to those of non-sulfated PSs with respective values of 100% and 56.82% suppression. IκB degradation induced by LPS in macrophages was reversed by PS and SPS pretreatment. Suppression of NF-κB activation might be responsible for their anti-inflammatory effects.
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