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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushrooms.2018027011
pages 717-726

Structural Characterization of Polysaccharides of a Productive Strain of the Culinary-Medicinal King Oyster Mushroom, Pleurotus eryngii (Agaricomycetes), from Italy

Francesca Cateni
University of Treiste, Faculty of Pharmacy Department of Chemical and Pharmaceutical Sciences P.zle Europa, 1, 34127 Treiste, Italy
Marina Zacchigna
Department of Chemical and Pharmaceutical Sciences, University of Trieste, Trieste, Italy
Celeste Caruso Bavisotto
Department of Experimental Biomedicine and Clinical Neurosciences, University of Palermo, Palermo, Italy
Giuseppe Procida
Department of Chemical and Pharmaceutical Sciences, University of Trieste, Trieste, Italy
Giuseppe Bonaventura
Department of Experimental Biomedicine and Clinical Neurosciences, University of Palermo, Palermo, Italy
Paola Saporita
Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo, Italy
Roberta Calvo
Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo, Italy
Giuseppe Venturella
Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo, Italy
Maria Letizia Gargano
Department of Agricultural and Forest Sciences University of Palermo Viale delle Scienze, Bld. 5, 90128 Palermo, Italy

ABSTRACT

A preliminary biological investigation of the dry basidiomata of strain C-142-c of Pleurotus eryngii has shown significant antioxidant activity. Two different polysaccharides (PEPS-A1 and PEPS-A2) were isolated from the cultivated edible mushroom, P. eryngii C-142-c strain. Based on acid hydrolysis, methylation analysis, and nuclear magnetic resonance experiments (1H, 13C, distortionless enhancement by polarization transfer, double quantum filtered correlation spectroscopy, total correlation spectroscopy, nuclear Overhauser effect spectroscopy, heteronuclear single-quantum correlation spectroscopy, and heteronuclear multiple-bond correlation spectroscopy), the structures of the repeating unit of PEPS-A1 and PEPS-A2 were established as follows: (l)PEPS-Al (α-glucan): [→6)-α-D-Glcp-(1→6)-α-D-Glcp-(l→]n; and (2) PEPS-A2 (β-glucan): [→6)-β-D-Glcp-(1→6)-β-D-Glcp-(l→]n. The antioxidant activity of PEPS-A1 and PEPS-A2 was evaluated as hydroxyl radical scavenging activity. PEPS-A1 and PEPS-A2 showed SC50 values of 400 μg/mL and 122 μg/mL, respectively, suggesting their possible use as a dietary supplement in functional foods. The polysaccharides were tested for their activity on cell viability using a colorectal adenocarcinoma cell line (HT-29). Both polysaccharides affected cell viability after 48 and 72 hours of treatment, inducing the death of 50% of HT-29 cells between 0.25 and 1 μg/mL and between 0.5 and 1 μg/mL, respectively, for PEPS-A1 and PEPS-A2. These results are promising for future applications of these mushroom-derived polysaccharides as antioxidants and antitumor agents.


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