Silveira Marcia L L, Smiderle Fhernanda R, Agostini Franciane, Pereira Eduardo M, Bonatti-Chaves Mariane, Wisbeck Elisabeth, Ruthes Andréa Caroline, Sassaki Guilherme L, Cipriani Thales R, Furlan Sandra A, Iacomini Marcello
Universidade da Região de Joinville, CEP 89219-710, Joinville SC, Brazil; Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19046, CEP 81531-980, Curitiba PR, Brazil.
Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19046, CEP 81531-980, Curitiba PR, Brazil.
Int J Biol Macromol. 2015 Apr;75:90-6. doi: 10.1016/j.ijbiomac.2015.01.023. Epub 2015 Jan 17.
Edible mushrooms are high nutritional value foods, which contain proteins, fibers, minerals, vitamins, and carbohydrates. Among their carbohydrates are some polysaccharides with recognized therapeutic effects. It was reported in this manuscript the structural characterization and antinociceptive and anti-inflammatory activities of an exopolysaccharide (EPS) produced by Pleurotus sajor-caju. The purified EPS was a mannogalactan (PEIsR), which was composed by mannose (37.0%), galactose (39.7%), and 3-O-methyl-galactose (23.3%). The polysaccharide was purified by freeze-thawing and dialysis, and it was characterized by GC-MS analysis and NMR spectroscopy. The mannogalactan is constituted by a main chain of (1 → 6)-linked α-D-Galp and 3-O-methyl-α-D-Galp units. Some of the α-D-Galp units were substituted at O-2 by non-reducing end units of β-D-Manp. According to the literature review conducted, this is the first time that a methylated polysaccharide was observed on EPS of P. sajor-caju. The mannogalactan was able to reduce the nociception, in vivo, in the writhing and formalin tests and also reduced the carrageenan-induced paw edema, which indicates that it could be an effective antinociceptive and anti-inflammatory agent.
食用菌是具有高营养价值的食物，含有蛋白质、纤维、矿物质、维生素和碳水化合物。在它们的碳水化合物中，有一些具有公认治疗作用的多糖。本论文报道了凤尾菇产生的一种胞外多糖（EPS）的结构表征以及抗伤害感受和抗炎活性。纯化后的EPS是一种甘露半乳聚糖（PEIsR），由甘露糖（37.0%）、半乳糖（39.7%）和3-O-甲基半乳糖（23.3%）组成。该多糖通过冻融和透析进行纯化，并通过气相色谱-质谱联用（GC-MS）分析和核磁共振波谱（NMR）进行表征。甘露半乳聚糖由（1→6）连接的α-D-半乳糖和3-O-甲基-α-D-半乳糖单元的主链构成。一些α-D-半乳糖单元在O-2位被β-D-甘露糖的非还原末端单元取代。根据所进行的文献综述，这是首次在凤尾菇的EPS中观察到甲基化多糖。甘露半乳聚糖能够在体内扭体试验和福尔马林试验中减轻伤害感受，并且还能减轻角叉菜胶诱导的爪部水肿，这表明它可能是一种有效的抗伤害感受和抗炎剂。
