不同成熟阶段的猴头菇（高等担子菌）多糖的化学成分及巨噬细胞激活作用
Chemical Compositions and Macrophage Activation of Polysaccharides from Leon's Mane Culinary-Medicinal Mushroom Hericium erinaceus (Higher Basidiomycetes) in Different Maturation Stages.
作者信息
Li Qiao-Zhen, Wu Di, Chen Xia, Zhou Shuai, Liu Yanfang, Yang Yan, Cui Fengjie
机构信息
National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P.R. China, Shanghai Academy of Agricultural Sciences, Institute of Edible Fungi, Shanghai, China.
National Engineering Research Center of Edible Fungi; Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture; Shanghai Key Laboratory of Agricultural Genetics and Breeding; Institute of Edible Fungi, Shanghai Academy.
出版信息
Int J Med Mushrooms. 2015;17(5):443-52. doi: 10.1615/intjmedmushrooms.v17.i5.40.
We studied the effect of the maturation stage on the chemical compositions and macrophage activation activity of polysaccharides from the culinary-medicinal mushroom Hericium erinaceus. Results showed that total polysaccharides increased, whereas protein content decreased with the maturation stage development of fruiting body. Nine polysaccharide fractions, 3 from each of the maturity stages IV (small fungal spine stage), V (mid-fungal spine stage) and VI (mature), were prepared using the gradient ethanol precipitation method. The polysaccharide fraction HP4A isolated from the maturating-stage (stage IV) fruiting body had a significant difference from the fractions HP5A (stage V) and HP6A (stage VI) in the molecular weight distribution and monosaccharide compositions. Immunostimulating tests revealed that the polysaccharide fraction HP6 isolated from the mature stage (stage VI) fruiting body presented higher macrophage activation activity. Our findings provided important information for the harvest and use of H. erinaceus with higher qualities and functional benefits.
我们研究了成熟阶段对食药用真菌猴头菇多糖的化学成分和巨噬细胞激活活性的影响。结果表明，随着子实体成熟阶段的发展，总多糖含量增加，而蛋白质含量降低。采用梯度乙醇沉淀法制备了9个多糖级分，分别来自成熟阶段IV（小菌刺阶段）、V（中菌刺阶段）和VI（成熟阶段），每个成熟阶段各3个。从成熟阶段（阶段IV）子实体中分离得到的多糖级分HP4A在分子量分布和单糖组成上与级分HP5A（阶段V）和HP6A（阶段VI）有显著差异。免疫刺激试验表明，从成熟阶段（阶段VI）子实体中分离得到的多糖级分HP6具有较高的巨噬细胞激活活性。我们的研究结果为收获和利用具有更高品质和功能效益的猴头菇提供了重要信息。
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