期刊
FOOD HYDROCOLLOIDS
卷 25, 期 5, 页码 1291-1295出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2010.12.002
关键词
Pleurotus eryngii; Polysaccharide; Sulfation; Cancer cell growth inhibition; DPPH radical scavenging capacity
资金
- MEST [2009-0080464]
- National Research Foundation of Korea [2009-0080464] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Polysaccharides extracted from Pleurotus eryngii were chemically modified by sulfation and the effects on the structural and biological properties of the polysaccharides were investigated as a function of the degree of sulfation. C-13 NMR spectroscopy demonstrated that polysaccharides from P. eryngii were mainly composed of beta-(1 -> 3)-glucans with beta-(1 -> 6) branches. The structure of the sulfated polysaccharides was confirmed by FT-IR and their degree of substitution (DS) was determined to be 0.12-0.92. When P. eryngii polysaccharides were sulfated they were shown to be effective in inhibiting cancer cell growth in a dose-dependent way. Furthermore, their DPPH radical quenching effects were improved with increasing degree of sulfation. Thus, it seemed that the chemical modification of P. eryngii polysaccharides by sulfation effectively enhanced their potential biological properties. (C) 2010 Elsevier Ltd. All rights reserved.
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