A water-soluble glucan isolated from an edible mushroom Termitomyces microcarpus

Chandra, Krishnendu; Ghosh, Kaushik; Roy, Sadhan K.; Mondal, Subhas; Ojha, Arnab K.; Das, Debsankar; Mondal, Soumitra; Islam, Syed S.

doi:10.1016/j.carres.2007.07.013

Cited by 32 publications

(29 citation statements)

References 28 publications

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“…Referring to previouslyreported work, the chemical shift value of the anomeric hydrogen of alpha pyranose glucose residues was larger than 5 ppm; conversely, it was less than 5 ppm in beta pyranose glucose residues [14][15][16][17]. The peak of δ 5.44 could be assigned to the anomeric protons of terminal and 1,4-linked glucosidic residues, and the signal of δ 5.01 corresponded to the protons of the 1,6-linked and 1,4,6-linked glucosidic residues.…”

Section: Nuclear Magnetic Resonance Spectroscopy Analysissupporting

confidence: 70%

Structural Elucidation of a Novel Polysaccharide from Pseudostellaria heterophylla and Stimulating Glucose Uptake in Cells and Distributing in Rats by Oral

et al. 2016

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Abstract:The semi-refined polysaccharide of Pseudostellaria heterophylla is a complex polysaccharide that exhibits significantly hypoglycemic activities. A novel homogeneous polysaccharide, named as H-1-2, was isolated from the semi-refined polysaccharide. The mean molecular weight of H-1-2 was 1.4 × 10 4 Da and it was only composed of D-glucose monosaccharide. Structure elucidation indicated that H-1-2 contains pyranride, and has the characteristics of the α-iso-head configuration, a non-reducing end (T-), 4-, 1,6-, and 1,4,6-connection, in all four ways to connect glucose. H-1-2 was a type of glucan, where chemical combination exists in the main chain between 1→4 linked glucose, and contains a small amount of 1,6-linked glucose, which was in the branched chain. In vitro HepG2, 3T3-L1, and L6 cells were used to assess cellular glucose consumption and cellular glucose uptake by glucose oxidase, and the transport of 2-NBDG fluorescence probe results showed that H-1-2 could clearly increase glucose uptake and utilization in muscle and adipose cells, which is beneficial to screen for in the discovery of anti-diabetes lead compounds. H-1-2 was labeled with radioisotopes ( 99m Tc-pertechnetate). 99m Tc-labeled-H-1-2 was performed by SPECT/CT analysis images after oral administration in rats. At 4 h post ingestion, about 50% of the radioactivity was observed in the intestine. No significant radioactivity was found in the heart, liver, and kidney, conjecturing that absorption of 99m Tc-labeled H-1-2 might, via intestinal mucosa, be absorbed into systemic circulation. This problem, as to whether the polysaccharide is absorbed orally, will need further examination.

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Section: Nuclear Magnetic Resonance Spectroscopy Analysissupporting

confidence: 70%

Structural Elucidation of a Novel Polysaccharide from Pseudostellaria heterophylla and Stimulating Glucose Uptake in Cells and Distributing in Rats by Oral

et al. 2016

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“…For instance, the (1→3),(1→6)-glucan isolated from Schizophyllum commune is termed schizophyllan [48]. Other mushrooms, such as Sparassis crispa, Phellinus linteus [25], and some of the genus Termitomyces [49,50], have also shown to possess β-D-glucans with different linkage patterns, depending on the fungal species.…”

Section: Structural Features Of Polysaccharides Occurring In Mushroomsmentioning

confidence: 99%

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

2012

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Abstract:Polysaccharides from mushrooms have attracted a great deal of attention due to the many healthy benefits they have demonstrated, such as immunomodulation, anticancer activity, prevention and treatment of cardiovascular diseases, antiviral and antimicrobial effects, among others. Isolation and purification of polysaccharides commonly involve several steps, and different techniques are actually available in order to increase extraction yield and purity. Studies have demonstrated that the molecular structure and arrangement significantly influence the biological activity; therefore, there is a wide range of analytical techniques for the elucidation of chemical structures. Different polysaccharides have been isolated from mushrooms, most of them consisting of β-linked glucans, such as lentinan from Lentinus edodes, pleuran from Pleurotus species, schizophyllan from Schizophyllum commune, calocyban from Calocybe indica, or ganoderan and ganopoly from Ganoderma lucidum. This article reviews the main methods of polysaccharide isolation and structural characterization, as well as some of the most important polysaccharides isolated from mushrooms and the healthy benefits they provide.

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“…Many mushroom species of the genus Termitomyces (Lyophyllaceae), which grow abundantly in termite nests, have been identified as wild edible mushrooms with high nutritive value (Chakraborty et al, 2006;Chandra et al, 2007). Termite mushrooms, Termitomyces sp.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Flour from the Wild Edible Mushroom Termitomyces heimii Natarajan Harvested in Côte d’Ivoire

Dué

Michel

Digbeu

2016

Turkish JAF Sci.Tech.

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In Sub-Saharan Africa, especially, in Côte d'Ivoire, the wild edible mushroom Termitomyces heimii Natarajan is the most prized and widely consumed for different reasons such as taste, flavour, attractiveness, uses as substitutes for meat or fish and medicinal values. The present study was aimed at evaluating the proximate composition and functional properties of T. heimii flour for further food products formulation. Fresh mushroom T. heimii were obtained from the market of Aboisso (5° 28′ 06″ N and3° 12′ 25″ W) in Côte d'Ivoire. The fresh mushrooms were dried and ground to obtain the crude flour. Chemical composition and functional properties were investigated using standard methods. The chemical composition revealed that it contains crude protein about 23.75%, crude fat 3.58%, moisture 11.59 %, ash 7.40%, total carbohydrate 54.70% and energy value of 345.90 kcal/ 100 g. These results suggest that T. heimii can be used in human diet to prevent undernourishment due to protein. Furthermore, the low fat content suggest that it would be an ideal food for obese persons and useful in preventing hypertension and hypercholesterolemia. The functional properties showed that it has high bulk density and water absorption capacity with values of 0.737 g/mL and 315.15 ± 45.74% respectively. This flour exhibited also good foaming properties. All these characteristics make it suitable as good thickeners in food products, useful in foods such as bakery products which require hydration and attractive for products like cakes or whipping topping where foaming is important. The mushroom T. heimii could be utilized for making some low-fat foodstuffs and snacks with considerable protein content. The mushroom flour shows good functional characteristics for use in many food industries.

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A water-soluble glucan isolated from an edible mushroom Termitomyces microcarpus

Cited by 32 publications

References 28 publications

Structural Elucidation of a Novel Polysaccharide from Pseudostellaria heterophylla and Stimulating Glucose Uptake in Cells and Distributing in Rats by Oral

Structural Elucidation of a Novel Polysaccharide from Pseudostellaria heterophylla and Stimulating Glucose Uptake in Cells and Distributing in Rats by Oral

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

Physicochemical and Functional Properties of Flour from the Wild Edible Mushroom Termitomyces heimii Natarajan Harvested in Côte d’Ivoire

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