Anticancer properties of polysaccharides isolated from fungi of the Basidiomycetes class

Lemieszek, Marta Kinga; Rzeski, Wojciech

doi:10.5114/wo.2012.30055

Cited by 77 publications

(60 citation statements)

References 59 publications

(88 reference statements)

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“…It has been widely investigated and reported that fungal compounds have medical potential. In addition to their nutritional values, they possess antitumor, antibacterial, antiviral, and immunomodulatory activities [7,[22][23][24]. Their antitumor activity is often associated with the immunomodulatory activity.…”

Section: Resultsmentioning

confidence: 99%

Fungus Cerrena unicolor as an effective source of new antiviral, immunomodulatory, and anticancer compounds

Mizerska-Dudka

Jaszek

Błachowicz

et al. 2015

International Journal of Biological Macromolecules

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Section: Resultsmentioning

confidence: 99%

Fungus Cerrena unicolor as an effective source of new antiviral, immunomodulatory, and anticancer compounds

Mizerska-Dudka

Jaszek

Błachowicz

et al. 2015

International Journal of Biological Macromolecules

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“…Dietary fibres can help reduce blood cholesterol and protect against hypertension (Ching et al, 2011). Some $-glucans isolated from the mushroom fruit bodies have also been shown to stimulate the non-specific immune system inhibiting cancer cell proliferation (Lemieszek and Rzeski, 2012).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom

Ndung`u¹,

Otieno²,

Onyango³

et al. 2015

American J. of Food Technology

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The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0, 5, 10 and 15% to develop bread. Moisture content, crude protein, crude fibre, fat, ash, minerals, amino acids and B-vitamins contents of wheat and wheat-mushroom breads were evaluated. Physical and sensory qualities of wheat and composite breads were also evaluated to determine consumer acceptability. Composite bread with 15% mushroom did not develop as the dough for this ratio did not form a visco-elastic dough. Moisture, total ash and protein contents of the composite breads increased with increasing mushroom content in the bread. Composite bread supplemented with 10% mushroom flour had highest moisture, protein and total ash contents. Carbohydrates content declined while fiber and fat contents did not change. Mineral composition of the composite breads increased with increasing mushroom supplementation except for magnesium, manganese and calcium contents. The contents of all amino acids and B-vitamins analyzed increased with addition of mushroom in bread. Sensory and physical qualities of bread declined with increasing amount of mushroom flour in composite bread. In conclusion, supplementing mushrooms in wheat bread increased protein, minerals, B-vitamins, amino acids contents of wheat-mushroom bread compared to wheat bread. Supplementing wheat flour with up to 10% mushroom flour produced baked products with high nutritional quality for improved health.

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“…Lentinan was shown to stimulate the proliferation of blood mononuclear cells such as lymphocytes, monocytes, and macrophages and increase resistance to malignant transformation, and was demonstrated as an effective adjuvant for T cells [129]. Lentinan was shown to stimulate the proliferation of blood mononuclear cells such as lymphocytes, monocytes, and macrophages and increase resistance to malignant transformation, and was demonstrated as an effective adjuvant for T cells [129].…”

Section: Lentinan and Its Synthetic Analoguementioning

confidence: 99%

Biodegradable polymers for modern vaccine development

Bose

Kim

Chang

et al. 2019

Journal of Industrial and Engineering Chemistry

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A B S T R A C TMost traditional vaccines are composed either of a whole pathogen or its parts; these vaccines, however, are not always effective and can even be harmful. As such, additional agents known as adjuvants are necessary to increase vaccine safety and efficacy. This review summarizes the potential of biodegradable materials, including synthetic and natural polymers, for vaccine delivery. These materials are highly biocompatible and have minimal toxicity, and most biomaterial-based vaccines delivering antigens or adjuvants have been shown to improve immune response, compared to formulations consisting of the antigen alone. Therefore, these materials can be applied in modern vaccine development.

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Anticancer properties of polysaccharides isolated from fungi of the Basidiomycetes class

Cited by 77 publications

References 59 publications

Fungus Cerrena unicolor as an effective source of new antiviral, immunomodulatory, and anticancer compounds

Fungus Cerrena unicolor as an effective source of new antiviral, immunomodulatory, and anticancer compounds

Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom

Biodegradable polymers for modern vaccine development

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