Structural Characterization of β-glucans of Agaricus brasiliensis in Different Stages of Fruiting Body Maturity and their Use in Nutraceutical Products

Abstract

beta-Glucans of Agaricus brasiliensis fruiting bodies in different stages of maturity were isolated and characterized by FTIR and NMR. These fractions had greater amount of (1-->6)-beta-glucan and the (1-->3)-beta-glucan increased with fruiting bodies maturation. Yields of beta-glucans increased from 42 mg beta-glucans g(-1) fruiting bodies (dry wt) in immature stage to 43 mg g(-1) in mature stage with immature spores, and decreased to 40 mg g(-1) in mature stage with spore maturation. Mature fruiting bodies, which included these glucans, have potential therapeutical benefits for use in nutraceutical products.

Photoprotective and Antimutagenic Activity of Agaricus subrufescens Basidiocarp Extracts

“…However, da Eira [9] reported that A. subrufescens OB has higher b-glucan concentration, and consequently better cellular protection compared to CB. Camelini et al [7] suggested the use of OB instead of CB as functional food because there is a higher quantity and diversity of b-glucans in it. The best results found in our work for OB agree with the ones found in da Eira [9] and Camelini et al [7], suggesting that bglucan, found in greater amounts and variety in OB, may be the responsible for the antimutagenic activity on A. nidulans.…”

“…According to da Eira [9] and Cameline et al [7], an opened basidiocarp of A. subrufescens presents higher concentration and diversity of ß-glucans and probably higher biological activity than a closed basidiocarp. On the other hand, a closed basidiocarp of A. subrufescens has higher antioxidant and anti-inflammatory activities than an opened basidiocarp [20,21].…”

Evaluation of adjuvant activity of fractions derived from Agaricus blazei, when in association with the recombinant LiHyp1 protein, to protect against visceral leishmaniasis

“…The technical protocol used to obtain the polysaccharide-rich fractions from Agaricus blazei was adapted from Camelini et al (2005) and Meng et al (2008). Briefly, 20 g of fresh and dried fruiting body of Agaricus blazei (Energy Vita ® , lot #1, harvest in 2013) was macerated in 400 mL of ethanol 85% (v/v), with the solution heated for 3 h at 80°C.…”

Evaluation of the antigenotoxicity of polysaccharides and β-glucans from Agaricus blazei, a model study with the single cell gel electrophoresis/Hep G2 assay

“…Extraction and purification were performed as stated in Camelini et al (2005), also chemical analysis is presented in the mentioned work.…”