Chemical Compositions and Macrophage Activation of Polysaccharides from Leon's Mane Culinary-Medicinal Mushroom Hericium erinaceus (Higher Basidiomycetes) in Different Maturation Stages
文献类型: 外文期刊
作者: Li, Qiao-Zhen 1 ; Wu, Di 1 ; Chen, Xia 1 ; Zhou, Shuai 1 ; Liu, Yan-Fang 1 ; Yang, Yan 1 ; Cui, Fengjie 2 ;
作者机构: 1.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South,M, Shanghai 201403, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China
关键词: medicinal mushrooms;Hericium erinaceus;fruit body;maturation stage;chemical composition;macrophage activation
期刊名称:INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS ( 影响因子:1.921; 五年影响因子:1.879 )
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收录情况: SCI
摘要: 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.
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