Exopolysaccharide produced by Pleurotus sajor-caju: Its chemical structure and anti-inflammatory activity

Silveira, Marcia Luciane Lange; Smiderle, Fhernanda Ribeiro; Agostini, Franciane; Pereira, Eduardo Manoel; Bonatti-Chaves, Mariane; Wisbeck, Elisabeth; Ruthes, Andréa Caroline; Sassaki, Guilherme L.; Cipriani, Thales R.; Furlan, Sandra Aparecida; Iacomini, Marcello

doi:10.1016/j.ijbiomac.2015.01.023

Cited by 70 publications

(40 citation statements)

References 24 publications

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“…polysaccharides (Dore, et al, 2007;Lu, et al, 2008;Lavi, Levinson, Peri, Hadar, & Schwartz, 2010;Adebayo, Oloke, Majolagbe, Ajani, & Bora, 2012;Ruthes, et al, 2013aRuthes, et al, , 2013bRuthes, et al, , 2013cChang, Lur, Lu, & Cheng, 2013;Castro et al, 2014;Silveira et al, 2014;Silveira et al, 2015), terpenes (Kamo, Asanoma, Shibata, & Hirota, 2003;Yoshikawa et al, 2005;Dudhgaonkar, Thyagarajan, & Sliva, 2009;Ma, Chen, Dong, & Lu, 2013;Tung et al, 2013;Xu, Yan, Bi, Han, Chen, & Wu, 2013;Choi, et al, 2014a), phenolic compounds (Quang, Harinantenaina, Nishizawa, Hashimoto, Kohchi, Soma, & Asakawa, 2006a;Quang et al, 2006bKohno et al, 2008Stanikunaite, Khan, Trappe, & Ross, 2009;Hsieh et al, 2010;Lee, & Huang et al, 2011b;Chen et al, 2013;Taofiq et al, 2015), sterols (Huang, et al, 2010;Ma, Chen, Dong, & Lu, 2013 anti-inflammatory activity of extracts prepared from mushrooms after undergoing some food processing procedures. The results showed reduced activity compared to fresh samples, which implies that anti-inflammatory compounds present in these mushrooms were degraded, e.g due to suseptibility to heating.…”

Section: The Anti-inflammatory Potential Of Mushroom Extractsmentioning

confidence: 99%

“…fruiting bodies or mycelia and tested for anti-inflammatory activity either in vivo (Lu et al, 2008;Ruthes et al, 2013c;Silveira et al, 2015), following a typical model similar to human acute inflammation, or in vitro for inhibition of cytokine or NO production (Dore et al, 2007;Chang et al, 2013;Castro et al, 2014).…”

Section: Polysaccharidesmentioning

confidence: 99%

“…Silveira et al (2015) isolated a mannogalactan from P. sajor-caju by submerged fermentation. The purified polysaccharide was chemically characterized and its antiinflammatory potential evaluated in vivo for reduction of carrageenan-induced paw edema in mice.…”

Section: Isolated a (1→3)-β-d-glucan From The Fruiting Body Ofmentioning

confidence: 99%

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Anti-inflammatory potential of mushroom extracts and isolated metabolites

Taofiq

Martins

Barreiro

et al. 2016

Trends in Food Science & Technology

108

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Background: In the recent years natural resources are being in focus due to their great potential to be exploited in the discovery/development of novel bioactive compounds and, among them, mushrooms can be highlighted as alternative sources of anti-inflammatory agents. Scope and approach:The present review reports the anti-inflammatory activity of mushroom extracts and of their bioactive metabolites involved in this bioactive action.Additionally the most common assays used to evaluate mushrooms anti-inflammatory activity were also reviewed, including in vitro studies in cell lines, as well as in animal models in vivo. Key findings and conclusions:The anti-inflammatory compounds identified in mushrooms include polysaccharides, terpenes, phenolic acids, steroids, fatty acids and other metabolites.Among them, polysaccharides, terpenoids and phenolic compounds seem to be the most important contributors to the anti-inflammatory activity of mushrooms as demonstrated by numerous studies. However, clinical trials need to be conducted in order to confirm the effectiveness of some of these mushroom compounds namely, inhibitors of NF-κB pathway and of cyclooxygenase related with the expression of many inflammatory mediators.

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Section: The Anti-inflammatory Potential Of Mushroom Extractsmentioning

confidence: 99%

Section: Polysaccharidesmentioning

confidence: 99%

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Anti-inflammatory potential of mushroom extracts and isolated metabolites

Taofiq

Martins

Barreiro

et al. 2016

Trends in Food Science & Technology

108

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“…Quél. 9,10,[21][22][23] Nevertheless, to the authors' knowledge, there are no previous reports on antioxidant, anti-inflammatory and antimicrobial activities of P. ostreatoroseus.…”

Section: Introductionmentioning

confidence: 98%

Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer

et al. 2015

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a Pleurotus ostreatoroseus is a Brazilian edible mushroom whose chemical characterization and bioactivity still remain underexplored. In this study, the hydrophilic and lipophilic compounds as well as the antioxidant, anti-inflammatory and antimicrobial activities of formulations (ethanol extracts) prepared with its fruiting bodies and submerged culture mycelia were compared. The bioactive formulations contain at least five free sugars, four organic acids, four phenolic compounds and two tocopherols. The fruiting body-based formulation revealed higher reducing power, DPPH scavenging activity, β-carotene bleaching inhibition and lipid peroxidation inhibition in brain homogenates than the mycelium-based preparation, as well as higher anti-inflammatory and antimicrobial activities. The absence of hepatotoxicity was confirmed in porcine liver primary cells. These functional responses can be related to the levels of bioactive components including phenolic acids, organic acids and tocopherols.

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“…Silveira et al (2015) reported a mannogalactan with antinociceptive and antiinflammatory effects extracted from the culture broth of Pleurotus sajor-caju by freeze-thawing and dialysis. A (1 → 3)-β-D-glucan with antiinflammatory activity was isolated from fruiting bodies of Pleurotus sajor-caju via extraction with hot water followed by fractionation by freezethawing and finally by dimethyl sulfoxide extraction .…”

Section: Introductionmentioning

confidence: 99%

A polysaccharide fraction extracted from Pleurotus ostreatus mycelial biomass inhibit Sarcoma 180 tumor

Wisbeck

Facchini

Alves

et al. 2017

An. Acad. Bras. Ciênc.

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Fungi of Pleurotus genus have attracted a great interest due to their medicinal properties such as antiinflammatory, antimicrobial and antitumor. These properties are attributed mainly to polysaccharides synthesized by Pleurotus. This work aimed to study the mycelial growth of P. ostreatus in submerged culture, evaluating the influence of the initial concentration of substrate (20 and 40 g/L of glucose) and the pH (4 and 6) on kinetic parameters of production of biomass. The effectiveness of different doses (10, 30 and 50 mg/kg) of a mycelium polysaccharide fraction extracted from P. ostreatus in reducing Sarcoma 180 development in mice was also verified. In the range of this study, maximum concentration of mycelial biomass (about 12.8 g/L) was obtained using 40.0 g/L of glucose, at pH 4.0. The total biomass productivity (Px) was not significantly affected by substrate concentration and pH, reaching values of 0.034 g/L.h. Sarcoma 180 tumor weight was reduced in 74.1, 75.5 and 53.7% when 10, 30 and 50 mg/kg were administered, respectively. These results show the high antitumor potential of intracellular polysaccharide fraction of mycelial biomass of P. ostreatus, particularly at lower doses of 10 and 30 mg/kg.

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Exopolysaccharide produced by Pleurotus sajor-caju: Its chemical structure and anti-inflammatory activity

Cited by 70 publications

References 24 publications

Anti-inflammatory potential of mushroom extracts and isolated metabolites

Anti-inflammatory potential of mushroom extracts and isolated metabolites

Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer

A polysaccharide fraction extracted from Pleurotus ostreatus mycelial biomass inhibit Sarcoma 180 tumor

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