The structural characteristics of an acid-soluble polysaccharide from Grifola frondosa and its antitumor effects on H22-bearing mice.

Anti-tumor activity Grifola frondosa acid-soluble polysaccharide Structural characteristics

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
10 May 2020
Historique:
received: 24 02 2020
revised: 06 05 2020
accepted: 07 05 2020
entrez: 22 5 2020
pubmed: 22 5 2020
medline: 22 5 2020
Statut: aheadofprint

Résumé

The edible mushroom G. frondosa has been used as a kind of functional food for the prevention and therapy of various diseases in Asian countries. In the present work, a novel acid-soluble polysaccharide (GFAP) was successfully isolated from G. frondosa under room temperature and hydrochloric acid solution treatment. Results of chemical composition analysis, UV and HPGPC spectra showed that GFAP mainly contained 94.28% of carbohydrate with the average molecular weight of about 644.9 kDa. GC, FT-IR, NMR and methylation analysis further indicated that GFAP was a neutral sugar mainly composed of (1 → 3)-β-D-Glcp and (1 → 3)-α-D-Manp. The in vivo antitumor experiments demonstrated that GFAP could effectively protect thymuses and spleens of tumor-bearing mice and inhibit the growth of H22 solid tumors with the inhibitory rate of 36.72%. Besides, GFAP could significantly improve the activities of NK cells, macrophages, CD19

Identifiants

pubmed: 32437807
pii: S0141-8130(20)33200-1
doi: 10.1016/j.ijbiomac.2020.05.054
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Informations de copyright

Copyright © 2020. Published by Elsevier B.V.

Déclaration de conflit d'intérêts

Declaration of competing interest There are no conflicts of interest to declare.

Auteurs

Juan Yu (J)

State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Hai-Yu Ji (HY)

State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; QingYunTang Biotech (Beijing) Co., Ltd., Beijing 100176, China.

Chao Liu (C)

State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; QingYunTang Biotech (Beijing) Co., Ltd., Beijing 100176, China.

An-Jun Liu (AJ)

State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: laj1456@163.com.

Classifications MeSH