6533b81ffe1ef96bd1277271

RESEARCH PRODUCT

Structural characterization of polysaccharides of a productive strain of the culinary-medicinal king oyster mushroom, pleurotus eryngii (Agaricomycetes), from Italy

Francesca Cateni 1Marina Zacchigna Celeste Caruso BavisottoGiuseppe ProcidaBonaventura GiuseppeSaporita PaolaRoberta CalvoVenturella Giuseppe Maria Letizia Gargano

subject

0301 basic medicineAntioxidantMedicinal mushroommedicine.medical_treatmenteducationPleurotus eryngii; polysaccharides; antioxidant activity; MTT assay; medicinal mushroomspolysaccharidesantioxidant activityNuclear Overhauser effectPolysaccharidePleurotusApplied Microbiology and BiotechnologyPleurotus eryngii03 medical and health sciencesAntioxidant activityDrug DiscoverymedicinePleurotus eryngiiViability assayFood sciencePolysaccharidechemistry.chemical_classificationPharmacologyMushroomMTT assaybiologyChemistrymedicinal mushroomsDrug Discovery3003 Pharmaceutical ScienceFungal Polysaccharidesbiology.organism_classificationFungal PolysaccharideEdible mushroom030104 developmental biologyItalypolysaccharidecardiovascular systemPleurotuTwo-dimensional nuclear magnetic resonance spectroscopycirculatory and respiratory physiology

description

A preliminary biological investigation of the dry basidiomata of strain C-142-c of Pleurotus eryngii has shown significant antioxidant activity. Two different polysaccharides (PEPS-A1 and PEPS-A2) were isolated from the cultivated edible mushroom, P. eryngii C-142-c strain. Based on acid hydrolysis, methylation analysis, and nuclear magnetic resonance experiments (1H, 13C, distortionless enhancement by polarization transfer, double quantum filtered correlation spectroscopy, total correlation spectroscopy, nuclear Overhauser effect spectroscopy, heteronuclear singlequantum correlation spectroscopy, and heteronuclear multiple-bond correlation spectroscopy), the structures of the repeating unit of PEPS-A1 and PEPS-A2 were established as follows: (1) PEPS-A1 (a-glucan): [→6)-a-D-Glcp-(1→6)- a-D-Glcp-(1→]n; and (2) PEPS-A2 (b-glucan): [→6)-b-D-Glcp-(1→6)-b-D-Glcp-(1→]n. The antioxidant activity of PEPS-A1 and PEPS-A2 was evaluated as hydroxyl radical scavenging activity. PEPS-A1 and PEPS-A2 showed SC50 values of 400 µg/mL and 122 µg/mL, respectively, suggesting their possible use as a dietary supplement in functional foods. The polysaccharides were tested for their activity on cell viability using a colorectal adenocarcinoma cell line (HT29). Both polysaccharides affected cell viability after 48 and 72 hours of treatment, inducing the death of 50% of HT-29 cells between 0.25 and 1 µg/mL and between 0.5 and 1 µg/mL, respectively, for PEPS-A1 and PEPS-A2. These results are promising for future applications of these mushroom-derived polysaccharides as antioxidants and antitumor agents.

10.1615/intjmedmushrooms.2018027011http://hdl.handle.net/10447/353429