Analgesic Activity of a Glucan Polysaccharide Isolated from Agaricus blazei Murill

A water soluble polysaccharide and its selective precipitated fractions (F1, F2, and F3) were isolated from hot water extract of fruiting bodies of Agaricus blazei Murril known as Agaricus brasiliensis to evaluate the analgesic activity of the materials in Swiss mice. The isolated material and its fractions were characterized by two-dimensional COSY and HMQC spectra as β-(1→6)-α-(1→4)-glucan-bound-protein polysaccharide constituted mainly by β-(1→6) glucan. The glucan-protein polysaccharide and its fractions were analyzed in relation to the protein, carbohydrate, and mineral elements contents. The analysis of the glucan-protein complex revealed a total carbohydrate content of 36.95% and protein conjugated content of 17.24%. The mineral elements found in larger proportion were K, Na, Ca, P, and Zn. The analgesic activity bioassay of the β-(1→6)-α-(1→4)-glucan bound-protein polysaccharide and its fractions in Swiss mice indicated a significant effect.

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Effect of hot water extract from Agaricus blazei Murill on antibody-producing cells in mice

International Immunopharmacology ◽

10.1016/s1567-5769(02)00056-5 ◽

2002 ◽

Vol 2 (8) ◽

pp. 1205-1211 ◽

Cited By ~ 53

Author(s):

A. Nakajima ◽

T. Ishida ◽

M. Koga ◽

T. Takeuchi ◽

O. Mazda ◽

...

Keyword(s):

Water Extract ◽

Hot Water ◽

Agaricus Blazei ◽

Hot Water Extract ◽

Agaricus Blazei Murill

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Agaricus Blazei Hot Water Extract Shows Anti Quorum Sensing Activity in the Nosocomial Human Pathogen Pseudomonas Aeruginosa

Molecules ◽

10.3390/molecules19044189 ◽

2014 ◽

Vol 19 (4) ◽

pp. 4189-4199 ◽

Cited By ~ 27

Author(s):

Marina Soković ◽

Ana Ćirić ◽

Jasmina Glamočlija ◽

Miloš Nikolić ◽

Leo van Griensven

Keyword(s):

Pseudomonas Aeruginosa ◽

Quorum Sensing ◽

Water Extract ◽

Hot Water ◽

Agaricus Blazei ◽

Human Pathogen ◽

Hot Water Extract

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Structural investigation of water-hyacinth (Eichhornia crassipes) polysaccharides. Part I. Water-soluble polysaccharides

Canadian Journal of Chemistry ◽

10.1139/v88-428 ◽

1988 ◽

Vol 66 (11) ◽

pp. 2777-2781 ◽

Cited By ~ 7

Author(s):

Mohamady A. Issa

Keyword(s):

Water Hyacinth ◽

Eichhornia Crassipes ◽

Structural Investigation ◽

Main Chain ◽

Cold Water ◽

Water Extract ◽

Water Soluble ◽

Hot Water ◽

Side Chains ◽

Hot Water Extract

A galactomannan and a branched (1 → 3)-β-D-glucan were isolated from the water hyacinth plant. The galactomannan, purified from the cold water extract, is composed of D-galactose and D-mannose in a ratio of 1.0:2.8. It has a (1 → 4)-linked D-mannose backbone, one out of three D-mannose residues being substituted with a single α-D-galactosyl unit. The branched (1 → 3)-β-D-glucan isolated from the hot water extract has a main chain composed of β-(1 → 3)-linked D-glucopyranosyl residues, and two single β(1 → 6)-D-glucopyranosyl groups attached as side chains to, on average, every 5 sugar units of the main chain. In addition, the branching of the β-glucan occurs regularly at O-6 of the β-(1 → 3)-linked backbone.

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The Chemical Nature of Kiln Brown Stain in Radiata Pine

Holzforschung ◽

10.1515/hf.2000.003 ◽

2000 ◽

Vol 54 (1) ◽

pp. 12-22 ◽

Cited By ~ 25

Author(s):

Armando G. McDonald ◽

Marc Fernandez ◽

Bernhard Kreber ◽

Frank Laytner

Keyword(s):

Amino Acids ◽

Reducing Sugars ◽

Chemical Nature ◽

Water Extract ◽

Radiata Pine ◽

Water Soluble ◽

Hot Water ◽

Spectroscopic Techniques ◽

Main Compound ◽

Hot Water Extract

Summary This paper presents results of a study on the chemical nature of kiln brown stain (KBS) that develops in kiln dried radiata pine (Pinus radiata D. Don) sapwood. KBS is a chocolate brown discolouration which develops approximately 0.5 mm under the timber surface. Stain free radiata pine was achieved during drying trials on “green” radiata pine sapwood which had been treated to extensive cold and hot water extraction. Differences in chemical composition between the sap and hot water extract were observed. Chemical analyses (of the water-soluble extracts) by a combination of chromatographic and spectroscopic techniques, demonstrated that carbohydrates, cyclitols, amino acids, protein, and phenolics were the main compound classes present. The presence of reducing sugars (glucose and fructose) and amino acids (glutamic acid) in the sap and hot water extracts support the theory that Amadori-Maillard type reactions significantly contribute to the formation of colour in KBS. Furthermore, lignin was also detected and is suspected to contribute to KBS formation. The relative contributions of colour formation to KBS intensity from either phenolics or Maillard-Amadori mechanisms is unknown.

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Effect of Experimental Variables on the Malting Performance of Nigerian Maize Oba Super 2 Variety

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1030299 ◽

2020 ◽

pp. 20-31

Author(s):

A. O. Agbo ◽

F. J. C. Odibo ◽

A. E. Mbachu

Keyword(s):

Cold Water ◽

Amino Nitrogen ◽

Water Extract ◽

Water Soluble ◽

Hot Water ◽

Water Soluble Protein ◽

Hot Water Extract ◽

Applied Microbiology ◽

S Period ◽

Malting Loss

Background: The Nigerian cultivar, Oba Super 2 (OS2) maize is inexpensive but under- utilized owing to poor development of malting technology for brewing. Aim: To study the effects of experimental variables on the malting performance of Nigerian maize Oba Super 2 variety. Study Design: Exploratory. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Nigeria, between March, 2018 to September, 2019. Methodology: Certified Oba Super 2 maize variety was obtained from Premier Seed Limited, Zaria. The grain sample was malted at varying steeping (S) period (S30, S36 and S42 hours), different germination (G) period (0, 1, 2, 3, 4 and 5 days) and varying kilning (K) temperatures (45, 50 and 55°C) to determine the malting performance. The properties of the un-malted and malted maize were determined using standard methods. Data were analysed using analysis of variance (ANOVA) at P < 0.05. Results: The malting loss (ML) was significantly higher (P < 0.05) at different steeping period, on the fifth day of germination (G5). The cold water extract (CWE) was significantly higher (P < 0.05) on the fourth day of germination (G4) kilned at K50. The values for hot water extract (HWE) were significantly higher (P < 0.05) on the G4 at K45, K55 and K50, respectively, while free alpha amino nitrogen (FAN) values were significantly higher (P < 0.05) on the G4, all kilned at K50. The values for diastatic power (DP) were significantly higher (P < 0.05) on the G5, kilned at K50, while the cold water soluble protein (CWS-P) was significantly higher (P < 0.05) on the G3 kilned at K50. Conclusion: The results indicated that longer steeping and germination periods as well as moderate kilning temperature contributed maximally in improving the malting properties and high extract yields.

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Effect of Hot Water Extract from Agaricus Blazei Murill on Chemotaxis of Neutrophils

Journal of Cosmetics Dermatological Sciences and Applications ◽

10.4236/jcdsa.2013.31a003 ◽

2013 ◽

Vol 03 (01) ◽

pp. 12-17 ◽

Cited By ~ 1

Author(s):

Mayuko Miyagawa ◽

Yuriko Hirono ◽

Ayaka Kawazoe ◽

Eri Shigeyoshi ◽

Masahito Nose ◽

...

Keyword(s):

Water Extract ◽

Hot Water ◽

Agaricus Blazei ◽

Hot Water Extract ◽

Agaricus Blazei Murill

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Effect of hot-water-soluble Thuja plicata heartwood extractives on the growth of Thuja and non-Thuja isolates of Poria weirii

Canadian Journal of Botany ◽

10.1139/b69-230 ◽

1969 ◽

Vol 47 (10) ◽

pp. 1605-1610 ◽

Cited By ~ 2

Author(s):

D. J. Morrison

Keyword(s):

Water Extract ◽

Water Soluble ◽

Hot Water ◽

Thuja Plicata ◽

Volatile Components ◽

Inoculum Potential ◽

Inhibitory Compounds ◽

Hot Water Extract ◽

Thuja Plicata Donn ◽

Heartwood Extractives

Isolates of Poria weirii Murr. cultured from various hosts may be divided into two groups on the basis of their ability to parasitize Thuja plicata Donn. Measurement of linear growth along wood microsections confirmed that substances inhibitory to one isolate group are hot-water-soluble T. plicata heartwood extractives. Isolates from T. plicata (Thuja) were more tolerant than isolates from Pseudotsuga menziesii (Mirb.) Franco (non-Thuja) to a hot-water extract of Thuja plicata heartwood and its steam-volatile and non-volatile fractions; steam-volatile components caused greatest response differences. With sufficient inoculum potential, non-Thuja isolates may overcome effects of inhibitory compounds in T. plicata heart-wood; however, the resulting infections of T. plicata roots were usually localized. Non-Thuja isolates failed to increase tolerance to steam-volatiles both in laboratory tests and under field conditions. The results have significance for control of Poria weirii.

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