Water-Soluble Polysaccharide Extracts from the Oyster Culinary-Medicinal Mushroom Pleurotus ostreatus (Agaricomycetes) with HMGCR Inhibitory Activity

2017 ◽  
Vol 19 (10) ◽  
pp. 879-892 ◽  
Author(s):  
Alicia Gil-Ramirez ◽  
Fhernanda R. Smiderle ◽  
Diego Morales ◽  
Coen Govers ◽  
Andriy Synytsya ◽  
...  
Keyword(s):  
Inhibitory Activity ◽  
Pleurotus Ostreatus ◽  
Water Soluble ◽  
Medicinal Mushroom ◽  
Soluble Polysaccharide

A Potent Insect Chitinase Inhibitor of Fungal Origin

2003 ◽  
Vol 58 (11-12) ◽  
pp. 891-894 ◽  
Author(s):  
Teruhiko Nitoda ◽  
Hirokazu Usuki ◽  
Hiroshi Kanzaki
Keyword(s):  
Molecular Weight ◽  
Anion Exchange ◽  
Culture Filtrate ◽  
Inhibitory Activity ◽  
Spodoptera Litura ◽  
Gel Filtration ◽  
Fungal Strain ◽  
Water Soluble ◽  
Gel Filtration Chromatography ◽  
Soluble Polysaccharide

Abstract A water-soluble polysaccharide was isolated from the culture filtrate of a fungal strain, Sphaeropsis sp. TNPT116-Cz, as a novel insect chitinase inhibitor. It was purified to chromatographic homogeneity by ethanol precipitation, anion-exchange and gel filtration chromatography. Its molecular weight was estimated to be 16 kDa by gel filtration HPLC. Monosaccharide analysis showed that it contained glucose, galactose, N-acetylglucosamine and a deoxysugar. This polysaccharide showed potent and specific inhibitory activity against Spodoptera litura chitinase with an IC50 value of 28 nᴍ.

Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

2020 ◽  
Author(s):  
MSM Wee ◽  
Ian Sims ◽  
KKT Goh ◽  
L Matia-Merino
Keyword(s):  
Hydrodynamic Radius ◽  
Average Molecular Weight ◽  
Gum Arabic ◽  
Water Soluble ◽  
Arabinogalactan Protein ◽  
Type Ii ◽  
Weight Average Molecular Weight ◽  
Soluble Polysaccharide ◽  
Physicochemical Characterisation ◽  
Increasing Temperature

© 2019 Elsevier Ltd A water-soluble polysaccharide (type II arabinogalactan-protein) extracted from the gum exudate of the native New Zealand puka tree (Meryta sinclairii), was characterised for its molecular, rheological and physicochemical properties. In 0.1 M NaCl, the weight average molecular weight (Mw) of puka gum is 5.9 × 106 Da with an RMS radius of 56 nm and z-average hydrodynamic radius of 79 nm. The intrinsic viscosity of the polysaccharide is 57 ml/g with a coil overlap concentration 15% w/w. Together, the shape factor, p, of 0.70 (exponent of RMS radius vs. hydrodynamic radius), Smidsrød-Haug's stiffness parameter B of 0.031 and Mark-Houwink exponent α of 0.375 indicate that the polysaccharide adopts a spherical conformation in solution, similar to gum arabic. The pKa is 1.8. The polysaccharide exhibits a Newtonian to shear-thinning behaviour from 0.2 to 25% w/w. Viscosity of the polysaccharide (1 s−1) decreases with decreasing concentration, increasing temperature, ionic strength, and at acidic pH.

ANALISA KANDUNGAN BETA-GLUKAN LARUT AIR DAN LARUT ALKALI DARI TUBUH BUAH JAMUR TIRAM (Pleurotus ostreatus) DAN SHIITAKE (Lentinus edodes)

2013 ◽  
Vol 13 (3) ◽  
Author(s):  
Netty Widyastuti ◽  
Teguh Baruji ◽  
Henky Isnawan ◽  
Priyo Wahyudi ◽  
Donowati Donowati
Keyword(s):  
Molecular Structure ◽  
Molecular Weight ◽  
Immune System ◽  
Pleurotus Ostreatus ◽  
Water Soluble ◽  
Low Molecular Weight ◽  
Lentinus Edodes ◽  
Beta Glucan ◽  
Oyster Mushrooms ◽  
The Difference

Beta glucan is a polysaccharide compound, generally not soluble inwater and resistant to acid. Beta glucan is used as an immunomodulator (enhancing the immune system) in mammals is usually a beta-glucan soluble in water, easily absorbed and has a low molecular weight. Several example of beta-glucan such as cellulose (β-1 ,4-glucan), lentinan (β-1 0.6-glucan) and (β-1 ,3-glucan), pleuran (β-1, 6 and β-1 ,3-glucan) are isolated from species of fungi Basidiomycota include mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes).The purpose of thisresearch activity is to obtain beta-glucan compound that can be dissolved in water and in alkali derived from fungi Basidiomycota, i.e, Oyster mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes). The result of beta-glucan compared to characterize the resulting beta glucan that is molecular structure . The difference of beta glucan extraction is based on the differences in solubility of beta-glucan. Beta glucan could be water soluble and insoluble water.

A WATER-SOLUBLE GALACTOMANNAN FROM COCONUT (COCOS NUCIFERA): PART I. METHYLATION STUDIES

1961 ◽  
Vol 39 (2) ◽  
pp. 375-381 ◽  
Author(s):  
C. V. N. Rao ◽  
D. Choudhury ◽  
P. Bagchi
Keyword(s):  
Cocos Nucifera ◽  
Periodate Oxidation ◽  
Water Soluble ◽  
Soluble Polysaccharide ◽  
Structural Significance

A water-soluble polysaccharide isolated from the kernel of coconut (Cocos nucifera) had [α]D −85° and contained D-galactose (1 mole) and D-mannose (2 moles). Methylation and hydrolysis yielded 2,3,4,6-tetra-O-methyl-D-mannose (0.51 mole); 2,3,4,6-tetra-O-methyl-D-galactose (0.5 mole); 2,3,6-tri-O-methyl-D-mannose (5.52 moles); 2,3,6-tri-O-methyl-D-galactose (1.51 moles); and a di-O-methyl-D-galactose (1 mole). These data agree with those of periodate oxidation. The structural significance of these results is discussed.

Polysaccharide production by kefir grains during whey fermentation

2001 ◽  
Vol 68 (4) ◽  
pp. 653-661 ◽  
Author(s):  
PABLO SEBASTIÁN RIMADA ◽  
ANALÍA GRACIELA ABRAHAM
Keyword(s):  
Soluble Fraction ◽  
Water Soluble ◽  
Grain Weight ◽  
Fermentation Time ◽  
Polysaccharide Fraction ◽  
Polysaccharide Production ◽  
Lactose Concentration ◽  
The Media ◽  
Soluble Polysaccharide ◽  
Kefir Grains

Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57·2 and 103·4 mg/l after 5 days of fermentation in cultures with 10 and 100 g kefir grains/l, respectively. The polysaccharide fraction quantified after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of kefir grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain/whey ratios, the weight of the grains decreased in these conditions. In conclusion, kefir grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.

scholarly journals Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2596 ◽  
Author(s):  
Yongxia Cheng ◽  
Haibo Lan ◽  
Lei Zhao ◽  
Kai Wang ◽  
Zhuoyan Hu
Keyword(s):  
Soluble Sugar ◽  
Monosaccharide Composition ◽  
Water Soluble ◽  
Lactobacillus Delbrueckii ◽  
Soluble Solids ◽  
Enzyme Treatment ◽  
Bacteria Growth ◽  
Before And After ◽  
Soluble Polysaccharide

The prebiotic potential of longan juice obtained by a commercial Viscozyme L for conversion of constituent sucrose to fructo-oligosaccharide was investigated. The physicochemical properties and carbohydrate composition of the longan juice was evaluated before and after enzymatic treatment. The stimulation effects of the treated longan juice on probiotic bacteria growth were also studied in vitro. The results showed that total soluble solids, yield and clarity of longan juice were all significantly improved after enzyme treatment. The water-soluble polysaccharide content, including pectin, was significantly increased. Compared with the natural longan pulp, the enzyme treated juice showed a significant decrease in sucrose content. Substantial fructo-oligosaccharides including 1-kestose and nystose were synthesized after enzyme treatment. The molecular weight distribution and the monosaccharide composition of the water-soluble polysaccharide were significantly changed by enzyme treatment. The treated longan juice and its ethanol-soluble sugar fraction promoted the growth of Streptococus thermophiles, Lactobacillus acidophilus and Lactobacillus delbrueckii, showing a good potential of the treated longan juice for producing functional foods and nutraceuticals.

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