Characterization and antioxidant activities of extracellular and intracellular polysaccharides from Fomitopsis pinicola. (5th May 2016)

• Record Type: Journal Article
• Authors: Hao, Limin; Sheng, Zhicun; Lu, Jike; Tao, Ruyu; Jia, Shiru
• Is Part Of: Carbohydrate polymers. Volume 141(2016)
• Page Start: 54
• Page End: 59
• Publication Date: 2016-05-05
• Subjects: Extracellular polysaccharide -- Intracellular polysaccharide -- Fomitopsis pinicola -- Characteristics -- Antioxidant activities; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2015.11.048
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Polysaccharides were isolated from Fomitopsis pinicola . The characteristics and antioxidant activities of polysaccharides were compared. Both extracelluar and intracellular polysaccharides had good antioxidant activity. Fomitopsis pinicola polysaccharides are potential antioxidants for functional food. Abstract: Fomitopsis pinicola ( F. pinicola ) is a kind of medicinal fungi, and few studies has been carried out on F. pinicola polysaccharides from liquid submerged cultivation. The characterization and antioxidant activities of extracellular polysaccharide (EPS) and intracellular polysaccharide (IPS) isolated from F. pinicola were investigated. The results showed that the molecular weight of EPS was 2.30 × 10 4 Da, and EPS was composed of mannose, rhamnose, xylose and galactose with the molar ratio of 0.1:1.0:0.3:0.5. The molecular weight of IPS was 4.07 × 10 5 Da, and the monosaccharide compositions included glucose, mannose, rhamnose, xylose and galactose with the molar ratio of 1.0:0.9:0.9:0.8:1.1. Antioxidant activities of both EPS and IPS including in vitro scavenging activities on 1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, cellular protective effects on yeast cells from ultraviolet (UV) radiation and H2 O2 oxidative damage were tested. Both EPS and IPS showed antioxidant activities in a dose dependent manner, and IPS had higher antioxidant activity than EPS. So EPS and IPS could be potential novel antioxidants for functional food.