Dore, Celina and Alves, Monique and Santos, Maria and de Souza, Leonardo and Baseia, Iuri and Leite, Edda (2014) Antioxidant and Anti-Inflammatory Properties of an Extract Rich in Polysaccharides of the Mushroom Polyporus dermoporus. Antioxidants, 3 (4). pp. 730-744. ISSN 2076-3921
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Abstract
Polyporus dermoporus mushroom, native to Brazil, is produced under natural conditions in the unexplored reserve of Mata da Estrela-Rio Grande do Norte-RN. These mushrooms were delipidated with chloroform:methanol (2:1 v/v), extracted with water at 100 °C, and fractionated with ethanol (one and three volumes) and then centrifuged. The ethanol precipitation showed a high total sugar level of 64.8% and 1% of protein. This precipitate contained a high glucan level, characterized by chemical methods and by NMR of 13C and 1H and spectroscopy. The 13C NMR spectrum of these mushroom extracts showed the presence of β-glucose by a signal at 103.25 ppm. Studies with these glucans were made to elucidate antioxidant and anti-inflammatory activities. This extract of glucans inhibited the lipid peroxidation (42.9%) and superoxide radicals (83.3%) at 67 μg/mL. However, the inhibition of hydroxyl radical by the extract of this mushroom was 96% at 267 μg/mL. The action of this extract on induced pleurisy showed a 92.5% and 68.7% reduction in polymorphonuclears cells and nitric oxide, respectively, at 30 mg/kg. The glucans reduced the croton oil-induced ear edema by 65.6% at 30 mg/kg.
Item Type: | Article |
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Subjects: | Academics Guard > Agricultural and Food Science |
Depositing User: | Unnamed user with email support@academicsguard.com |
Date Deposited: | 30 Jun 2023 04:42 |
Last Modified: | 03 Jun 2024 12:28 |
URI: | http://science.oadigitallibraries.com/id/eprint/1258 |