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BAO, HongHui,YOU, SangGuan Japan Society for Bioscience, Biotechnology, and A 2011 Bioscience, biotechnology, and biochemistry Vol.75 No.5
<P>Water-soluble extracts isolated from <I>Hypsizigus marmoreus</I> and fractionated by ion-exchange chromatography were investigated to determine their molecular characteristics and biological activities. The crude and fractionated water-soluble extracts (F<SUB>1</SUB>, F<SUB>2</SUB> and F<SUB>3</SUB>) consisted mostly of carbohydrates (55.8–98.9%) with varied protein contents (1.1–23.0%). Their monosaccharide levels were significantly different, including the glucose content (67.0–100%) and galactose content (0–33.0%). The backbone of each fraction was mainly glucose molecules connected with 1,4-glycosidic linkages which contained considerable amounts of glucose and/or galactose connected through 1,6-glycosidic linkages. The average molecular weight (M<SUB>w</SUB>) of the extracts varied considerably, ranging from 1,665×10<SUP>4</SUP> to 19×10<SUP>4</SUP> g/mol. Little cytotoxicity was apparent in cancer cell lines from the addition of these extracts; however, they significantly stimulated Raw 264.7 cells to release nitric oxide (NO) and prostaglandin E<SUB>2</SUB> (PGE<SUB>2</SUB>), suggesting their potential immunomodulating activities.</P>
BAO, HongHui,CHOI, Won-Seok,YOU, SangGuan Japan Society for Bioscience, Biotechnology, and A 2010 Bioscience, biotechnology, and biochemistry Vol.74 No.7
<P>The effect of sulfated modification on polysaccharides from <I>Hypsizigus marmoreus</I> was examined by determining their molecular structures and bioactivities. The sulfation, which was implemented by using an orthogonal array design, produced polysaccharides with varying degrees of substitution (DS) ranging from 0.11 to 1.06. The sulfated polysaccharides exhibited a lower average molecular weight (<I>M</I><SUB>w</SUB>) and considerably higher radius of gyration (<I>R</I><SUB>g</SUB>) than those of native polysaccharide, suggesting that the conformation of the sulfated polysaccharides had been changed towards a more extended type. The inhibitory activity toward cancer cell growth was enhanced by treating with the sulfated polysaccharides by up to 34%, as compared to the native polysaccharide. In addition, treating with the sulfated polysaccharides increased the nitric oxide (NO) and cytokine (IL-1β and TNF-α) release to levels comparable to those detected in the positive control, lipopolysaccharide (LPS), suggesting that the sulfated polysaccharides might have strong immunomodulatory activity.</P>
Rui Zhou,Honghui Bao,강윤한 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4
Polysaccharides from Auricularia auricula-judae (AP) have unique functionalities. The influence of APblending ratios (0.1–0.8%), temperature, pH, and ionic strength on the rheological interactions of yam starch (YS)–AP blends (YA, 6%) was investigated. YA gels showed shear-thinning behavior with flow-behavior indices of 0.28–0.37 and greater pseudoplasticity in the presence of 0.8% AP. With incremental AP addition, the viscosity and consistency indices significantly increased, whereas the activation energy decreased from 7.55 to 5.12 kJ/mol (p\0.05). YA gels exhibited excellent thickening and heat tolerance and behaved as weak gels over an AP concentration range of 0.1–0.4% but as true gels at higher concentrations (e.g. 0.8%). The viscosity/elasticity of the combinations weakened with NaCl addition or extreme pH values. A complex 3-dimensional network structure of the YA system was confirmed by scanning electron microscopy. These results indicated that AP has great potential for functional applications in the starchy food industry.