{Reference Type}: Journal Article

{Author}: Tao Qiu；Xiaojing Ma；Ming Ye；Ruyue Yuan；Yanna Wu

{Year}: 2013

{Title}: Purification, structure, lipid lowering and liver protecting effects of polysaccharide from Lachnum YM281

{Tag}: 0

{Star}: 0

{Volume}: 98

{Issue}: 1

{Pages}: 922-930

{ISBN/ISSN}: 0144-8617

{Keywords}: Structure；Lachnum YM281；Extracellular polysaccharide；Lipid lowering；Liver protecting

{Abstract}:The extracellular polysaccharide (LEP) produced by Lachnum YM281 was obtained from the fermentation broth, and LEP-1b with molecular weight of 4.02 × 104 Da was separated and sequentially purified through DEAE-cellulose 52 column chromatography and Sepharose CL-6B column chromatography. GC–MS, IR and NMR (1H, 13C) spectroscopy analysis indicated that the repeat unit of LEP-1b was:

The effects of LEP-1b on the serum lipids, liver lipids levels and aminotransferase activities of model mice with hyperlipidemic fatty live were studied, and the results showed that LEP-1b had strong lipid lowering and liver protecting effects on mice with hyperlipidemic fatty live.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: Gerardo Mata；Jean-Michel Savoie

{Year}: 2013

{Title}: Preservation of Agaricus subrufescens strains at low temperature by using cultures on sorghum grains

{Tag}: 0

{Star}: 0

{Volume}: 30

{Issue}: 2

{Pages}: 96-102

{ISBN/ISSN}: 1130-1406

{Keywords}: Agaricus bisporus；Edible mushrooms；Setas comestibles；Agaricus blazei；Almond mushroom；Mushroom of the sun；Germplasm；Himematsutake；Hongo almendra；Seta del sol；Germoplasma

{Abstract}:

Background

One of the main problems for the preservation of genetics resources of Agaricus subrufescens is to maintain the viability of the strains because the mycelium is very sensitive to cooling and therefore it ages rapidly.

Aims

Evaluate the viability of A. subrufescens strains stored as cultures on sorghum grain (spawn) at different temperatures.

Methods

Eighteen strains of A. subrufescens and three strains of Agaricus bisporus were studied. Spawn's viability was evaluated under the following conditions: (1) control at 25 °C (C), (2) cooling to 4 °C (R) and (3) freezing in liquid nitrogen at −196 °C (LN). Samples were recovered from week 4 every 2 weeks until week 12 and week 24 in C and R, whereas in LN samples were recovered at 4, 12 and 24 weeks. Viability was evaluated in 50 seeds, by strain and condition, recovering the mycelium in Petri dishes with potato dextrose agar medium (PDA). Mycelium growth was also evaluated on PDA after 14 days of recovery.

Results

Most strains showed 100% viability and they were recovered usually in 1 day. In LN the viability ranged between 84 and 100% depending on the strain, but in some cases recovery took more than 10 days. Mycelial growth decreased gradually over time and although the results show significant differences between treatments C and R, the decline is associated with ageing of the mycelium rather than the treatment itself.

Conclusions

Culture on sorghum grain and storage at low temperature is an interesting way to preserve genetic resources of A. subrufescens.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: Natalia Nowacka；Renata Nowak；Marta Drozd；Marta Olech；Renata Los；Anna Malm

{Year}: 2014

{Title}: Analysis of phenolic constituents, antiradical and antimicrobial activity of edible mushrooms growing wild in Poland

{Tag}: 0

{Star}: 0

{Volume}: 59

{Issue}: 2, Part 1

{Pages}: 689 - 694

{ISBN/ISSN}: 0023-6438

{Keywords}: Fungi；Antioxidant；Antibacterial；Phenolic acids；LC-MS

{Abstract}:Mushrooms have been part of human diet for centuries. They possess great potential for both nutrition and therapeutic use. Amongst bioactive constituents occurring in mushrooms, phenolic compounds focus much attention due to their antioxidant activity.

The aim of the present study was to determine the chemical composition of phenolic compounds in wild growing edible mushrooms traditionally eaten in Poland. For this purpose, LC-ESI-MS/MS and spectrophotometric tests were used. Our findings revealed the presence of benzoic acid (protocatechuic, 4-OH-benzoic, vanillic, salicylic) and cinnamic acid derivatives (caffeic, p-coumaric, ferulic) in mushroom extracts. The total phenolic content in different species ranged between 1.64 and 13.53  mg GAE/g of extract. Moreover, antiradical and antimicrobial potential of 19 Polish wild growing edible mushrooms was investigated. As a result, differentiated antiradical activity was disclosed (IC50 from 12.39 to 108.38  mg/mg DPPH). Moderate antimicrobial properties were found, as well.

To the best of our knowledge, this is the first study conducted among such a large number of wild edible mushroom species. The results obtained indicate that mushrooms might be used directly in diet and promote health as an easily accessible source of natural antioxidants and antimicrobial agents.

{Database Provider}: Web of Sciencedirect

{Language}: English