Fruiting bodies of Hericium erinaceus (Bull.) Pers. - a new source of water-insoluble (1→3)-α-D-glucan

被引:3
|
作者
Wiater, Adrian [1 ]
Choma, Adam [2 ]
Komaniecka, Iwona [2 ]
Pleszczynska, Malgorzata [1 ]
Siwulski, Marek [3 ]
Polak, Paulina [4 ]
Janusz, Grzegorz [5 ]
Szczodrak, Janusz [1 ]
机构
[1] Marie Curie Sklodowska Univ, Dept Ind Microbiol, Akad 19, PL-20033 Lublin, Poland
[2] Marie Curie Sklodowska Univ, Dept Genet & Microbiol, Akad 19, PL-20033 Lublin, Poland
[3] Poznan Univ Life Sci, Dept Vegetable Crops, Dabrowskiego 159, PL-60594 Poznan, Poland
[4] Marie Curie Sklodowska Univ, Dept Ind Microbiol, Students Sci Assoc, Akad 19, PL-20033 Lublin, Poland
[5] Marie Curie Sklodowska Univ, Dept Biochem, Akad 19, PL-20033 Lublin, Poland
关键词
Hericium erinaceus; (1 -> 3)-alpha-D-glucan; cell wall; fruiting body; carbohydrate analysis; STRUCTURAL-CHARACTERIZATION; FOURIER-TRANSFORM; POLYSACCHARIDE; SPECTROMETRY; MYCELIA; GLUCANS;
D O I
10.5586/asbp.3506
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
A water-insoluble polysaccharide (WIP) was isolated from the fruiting bodies of Hericium erinaceus HE01 by an alkaline solution with the yield of 5%. Structural and compositional analyses by total acid hydrolysis, methylation analysis, FT-IR, FT-Raman, and H-1 NMR spectroscopy as well as other instrumental techniques showed predominantly glucose linked by alpha-glycosidic bonds and small amounts of mannose, xylose, rhamnose, galactose, and ribose. The methylation analysis showed that (1 -> 3)-linked Glcp is the major constituent (70.8%) of the polymer, while the 3,4 substituted D-Glcp represents the main branching residue of the glucan. The presence of (1 -> 3)-alpha-D-glucan in the hyphae of H. erinaceus was additionally confirmed by the use of specific fluorophore-labeled antibodies.
引用
收藏
页数:6
相关论文
共 21 条
  • [21] New Method Development for Nanoparticle Extraction of Water-Soluble β-(1→3)-D-Glucan from Edible Mushrooms, Sparassis crispa and Phellinus linteus
    Park, Hyuk-Gu
    Shim, Youn Young
    Choi, Seung-Oh
    Park, Won-Mok
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (06) : 2147 - 2154