RRC ID 44943
Author Shi M, Yang Y, Hu X, Zhang Z.
Title Effect of ultrasonic extraction conditions on antioxidative and immunomodulatory activities of a Ganoderma lucidum polysaccharide originated from fermented soybean curd residue.
Journal Food Chem
Abstract A crude Ganoderma lucidum polysaccharide (GLPL) was extracted from fermented soybean curd residue by ultrasonic assisted extraction. The optimal extraction conditions were 30 min at 80 °C with 80 W and water to solid ratio of 10, and with this method 115.47 ± 2.95 mg/g of GLPL yield was obtained. Additionally, the antioxidant and immunomodulatory activities of GLPL were investigated. The results showed that GLPL exhibited strong antioxidant effects, which included scavenging activities against DPPH radicals, hydrogen oxide and ABTS radicals with IC50 values of 0.23, 0.48 and 0.69 mg/mL, respectively. For immunomodulatory activities, GLPL was shown to strongly stimulate the proliferation of macrophages (158.02 ± 13.12%), the production of nitric oxide and phagocytosis (21.16 ± 1.65 μM), and, at 40.00 μg/mL, protected macrophage from Doxorubicin (DOX) (0.16 ± 0.003).
Volume 155
Pages 50-6
Published 2014-7-15
DOI 10.1016/j.foodchem.2014.01.037
PII S0308-8146(14)00058-2
PMID 24594153
MeSH Antioxidants / analysis Antioxidants / isolation & purification* Antioxidants / metabolism Antioxidants / pharmacology Cell Line Cell Proliferation / drug effects Fermentation Ganoderma / chemistry* Ganoderma / growth & development Ganoderma / metabolism Humans Immunologic Factors / analysis Immunologic Factors / isolation & purification* Immunologic Factors / metabolism Immunologic Factors / pharmacology Macrophages / cytology Macrophages / drug effects Macrophages / immunology Phagocytosis / drug effects Polysaccharides / analysis Polysaccharides / isolation & purification* Polysaccharides / metabolism Polysaccharides / pharmacology Soy Foods / microbiology* Soybeans / microbiology Ultrasonics / methods* Waste Products / analysis
IF 6.306
Times Cited 45
Human and Animal Cells RAW 264(RCB0535)