New biological activity of the polysaccharide fraction from Cantharellus cibarius and its structural characterization

Natalia Nowacka-Jechalke , Renata Nowak , Marek Juda , Anna Malm , Marta Lemieszek , Wojciech Rzeski , Zbigniew Kaczyński

Abstract

One of the most commonly consumed mushrooms in Europe is Cantharellus cibarius, also known as chanterelles. Therefore, the investigation of the pro-health properties of crude polysaccharides from this species was performed. The obtained results indicate that the polysaccharide fraction from C. cibarius inhibits the activity of both COX-1 and COX-2. Moreover, the prebiotic potential was revealed in relation to Lactobacillus strains. Crude polysaccharides were found to inhibit the proliferation of colon cancer cells with the simultaneous absence of toxicity towards normal cells. The purification and structural characterization of the examined polysaccharide fraction from C. cibarius indicates that it consists of one monosaccharide in the repeating unit →6)-α-D-Manp-(1→. The presented activities indicate for the first time that this edible mushroom possesses interesting chemopreventive potential, especially against colon cancer.
Author Natalia Nowacka-Jechalke - [Medical University of Lublin]
Natalia Nowacka-Jechalke,,
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, Renata Nowak - [Medical University of Lublin]
Renata Nowak,,
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, Marek Juda - [Medical University of Lublin]
Marek Juda,,
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, Anna Malm - [Medical University of Lublin]
Anna Malm,,
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, Marta Lemieszek - [Institute of Rural Health]
Marta Lemieszek,,
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, Wojciech Rzeski - [Institute of Rural Health]
Wojciech Rzeski,,
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, Zbigniew Kaczyński (FCh / DBCh / LSB)
Zbigniew Kaczyński,,
- Laboratory of Structural Biochemistry
Journal seriesFood Chemistry, ISSN 0308-8146, (A 40 pkt)
Issue year2018
Vol268
Pages355-361
Publication size in sheets0.5
Keywords in Englishedible mushroom, anti-inflammatory, prebiotic, anticancer, colon cancer, chemoprevention
ASJC Classification2700 General Medicine; 1106 Food Science; 1602 Analytical Chemistry
DOIDOI:10.1016/j.foodchem.2018.06.106
URL https://doi.org/10.1016/j.foodchem.2018.06.106
Languageen angielski
Score (nominal)40
Score sourcejournalList
ScoreMinisterial score = 40.0, 27-03-2020, ArticleFromJournal
Publication indicators WoS Citations = 8; Scopus Citations = 9; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 2.17; WoS Impact Factor: 2018 = 5.399 (2) - 2018=5.488 (5)
Citation count*9 (2020-03-18)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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