12
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Structural characterization and immunostimulatory activity of a novel protein-bound polysaccharide produced by Hirsutella sinensis Liu, Guo, Yu & Zeng.

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          HS002-II, a novel protein-bound polysaccharide with 44kDa molecular weight, was fractionated from submerged cultures of Hirsutella sinensis Liu, Guo, Yu & Zeng by DEAE-Sepharose and Sephacryl S200 chromatography. Based on the results of infrared spectroscopy, high performance liquid chromatography, methylation, amino acid analysis, NMR spectroscopy and atomic force microscopy, the polysaccharide moieties of HS002-II mainly contained a long backbone of (1→3)-linked α-d-ribofuranosyl units (1→4)-linked α-d-xylopyranosyl units and (1→4)-linked β-d-glucopyranosyl units, which was substituted at C-6. The two branches were β-d-mannopyranosyl residues and β-d-galactopyranosyl residues terminated with α-l-arabinopyranosyl residues, respectively. HS002-II consisted of 57.9% polysaccharide and 42.1% protein with the existence of N-type carbohydrate-protein linkage. In terms of the pro-inflammatory cytokines assay (NO, TNF-α, IL-1β and NF-κB) using murine macrophages cell line (RAW264.7), HS002-II exhibited significant immunomodulatory activity by stimulating the IκB-NF-κB pathway.

          Related collections

          Author and article information

          Journal
          Food Chem
          Food chemistry
          0308-8146
          0308-8146
          Nov 15 2013
          : 141
          : 2
          Affiliations
          [1 ] Institute of Biochemistry, College of Life Sciences, Zhejiang University, Hangzhou 310027, China.
          Article
          S0308-8146(13)00499-8
          10.1016/j.foodchem.2013.04.053
          23790872
          ce3fe2f1-ef48-4998-a95c-b1d4258f9ca5
          Copyright © 2013 Elsevier Ltd. All rights reserved.
          History

          Comments

          Comment on this article