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International Journal of Medicinal Mushrooms
Impact-faktor: 1.423 5-jähriger Impact-Faktor: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Druckformat: 1521-9437
ISSN Online: 1940-4344

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v17.i3.90
pages 297-307

Chemical Characterization and In Vitro Antioxidant Activity Evaluation of Polysaccharides from the Fruiting Bodies of the Red Heart Mushroom Phellinus pini (Higher Basidiomycetes)

Kai Yang
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China; Zhejiang Institute of Traditional Chinese Medicine and Natural Medicine, Hangzhou, P.R. China
Yuezhong Jin
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Chen Xing
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Jiangning Hu
Zhejiang Institute of Traditional Chinese Medicine and Natural Medicine, Hangzhou, P.R. China
Ruwei Wang
Zhejiang Institute of Traditional Chinese Medicine and Natural Medicine, Hangzhou, P.R. China
Peilong Sun
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China

ABSTRAKT

Phellinus pini is a precious medicinal mushroom. Three water-soluble fractions of crude polysaccharides (PP30, PP60, and PP80) were obtained from the fruiting bodies of Ph. Pini. The basic chemical characterization and in vitro antioxidant activity of these 3 polysaccharides were determined. All 3 crude polysaccharides were heteropolysaccharide complexes with a small amount of protein (1.14−2.55%) and uronic acid (2.06−4.11%). The monosaccharide composition of PP30, PP60, and PP80, as a molar ratio, was mannose (1.00):glucose (18.7):galactose (0.92), fucose (0.47):3-0-Me-Gal (0.51):mannose (1.00):glucose (7.86):galactose (1.10), and rhamnose (0.12):fucose (0.32):xylose (0.17):3-0-Me-Gal (0.26):mannose (1.00):glucose (4.79):galactose (0.53), respectively. The in vitro antioxidant activities of crude polysaccharides were evaluated by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, hydroxyl radical, and ferric-reducing antioxidant power methods. The antioxidant data obtained using these methods were in accordance with each other and decreased in the same order of PP80 > PP60 > PP30 at a concentration of 0.1−2.5 mg/mL.


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