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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v19.i4.60
pages 355-362

Sulfation of the Extracellular Polysaccharide Produced by the King Oyster Culinary-Medicinal Mushroom, Pleurotus eryngii (Agaricomycetes), and Its Antioxidant Properties In Vitro

Xuewei Jia
College of Food and Biological Engineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
Chong Wang
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
Yanhong Bai
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China; Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
Jinwei Yu
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
Chunping Xu
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China; Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China

RESUMO

Extracellular polysaccharide from Pleurotus eryngii was sulfated; the optimum reaction conditions used pyridine as the reaction solvent, a temperature of 80°C, and a reaction time of 90 minutes. The structure and antioxidant activity of the sulfated and original polysaccharides (designated as SF-1 and Fr-1, respectively) were investigated. The main functional groups of polysaccharides were determined by Fourier transform infrared, and the chain conformation was determined by size-exclusion chromatography with laser light scattering and viscometry. Fourier transform infrared spectra indicated that the sulfated group was linked to the polymer. The molecular weight of SF-1 was much lighter than that of Fr-1, which suggested that degradation occurred during sulfation. The stable globular shape conformation of Fr-1 was changed to the random coil conformation of SF-1 in the aqueous solution. Moreover, the sulfated derivative SF-1 was found to have a better scavenging ability on hydroxyl radicals and DPPH free radicals than Fr-1. It seems that the chemical modification of P. eryngii polysaccharides by sulfation effectively enhances their antioxidant activity.


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