%0 Journal Article %A Lin, Yuexin %A Lai, Ping %A Huang, Yanyan %A Xie, Hualing %D 2004 %I Begell House %N 1 %P 8 %R 10.1615/IntJMedMushr.v6.i1.50 %T Immune-Competent Polysaccharides from the Submerged Cultured Mycelium of Culinary—Medicinal Mushroom Lentinus strigellus Berk. et Curt. (Agaricomycetideae) %U https://www.dl.begellhouse.com/journals/708ae68d64b17c52,0738f8d34e863c74,332b8f5916aa6b04.html %V 6 %X Two main fractions of polysaccharide SL-I and SL-II-b were purified from submerged cultured mycelium of culinary—medicinal mushroom Lentinus strigellus using hot water extraction, ethanol precipitation, DEAE-cellulose chromatography, and Sephadex G-100 filtration. Polysaccharide analysis showed that SL-I is a protein-free polysaccharide with 1.15 × 104 Da molecular weight and +63.33° optical rotation, while SL-II-b is a protein-conjugated polysaccharide with 3.88 × 103 Da molecular weight and +73.67° optical rotation. The sugar constituents of polysaccharide analysis by GC showed that both fractions are heteropolysaccharides. SL-I consists of six monosaccharides, and SL-II-b consists of three monosaccharides. IR and 1H-NMR, 13C-NMR spectra further indicated that LS-I and LS-II-b are heteropolysaccharides with a(1®2),(1®4) glucosidic bonds (LS-I), and a(1®2),(1®3),(1®4) glucosidic bonds (LS-II-b). The immune-competent examination showed that both polysaccharides could increase the spleen index, carbon clearance index, phagocytic index, and white blood cell levels of CY-treated mice. %8 2004-04-01