Correlation of branching structure of mushroom beta-glucan with its physiological activities
- Authors
- Bae, In Young; Kim, Hye Won; Yoo, Hyun Jae; Kim, Eun Suh; Lee, Suyong; Park, Dong Yun; Lee, Hyeon Gyu
- Issue Date
- Apr-2013
- Publisher
- ELSEVIER
- Keywords
- Lentinus edodes; beta-Glucan; Degree of branching; Cancer cell growth inhibition; Nitric oxide production
- Citation
- FOOD RESEARCH INTERNATIONAL, v.51, no.1, pp.195 - 200
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD RESEARCH INTERNATIONAL
- Volume
- 51
- Number
- 1
- Start Page
- 195
- End Page
- 200
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/163083
- DOI
- 10.1016/j.foodres.2012.12.008
- ISSN
- 0963-9969
- Abstract
- beta-Glucans with a different degree of branching (DB) were prepared from three different mushrooms and their physiological properties were characterized in terms of branching structure. beta-Glucan with 29% DB from shitake mushroom was the most effective in inhibiting the growth of tumor cells and also producing nitric oxide compared to Chamsong-I (67% DB) and cauliflower (16% DB) beta-glucan. In addition, the beta-(1-6)-linked branches of beta-glucan from Chamsong-I mushroom were specifically hydrolyzed by enzymatic treatments to produce beta-glucan samples with various DB from 19 to 50%. As the DB of beta-glucan reduced, the inhibition of cancer cell growth and production of nitric oxide increased when the branching reached up to 32%, then decreased as the DB further reduced. Therefore, these results indicated that the branching structure of beta-glucan plays a crucial role in its antitumor effect and the antitumor effect could be enhanced by modulating critical branching structure of beta-glucan.
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