Antioxidant and antitumour activities of exopolysaccharide from liquid‐cultured Grifola frondosa by chemical modification

• Published in: International journal of food science & technology Vol. 51; no. 4; pp. 1055 - 1061
• Main Authors: Zhang, Wenna, Lu, Yongming, Zhang, Yaping, Ding, Qiuying, Hussain, Sajid, Wu, Qingxi, Pan, Wenjuan, Chen, Yan
• Format: Journal Article
• Language: English
• Published: Oxford Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications 01.04.2016; Blackwell Publishing Ltd; Wiley Subscription Services, Inc
• Subjects: antineoplastic activity; Antioxidant activity; Antioxidants; antitumour activity; chemical modification; Culture; Derivatives; Dietary supplements; Edible; EPS; exopolysaccharides; flavor; Flavours; Food science; Functional foods & nutraceuticals; Grifola frondosa; Grifola frondosa exopolysaccharide; High performance liquid chromatography; Mushrooms
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13059

Grifola frondosa is a popular edible mushroom for its tasty flavour and can be used as a dietary supplement for its functional substances. In this study, an exopolysaccharide (EPS), purified from the submerged culture of G. frondosa, was chemically modified to obtain its carboxymethylated (CM‐EPS) and selenising derivatives (Se‐EPS). The chemical characteristics of these polysaccharides were determined based on high‐performance liquid chromatography (HPLC) and infrared analysis (IR). The antioxidant and antitumour activities of EPS and its derivatives were further investigated, respectively. The results showed that the antioxidant capacity of CM‐EPS and Se‐EPS were much better than that of EPS. Moreover, the Se‐EPS could significantly inhibit the proliferation of Hela cells compared with EPS. This study demonstrated that the carboxymethylation and selenylation played a great influence on enhancing the antioxidant and antitumour activities of exopolysaccharides from G. frondosa.