Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom

Guoping Yu, Chonghui Yue, Xiaodan Zang, Chao Chen, Liangwei Dong and Yanqiu Liu
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Chonghui Yue: College of Food Science, Northeast Agricultural University, Harbin, China
Xiaodan Zang: College of Food Science, Northeast Agricultural University, Harbin, China
Chao Chen: College of Food Science, Northeast Agricultural University, Harbin, China
Liangwei Dong: College of Food Science, Northeast Agricultural University, Harbin, China
Yanqiu Liu: College of Food Science, Northeast Agricultural University, Harbin, China

Czech Journal of Food Sciences, 2019, vol. 37, issue 1, 51-56

Abstract: The crude polysaccharides from Armillaria mellea were obtained with an ultrasound assisted enzymatic extraction and ethanol precipitation. Two polysaccharide fractions were obtained by ethanol precipitation, which were named AMP-1 and AMP-2. The results of the monosaccharide composition analysis indicated that AMP-1 was composed of mannose, rhamnose, glucose, galactose, arabinose and fucose and that AMP-2 was composed of mannose, rhamnose, glucose, galactose and fucose. Glucose and galactose were the main monosaccharide fractions. The protein and nucleic acid contents in AMP-1 and AMP-2 were detected by using ultraviolet and infrared spectroscopy. The bile salt-binding capacities of the polysaccharide samples were studied in vitro. In comparison with lentinan (LP), AMP-1 and AMP-2 showed increased bile salt-binding capacity. AMP-1 showed the highest binding capacity against all the bile salts. The findings presented in this study highlight the potential of the A. mellea polysaccharides as a natural hypolipidaemic agent.

Keywords: Armillaria mella; bile salt-binding; hypolipidemic; polysaccharide (search for similar items in EconPapers)
Date: 2019
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:182-2018-cjfs

DOI: 10.17221/182/2018-CJFS

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