Studies on the Antioxidant Activity of Fungal Polysac-
charides
Linghui LIN, Xinli TIAN, Yaping HU*
Xingtai Medical College
Abstract:Organic life forms, when carrying out their own metabolism, will produce a large
number of reactive oxygen radicals, in the international abbreviation for ROS. In this paper, for
the sake of convenience, the reactive oxygen radicals are replaced by ROS, which are harmful to
the organism, especially to the tissues, and can lead to various diseases when the tissues are de-
stroyed. In this experiment, we mainly develop polysaccharide-related research and discussion on
two fungal foods, black fungus and shiitake mushroom. The results show that both black fungus
and shiitake mushrooms have strong in vitro antioxidant effects. Moreover, we found that the
mushroom polysaccharide has stronger antioxidant effect than the black fungus and shiitake
mushroom. In addition, the results of comparative experiments show that black fungus and shii-
take mushroom have not only strong in vitro antioxidant capacity, but also in vivo antioxidant ca-
pacity.
Keywords: Fungal polysaccharides; Antioxidant activity; Reactive oxygen radicals
All Rights Reserved.
DOI: 10.47297/taposatWSP2633-456911.20200104
Fungal polysaccharides have mainly β-D glucose-based linkages and are an essential poly-meric active polymer for the human body. According to current domestic and foreign research re-
sults, fungal polysaccharide has rich functions: it can play a role in changing the cell membrane, it
can also affect the transmission of cell signals, and it has outstanding effects in tumor prevention.
In addition, fungal polysaccharide can also bind closely with free radicals, thus forming inhibitors
to avoid oxidation, and its antioxidant capacity is also excellent. At this stage, relevant scholars
have paid more attention to fungal polysaccharides, and also published many reports on this re-
search especially the excellence of complex fungal polysaccharides has been paid attention to the
relevant fields. Black fungus has a good taste and is rich in nutrition, and has long been known as
the “meat of the vegetarian”. It is rich in nutrients, especially sugars and proteins, but also in cal-
cium and iron, and is therefore extremely good for the human body. It has many physiological
functions, most of which are closely related to polysaccharides, thus it’s edible and research value
is relatively high. The shiitake mushroom is a relatively important fungal resource in China. It
About the author: Yaping HU (1983-03), Female, Han, Xingtai, Hebei, Master, Microbiology.
Funded project: 1. Department of Education of Hebei Province Colleges and universities in Hebei prov-
ince science and technology research project (QN2018324);
2. Xingtai science and technology planning project (2019ZZ024).
Theory and Practice of Science and Technology
contains a variety of biologically active substances, including glycation compounds, vitamins, fats
and polysaccharides. According to relevant research data, scholars have confirmed that it can play
a role in immune regulation, and in addition, it can also play an antiviral role. Therefore, this ex-
periment focuses on these two substances.
1. Materials and Reagents
(1) Materials
In this experiment, dozens of ICR clean grade mice were used for black fungus and mush-room polysaccharide.
(2) Reagents
DPPH•, malondialdehyde assay kit, superoxide dismutase kit, glutathione peroxidase test kit, MOD test kit, and POD test kit.
2. Research Methods
(1) In Vitro Antioxidant Capacity Determination of Polysaccharides
1) DPPH• clearance method
The effect of removing DPPH• was investigated in accordance with the relevant methods.
First of all, we need to choose the right amount of distilled water to dilute the two polysaccharides
to a suitable concentration, and then add a concentration of 95% ethanol solution to control its All Rights Reserved.
concentration ratio. The different concentrations of polysaccharide solutions and DPPH• ethanol
solution were mixed, and after mixing, the mixture was placed in warm water at a constant tem-
perature of 28℃for half an hour, during which there should be no light. Subsequently, we also
need to carry out the zero-proportioning work with the right amount of distilled water to the right
amount of ethanol, and finally, in the use of Vc for positive control, the removal capacity of the
two polysaccharides by comparison.
2) •OH Removal Method
A suitable method was selected to investigate the effect of polysaccharide scavenging •OH.
Again, the dilution of the two was first done using distilled water. After that, 0.2 mL of each con-
centration of black fungus and mushroom polysaccharide solution was aspirated, 0.4 mL of 2
mmol/L Na-Salicylate, 1.0 mL of 2 mmol/L FeSO4 solution and 1.0 mL of 0.1% hydrogen perox-
ide were added to the supernatant and the solutions were mixed well. Thereafter, it was placed in a
warm water bath at a constant temperature of 37°C for 1 hour, after which it was cooled for 1 hour,
and then the absorbance was measured at 510 nm. A positive control was performed using Vc to
specifically explore the effect of the two polysaccharides on the scavenging of •OH.
(2) Determination of Antioxidant Capacity of Polysaccharides in Vivo
1) Animal Grouping and Handling
The mice were divided into groups according to the principle of randomization, and a total of ten groups were divided into ten mice, each with seven mice. A control group was set up, and sa-
line was administered to the stomachs of the mice in the control group. Three different concentra-
tions of two polysaccharides at low, medium and high levels were used as dose groups. For the
Studies on the Antioxidant Activity of Fungal Polysaccharides  mice in the control group, saline was used as the gavage reagent of choice, and the mice in the other groups, except for the control group, needed to pay attention to the dose during the gavage, using human intake as the reference value, and the intake of the mice was increased to 10 times that value.
2) Measurement of in Vivo Biochemical Parameters
After receiving the last gastric gavage, the mice wait for one hour before blood sampling is done, and blood is collected from the eye. The serum was separated and retained for use. In addi-tion, the mice were dissected and their livers, brains and hearts were removed. The biological tis-sues are professionally processed and preserved. The viability and content of the relevant parame-ters are determined according to the instructions in the measurement kit.
3. Results and Analysis
(1) Scavenging Effect of Black Fungus and Mushroom Polysaccharides on DPPH•
According to the above experimental procedure, we next discussed and analyzed the scav-enging ability of black fungus and mushroom polysaccharides on DPPH•. First of all, we can find that both black fungus and shiitake mushroom have some scavenging effect on DPPH• from the figure below. However, we can see that the scavenging ability of black fungus is stronger and its scavenging ability increases with the increase of solution concentration. In addition, both black fungus and shiitake mushroom showed an obvious and steady increase in the scavenging rate of
DPPH•, and had a strong scavenging effect on DPPH•.
(2) Scavenging Effect of Black Fungus and Mushroom Polysaccharides on •OH
With reference to the above experimental steps, we also need to investigate the scavenging effect of black fungus and mushroom polysaccharides on •OH. In the post -experimental results, we found that the mushroom polysaccharide and black fungus polysaccharide also had a strong effect on the scavenging of •OH and the scavenging ability of mushrooms was significantly stronger than that of black fungus.
Figure 1 Scavenging Effect of Black Fungus and Mushroom Polysaccharides on DPPH·
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Theory and Practice of Science and Technology
(3) Effect of Different Doses of Black Fungus and Mushroom Polysaccharide on SOD in
Serum and Liver of Mice by Gavage.
SOD is an antioxidant enzyme and its importance to the organism is obvious. From the data analysis in the table below, we can see the effect of black fungus polysaccharide and mushroom
polysaccharide on SOD in serum and liver in mice. In the overall analysis, the comparison of each
dose of mushroom polysaccharide is more satisfactory than that of each dose of black fungus pol-
ysaccharide. In the present experiment, the higher dose of polysaccharide had a more pronounced
effect on the scavenging of reactive oxygen radicals, and the scavenging effect was also better.
(4) Effects of Gavage of Different Doses of Black Fungus and Cantaloupe Polysaccharide All Rights Reserved.
on MDA in Serum and Liver of Mice
In biology, MDA mainly refers to the lipid oxides produced by the fusion of unsaturated fatty acids with reactive oxygen radicals after attacking biological membranes, and its content can di-
rectly reflect the free radical effects on cells in living organisms. Therefore, in many experiments,
MDA and SOD are measured together to express the interaction between the two. According to
the results of this experiment, different doses of polysaccharides of black fungus and shiitake
mushroom had the effect of reducing the MDA content, and as the dose increased, the MDA con-
tent decreased more significantly. We found that the mushroom polysaccharide was more effective
than the black fungus in reducing MDA, and was significantly stronger than the black fungus.
(5) Effect of Different Doses of Black Fungus and Mushroom Polysaccharide on GSP-Px
in Serum and Liver of Mice by Gavage
GSP-PX is an antioxidant enzyme with the same antioxidant ability as the SOD we studied in the above experiments, and the main function of GSP-PX is to cause damage to living organisms
by tissue oxides, so it can improve the antioxidant ability of living organisms. And, as the concen-
tration of GSP-PX in the living organism increases, its protective effect on the cells also becomes
stronger. In this experiment, we found that black fungus and shiitake mushroom polysaccharide
have a strong effect on the antioxidant capacity of living organisms. However, compared with the
two, shiitake mushroom has stronger antioxidant ability and is more superior.
Studies on the Antioxidant Activity of Fungal Polysaccharides
(6) Effects of Gavage of Different Doses of Black Fungus and Cantaloupe Polysaccharide on Whole Brain MAO and Cardiac POD in Mice
MAO has a high content in the brain and tissues such as kidney or liver of the living organ-ism. According to the investigation, as the age of the organism increases, the activity of MAO will further increase, which is more closely related to the degree of aging of the organism. For POD, it is able to convert H2O2 into water and oxygen, and using this method can effectively remove the damage of H2O2 to the organism. From the data in the table below, it can be seen that black fungus polysacchari
de and mushroom polysaccharide have a certain effect in reducing the activity of MAO. It can be seen that high doses of these two polysaccharides can increase the POD activity in mouse hearts, but low doses of these polysaccharides do not have this effect.
4. Conclusion
(1) After tests, we found that both polysaccharides of black fungus and shiitake mushroom have strong antioxidant capacity, both on an intra-and intra-organism basis, but after careful comparison, we found that the antioxidant capacity of shiitake mushroom is slightly stronger than black fungus.
(2) Both polysaccharides have a better effect on DPPH• and •OH, and also have a better ef-fect on en
reactive materials studieshancing the activity of SOD and GSP-Px. In addition, black fungus polysaccharide and shiitake mushroom polysaccharide have obvious effects on reducing MDA in serum or liver and enhancing the activity of POD in heart.
Works Cited
[1] WANG Jing, CHENG Chao, SHENG Wenjun, et al. In vitro antioxidation of wine mud yeast
β-glucan and its carboxymethylated derivatives. Journal of Food and Biotechnology, 2018, (6). [2] SUN Yue, HU Boyang, XU Xin,et al. Optimization of the culture conditions of two-year residual
pore bacteria and the antioxidant and laccase activities of their liquid fermentation products.
Journal of Applied and Environmental Biology, 2020, (2).
[3] LONG Han, CHEN Shengfeng, CHEN Jia, et al. Isolation and identification of an extracel
lular polysaccharide-producing Vibrio maritimus and preliminary study of its polysaccharide antitumor activity. Biotechnology Bulletin,2016, (12). 166-71. doi:10.13560/jki.biotech.bull.

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