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Int. J. Mol. Sci. 2014, 15(10), 17318-17332; doi:10.3390/ijms151017318

Isolation and Structure Characterization of an Antioxidative Glycopeptide from Mycelial Culture Broth of a Medicinal Fungus

Department of Applied Biology & Chemical Technology, State Key Laboratory of Chinese Medicine and Molecular Pharmacology in Shenzhen, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
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Received: 20 June 2014 / Revised: 1 September 2014 / Accepted: 11 September 2014 / Published: 29 September 2014
(This article belongs to the Special Issue Bioactive Proteins and Peptides Derived from Food)
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Abstract

A novel glycopeptide (Cs-GP1) with an average molecular weight (Mw) of 6.0 kDa was isolated and purified by column chromatography from the lower Mw fraction of exopolysaccharide (EPS) produced by a medicinal fungus Cordyceps sinensis Cs-HK1. Its carbohydrate moiety was mainly composed of glucose and mannose at 3.2:1.0 mole ratio, indicating an O-linked glycopeptide. The peptide chain contained relatively high mole ratios of aspartic acid, glutamic acid and glycine (3.3–3.5 relative to arginine) but relatively low ratios of tyrosine and histidine. The peptide chain sequence analyzed after trypsin digestion by LC-MS was KNGIFQFGEDCAAGSISHELGGFREFREFLKQAGLE. Cs-GP1 exhibited remarkable antioxidant capacity with a Trolox equivalent antioxidant capacity of 1183.8 μmol/g and a ferric reducing ability of 611.1 μmol Fe(II)/g, and significant protective effect against H2O2-induced PC12 cell injury at a minimum dose of 10 μg/mL. This is the first report on the structure and bioactivity of an extracellular glycopeptide from the Cordyceps species. View Full-Text
Keywords: Cordyceps sinensis; glycopeptide; structure; antioxidant; cell protection Cordyceps sinensis; glycopeptide; structure; antioxidant; cell protection
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MDPI and ACS Style

Wu, J.-Y.; Chen, X.; Siu, K.-C. Isolation and Structure Characterization of an Antioxidative Glycopeptide from Mycelial Culture Broth of a Medicinal Fungus. Int. J. Mol. Sci. 2014, 15, 17318-17332.

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