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Antioxidants 2014, 3(4), 730-744; doi:10.3390/antiox3040730

Antioxidant and Anti-Inflammatory Properties of an Extract Rich in Polysaccharides of the Mushroom Polyporus dermoporus

1
Laboratory of Glycobiology, Department of Biochemistry, Federal University of Rio Grande do Norte, Av. Salgado Filho, 3000, Bairro L. Nova, CEP 59072-940, Natal, Brazil
2
Laboratory of Mycology, Department of Botany, Ecology and Zoology, Federal University of Rio Grande do Norte, Av. Salgado Filho, 3000, Bairro L. Nova 59078-970, Natal, Brazil
*
Author to whom correspondence should be addressed.
Received: 12 August 2014 / Revised: 20 October 2014 / Accepted: 20 October 2014 / Published: 4 November 2014
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Abstract

Polyporus dermoporus mushroom, native to Brazil, is produced under natural conditions in the unexplored reserve of Mata da Estrela-Rio Grande do Norte-RN. These mushrooms were delipidated with chloroform:methanol (2:1 v/v), extracted with water at 100 °C, and fractionated with ethanol (one and three volumes) and then centrifuged. The ethanol precipitation showed a high total sugar level of 64.8% and 1% of protein. This precipitate contained a high glucan level, characterized by chemical methods and by NMR of 13C and 1H and spectroscopy. The 13C NMR spectrum of these mushroom extracts showed the presence of β-glucose by a signal at 103.25 ppm. Studies with these glucans were made to elucidate antioxidant and anti-inflammatory activities. This extract of glucans inhibited the lipid peroxidation (42.9%) and superoxide radicals (83.3%) at 67 μg/mL. However, the inhibition of hydroxyl radical by the extract of this mushroom was 96% at 267 μg/mL. The action of this extract on induced pleurisy showed a 92.5% and 68.7% reduction in polymorphonuclears cells and nitric oxide, respectively, at 30 mg/kg. The glucans reduced the croton oil-induced ear edema by 65.6% at 30 mg/kg. View Full-Text
Keywords: antioxidant activities; mushroom; anti-inflammatory effect; glucan-protein; Polyporus dermoporus; polysaccharides antioxidant activities; mushroom; anti-inflammatory effect; glucan-protein; Polyporus dermoporus; polysaccharides
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Dore, C.M.P.G.; Alves, M.G.C.F.; Santos, M.G.L.; de Souza, L.A.R.; Baseia, I.G.; Leite, E.L. Antioxidant and Anti-Inflammatory Properties of an Extract Rich in Polysaccharides of the Mushroom Polyporus dermoporus. Antioxidants 2014, 3, 730-744.

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