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Antioxidant and Antiproliferative Activities of Modified Polysaccharides Originally Isolated from Morchella Angusticepes Peck
Author(s) -
Tang Yu,
Chen Jinlong,
Li Fuhua,
Yang Yaxuan,
Wu Surui,
Ming Jian
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14470
Subject(s) - polysaccharide , antioxidant , acetylation , peck (imperial) , ec50 , chemistry , in vivo , biochemistry , in vitro , food science , biology , microbiology and biotechnology , gene , agronomy
Polysaccharides extracted from Morchella angusticepes Peck (PMEP) were chemically modified to obtain sulfated, carboxymethylated, and acetyled derivatives. Results showed that the acetyled derivatives with the degree of substitution (0.40 ± 0.07) exerted higher antioxidant ability than native polysaccharides, demonstrating inhibitory effects on growth of human hepatoma cells (EC 50 = 0.710 ± 0.002 mg/mL) and human colon cancer cells (EC 50 = 1.229 ± 0.008 mg/mL). It indicated that the acetylation was a favorable way to enhance the bioactivities of PMEP. Practical Application Polysaccharides extracted from Morchella angusticepes Peck (PMEP) have many health‐promoting properties. Chemical modifications could improve the bioactivities of polysaccharides. We demonstrated that acetylation enhanced the cellular antioxidant and antiproliferative activities of PMEP. The results support further research that explores clinical utility, and may justify ex vivo and in vivo designs toward that end.