MOLECULES
·
2015
·Vol. 20
·期 4
·5680-5697
·
IF 2.416
Shanshan Zhang,Xiaoqian Liu,Lihua Yan,Qiwei Zhang,Jingjing Zhu,Na Huang,Zhimin Wang
Armillaria melleais a traditional Chinese medicinal and edible mushroom. Many cultured products ofA. melleahave been used to develop commercial medicines in recent years. The chemical composition and activities of the major bioactive chemical components—polysaccharides—may be different because of differences in the raw materials used. Four polysaccharides (SP, CMP, CFBP and CFMP) were obtained from wild sporophores and cultured products (including mycelia, fermentation broth and fermentation mixture) ofA. mellea. Their yields, carbohydrate contents, monosaccharide compositions, FT-IR spectra, NMR spectroscopy and antioxidant activities were investigated. All of the polysaccharides were composed of xylose, glucose and galactose without protein. Glucose was the dominant monosaccharide in SP, CMP and CFMP, whereas galactose was the dominant monosaccharide in CFBP. SP and CMP showed higher scavenging DPPH•and ABTS•+activities and reducing power among four polysaccharides. The carbohydrate content and corresponding glucose percentage were positive influences on the antioxidant activities, whereas the corresponding xylose and galactose percentage were negative influences.A. melleapolysaccharides are potential natural antioxidants. Polysaccharides from cultured products, especially mycelia, are good substitutes for SP and are also potential sources for both dietary supplements and food industries.Keywords:Armillaria mellea;polysaccharides;wild sporophores;cultured products;chemical composition;antioxidant activity
研究领域:
微生物学
·
食品科学
·
药理学
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DOI
PubMed
高影响因子
AMERICAN JOURNAL OF CHINESE MEDICINE
·
2018
·Vol. 46
·期 03
·585-599
·
IF 3.12
Tianqiao Yong,Shaodan Chen,Yizhen Xie,Diling Chen,Jiyan Su,Ou Shuai,Huiping Hu,Dan Zuo,Danling Liang
Ethanol and water extracts of Armillaria mellea were prepared by directly soaking A. mellea in ethanol (AME) at 65 ∘ C, followed by decocting the remains in water (AMW) at 85 ∘ C. Significantly, AME and AMW at 30, 60 and 120 mg/kg exhibited excellent hypouricemic actions, causing remarkable declines from hyperuricemic control (351 μ mol/L, P < 0 . 0 1 ) to 136, 130 and 115 μ mol/L and 250, 188 and 152 μ mol/L in serum uric acid, correspondingly. In contrast to the evident renal toxicity of allopurinol, these preparations showed little impacts. Moreover, they showed some inhibitory effect on XOD (xanthine oxidase) activity. Compared with hyperuricemic control, protein expressions of OAT1 (organic anion transporter 1) were significantly elevated in AME- and AMW-treated mice. The levels of GLUT9 (glucose transporter 9) expression were significantly decreased by AMW. CNT2 (concentrative nucleoside transporter 2), a key target for purine absorption in gastrointestinal tract was involved in this study, and was verified for its innovative role. Both AME and AMW down-regulated CNT2 proteins in the gastrointestinal tract in hyperuricemic mice. As they exhibited considerable inhibitory effects on XOD, we selected XOD as the target for virtual screening by using molecular docking, and four compounds were hit with high ranks. From the analysis, we concluded that hydrogen bond, Pi–Pi and Pi-sigma interactions might play important roles for their orientations and locations in XOD inhibition.
研究领域:
药理学
·
生物化学
·
分子生物学
·
医学
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产品关联
DOI
PubMed
高影响因子
Journal of Future Foods
·
2025
·
IF 7.2
Yafei Wang,Jiayi Zhu,Zhenshan Hou,Rongrong Xia,Yunting Li,Yitong Qiao,Hongli Ren,Chunyan Zhao,Guang Xin
Stewed chicken with Armillaria mellea (SCAM) is a traditional Chinese dish, which is widely favored in China for its distinctive flavor . Stewing represents a critical processing step of SCAM. In this study, the effects of stewing time on flavor quality of SCAM were investigated through monitoring the dynamic changes in flavor. Additionally, the study explored the effect of blanching and rehydration pre-treatments on the attributes of both chicken and mushroom. Results showed that mushroom rehydration at 65°C for 120 min achieved optimal rehydration rate while preserving ideal texture. A 5 min blanching yielded superior color and texture characteristics. SCAM stewed for 40 min (T4) exhibited high textural and color characteristics. Furthermore, superior flavor profiles were also observed in group T4, including umami and sweet amino acids, taste value, EUC, PUI, TAV, and aroma qualities. The partial least squares discriminant analysis further confirmed the flavor differences in different stewing times. Five compounds including Glu, Ala, lenthionine, ( E )-2-octenal, and 2,6-dimethylpyrazine were screened as the differential markers based on machine learning. These findings provide valuable insights for improving the flavor quality and industrial production of SCAM.
研究领域:
食品科学
·
风味化学
·
食品加工
·
感官评价
·
分析化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Rui Tan,Haobin Zhu,Xin Wang,Jingyang Wang,Chenchen Li,Chenxi Yang,Xinhong Shi,Weiye Xiu,Wei Xu,Chunran Han
AMMP was identified as a 15.6-kDa fungal heteropolysaccharide. • AMMP competitively inhibited α-amylase and α-glucosidase. • AMMP reduced glucose and glycogen accumulation in IR-HepG2 cells. • AMMP improved glycolytic enzyme activities and oxidative stress. • Transcriptomics linked AMMP to glucose and glutathione metabolism. Armillaria mellea mycelial polysaccharide (AMMP) is a fungal bioactive macromolecule with potential metabolic regulatory activity; however, its preliminary structural characteristics and glucose metabolism-regulating effects in insulin-resistant hepatic cells remain inadequately clarified. In this study, AMMP was obtained by ultrasound-assisted enzymatic hydrolysis, purified through column chromatography, and preliminarily characterized using several physicochemical approaches. Its inhibitory effects on α-amylase and α-glucosidase were assessed as supporting in vitro evidence, and its regulatory activity in insulin-resistant HepG2 cells was further examined. The results showed that AMMP was a heteropolysaccharide fraction with a molecular weight of 15.6 kDa and was mainly composed of glucose (48.842%), galactosamine (14.647%), and mannose (13.564%). FT-IR and UV analyses revealed typical polysaccharide spectral characteristics, whereas one-dimensional 1 H and 13 C NMR spectra provided preliminary information on the general proton and carbon resonance regions. The relatively high proportion of galactosamine indicated the possible presence of amino sugar-containing components, although its exact origin and linkage pattern require further structural confirmation. AMMP exhibited moderate competitive and reversible inhibition of α-amylase and α-glucosidase, with weaker inhibitory potency than acarbose, and fluorescence quenching analysis suggested that the interactions were mainly mediated by van der Waals forces and hydrogen bonds. In insulin-resistant HepG2 cells, AMMP treatment (100–300 μg/mL) decreased glucose levels in the culture medium and cellular glycogen content, increased the activities of hexokinase, pyruvate kinase, and glucokinase, enhanced superoxide dismutase and glutathione peroxidase activities, and reduced malondialdehyde levels. In addition, AMMP regulated the mRNA expression of key genes in the PI3K/Akt signaling pathway. Transcriptomic analysis identified 32 DEGs under a stringent twofold-change criterion and 234 candidate DEGs under an exploratory threshold; among the latter, 35 remained statistically significant after Benjamini–Hochberg correction. GO enrichment analysis emphasized transcriptional regulation, metabolic and biosynthetic processes, oxidative stress, and metal ion-related responses, while PPI analysis identified IL6, JUN, and CXCL8 as the highest-degree candidate hub genes. KEGG analysis showed several exploratory pathway-level signals, although none remained significant after FDR correction. These findings provide preliminary in vitro evidence that AMMP may regulate glucose metabolism, oxidative stress, and insulin resistance-related molecular responses in insulin-resistant HepG2 cells, supporting further evaluation in suitable in vivo models.
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DOI
高影响因子
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