NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2015, Vol. 27 ›› Issue (2): 333-337. doi: 10.16333/j.1001-6880.2015.02.027

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Effects of Superfine Grinding on Physicochemical Properties and Macrophages activation Activity of Crude Polysaccharides from Phellinus baumii

LI Ting-ting1,2, YANG Yan1, LIU Yan-fang1*, SHAO Qian1,3, ZHANG Jing-song 1, BAO Da-peng 1   

  1. 1 National Engineering Research Center of Edible Fungi;Key Laboratory of Edible Fungi Resources and Utilization(South), Ministry of Agriculture,the People’s Republic of China;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences, Shanghai 201403,China; 2 Shanghai Ocean University,Shanghai 201306,China; 3 Shanghai Normal University,Shanghai 200234,China
  • Online:2015-02-15 Published:2015-02-15

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Abstract: The physicochemical properties and macrophages activation activity of Phellinus baumii polysaccharides extracted from the fruiting bodies ground by different methods were studied in this paper.Compared with ordinary grinding methods,superfine grinding technology exerted significantly higher yields of crude polysaccharides,polysaccharide contents and β-glucan contents of six samples.HPSEC-MALLS-RI analysis showed the molecular weight distribution of P.baummii crude polysaccharides,which indicated superfine grinding technique generated higher molecular weight fractions and larger polydispersities.The 6 crude polysaccharide fractions had obvious effects on NO generation of RAW264.7 cells,which indicated that crude polysaccharides from P.baumii might have some immune-enhancing effects.Meanwhile,CW30 and FP30 showed the best immune-enhancing effects.However,CW50 and CW70 exerted lower immuneenhancing effects compared with FP50 and FP70.

Key words: Phellinus baumii polysaccharides, superfine grinding, &beta, -glucan, molecular weight, biological activity

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