Analysis of the Chemical Constituents of Agaricus brasiliensis.
10.4489/MYCO.2008.36.1.050
- Author:
Soo Muk CHO
1
;
Kab Yeul JANG
;
Hong Ju PARK
;
Jeong Sik PARK
Author Information
1. National Institute of Agricultural Science and Technology, R.D.A. Suwon 441-707, Korea. soomuk@rda.go.kr
- Publication Type:Original Article
- Keywords:
Agaricus blasiliensis;
Chemical composition;
Immuno-stimulating substance
- MeSH:
Agaricus;
Amino Acids;
Arginine;
B-Lymphocytes;
Carbohydrates;
Chromatography, Gel;
Chromatography, High Pressure Liquid;
Chromatography, Ion Exchange;
DEAE-Cellulose;
Ethanol;
Fatty Acids;
Fumarates;
Glutamic Acid;
Glycine;
Linoleic Acid;
Mannitol;
Nutritive Value;
Water
- From:Mycobiology
2008;36(1):50-54
- CountryRepublic of Korea
- Language:English
-
Abstract:
This study examined the chemical composition of A. blasiliensis and the chemical structural properties of an immuno-stimulating polysaccharide. The amino acids, free sugars, and organic acids by HPLC and fatty acids by GC were analyzed. The immuno-stimulating substance from A. blasiliensis was extracted with hot water and purified by ethanol precipitation. It underwent ion exchange chromatography on DEAE-cellulose and gel filtration on Toyopearl HW 65F. Through GP-HPLC, the substance was found to be homogeneous. Its chemical structure was determined by 13C-NMR. Fatty acids, organic acids, and sugar alcohol composition consisted exclusively of linoleic acid, fumaric acid and mannitol, respectively. The amino acids were mainly glutamic acid, glycine, and arginine. By 13C-NMR analysis, the immuno-stimulating substance was identified as beta-(1-->3) (1-->6)-glucan, composed of a backbone with (1-->3)-linked D-glucopyranosyl residues branching a (1-->6)-linked D-glucopyranosyl residue. The beta-glucan from A. blasiliensis showed pronounced immuno-stimulating activity on the antibody-production ability of B-lymphocytes by the hemolytic suspension assay. In these results, A. blasiliensis was estimated to have potent pharmacological properties and potential nutritional values.
