Structure and antinociceptive effects of β-d-glucans from Cookeina tricholoma
2016
Moreno, Roberta B. | Ruthes, Andrea C. | Baggio, Cristiane H. | Vilaplana, Francisco | Komura, Dirce L. | Iacomini, Marcello
Structurally different water-insoluble (1→3),(1→6) β-d-glucans were isolated from aqueous and alkaline extracts of the mushroom-forming ascomycete Cookeina tricholoma, a wild edible mushroom found in Brazilian Amazon forest. The structures showed different substitution patterns, which may influence their extractability and consequently their conformation in solution, and different MW (4.3×105Da, 3.7×105Da and 8.2×105Da, for ICW-Ct, IHW-Ct and IK2-Ct, respectively). The main-chains are composed of (1→3)-linked β-d-Glcp units O-6 substituted by side chains with different lengths of (1→6)-linked β-d-Glcp units (ICW-Ct and IHW-Ct) or by a combination of (1→6)-linked β-d-Glcp units and single units of β-d-Glcp (IK2-Ct).β-d-glucans with similar MW and showing only (1→6)-linked β-d-Glcp units as side chains (ICW-Ct and IHW-Ct) showed significant inhibition of neurogenic pain, 69±11 and 57±11% at the dose of 10mgkg−1, respectively, in the model of nociception induced by intraplantar injection of formalin.
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