title: Chemical Characterization and In Vitro Antioxidant Activity Evaluation of Polysaccharides from the Fruiting Bodies of the Red Heart Mushroom Phellinus pini (Higher Basidiomycetes).
abstract: Phellinus pini is a precious medicinal mushroom. Three water-soluble fractions of crude polysaccharides (PP30, PP60, and PP80) were obtained from the fruiting bodies of Ph. Pini. The basic chemical characterization and in vitro antioxidant activity of these 3 polysaccharides were determined. All 3 crude polysaccharides were heteropolysaccharide complexes with a small amount of protein (1.14-2.55%) and uronic acid (2.06-4.11%). The monosaccharide composition of PP30, PP60, and PP80, as a molar ratio, was mannose (1.00):glucose (18.7):galactose (0.92), fucose (0.47):3-0-Me-Gal (0.51):mannose (1.00):glucose (7.86):galactose (1.10), and rhamnose (0.12):fucose (0.32):xylose (0.17):3-0-Me-Gal (0.26):mannose (1.00):glucose (4.79):galactose (0.53), respectively. The in vitro antioxidant activities of crude polysaccharides were evaluated by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, hydroxyl radical, and ferric-reducing antioxidant power methods. The antioxidant data obtained using these methods were in accordance with each other and decreased in the same order of PP80 > PP60 > PP30 at a concentration of 0.1-2.5 mg/mL.
authors.affiliation: Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China; Zhejiang Institute of Traditional Chinese Medicine and Natural Medicine, Hangzhou, P.R. China.
authors.forename: Kai
authors.initials: K
authors.lastname: Yang
authors.affiliation: Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China.
authors.forename: Yuezhong
authors.initials: Y
authors.lastname: Jin
authors.affiliation: Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China.
authors.forename: Chen
authors.initials: C
authors.lastname: Xing
authors.affiliation: Zhejiang Institute of Traditional Chinese Medicine and Natural Medicine, Hangzhou, P.R. China.
authors.forename: Jiangning
authors.initials: J
authors.lastname: Hu
authors.affiliation: Zhejiang Institute of Traditional Chinese Medicine and Natural Medicine, Hangzhou, P.R. China.
authors.forename: Ruwei
authors.initials: R
authors.lastname: Wang
authors.affiliation: Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China.
authors.forename: Peilong
authors.initials: P
authors.lastname: Sun
mesh_terms: D000363:Agaricales / Q000737:chemistry* / Q000145:classification; D000975:Antioxidants / Q000737:chemistry*; D048690:Fruiting Bodies, Fungal / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D010946:Plants, Medicinal / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D011134:Polysaccharides