Comparison of chemical composition and cellular immune activity ofpolysaccharide extracts obtained from different parts of Russula vinosa
LI Chenchen, LAI Fengxi, XIA Yongjun, AI Lianzhong, ZHANG Hui*
(Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, Universityof Shanghai for Science and Technology, Shanghai 200093, China)
Abstract: The present work aims to compare the chemical composition and cellular immune activity of polysaccharide extracts obtained from different parts of fruiting body of Russula vinosa. Hot water and alkaline solution were successively applied to extract polysaccharides from the cap and stipe of Russula vinosa respectively and four different polysaccharide extracts were obtained. The chemical components, molecular weight and monosaccharide composition as well as the immune activity via mouse macrophage RAW264.7 model of these extracts were analyzed. The results showed that both yield and molecular weight of hot water extracts were higher than those of alkali extracts. All of the four extracts were mainly composed of glucose with a small amount of galactose and mannose, but with different ratios. No significant difference was found in chemical compositions between the polysaccharide extracts from the cap and stipe by the same extraction method. However, the corresponding hot water extracts had a higher content of galactose and lower mannose than the alkaline extracts, regardless of cap or stipe part. In vitro studies indicated that the immune activity of polysaccharide extracts from the cap and stipe by the same extraction method had no significant difference. However, the hot water extracts showed better immune activity than alkaline extracts, which could significantly increase the proliferation rate, phagocytic ability of macrophages and the release of NO, TNF-α and IL-1β. This might relate to their molecular weight and chemical compositions of different extracts. This study provides a theoretical basis for the rational development and better utilization of Russula vinosa polysaccharides.
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LI Chenchen,LAI Fengxi,XIA Yongjun,et al. Comparison of chemical composition and cellular immune activity ofpolysaccharide extracts obtained from different parts of Russula vinosa[J]. Food and Fermentation Industries, 2020, 46(9): 115-121.
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2020, Vol. 46 
