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Structure and antinociceptive effects of beta-D-glucans from Cookeina tricholoma
KTH, School of Biotechnology (BIO), Glycoscience. Universidade Federal Do ParanĂ¡, Brazil.ORCID iD: 0000-0002-8533-1022
KTH, School of Biotechnology (BIO), Glycoscience.ORCID iD: 0000-0003-3572-7798
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2016 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 141, 220-228 p.Article in journal (Refereed) PublishedText
Abstract [en]

Structurally different water-insoluble (1 -> 3),(1 -> 6) beta-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 M-w (4.3 x 10(5) Da, 3.7 x 10(5) Da and 8.2 x 10(5) Da, for ICW-Ct, IHW-Ct and IK2-ct, respectively). The main-chains are composed of (1 -> 3) -linked beta-D-Glcp units 0-6 substituted by side chains with different lengths of (1 -> 6)-linked beta-D-Glcp units (ICW-Ct and IHW-Ct) or by a combination of (1 -> 6) -linked beta-D-Glcp units and single units of beta-D-Glcp (IK2-ct). beta-D-glucans with similar Mw and showing only (1 6) -linked beta-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 10 mg kg(-1), respectively, in the model of nociception induced by intraplantar injection of formalin.

Place, publisher, year, edition, pages
Elsevier, 2016. Vol. 141, 220-228 p.
Keyword [en]
Ascomycete Cookeina tricholoma, (1 -> 3), (1 -> 6)-beta-D-Glucans, Antinociceptive effect
National Category
Polymer Chemistry
URN: urn:nbn:se:kth:diva-183300DOI: 10.1016/j.carbpol.2016.01.001ISI: 000369960400027PubMedID: 26877016ScopusID: 2-s2.0-84954571303OAI: diva2:910670

QC 20160309

Available from: 2016-03-09 Created: 2016-03-07 Last updated: 2016-04-18Bibliographically approved

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