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|Title:||Structure and antinociceptive effects of β-d-glucans from Cookeina tricholoma|
|Authors:||Moreno, Roberta Barbara|
Ruthes, Andrea Caroline
Baggio, C. H.
Komura, Dirce Leimi
Wild Edible Mushrooms
|metadata.dc.relation.ispartof:||Volume 141, Pags. 220-228|
|Abstract:||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 × 105 Da, 3.7 × 105 Da and 8.2 × 105 Da, 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 10 mg kg-1, respectively, in the model of nociception induced by intraplantar injection of formalin. © 2016 Published by Elsevier Ltd.|
|Appears in Collections:||Artigos|
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