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Campo DC | Valor | Idioma |
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dc.contributor.author | Moreno, Roberta Barbara | - |
dc.contributor.author | Ruthes, Andrea Caroline | - |
dc.contributor.author | Baggio, C. H. | - |
dc.contributor.author | Vilaplana, Francisco | - |
dc.contributor.author | Komura, Dirce Leimi | - |
dc.contributor.author | Iacomini, Marcello | - |
dc.date.accessioned | 2020-06-15T21:41:22Z | - |
dc.date.available | 2020-06-15T21:41:22Z | - |
dc.date.issued | 2016 | - |
dc.identifier.uri | https://repositorio.inpa.gov.br/handle/1/17332 | - |
dc.description.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. | en |
dc.language.iso | en | pt_BR |
dc.relation.ispartof | Volume 141, Pags. 220-228 | pt_BR |
dc.rights | Restrito | * |
dc.subject | Chains | en |
dc.subject | Fungi | en |
dc.subject | Antinociceptive Effect | en |
dc.subject | Ascomycete | en |
dc.subject | Brazilian Amazon | en |
dc.subject | Cookeina Tricholoma | en |
dc.subject | Extractability | en |
dc.subject | Glucans | en |
dc.subject | Substitution Patterns | en |
dc.subject | Wild Edible Mushrooms | en |
dc.subject | Polysaccharides | en |
dc.subject | Analgesic Agent | en |
dc.subject | Fungal Polysaccharide | en |
dc.subject | Glucan | en |
dc.subject | Animals | en |
dc.subject | Ascomycetes | en |
dc.subject | Chemistry | en |
dc.subject | Drug Effects | en |
dc.subject | Female | en |
dc.subject | Mouse | en |
dc.subject | Nociception | en |
dc.subject | Analgesics | en |
dc.subject | Animal | en |
dc.subject | Ascomycota | en |
dc.subject | Female | en |
dc.subject | Fungal Polysaccharides | en |
dc.subject | Glucans | en |
dc.subject | Mice | en |
dc.subject | Nociception | en |
dc.title | Structure and antinociceptive effects of β-d-glucans from Cookeina tricholoma | en |
dc.type | Artigo | pt_BR |
dc.identifier.doi | 10.1016/j.carbpol.2016.01.001 | - |
dc.publisher.journal | Carbohydrate Polymers | pt_BR |
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