Boczniak ostrygowaty [Pleurotus ostreatus] jako zrodlo beta-D-glukanow

• Autorzy: Augustin J , Jaworska G. , Dandar A. , Cejpek K.

Warianty tytułu

EN

Pleurotus ostreatus as a source of beta-D-glucans

• Języki publikacji: PL

Abstrakty

PL

W pracy scharakteryzowano aktywność biologiczną ß-glukanów zawartych w grzybach wyższych, szczególnie w boczniaku ostrygowatym. ß-glukany są to naturalne polisacharydy stymulujące układ immunologiczny przede wszystkim poprzez aktywację makrofagów. Ponadto selektywnie obniżają poziom cholesterolu LDL we krwi. W boczniaku ostrygowatym występuje pleuran, który charakteryzuje się wysoką aktywnością biologiczną. Na aktywność tę wpływają także inne związki zawarte w boczniaku m.in. chityna i chitozan.

EN

In the paper, the biological activity of beta-glucanes present in higher fungi, especially in Pleurotus ostreatus, was characterized. Beta-glucanes are natural polysaccharides, which stimulate the immune system mainly by activating macrophages. Moreover, they selectively reduce the level of LDL cholesterol in blood. Pleuran is contained in Pleurotus ostreatus; it is characterized by a high biological activity. Its biological activity is impacted by other compounds contained in Pleurotus ostreatus, among other things, by chitin and chitosan.

Słowa kluczowe

PL

beta-glukany; aktywnosc biologiczna; grzyby jadalne; boczniak ostrygowaty; Pleurotus ostreatus; wartosc odzywcza

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2007
• Tom: 14
• Numer: 6
• Opis fizyczny: s.170-176,bibliogr.

Twórcy

autor

Augustin J

• Ustav biotechnologie a potravinarstva FCHPT STU Bratislava

autor

Jaworska G.

autor

Dandar A.

autor

Cejpek K.

Bibliografia

• [1] Augustin J.: Glucans as modulating polysaccharides:thei characteristics and isolation from microbiological sources. Biologia, Bratislava, 1998, 53 (3), 277-282.
• [2] Bao X., Duan J., Fang X., Fang J.: Chemical modifications of the (1→3)-α -D-glucan from spores of Ganoderma lucidum and investigation of their physicochemical properties and immunological activity. Carbohydrate Res., 2001, 336, 127–140.
• [3] Beltran-Garcia M.J., Estarron-Espinosa M., Ogura T.: Volatile compounds secreted by the oyster mushroom (Pleurotus ostreatus) and their antibacterial activities. J. Agric. Food Chem., 1997, 45 (10), 4049-4052.
• [4] Bobek P., Ozdin L., Kuniak L.: Effect of oyster mushroom and isolated β-glukan on lipid peroxidation and on the activities of antioxidative enzymem in rats fed the cholesterol diet. Nutr. Bioch., 1995, 8, 469-471.
• [5] Çaglarirmak N.: The nutrients of exotic mushrooms (Lentinula edodes and Pleurotus species) and an estimated approach to the volatile compounds. Food Chem., 2007, 105, 1188-1194.
• [6] Chovancowá A., Šturdik E.: Vplyv β-glukánov na imunitný system človeka. Nová Biotechnológia, 2005, V-I, 105-120.
• [7] Florczak J., Wędzisz A., Karmańska A.: Substancje biologicznie czynne grzybów wielkooowocnikowych. Brom. Chem. Toksykol., 2002, 35 (4), 329-340.
• [8] Furlani R.P.Z., Godoy H.T.: Vitamins B1 and B2 contents in cultivated mushrooms. Food Chem., 2008, 106 (2), 816-819.
• [9] Ko Y.-T., Lin Y.-L.: 1,3-ß-glucan quantification by a fluorescence microassay and analysis of its distribution in foods. J. Agric. Food Chem., 2004, 52 (11), 3313-3318.
• [10] Manzi P., Aguzzi A., Pizzoferrato L.: Nutritional value of mushrooms widely consumed in Italy. Food Chem., 2001, 73 (3), 321-325.
• [11] Manzi P., Marconi S., Aguzzi A., Pizzoferrato L.: Commercial mushrooms: nutritional quality and effect of cooking, Food Chem., 2004, 84, 2, 201-206.
• [12] Manzi P., Pizzoferrato L.: Beta-glucans in edible mushrooms. Food Chem., 2000, 68 (3), 315-318.
• [13] Mau J.-L., Beelman R.B., Ziegler G.R.: Factors affecting 1-octen-3-ol in mushrooms at harvest and during postharvest storage. J. Food Sci., 1993, 58(2), 331-334.
• [14] Mau J.-L., Lin Y.-P., Chen P.-T., Wu Y.-H., Peng J.-T.: Flavor compounds in king oyster mushrooms Pleurotus eryngii. J. Agric. Food Chem., 1998, 46 (11), 4587-4591.
• [15] Ooi V. E. C., Liu F.: Immunomodulation and anti-cancer activity of polysaccharide-protein complexes. Cur. Med. Chem, 2000, 7, 715-729.
• [16] Shah H., Iqtidar A. Khalil, Shagufta Jabeen.: Nutritional composition and protein quality of Pleurotus mushroom. Sarhad J. Agric., 1997, 13 (6), 621-626.
• [17] Tao Y., Zhang L., Cheung P. C. K.: Physicochemical properties and antitumor activities of watersoluble native and sulfated hyperbranched mushroom polysaccharides. Carbohydrate Res., 2006, 341, 2261-2269. [18] Teichmann A., Dutta P.C., Staffas A., Jägerstad M. Sterol and vitamin D2 concentrations in cultivated and wild grown mushrooms: Effects of UV irradiation. Food Sci. Technol., 2007, 40 (5), 815-822.
• [19] Vetter J.: Mineral elements in the important cultivated mushrooms Agaricus bisporus and Pleurotus osteratus. Food Chem., 1994, 50 (3), 277-279.
• [20] Watanabe T., Tsuchihasi N., Takai Y., Tanaka K., Suzuki A.: Effects of ozone exposure during cultivation of oyster mushroom (Pleurotus ostreatus) on chemical components of the fruit bodies. J. Japan. Soc. Food Sci. Technol., 1994, 41 (10), 705-708.
• [21] Yildiz A., Karakaplan M., Aydin F.: Studies on Pleurotus ostreatus (Jacq. ex Fr.) Kum. Var salignus (Pers. ex Fr.) Konr. et Maubl.: cultivation, proximate composition, organic and mineral composition of carpophores. Food Chem., 1998, 61 (1/2), 127-130.
• [22] Zhang P., Cheung P. C. K.: Evaluation of sulfated Lentinus edodes α–(1,3)-D-glukan as a potential antitumor agent. Biosci. Biotechnol. Biochem., 2002, 66 (5), 1052-1056.
• [23] Zhang M., Cui S. W., Cheung P. C. K., Wang Q.: Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics and antitumor activity. Trends in Food Sci. Technol., 2007, 18, 4-19.