Literature DB >> 22939338

In vitro antiviral activity of sulfated Auricularia auricula polysaccharides.

The Luong Nguyen1, Jin Chen, Yuanliang Hu, Deyun Wang, Yunpeng Fan, Junmin Wang, Saifuding Abula, Jing Zhang, Tao Qin, Xingying Chen, Xiaolan Chen, Shem Kakai Khakame, Bao Khanh Dang.   

Abstract

Total Auricularia auricula polysaccharide (AAP(t)) was prepared by extracting and removing the proteins. Column chromatography was used to further graded it into AAP(1) and AAP(2). Three AAPs were modified by chlorosulfonic acid-pyridine method to obtain three sulfated AAPs (sAAPs), sAAP(t), sAAP(1) and sAAP(2), respectively. Three sAAPs and Newcastle disease virus (NDV) were added into cultivation system of chicken embryo fibroblast (CEF) in three manners, pre-, post- and simultaneous-adding polysaccharide with NDV respectively, taking three non-modified AAPs as control. Their anti-viral activities were compared by MTT method. The results showed that sAAPs and AAPs at a certain concentration could significantly inhibit the cellular infectivity of NDV in three manners. The effects of sAAPs were better than that of AAPs. It indicated that sulfated modification could enhance the antiviral activity of AAP. sAAP(1) and sAAP(t) possessed stronger activity and would be as the component of a new-type antiviral drug.
Copyright © 2012 Elsevier Ltd. All rights reserved.

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Year:  2012        PMID: 22939338     DOI: 10.1016/j.carbpol.2012.06.060

Source DB:  PubMed          Journal:  Carbohydr Polym        ISSN: 0144-8617            Impact factor:   9.381


  15 in total

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9.  Effects of Polysaccharides From Auricularia auricula on the Immuno-Stimulatory Activity and Gut Microbiota in Immunosuppressed Mice Induced by Cyclophosphamide.

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Review 10.  Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism-A Critical Synopsis.

Authors:  Chigozie E Ofoedu; Lijun You; Chijioke M Osuji; Jude O Iwouno; Ngozi O Kabuo; Moses Ojukwu; Ijeoma M Agunwah; James S Chacha; Onyinye P Muobike; Adedoyin O Agunbiade; Giacomo Sardo; Gioacchino Bono; Charles Odilichukwu R Okpala; Małgorzata Korzeniowska
Journal:  Foods       Date:  2021-03-25
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