Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide
Summary A polysaccharide (HUP1) was extracted and purified from Hypsizygus ulmarius fruiting bodies and further acetylated (Ac‐HUP1) to improve their physicochemical properties and bioactivities. Chemical and FT‐IR spectrum analyses results indicated differences in functionality and activity between...
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| Veröffentlicht in: | International journal of food science & technology 2023-06, Vol.58 (6), p.3478-3487 |
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| creator | Thimmaraju, Alamelu Govindan, Sudha Rajendran, Archana Ramani, Prasanna Pateiro, Mirian Lorenzo, José M. |
| description | Summary
A polysaccharide (HUP1) was extracted and purified from Hypsizygus ulmarius fruiting bodies and further acetylated (Ac‐HUP1) to improve their physicochemical properties and bioactivities. Chemical and FT‐IR spectrum analyses results indicated differences in functionality and activity between HUP1 and Ac‐HUP1, demonstrating the efficacy of the acetylation. HUP1 has an acetyl group with a degree of substitution (DS) 0.34. The molecular weight of the modified acetylated derivatives was reduced, according to the HPSEC findings. The native and acetylated polysaccharides included varying molar percentages of Ara, Man, Glu, GlcA, and GalA. The Ac‐HUP1 outperformed HUP1 in antioxidant activity using the radical scavengers ABTS, DMPD, DPPH, superoxide, and OH radicals. In addition, Ac‐HUP1 demonstrated higher activity in reducing power using Prussian blue, cupric ion, ferric ion, and phosphomolybdenum, as well as in lipid peroxidation inhibition assay. HUP1 and Ac‐HUP1 inhibited five cancer cells (HT29, PC3, HeLa, Jurkat, and HepG‐2) at concentrations from 10 to 320 μg mL−1, and the impact was more pronounced in acetylated derivative, which was determined by MTT assay. Ac‐HUP1, compared to HUP1, considerably prolonged the APTT, PT, and TT exhibiting anticoagulant activities. Therefore, acetylation modification may improve polysaccharide'sphysicochemical and biological characteristics, allowing them to be employed in the food, nutraceutical, and pharmaceutical industries.
Structual and biological evaluation of Hypsizygus ulmarius polysaccharides. |
| doi_str_mv | 10.1111/ijfs.16439 |
| format | Article |
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A polysaccharide (HUP1) was extracted and purified from Hypsizygus ulmarius fruiting bodies and further acetylated (Ac‐HUP1) to improve their physicochemical properties and bioactivities. Chemical and FT‐IR spectrum analyses results indicated differences in functionality and activity between HUP1 and Ac‐HUP1, demonstrating the efficacy of the acetylation. HUP1 has an acetyl group with a degree of substitution (DS) 0.34. The molecular weight of the modified acetylated derivatives was reduced, according to the HPSEC findings. The native and acetylated polysaccharides included varying molar percentages of Ara, Man, Glu, GlcA, and GalA. The Ac‐HUP1 outperformed HUP1 in antioxidant activity using the radical scavengers ABTS, DMPD, DPPH, superoxide, and OH radicals. In addition, Ac‐HUP1 demonstrated higher activity in reducing power using Prussian blue, cupric ion, ferric ion, and phosphomolybdenum, as well as in lipid peroxidation inhibition assay. HUP1 and Ac‐HUP1 inhibited five cancer cells (HT29, PC3, HeLa, Jurkat, and HepG‐2) at concentrations from 10 to 320 μg mL−1, and the impact was more pronounced in acetylated derivative, which was determined by MTT assay. Ac‐HUP1, compared to HUP1, considerably prolonged the APTT, PT, and TT exhibiting anticoagulant activities. Therefore, acetylation modification may improve polysaccharide'sphysicochemical and biological characteristics, allowing them to be employed in the food, nutraceutical, and pharmaceutical industries.
Structual and biological evaluation of Hypsizygus ulmarius polysaccharides.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16439</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acetylation ; Anticancer properties ; Anticoagulants ; anticoagulation activity ; antioxidant activity ; Antioxidants ; antitumor activity ; Cupric ions ; Ferric ions ; Food industry ; Free radicals ; Fruit bodies ; functional foods ; Functional foods & nutraceuticals ; Hypsizygus ulmarius ; Lipid peroxidation ; Lipids ; Molecular weight ; Oxidation ; Peroxidation ; Pharmaceutical industry ; Physicochemical properties ; Pigments ; Polysaccharides ; Radicals ; Saccharides</subject><ispartof>International journal of food science & technology, 2023-06, Vol.58 (6), p.3478-3487</ispartof><rights>2023 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3019-a3cc3e5e15d2cd07651560c43536d4befc116583cfa561b0a0d9405aa67e074f3</citedby><cites>FETCH-LOGICAL-c3019-a3cc3e5e15d2cd07651560c43536d4befc116583cfa561b0a0d9405aa67e074f3</cites><orcidid>0000-0002-7725-9294 ; 0009-0003-1271-3008 ; 0000-0002-9682-4594 ; 0000-0002-7416-5591 ; 0000-0002-5236-7141</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16439$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16439$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,45579,45580</link.rule.ids></links><search><creatorcontrib>Thimmaraju, Alamelu</creatorcontrib><creatorcontrib>Govindan, Sudha</creatorcontrib><creatorcontrib>Rajendran, Archana</creatorcontrib><creatorcontrib>Ramani, Prasanna</creatorcontrib><creatorcontrib>Pateiro, Mirian</creatorcontrib><creatorcontrib>Lorenzo, José M.</creatorcontrib><title>Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide</title><title>International journal of food science & technology</title><description>Summary
A polysaccharide (HUP1) was extracted and purified from Hypsizygus ulmarius fruiting bodies and further acetylated (Ac‐HUP1) to improve their physicochemical properties and bioactivities. Chemical and FT‐IR spectrum analyses results indicated differences in functionality and activity between HUP1 and Ac‐HUP1, demonstrating the efficacy of the acetylation. HUP1 has an acetyl group with a degree of substitution (DS) 0.34. The molecular weight of the modified acetylated derivatives was reduced, according to the HPSEC findings. The native and acetylated polysaccharides included varying molar percentages of Ara, Man, Glu, GlcA, and GalA. The Ac‐HUP1 outperformed HUP1 in antioxidant activity using the radical scavengers ABTS, DMPD, DPPH, superoxide, and OH radicals. In addition, Ac‐HUP1 demonstrated higher activity in reducing power using Prussian blue, cupric ion, ferric ion, and phosphomolybdenum, as well as in lipid peroxidation inhibition assay. HUP1 and Ac‐HUP1 inhibited five cancer cells (HT29, PC3, HeLa, Jurkat, and HepG‐2) at concentrations from 10 to 320 μg mL−1, and the impact was more pronounced in acetylated derivative, which was determined by MTT assay. Ac‐HUP1, compared to HUP1, considerably prolonged the APTT, PT, and TT exhibiting anticoagulant activities. Therefore, acetylation modification may improve polysaccharide'sphysicochemical and biological characteristics, allowing them to be employed in the food, nutraceutical, and pharmaceutical industries.
Structual and biological evaluation of Hypsizygus ulmarius polysaccharides.</description><subject>Acetylation</subject><subject>Anticancer properties</subject><subject>Anticoagulants</subject><subject>anticoagulation activity</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>antitumor activity</subject><subject>Cupric ions</subject><subject>Ferric ions</subject><subject>Food industry</subject><subject>Free radicals</subject><subject>Fruit bodies</subject><subject>functional foods</subject><subject>Functional foods & nutraceuticals</subject><subject>Hypsizygus ulmarius</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Molecular weight</subject><subject>Oxidation</subject><subject>Peroxidation</subject><subject>Pharmaceutical industry</subject><subject>Physicochemical properties</subject><subject>Pigments</subject><subject>Polysaccharides</subject><subject>Radicals</subject><subject>Saccharides</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kMFOwzAQRC0EEqVw4QsicUOk2HHsNEdUtbSoEgfgbLkbp3GVxMFOCuE_-F8cwhlfdkZ647UHoWuCZ8Sfe33I3YzwmKYnaEIoZ2HEI3KKJjhlOGRxRM_RhXMHjHFEk3iCvpd1IWtQlarbwORBU_ROg4FCVRpkGTTWNMq2Wrm7QNatNp8683M0bVcZO8js14KR-670KpDQ6qMeUsFRS29V25fSp-thx7pvnP7q950LurKSVnvRmLJ3EqDwNlOX6CyXpVNXf3OK3lbL18U63D4_bhYP2xAoJmkoKQBVTBGWRZDhhDPCOIaYMsqzeKdyIISzOYVcMk52WOIsjTGTkicKJ3FOp-hmvNd_871TrhUH09narxTRnERpOicEe-p2pMAa56zKRWO1f3cvCBZD7WKoXfzW7mEywh-6VP0_pNg8rV7GzA9XLoms</recordid><startdate>202306</startdate><enddate>202306</enddate><creator>Thimmaraju, Alamelu</creator><creator>Govindan, Sudha</creator><creator>Rajendran, Archana</creator><creator>Ramani, Prasanna</creator><creator>Pateiro, Mirian</creator><creator>Lorenzo, José M.</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-7725-9294</orcidid><orcidid>https://orcid.org/0009-0003-1271-3008</orcidid><orcidid>https://orcid.org/0000-0002-9682-4594</orcidid><orcidid>https://orcid.org/0000-0002-7416-5591</orcidid><orcidid>https://orcid.org/0000-0002-5236-7141</orcidid></search><sort><creationdate>202306</creationdate><title>Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide</title><author>Thimmaraju, Alamelu ; Govindan, Sudha ; Rajendran, Archana ; Ramani, Prasanna ; Pateiro, Mirian ; Lorenzo, José M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3019-a3cc3e5e15d2cd07651560c43536d4befc116583cfa561b0a0d9405aa67e074f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acetylation</topic><topic>Anticancer properties</topic><topic>Anticoagulants</topic><topic>anticoagulation activity</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>antitumor activity</topic><topic>Cupric ions</topic><topic>Ferric ions</topic><topic>Food industry</topic><topic>Free radicals</topic><topic>Fruit bodies</topic><topic>functional foods</topic><topic>Functional foods & nutraceuticals</topic><topic>Hypsizygus ulmarius</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Molecular weight</topic><topic>Oxidation</topic><topic>Peroxidation</topic><topic>Pharmaceutical industry</topic><topic>Physicochemical properties</topic><topic>Pigments</topic><topic>Polysaccharides</topic><topic>Radicals</topic><topic>Saccharides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Thimmaraju, Alamelu</creatorcontrib><creatorcontrib>Govindan, Sudha</creatorcontrib><creatorcontrib>Rajendran, Archana</creatorcontrib><creatorcontrib>Ramani, Prasanna</creatorcontrib><creatorcontrib>Pateiro, Mirian</creatorcontrib><creatorcontrib>Lorenzo, José M.</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Thimmaraju, Alamelu</au><au>Govindan, Sudha</au><au>Rajendran, Archana</au><au>Ramani, Prasanna</au><au>Pateiro, Mirian</au><au>Lorenzo, José M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-06</date><risdate>2023</risdate><volume>58</volume><issue>6</issue><spage>3478</spage><epage>3487</epage><pages>3478-3487</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
A polysaccharide (HUP1) was extracted and purified from Hypsizygus ulmarius fruiting bodies and further acetylated (Ac‐HUP1) to improve their physicochemical properties and bioactivities. Chemical and FT‐IR spectrum analyses results indicated differences in functionality and activity between HUP1 and Ac‐HUP1, demonstrating the efficacy of the acetylation. HUP1 has an acetyl group with a degree of substitution (DS) 0.34. The molecular weight of the modified acetylated derivatives was reduced, according to the HPSEC findings. The native and acetylated polysaccharides included varying molar percentages of Ara, Man, Glu, GlcA, and GalA. The Ac‐HUP1 outperformed HUP1 in antioxidant activity using the radical scavengers ABTS, DMPD, DPPH, superoxide, and OH radicals. In addition, Ac‐HUP1 demonstrated higher activity in reducing power using Prussian blue, cupric ion, ferric ion, and phosphomolybdenum, as well as in lipid peroxidation inhibition assay. HUP1 and Ac‐HUP1 inhibited five cancer cells (HT29, PC3, HeLa, Jurkat, and HepG‐2) at concentrations from 10 to 320 μg mL−1, and the impact was more pronounced in acetylated derivative, which was determined by MTT assay. Ac‐HUP1, compared to HUP1, considerably prolonged the APTT, PT, and TT exhibiting anticoagulant activities. Therefore, acetylation modification may improve polysaccharide'sphysicochemical and biological characteristics, allowing them to be employed in the food, nutraceutical, and pharmaceutical industries.
Structual and biological evaluation of Hypsizygus ulmarius polysaccharides.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16439</doi><tpages>3487</tpages><orcidid>https://orcid.org/0000-0002-7725-9294</orcidid><orcidid>https://orcid.org/0009-0003-1271-3008</orcidid><orcidid>https://orcid.org/0000-0002-9682-4594</orcidid><orcidid>https://orcid.org/0000-0002-7416-5591</orcidid><orcidid>https://orcid.org/0000-0002-5236-7141</orcidid></addata></record> |
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| subjects | Acetylation Anticancer properties Anticoagulants anticoagulation activity antioxidant activity Antioxidants antitumor activity Cupric ions Ferric ions Food industry Free radicals Fruit bodies functional foods Functional foods & nutraceuticals Hypsizygus ulmarius Lipid peroxidation Lipids Molecular weight Oxidation Peroxidation Pharmaceutical industry Physicochemical properties Pigments Polysaccharides Radicals Saccharides |
| title | Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide |
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