Purification, isolation, and structure characterization of water soluble and insoluble polysaccharides from Maitake fruiting body.

Mst Nushrat Yiasmin, Md Serajul Islam, He He, Yaxian Liu, Mingming Wang, Ruijin Yang, Xiao Hua

Journal: International journal of biological macromolecules 2021;164():1879-1888

PMID: 32791276

Full Text on Elsevier Science View on PubMed

Abstract

The crude polysaccharides (GFP) were isolated from the Maitake fruiting body (Grifola frondosa) and purified by DEAE Cellulose-52 ionic-exchange chromatography and Sephadex G-25 gel filtration chromatography in that order. Five main fractions, GFP-1 to GFP-5 were obtained through the isolation and purification steps. Free sugars were isolated by G-25 gel filtration chromatography and identified glucose and (α,α)-trehalose by nuclear magnetic resonance (NMR). GC-MS and methylation analysis that linkages were mainly β-1,3 and β-1,6, β-1,4 and β-1,2 bonds in WIP. Seven main oligomer products were detected and their structures characterized by mass spectrum. Experimental results shown the similarity in structure between water soluble polysaccharides (WSP) and water insoluble polysaccharides (WIP), thus WSP can be the product of cell wall by breakdown.

Address: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: [email protected].

DOI: 10.1016/j.ijbiomac.2020.08.037

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MeSH Terms: Chromatography, Gel, Chromatography, Ion Exchange, Fruiting Bodies, Fungal, Fungal Polysaccharides, Grifola, Magnetic Resonance Spectroscopy, Polysaccharides, Water