Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods
Despite the well-known health benefits of Grifola frondosa, there is a lack of understanding regarding the potential antioxidant and immunomodulatory properties of different varieties when fermented with wheat grains. We aimed to explore the potential of G. frondosa-fermented wheat flour as a functi...
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2023/3820276 |
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| author | Xiaoqing Xu Ying Liu Chunli Pan Shaoliang Han Lan Ma Yu Qiao Bo Shi Qing Peng |
| author_facet | Xiaoqing Xu Ying Liu Chunli Pan Shaoliang Han Lan Ma Yu Qiao Bo Shi Qing Peng |
| author_sort | Xiaoqing Xu |
| collection | DOAJ |
| description | Despite the well-known health benefits of Grifola frondosa, there is a lack of understanding regarding the potential antioxidant and immunomodulatory properties of different varieties when fermented with wheat grains. We aimed to explore the potential of G. frondosa-fermented wheat flour as a functional food. Three varieties of G. frondosa (GFA, GFB, and GFC) were fermented with wheat grains for solid-state fermentation. Polysaccharides were extracted and analyzed for total sugar content, monosaccharide composition, Mw profile, antioxidant activity, cytotoxicity, and immunomodulatory properties. Results were evaluated using HPLC, DPPH assay, MTS assay, Griess reagent, and ELISA method. Our study found variations in three different varieties of G. frondosa-fermented wheat polysaccharides. Glucose was the predominant monosaccharide, followed by galactose and mannose. Each variety had a different molecular weight distribution, with GFA-wheat mainly present in fraction II, GFB-wheat in fraction I, and GFC-wheat in fraction III. At a concentration of 1.25 mg/mL, GFA-wheat and GFB-wheat polysaccharides increased DPPH scavenging ability by 76.8% and 58.7%, respectively. The polysaccharides showed no apparent toxic effect and enhanced the production of NO, IL-6, and TNF-α in RAW 246.7 macrophages. GFB-wheat polysaccharides demonstrated remarkable immunomodulatory properties at a concentration of 5 μg/mL. Our study provides a theoretical basis for using G. frondosa in wheat staple agricultural products to improve human health. |
| format | Article |
| id | doaj-art-0ff68d236e714f31bcd3b10c3f774074 |
| institution | OA Journals |
| issn | 2314-5765 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-0ff68d236e714f31bcd3b10c3f7740742025-08-20T02:02:32ZengWileyInternational Journal of Food Science2314-57652023-01-01202310.1155/2023/3820276Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro MethodsXiaoqing Xu0Ying Liu1Chunli Pan2Shaoliang Han3Lan Ma4Yu Qiao5Bo Shi6Qing Peng7State Key Laboratory of Feed Microorganism EngineeringState Key Laboratory of Feed Microorganism EngineeringState Key Laboratory of Feed Microorganism EngineeringState Key Laboratory of Feed Microorganism EngineeringInstitute of Feed ResearchInstitute of Feed ResearchInstitute of Feed ResearchInstitute of Feed ResearchDespite the well-known health benefits of Grifola frondosa, there is a lack of understanding regarding the potential antioxidant and immunomodulatory properties of different varieties when fermented with wheat grains. We aimed to explore the potential of G. frondosa-fermented wheat flour as a functional food. Three varieties of G. frondosa (GFA, GFB, and GFC) were fermented with wheat grains for solid-state fermentation. Polysaccharides were extracted and analyzed for total sugar content, monosaccharide composition, Mw profile, antioxidant activity, cytotoxicity, and immunomodulatory properties. Results were evaluated using HPLC, DPPH assay, MTS assay, Griess reagent, and ELISA method. Our study found variations in three different varieties of G. frondosa-fermented wheat polysaccharides. Glucose was the predominant monosaccharide, followed by galactose and mannose. Each variety had a different molecular weight distribution, with GFA-wheat mainly present in fraction II, GFB-wheat in fraction I, and GFC-wheat in fraction III. At a concentration of 1.25 mg/mL, GFA-wheat and GFB-wheat polysaccharides increased DPPH scavenging ability by 76.8% and 58.7%, respectively. The polysaccharides showed no apparent toxic effect and enhanced the production of NO, IL-6, and TNF-α in RAW 246.7 macrophages. GFB-wheat polysaccharides demonstrated remarkable immunomodulatory properties at a concentration of 5 μg/mL. Our study provides a theoretical basis for using G. frondosa in wheat staple agricultural products to improve human health.http://dx.doi.org/10.1155/2023/3820276 |
| spellingShingle | Xiaoqing Xu Ying Liu Chunli Pan Shaoliang Han Lan Ma Yu Qiao Bo Shi Qing Peng Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods International Journal of Food Science |
| title | Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods |
| title_full | Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods |
| title_fullStr | Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods |
| title_full_unstemmed | Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods |
| title_short | Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods |
| title_sort | antioxidant and immunomodulatory activities of polysaccharides from fermented wheat products of grifola frondosa in vitro methods |
| url | http://dx.doi.org/10.1155/2023/3820276 |
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