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Structure characterization and biological activity of polysaccharides from Trametes sanguinea (TS-P) and wild Lentinus edodes (LE-P)

Year: 2025

Type: article

Abstract: Mushroom polysaccharides are natural macromolecules that could regulate biological life activities. Two new polysaccharides (TS-P and LE-P) were extracted from Trametes sanguinea and wild Lentinus edodes. The results of the structural appraisal showed that both TS-P and LE-P had glucose and galactose as their main monosaccharide components. The main chain of TS-P consisted of (1 →4)-α-D-Glc p and (1 →4,6)-β-D-Glc p , with (4 →6)-β-D-Man p and →1)-α-D-Gal p as branched chains; and the main chain of LE-P consists of (1 →4)-α-D-Gal p , (1 →6)-α-D-Gal p , (1 →4)-β-D-Glc p , and (1 →4,6)-β-D-Glc p , with the (1 →4)-β-D-Ara p and →1)-α-D-Gal p as branched chains. The in vitro activity of immunoreactivity results showed that the proliferative effect of TS-P and LE-P on macrophages was concentration-dependent over a range of concentrations, and both showed the best proliferation effect of 143.50 % and 38.09 %, respectively, at a concentration of 20 μg/mL. The anti-tumor results showed that the best inhibition of gastric cancer cells was achieved when the concentration of TS-P and LE-P was both 10 μg/mL, and the inhibition rates were 76.08 % and 42.24 %, respectively. The effect of F-actin on the cytoskeleton of MFC cells labeled with fluorescein-FITC showed that both polysaccharides significantly reduced the fluorescent expression of F-actin in MFC cells. TS-P containing higher (1 →4)-glycosidic bonds and mannose has stronger immunoreactivity and antitumor activity than LE-P in vitro . These findings provide valuable insights for the development of polysaccharide-based therapeutics. • Two new polysaccharides (TS-P、LE-P) were isolated. • The chemical structure of TS-P and LE-P were precisely characterized. • Immune enhancing and anti-tumor activities of TS-P and LE-P were explored. • Both TS-P and LE-P exhibited effect on the cytoskeleton of tumor cells.

Source: Food Bioscience

DOI: 10.1016/j.fbio.2025.106656