Structure and antinociceptive effects of β-D-glucans from Cookeina tricholoma.

Abstract

Structurally different water-insoluble (1→3),(1→6) β-D-glucans were isolated from aqueous and alkaline extracts of the mushroom-forming ascomycete Cookeina tricholoma, a wild edible mushroom found in Brazilian Amazon forest. The structures showed different substitution patterns, which may influence their extractability and consequently their conformation in solution, and different MW (4.3×10(5)Da, 3.7×10(5)Da and 8.2×10(5)Da, for ICW-Ct, IHW-Ct and IK2-Ct, respectively). The main-chains are composed of (1→3)-linked β-D-Glcp units O-6 substituted by side chains with different lengths of (1→6)-linked β-d-Glcp units (ICW-Ct and IHW-Ct) or by a combination of (1→6)-linked β-D-Glcp units and single units of β-D-Glcp (IK2-Ct). β-D-glucans with similar MW and showing only (1→6)-linked β-D-Glcp units as side chains (ICW-Ct and IHW-Ct) showed significant inhibition of neurogenic pain, 69±11 and 57±11% at the dose of 10mgkg(-1), respectively, in the model of nociception induced by intraplantar injection of formalin.

DOI: 10.1016/j.carbpol.2016.01.001

6 Figures and Tables

Cite this paper

@article{Moreno2016StructureAA, title={Structure and antinociceptive effects of β-D-glucans from Cookeina tricholoma.}, author={Roberta B Moreno and Andr{\'e}a Caroline Ruthes and Cristiane Hatsuko Baggio and Francisco Vilaplana and Dirce Leimi Komura and Marcello Iacomini}, journal={Carbohydrate polymers}, year={2016}, volume={141}, pages={220-8} }