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Liu J, Wang Y, Wu J, Georgiev MI, Xu B, Wong KH, Bai W, Tian L. Isolation, Structural Properties, and Bioactivities of Polysaccharides from Mushrooms Termitomyces: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:21-33. [PMID: 34936332 DOI: 10.1021/acs.jafc.1c06443] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Termitomyces are well-known wild edible and medicinal basidiomycete mushrooms. The frequent consumption of Termitomyces stimulated studies on their health-promoting properties. Numerous health benefits of Termitomyces are associated with the main categories of components in Termitomyces, polysaccharides. Although the homopolysaccharides β-glucans are believed to be the major bioactive polysaccharides of Termitomyces, other heteropolysaccharides also possess biological activities. In this review, the extraction methods, chemical structures, and biological activities of polysaccharides from Termitomyces were thoroughly reviewed. The polysaccharides from different species of Termitomyces differ in molecular weight, monosaccharide composition, and linkages of constituent sugars. The health-promoting effects, including antioxidation, ulcer-healing and analgesic properties, immunomodulation, hypolipidemic and hepatoprotective effects, and antidiabetic properties of Termitomyces polysaccharides were summarized and discussed. Further studies were needed for a better understanding of the relationship between the fine chemical structure and health-promoting properties. This review provides a theoretical overview for future studies and utilization of Termitomyces polysaccharides.
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Affiliation(s)
- Jiaxin Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
| | - Yuxin Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
| | - Jianzhong Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
| | - Milen I Georgiev
- Laboratory of Metabolomics, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 4000 Plovdiv, Bulgaria
- Center of Plant Systems Biology and Biotechnology, 4000 Plovdiv, Bulgaria
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, People's Republic of China
| | - Ka-Hing Wong
- Research Institute for Future Food, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
| | - Weibin Bai
- Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
| | - Lingmin Tian
- Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
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Gupta D, Choudhury A, Gupta U, Singh P, Prasad M. Computational approach to clinical diagnosis of diabetes disease: a comparative study. MULTIMEDIA TOOLS AND APPLICATIONS 2021; 80:30091-30116. [DOI: 10.1007/s11042-020-10242-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 10/14/2020] [Accepted: 12/09/2020] [Indexed: 08/30/2023]
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