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Isolation, purification, and structural elucidation of Stropharia rugosoannulata polysaccharides with hypolipidemic effect

Summary

Scientists extracted and studied a polysaccharide from wine cap mushrooms that shows promise for lowering cholesterol and protecting the liver. The compound, called SRF-3, has a complex sugar structure and works by binding to cholesterol and bile acids, helping the body eliminate them. Testing in laboratory conditions showed it has strong antioxidant properties and can reduce fat accumulation in liver cells, suggesting potential use as a natural supplement for managing high cholesterol.

Background

Stropharia rugosoannulata is a widely grown edible mushroom with high nutritional value and over 65% carbohydrates. Polysaccharides from edible mushrooms have been shown to have antioxidant, immunomodulatory, and lipid-regulating properties, though few studies have focused on S. rugosoannulata polysaccharides.

Objective

To isolate and purify polysaccharides from S. rugosoannulata using freeze-thaw and hot water extraction methods, characterize their structural properties, and evaluate their hypolipidemic and antioxidant activities.

Results

SRF-3, the major polysaccharide fraction with 24 kDa molecular weight, contained mannose, galactose, methyl galactose, and fructose in molar ratios of 16:12:58:12. The main chain consisted of α-D-1,6-Gal and α-D-1,6-Me-Gal units with branches at the O-2 position of galactose, forming a mannogalactan structure. SRF-3 demonstrated significant antioxidant activity and hypolipidemic effects including cholesterol binding, pancreatic lipase inhibition, and bile acid salt binding.

Conclusion

SRF-3 has potential application as a lipid-lowering agent due to its demonstrated antioxidant and hypolipidemic effects in vitro. The structural characteristics, including its mannogalactan composition and specific glycosidic linkages, may be responsible for its bioactive properties. Further conformational analyses and in vivo studies are warranted for future application development.
  • Published in:Frontiers in Nutrition,
  • Study Type:Experimental Research,
  • Source: PMID: 36590213, DOI: 10.3389/fnut.2022.1092582
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