Food Science and Biotechnology

, Volume 26, Issue 1, pp 159–165 | Cite as

Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum

  • Wan Abd Al Qadr Imad Wan-Mohtar
  • Christina Viegelmann
  • Anita Klaus
  • Sarina Abdul Halim Lim
Article
  • 91 Downloads

Abstract

Underutilized mycelium of Ganoderma lucidum BCCM 31549 has been a significant source of a glucan sulfate (GS) possessing therapeutic activities. GS have been evaluated for their antifungaldemelanizing properties and nitrite oxide production from stimulated RAW264.7 macrophages. GS exhibited antifungal activity against Aspergillus niger A60 with a minimum inhibitory concentration of 60 mg/mL and a minimum fungicidal concentration of 100 mg/mL. At 60mg/mL (sublethal) and 30mg/mL (subinhibitory) doses of GS, the mycelium of A. niger A60 was successfully demelanized with a conidiophore head and black pigment reduction. Additionally, GS successfully stimulated RAW264.7 macrophage cells at a concentration of 500 μg/mL to produce 0.45 μM of nitric oxide. The GS-stimulated RAW264.7 macrophages were morphologically similar to those treated with lipopolysaccharide. The results highlight a novel bifunctional property of mycelial GS from G. lucidum.

Keywords

antifungal activity demelanization Ganoderma lucidum glucan sulfate nitric oxide production 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Wan Abd Al Qadr Imad Wan-Mohtar
    • 1
    • 2
    • 5
  • Christina Viegelmann
    • 2
  • Anita Klaus
    • 3
  • Sarina Abdul Halim Lim
    • 4
  1. 1.Institute of Biological Sciences, Faculty of ScienceUniversity of MalayaKuala LumpurMalaysia
  2. 2.Fermentation Centre, Strathclyde Institute of Pharmacy and Biomedical SciencesUniversity of StrathclydeGlasgow, ScotlandUK
  3. 3.Institute for Food Technology and BiochemistryUniversity of Belgrade - Faculty of AgricultureBelgradeSerbia
  4. 4.Department of Food TechnologyFaculty of Food Science and Technology Universiti Putra MalaysiaSerdangMalaysia
  5. 5.Mushroom Research CentreUniversity of MalayaKuala LumpurMalaysia

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