Chemical characterisation and hypolipidaemic effects of two purified Pleurotus eryngii polysaccharides
作者： Xing Jin , Qilong Wang , Xia Yang , Min Guo , Wenjing Li
DOI: 10.1111/IJFS.13821
关键词: Chemistry 、 Total cholesterol 、 Atomic force microscopy 、 Pleurotus eryngii 、 Congo red 、 Triglyceride 、 Food science 、 Functional food 、 Lipoprotein cholesterol 、 Polysaccharide
摘要: This study is focused on the isolation and characterisation of two purified polysaccharide fractions (namely PPEP‐1 PPEP‐2) from Pleurotus eryngii (P. eryngii) evaluation their hypolipidaemic effects. The Congo red analysis indicated that PPEP‐2 but not possessed a triple‐helix conformation. atomic force microscope revealed showed different chain conformations. Importantly, mice treated with significantly lowered serum levels total cholesterol (TC), triglyceride (TG) low‐density lipoprotein (LDL‐c) increased high‐density when compared hyperlipidaemia induced by high‐fat diet. However, less effect than PPEP‐1. Additionally, both demonstrated remarkable effects decreasing TC, TG LDL‐c in hyperlipidaemic model P‐407. Taken together, our findings suggest P. eryngii polysaccharides, especially PPEP‐1, could be developed as natural functional food supplement for preventing hyperlipidaemia.
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