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Applied Microbiology and Biotechnology

, Volume 85, Issue 6, pp 1977–1990 | Cite as

Chemical characterization, antiproliferative and antiadhesive properties of polysaccharides extracted from Pleurotus pulmonarius mycelium and fruiting bodies

  • Iris Lavi
  • Dana Levinson
  • Irena Peri
  • Yoram Tekoah
  • Yitzhak Hadar
  • Betty Schwartz
Applied Microbial and Cell Physiology

Abstract

Mushroom polysaccharides are potent substances that exhibit antitumor and immunomodulatory properties. Studies comparing the chemical composition and antitumor-related activities of polysaccharides released by fungal strains under different growth conditions are not available. Thus, the present study compared polysaccharides extracts produced by Pleurotus pulmonarius from mycelium grown in liquid culture (ME) or fruiting bodies (FBE). Polysaccharides of both ME and FBE had a relatively high molecular mass. NMR spectroscopy indicated that ME glucan is an α-glucan whereas FBE glucan is a mixture of both α- and β-glucans. Glucose and galactose where the most prominent monosaccharide in both glucans. Treatment of several colon cancer cell lines expressing varying amounts of galectin-3 with the two fungal glucans inhibited their viability and significantly reduced their ability to adhere to the key component of the extracellular matrix, fibronectin, and to a human umbilical vein endothelial cell monolayer, in a time- and dose-dependent manner mainly in those cell lines expressing high amounts of galectin-3. We conclude that ME and FBE glucans may exert a direct antiproliferative effect on cancer cells expressing high galectin-3 concentrations and concomitantly downregulate tumor cell adherence, the latter being directly related to cancer progression and metastasis.

Keywords

Pleurotus pulmonarius Glucans Colon cancer cells Galectin-3 

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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Iris Lavi
    • 1
  • Dana Levinson
    • 2
  • Irena Peri
    • 1
  • Yoram Tekoah
    • 3
  • Yitzhak Hadar
    • 2
  • Betty Schwartz
    • 1
  1. 1.Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality SciencesThe Hebrew University of JerusalemRehovotIsrael
  2. 2.Department of Plant Pathology and MicrobiologyThe Hebrew University of JerusalemRehovotIsrael
  3. 3.Department of BiotechnologyBen-Gurion University of the NegevBeershebaIsrael

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