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

Wan-Mohtar, Wan Abd Al Qadr Imad; Viegelmann, Christina; Klaus, Anita; Lim, Sarina Abdul Halim

(Korean Society Food Science & Technology-Kosfost, Seoul, 2017)

TY  - JOUR
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Viegelmann, Christina
AU  - Klaus, Anita
AU  - Lim, Sarina Abdul Halim
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4379
AB  - 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 mu g/mL to produce 0.45 mu M 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.
PB  - Korean Society Food Science & Technology-Kosfost, Seoul
T2  - Food Science and Biotechnology
T1  - Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum
EP  - 165
IS  - 1
SP  - 159
VL  - 26
DO  - 10.1007/s10068-017-0021-6
ER  - 
@article{
author = "Wan-Mohtar, Wan Abd Al Qadr Imad and Viegelmann, Christina and Klaus, Anita and Lim, Sarina Abdul Halim",
year = "2017",
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 mu g/mL to produce 0.45 mu M 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.",
publisher = "Korean Society Food Science & Technology-Kosfost, Seoul",
journal = "Food Science and Biotechnology",
title = "Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum",
pages = "165-159",
number = "1",
volume = "26",
doi = "10.1007/s10068-017-0021-6"
}
Wan-Mohtar, W. A. A. Q. I., Viegelmann, C., Klaus, A.,& Lim, S. A. H.. (2017). Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum. in Food Science and Biotechnology
Korean Society Food Science & Technology-Kosfost, Seoul., 26(1), 159-165.
https://doi.org/10.1007/s10068-017-0021-6
Wan-Mohtar WAAQI, Viegelmann C, Klaus A, Lim SAH. Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum. in Food Science and Biotechnology. 2017;26(1):159-165.
doi:10.1007/s10068-017-0021-6 .
Wan-Mohtar, Wan Abd Al Qadr Imad, Viegelmann, Christina, Klaus, Anita, Lim, Sarina Abdul Halim, "Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum" in Food Science and Biotechnology, 26, no. 1 (2017):159-165,
https://doi.org/10.1007/s10068-017-0021-6 . .
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