Preparation, characterization, and cytokine‐stimulating activity of oligosaccharides from Tremella fuciformis Berk

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Yang Gao ◽  
Xianling Yang ◽  
Wei Zheng ◽  
Miaomiao Gao ◽  
Qipin Gao ◽  
...  
Keyword(s):  
Tremella Fuciformis

Development and properties of zein/ Tremella fuciformis polysaccharides blend as a hard capsule material

2021 ◽  
pp. 51379
Author(s):  
Lanying Tian ◽  
Hongxiu Fan ◽  
Hongcheng Liu ◽  
Zhengquan Tong ◽  
Tingting Liu ◽  
...  
Keyword(s):  
Tremella Fuciformis ◽  
Capsule Material

8. Evaluation of Snow Fungus Polysaccharides on benzo[a]pyrene-induced DNA Damage

2018 ◽  
Author(s):  
Daisy Liu
Keyword(s):  
Oxidative Stress ◽  
Dna Damage ◽  
Free Radical ◽  
Radical Scavenging ◽  
Chinese Hamster ◽  
Negative Control ◽  
Lung Fibroblasts ◽  
Protective Effects ◽  
Tremella Fuciformis

Snow fungus, Tremella fuciformis, has been demonstrated to have numerous health benefits including purported chemopreventive properties due to free radical-scavenging ability. Protective effects derived from snow fungus polysaccharides are evaluated on Chinese hamster lung fibroblasts (CCL-39) exposed to carcinogen benzo[a]pyrene known to cause free radical formation and oxidative stress to cells. In this experiment, it was hypothesized that the naturally occurring polysaccharides in snow fungus are able to protect against or reduce oxidative stress-induced DNA damage. Polysaccharides were isolated through an alkaline extraction and in-vitro digestion. DNA damage was measured using the single-cell gel electrophoresis comet assay after exposure to benzo[a]pyrene and polysaccharide extract to lung fibroblasts. Results were calculated using the mean and standard deviation data of tail length and area, respectively. Each damaged cell was measured and analyzed through ImageJ Editing Software. The results indicate a promising trend which depict snow fungus polysaccharides yielding lower levels of DNA damage compared to cells exposed to benzo[a]pyrene and compared to the negative control (phosphate buffered saline and Dulbecco’s cell medium). This study suggests polysaccharides from Tremella fuciformis could truly prevent cellular DNA damage by protecting against oxidative stress.

A three-stage culture process for improved exopolysaccharide production by Tremella fuciformis

2012 ◽  
Vol 116 ◽  
pp. 526-528 ◽  
Author(s):  
Hu Zhu ◽  
Baozhen Tian ◽  
Wei Liu ◽  
Shuaishuai Zhang ◽  
Chunxu Cao ◽  
...  
Keyword(s):  
Exopolysaccharide Production ◽  
Tremella Fuciformis ◽  
Culture Process

On the Real Nature of the “Setae” in Tremella Fuciformis

Mycologia ◽  
1971 ◽  
Vol 63 (4) ◽  
pp. 920-924
Author(s):  
Rosa T. Guerrero
Keyword(s):  
The Real ◽  
Tremella Fuciformis ◽  
Real Nature

Studies on the Physicochemical and Processing Properties of Tremella fuciformis Powder

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Shurong Zuo ◽  
Ran Zhang ◽  
Yakun Zhang ◽  
Yong Liu ◽  
Junhui Wang
Keyword(s):  
Aqueous Solution ◽  
Amino Acids ◽  
Total Concentration ◽  
Continuous Heating ◽  
Gel Structure ◽  
Tremella Fuciformis ◽  
Ancient Times ◽  
Network Strength ◽  
Medicinal Food ◽  
Processing Properties

AbstractTremella fuciformisis edible and medicinal food since ancient times in China. In this article, the physicochemical and processing properties ofTremella fuciformispowder (TFS) and synergistic interaction withLotus seedpowder (LTS) in aqueous solution were investigated. The elemental compositions of TFS were 1.71 % N, 47.21 % O, 40.35 % C, 6.25 % H and 0.20 % S. Aspartic and Glutamic acids were the major amino acids in TFS for taken about 0.91 % and 1.12 %. TFS dispersion couldn’t form a gel structure at all selected concentrations until the ratio of TFS: LTS was 1:1 at a total concentration of 36 mg/mL. The network strength of TFS/LTS dispersions increased with the total powder concentrations increased during continuous heating from 25°C to 70°C. Gluten, amorphous and crystalline regions, and amorphous starch were observed in mixtures TFS/LTS compared with TFS. TFS/LTS had a more concavo-convex microstructure than TFS due to starch gelatinization in LTS.

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