Sulfated polysaccharides of Armillariella mellea and their anti-inflammatory activities via NF-κB suppression

- We studied sulfated PSs (SPSs) and polysaccharides (PSs) of Armillariella mellea.
- Fucose, galactose, glucose, and mannose were the major sugars of SPSs and non-SPSs.
- The area percentage of SPSs of 1358 kDa and 13.4 kDa covered half of the SPS mixture.
- Secretions of tumor necrosis factor-α and IL-6 after LPS stimulation were inhibited.
- Suppression of NF-κB activation may be responsible for the anti-inflammatory effects.

Armillariella mellea is an edible mushroom which contains important nutritious properties including proteins, cellulose, fatty acids, and polysaccharides (PSs). PSs and sulfated polysaccharides (SPSs) were prepared and their anti-inflammatory activities were studied from cultured A. mellea. Fucose, galactose, glucose, and mannose were the major sugars of SPSs and non-SPSs. The area percentage of high-molecular-weight SPSs of 1358 kDa and low-molecular-weight SPSs of 13.4 kDa covered over half of the SPS mixture. Secretions of tumor necrosis factor (TNF-α) and interleukin (IL)-6 after lipopolysaccharide (LPS) stimulation were detected in RAW264.7 macrophages. Time-course study showed that PSs from 49-day-cultured mycelia exhibited maximal inhibition of TNF-α and IL-6 with respective values of 31.17% and 62.74%. Harvest time is an important factor to obtain bioactive PSs. SPSs exhibited more-effective inhibition of TNF-α and IL-6 secretions compared to those of non-sulfated PSs with respective values of 100% and 56.82% suppression. IκB degradation induced by LPS in macrophages was reversed by PS and SPS pretreatment. Suppression of NF-κB activation might be responsible for their anti-inflammatory effects.