Glucans from the Caripiamontagnei mushroom present anti-inflammatory activity

Caripia montagnei is a basidiomycete species which contains polysaccharides with immunomodulatory properties. An extract of this mushroom underwent removal of the fat content by organic solvent and subsequently proteolysis. The aqueous phase obtained after proteolysis was precipitated with methanol yielding a fraction containing carbohydrates (98.7 ± 3.3%) and protein (1.3 ± 0.25%). Chemical analysis, infrared spectroscopy and nuclear magnetic resonance (NMR) showed that the carbohydrate fraction contained (63.3 ± 4.1) of β-glucans and proteins (2.2 ± 0.3%). These glucans (50 mg/kg of body weight) significantly reduced the inflammatory infiltrate produced by thioglycolate-induced peritonitis by 75.5 ± 5.2%, when compared to Wy-14643 (60.3 ± 6.1%), PFOA (37.8 ± 2.8%) and clofibrate (52.2 ± 3.2%), p < 0.001, which are of the peroxisome proliferator-activated receptor (PPAR-α). L-NAME, a nitric oxide synthase inhibitor, reduced the plantar edema in Wistar rats by 91.4 ± 1.3% (p < 0.001). A significant reduction in nitric oxide (NO) levels was observed in the exudates when the glucans was used in comparison to carrageenan. The C. montagnei glucans did not present signs of inducing cytotoxicity. A decrease in IL-1ra, IL-10 and IFN-γ in the peritonitis model was observed. Thus, the results suggest that glucans from the C. montagnei mushroom is an effective immunomodulator and may have potential for anti-inflammatory properties.