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Natural Polysaccharides from Mushrooms: Antinociceptive and Anti-inflammatory Properties

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Polysaccharides

Abstract

Mushrooms have been used in traditional Chinese medicine or as functional foods in Japan and other Asian countries. They have received increasing attention from the researchers for the use in food and pharmaceutical fields. Nowadays there is an increasing public interest in the mushroom constituents for discovering new drugs or lead compounds. A number of bioactive compounds, especially polysaccharides, have been isolated from mushrooms. These bioactive components have become popular sources of natural antioxidative, antitumor, antiviral, antimicrobial, and immunomodulatory agents, and more recently polysaccharides have been explored about their effects against nociception and inflammation. Although there are many studies showing interesting results, more research is necessary to explore such potential. From the results obtained till now, the present chapter explores the antinociceptive and anti-inflammatory bioactivity of natural polysaccharides from mushrooms and reviews their mechanism of action, toxicity, bioavailability, and metabolism, besides describing other biological activities and the already done clinical trials.

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Acknowledgments

The authors would like to thank the following Brazilian funding agencies – CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico), and Fundação Araucária – for their financial support.

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Authors and Affiliations

  1. Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, CEP 81531-980, Brazil

    Fhernanda Ribeiro Smiderle, Andrea Caroline Ruthes & Marcello Iacomini

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  1. Fhernanda Ribeiro Smiderle
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  2. Andrea Caroline Ruthes
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  3. Marcello Iacomini
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Correspondence to Marcello Iacomini .

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  1. Botany Department, M.L.Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

  2. Groupe d’Etude des Substances Végétales à Activité Biologique, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France

    Jean-Michel Mérillon

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Smiderle, F.R., Ruthes, A.C., Iacomini, M. (2015). Natural Polysaccharides from Mushrooms: Antinociceptive and Anti-inflammatory Properties. In: Ramawat, K., Mérillon, JM. (eds) Polysaccharides. Springer, Cham. https://doi.org/10.1007/978-3-319-16298-0_77

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