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A note on the in vitro macrophage-stimulating activity of water-soluble extracts from mycelium of Pleurotus spp.

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Since macrophages have been suggested to play important roles in immunological surveillance, the purpose of this study was to assess the in vitro effects on macrophage activation of five water-soluble fractions (F-I to F-V) extracted from mycelium of the edible mushroom Pleurotus spp., strain P-184 (P. ostreatus× P. pulmonarius hybrid). After incubation of murine peritoneal macrophages (1×105 cells/well) with mushroom fractions (50 µg/culture) or lipopolysaccharide (LPS) (10 and 100 µg/culture) used as a positive control for 48 h, the glucose consumption of the macrophages significantly increased to 1.8-2.9 times that of the control without samples. The lysosomal enzyme (acid phosphatase) activity, determined in cell lysate by the amount of nitrophenol released per 60 min, was also enhanced positively to 133-184%, compared to saline control group. The results suggest that Pleurotus fractions possessed the ability to activate macrophages in vitro and these effects may have importance in the immunopotentiating activity.
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Keywords: Pleurotus spp.; edible mushroom; immunopotentiating activity; macrophage activation

Document Type: Research Article

Affiliations: Centre of Studies for Industrial Biotechnology (CEBI), Faculty of Natural Sciences, University of Oriente, Santiago de Cuba, Cuba

Publication date: March 1, 2007

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