{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T06:41:19Z","timestamp":1775630479476,"version":"3.50.1"},"reference-count":32,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2014,11,4]],"date-time":"2014-11-04T00:00:00Z","timestamp":1415059200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Polyporus dermoporus mushroom, native to Brazil, is produced under natural conditions in the unexplored reserve of Mata da Estrela-Rio Grande do Norte-RN. These mushrooms were delipidated with chloroform:methanol (2:1 v\/v), extracted with water at  100 \u00b0C, and fractionated with ethanol (one and three volumes) and then centrifuged. The ethanol precipitation showed a high total sugar level of 64.8% and 1% of protein. This precipitate contained a high glucan level, characterized by chemical methods and by NMR of 13C and 1H and spectroscopy. The 13C NMR spectrum of these mushroom extracts showed the presence of \u03b2-glucose by a signal at 103.25 ppm. Studies with these glucans were made to elucidate antioxidant and anti-inflammatory activities. This extract of glucans inhibited the lipid peroxidation (42.9%) and superoxide radicals (83.3%) at 67 \u03bcg\/mL. However, the inhibition of hydroxyl radical by the extract of this mushroom was 96% at 267 \u03bcg\/mL. The action of this extract on induced pleurisy showed a 92.5% and 68.7% reduction in polymorphonuclears cells and nitric oxide, respectively, at 30 mg\/kg. The glucans reduced the croton oil-induced ear edema by 65.6% at 30 mg\/kg.<\/jats:p>","DOI":"10.3390\/antiox3040730","type":"journal-article","created":{"date-parts":[[2014,11,4]],"date-time":"2014-11-04T09:41:15Z","timestamp":1415094075000},"page":"730-744","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":38,"title":["Antioxidant and Anti-Inflammatory Properties of an Extract Rich in Polysaccharides of the Mushroom Polyporus dermoporus"],"prefix":"10.3390","volume":"3","author":[{"given":"Celina","family":"Dore","sequence":"first","affiliation":[{"name":"Laboratory of Glycobiology, Department of Biochemistry, Federal University of Rio Grande do Norte, Av. Salgado Filho, 3000, Bairro L. Nova, CEP 59072-940, Natal, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Monique","family":"Alves","sequence":"additional","affiliation":[{"name":"Laboratory of Glycobiology, Department of Biochemistry, Federal University of Rio Grande do Norte, Av. Salgado Filho, 3000, Bairro L. Nova, CEP 59072-940, Natal, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria","family":"Santos","sequence":"additional","affiliation":[{"name":"Laboratory of Glycobiology, Department of Biochemistry, Federal University of Rio Grande do Norte, Av. Salgado Filho, 3000, Bairro L. Nova, CEP 59072-940, Natal, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Leonardo","family":"De Souza","sequence":"additional","affiliation":[{"name":"Laboratory of Glycobiology, Department of Biochemistry, Federal University of Rio Grande do Norte, Av. Salgado Filho, 3000, Bairro L. Nova, CEP 59072-940, Natal, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Iuri","family":"Baseia","sequence":"additional","affiliation":[{"name":"Laboratory of Mycology, Department of Botany, Ecology and Zoology, Federal University of Rio Grande do Norte, Av. Salgado Filho, 3000, Bairro L. Nova 59078-970, Natal, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Edda","family":"Leite","sequence":"additional","affiliation":[{"name":"Laboratory of Glycobiology, Department of Biochemistry, Federal University of Rio Grande do Norte, Av. Salgado Filho, 3000, Bairro L. Nova, CEP 59072-940, Natal, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2014,11,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"610","DOI":"10.1016\/j.foodchem.2010.11.063","article-title":"Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions","volume":"126","author":"Vaz","year":"2011","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1615\/IntJMedMushrooms.v1.i1.10","article-title":"Global impact of edible and medicinal mushrooms on human welfare in the 21st century: Non green evolution","volume":"1","author":"Chang","year":"1999","journal-title":"Int. J. Med. 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