A 12-kDa ribonuclease was purified from Pleurotus sajor-caju . The ribonuclease inhibited fungi growth and two species of bacteria, Pseudomonas aeruginosa and Staphylococcus aureus. It reduced the viability of hepatoma and leukemia cells and inhibited translation in a cell-free rabbit reticulocyte lysate system. / A 13-kDa lectin was isolated from Collybia veultipes. Its N-terminal sequence shows some similarity to other fungal immunomodulatory proteins. It stimulated [3H-methyl] thymidine uptake by mouse splenocytes and inhibited proliferation of leukemia cells. / A 14.4-kDa antifungal protein was purified from Agrocybe cylindracea . It exerted antifungal activity but lacked inhibitory activity against bacteria when tested up to 300 muM. It attenuated the activity of HIV-1 reverse transcriptase. / A 17-kDa hemolysin was purified from Pleurotus eryngii. It exhibited cytotoxicity toward leukemia cells but not toward fungi. It exhibited antibacterial activity against Bacillus species. / A 27.5-kDa antifungal protein, with an N-terminal sequence similar to heat shock protein and endoglucanase, was purified from Lentinula edodes. It inhibited fungal growth and exerted an inhibitory activity on HIV-1 reverse transcriptase and proliferation of leukemia cells. / A 7-kDa ubiquitin-like protein was purified from Agrocybe cylindracea . It showed antiproliferative activity on leukemia and hepatoma cell lines, and enhanced nitric oxide production in murine peritoneal macrophages. / An 18-kDa lectin, with an N-terminal sequence similar to some lectins and fungal immunomodulatory proteins, was isolated from Ganoderma capense. It exhibited potent mitogenic activity toward mouse splenocytes, and antiproliferative activity toward leukemia and hepatoma cells. / Mushrooms produce a variety of proteins with interesting biological activities. They include lectins, antifungal proteins, ribonucleases, ubiquitin-like proteins, hemolysins and other peptides. / This study demonstrates that different types of defense proteins with diverse biological activities are produced by mushrooms. Some overlap is observed in the spectra of biological activities of the same type of defense proteins. The results of protein characterization provide crucial information for future genetic manipulation in agricultural and food industries. Studies of the in vitro action of the abovementioned defense proteins on fungi, bacteria, viral enzyme, immune cells and cancer cells indicate that the proteins are potentially exploitable drug agents. / Ngai Hung-kui. / "July 2005." / Adviser: Ng Tzi Bun. / Source: Dissertation Abstracts International, Volume: 67-01, Section: B, page: 0012. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (p. 228-294). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. [Ann Arbor, MI] : ProQuest Information and Learning, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstracts in English and Chinese. / School code: 1307.

Cheung Lai Ming. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 153-161). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / ABSTRACT (Chinese version) --- p.v / CONTENTS --- p.vi / LIST OF TABLES --- p.xi / LIST OF FIGURES --- p.xiii / LIST OF ABBREVIATIONS --- p.xv / Chapter CHAPTER ONE: --- INTRODUCTION --- p.1 / Chapter 1.1 --- Free radical --- p.2 / Chapter 1.1.1 --- Definition --- p.2 / Chapter 1.1.2 --- Reaction mechanism --- p.3 / Chapter 1.1.3 --- Sources of oxygen reactive species --- p.4 / Chapter 1.1.3.1 --- Enzymes --- p.4 / Chapter 1.1.3.2 --- The auto-oxidation of small molecules --- p.4 / Chapter 1.1.3.3 --- Haem proteins --- p.5 / Chapter 1.1.3.4 --- Endoplasmic reticulum sources --- p.5 / Chapter 1.1.3.5 --- Mitochondrial sources --- p.5 / Chapter 1.1.3.6 --- Nucleus --- p.6 / Chapter 1.1.4 --- Lipid peroxidation --- p.6 / Chapter 1.1.4.1 --- Initiation of lipid peroxidation --- p.7 / Chapter 1.1.4.2 --- Propagation of lipid peroxidation --- p.8 / Chapter 1.1.4.3 --- Products of lipid peroxidation --- p.9 / Chapter 1.1.5 --- Human diseases associated with free radicals --- p.10 / Chapter 1.2 --- Antioxidants --- p.12 / Chapter 1.2.1 --- Definition --- p.12 / Chapter 1.2.2 --- Defence against free radical damage --- p.13 / Chapter 1.2.2.1 --- Catalytic free radical removal --- p.13 / Chapter 1.2.2.2 --- Free radical scavenging --- p.14 / Chapter 1.2.2.3 --- Removal of catalytic iron and copper ions --- p.14 / Chapter 1.2.3 --- Synthetic vs. natural antioxidant --- p.15 / Chapter 1.2.3.1 --- Synthetic antioxidants --- p.15 / Chapter 1.2.3.2 --- Natural antioxidants --- p.16 / Chapter 1.3 --- Measurement of antioxidant activity --- p.17 / Chapter 1.3.1 --- Loss of substrate --- p.17 / Chapter 1.3.1.1 --- Beta-carotene bleaching method --- p.17 / Chapter 1.3.2 --- Measurement of free radical scavenging --- p.17 / Chapter 1.3.2.1 --- "Scavenging of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH´Ø)" --- p.17 / Chapter 1.3.2.2 --- Superoxide scavenging --- p.18 / Chapter 1.3.2.3 --- Hydrogen peroxide scavenging --- p.18 / Chapter 1.3.2.4 --- Hydroxyl radical scavenging --- p.19 / Chapter 1.3.2.5 --- Peroxyl radical --- p.19 / Chapter 1.3.3 --- Measurement of end product --- p.21 / Chapter 1.3.3.1 --- Diene conjugation --- p.21 / Chapter 1.3.3.2 --- Light emission --- p.21 / Chapter 1.3.3.3 --- The thiobarbituric acid (TBA) test --- p.22 / Chapter 1.3.4 --- Low-density lipoprotein oxidation --- p.22 / Chapter 1.4 --- Phenolic antioxidant --- p.24 / Chapter 1.4.1 --- Chemistry --- p.24 / Chapter 1.4.2 --- Mechanism of action of phenolic antioxidants --- p.25 / Chapter 1.4.3 --- Isolation and characterization --- p.25 / Chapter 1.4.3.1 --- Extraction --- p.25 / Chapter 1.4.3.2 --- Analysis of phenolic compounds --- p.27 / Chapter 1.4.3.2.1 --- Colorimetric method --- p.27 / Chapter 1.4.3.2.2 --- Enzymatic method --- p.28 / Chapter 1.4.3.2.3 --- Paper chromatography --- p.28 / Chapter 1.4.3.2.4 --- Thin-layer chromatography --- p.29 / Chapter 1.4.3.2.5 --- UV-Vis absorption spectroscopy --- p.29 / Chapter 1.4.3.2.6 --- High-performance liquid chromatography --- p.30 / Chapter 1.4.4 --- Natural sources of phenolic antioxidants --- p.31 / Chapter 1.4.4.1 --- Olive oil --- p.31 / Chapter 1.4.4.2 --- Berry --- p.32 / Chapter 1.4.4.3 --- Cherry --- p.32 / Chapter 1.4.4.4 --- Red wine --- p.32 / Chapter 1.4.4.5 --- Herb --- p.33 / Chapter 1.4.4.6 --- Vegetables --- p.33 / Chapter 1.5 --- Mushroom Sample --- p.34 / Chapter 1.5.1 --- Pleurotus tuber-regium --- p.34 / Chapter 1.5.2 --- Lentinus edodes --- p.34 / Chapter 1.5.3 --- Volvariella volvacea --- p.35 / Chapter 1.5.4 --- Antioxidants in fungi or mushroom --- p.37 / Chapter 1.5.5 --- Phenolic compounds in mushrooms --- p.39 / Chapter 1.6 --- Objectives --- p.42 / Chapter CHAPTER TWO: --- MATERIALS AND METHODS --- p.43 / Chapter 2.1 --- Sample Collection --- p.43 / Chapter 2.2 --- Sample Preparation --- p.43 / Chapter 2.3 --- Moisture Content --- p.43 / Chapter 2.4 --- Solvent Extraction --- p.44 / Chapter 2.4.1 --- Scheme I (Aqueous extraction only) --- p.44 / Chapter 2.4.2 --- Scheme II (Methanol and water extraction) --- p.45 / Chapter 2.4.3 --- Scheme III (Differential solvent extraction) --- p.46 / Chapter 2.4.4 --- Scheme IV (Scaled-up extraction) --- p.47 / Chapter 2.5 --- Antioxidant activity assays --- p.50 / Chapter 2.5.1 --- Beta-carotene bleaching method --- p.50 / Chapter 2.5.2 --- "Scavenging activity on 1,1 -diphenyl-2-picrylhydrazyl radicals" --- p.51 / Chapter 2.5.3 --- Assay for erythrocyte hemolysis --- p.51 / Chapter 2.5.4 --- Assay of lipid peroxidation using rat brain --- p.52 / Chapter 2.5.5 --- LDL oxidation (TBARS) --- p.53 / Chapter 2.5.5.1 --- LDL Isolation --- p.53 / Chapter 2.5.5.2 --- Calculation of density --- p.54 / Chapter 2.5.5.3 --- Lowry Method for Protein Determination --- p.55 / Chapter 2.5.5.4 --- Reagents for TBARS assay --- p.55 / Chapter 2.5.5.5 --- TBARS formation --- p.56 / Chapter 2.6 --- Determination of total polyphenolic compounds --- p.56 / Chapter 2.7 --- Fractionation --- p.57 / Chapter 2.7.1 --- Fractionation of the methanol crude extracts obtained under reflux by solvent --- p.57 / Chapter 2.7.2 --- Fractionation of boiling water crude extracts by ultrafiltration --- p.57 / Chapter 2.8 --- Crude Protein Content (Kjeldahl method) --- p.58 / Chapter 2.9 --- Total carbohydrate content --- p.59 / Chapter 2.10 --- Thin-layer chromatography --- p.59 / Chapter 2.11 --- High performance liquid chromatography --- p.60 / Chapter 2.11.1 --- Analysis of methanol fractions --- p.60 / Chapter 2.11.2 --- Analysis of water fractions --- p.61 / Chapter 2.12 --- Liquid chromatography-Mass spectrometry --- p.61 / Chapter 2.12.1 --- Liquid chromatography --- p.61 / Chapter 2.12.2 --- Mass spectrometric analysis --- p.62 / Chapter 2.13 --- Data analysis --- p.62 / Chapter CHAPTER THREE: --- RESULTS AND DISCUSSION --- p.63 / Chapter 3.1 --- Mushroom sample --- p.63 / Chapter 3.2 --- Extraction scheme I --- p.65 / Chapter 3.2.1 --- Antioxidant activity --- p.65 / Chapter 3.2.1.1 --- Effect of extraction temperature --- p.65 / Chapter 3.2.1.2 --- Effect of concentration of extracts --- p.66 / Chapter 3.3 --- Extraction scheme II --- p.69 / Chapter 3.3.1 --- Antioxidant activity --- p.69 / Chapter 3.3.1.1 --- Effect of extraction temperature --- p.69 / Chapter 3.3.1.2 --- Effect of concentration of extracts --- p.72 / Chapter 3.3.1.3 --- Effect of solvent --- p.72 / Chapter 3.4 --- Extraction scheme III --- p.75 / Chapter 3.4.1 --- Extraction yield --- p.75 / Chapter 3.4.2 --- Total phenolic content --- p.76 / Chapter 3.4.3 --- Antioxidant activity --- p.80 / Chapter 3.4.3.1 --- Beta-carotene bleaching method --- p.80 / Chapter 3.4.3.1.1 --- Effect of extract concentration --- p.80 / Chapter 3.4.3.1.2 --- Relation between total phenolic content and antioxidant activity --- p.82 / Chapter 3.4.3.2 --- "Scavenging activity of 1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical" --- p.85 / Chapter 3.4.3.3 --- Assay for erythrocyte hemolysis --- p.88 / Chapter 3.5 --- Extraction scheme IV --- p.91 / Chapter 3.5.1 --- Yield and Fractionation --- p.91 / Chapter 3.5.2 --- Chemical characterization of fractions --- p.93 / Chapter 3.5.2.1 --- Protein content --- p.93 / Chapter 3.5.2.2 --- Total carbohydrate content --- p.93 / Chapter 3.5.2.3 --- Total phenolic content --- p.94 / Chapter 3.5.3 --- Antioxidant activity --- p.99 / Chapter 3.5.3.1 --- Assay for lipid peroxidation of rat brain --- p.99 / Chapter 3.5.3.2 --- LDL oxidation --- p.118 / Chapter 3.5.4 --- Identification of antioxidant by chromatographic methods --- p.126 / Chapter 3.5.4.1 --- Thin-layer chromatography --- p.126 / Chapter 3.5.4.2 --- High-performance liquid chromatography --- p.132 / Chapter 3.5.4.3 --- Liquid chromatography-Mass spectrometry --- p.142 / Chapter CHAPTER FOUR: --- CONCLUSION --- p.148 / REFERENCES --- p.153 / RELATED PUBLICATION --- p.161

Choi, Man Wing. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2010. / Includes bibliographical references (leaves 126-139). / Abstracts in English and Chinese. / Chapter Chapter 1 --- Introduction --- p.1 / Chapter 1.1 --- Antigen presenting cells (APC) in Immune systems --- p.1 / Chapter 1.1.1 --- Dendritic cells --- p.2 / Chapter 1.1.1.1 --- Differentiation of dendritic cells in mice --- p.2 / Chapter 1.1.1.2 --- Maturation of dendritic cells --- p.3 / Chapter 1.1.1.3 --- Stimulation and polarization of T cells stimulated by dendritic cells --- p.6 / Chapter 1.1.2 --- Monocyte and macrophage --- p.7 / Chapter 1.1.2.1 --- Differentiation of monocyte and macrophage in humans --- p.7 / Chapter 1.1.2.2 --- Changes involved in differentiation of monocytes into macrophages --- p.9 / Chapter 1.2 --- "Isolation, structure and activity of mushroom polysaccharides" --- p.13 / Chapter 1.2.1 --- Sources of mushroom polysaccharides --- p.13 / Chapter 1.2.2 --- Extraction methods --- p.14 / Chapter 1.2.3 --- Structure-Activity Relationship (SAR) of mushroom polysaccharides --- p.15 / Chapter 1.2.4 --- Previous studies on immunomodulatory effects of mushroom sclerotial polysaccharides --- p.18 / Chapter 1.3 --- Recognition of β-glucan by specific receptors --- p.20 / Chapter 1.3.1 --- Complement Receptor 3 (CR3) --- p.22 / Chapter 1.3.1.1 --- Introduction of CR3 --- p.22 / Chapter 1.3.1.2 --- Expressions of CR3 to recognize fungi --- p.22 / Chapter 1.3.2 --- Dectin-1 --- p.24 / Chapter 1.3.2.1 --- Introduction of Dectin-1 --- p.24 / Chapter 1.3.2.2 --- Structure of Full-length Dectin-1 --- p.26 / Chapter 1.3.2.2.1 --- Isoforms of Dectin-1 in Mice --- p.28 / Chapter 1.3.2.2.2 --- Isoforms of Dectin-1 in Humans --- p.28 / Chapter 1.3.2.3 --- Immune responses triggered by of Dectin-1 --- p.29 / Chapter 1.3.3 --- Toll-like 2 receptor (TLR2) --- p.31 / Chapter 1.3.3.1 --- Introduction of TLR2 --- p.31 / Chapter 1.3.3.2 --- Structure of TLR2 --- p.33 / Chapter 1.3.3.3 --- Immune responses triggered by TLR2 --- p.34 / Chapter 1.4 --- Research Objectives --- p.35 / Chapter Chapter 2 --- Materials and Methods --- p.38 / Chapter 2.1 --- Materials --- p.38 / Chapter 2.1.1 --- Mushroom sclerotia --- p.38 / Chapter 2.1.1.1 --- Polysaccharide extraction from mushroom sclerotia --- p.38 / Chapter 2.1.2 --- Antibodies and reagents --- p.41 / Chapter 2.1.3 --- Human acute leukocyte monocytic cell line and culture medium --- p.42 / Chapter 2.1.4 --- Preparation of murine bone marrow-derived immature dendritic primary cells (immature BMDCs) --- p.43 / Chapter 2.2 --- Methods --- p.45 / Chapter 2.2.1 --- Chemical Analysis --- p.45 / Chapter 2.2.1.1 --- Measurement of monosaccharide profile --- p.45 / Chapter 2.2.1.1.1 --- Acid depolymerisation --- p.45 / Chapter 2.2.1.1.2 --- Neutral sugar derivatization --- p.45 / Chapter 2.2.1.1.3 --- Gas chromatography (GC) --- p.46 / Chapter 2.2.1.2 --- Determination of total sugar by phenol-sulfuric acid method --- p.47 / Chapter 2.2.1.3 --- Determination of protein content by Lowry-Folin Method --- p.48 / Chapter 2.2.1.4 --- Size exclusion chromatography by high pressure liquid chromatography (HPLC) --- p.49 / Chapter 2.2.1.5 --- Endotoxin detection --- p.50 / Chapter 2.2.2 --- Measurement of Bioactivities --- p.51 / Chapter 2.2.2.1 --- Trypan blue exclusion assay --- p.51 / Chapter 2.2.2.2 --- MTT cell proliferation assay --- p.51 / Chapter 2.2.2.3 --- BrdU cell proliferation assay --- p.53 / Chapter 2.2.2.4 --- Expression of cell surface markers --- p.54 / Chapter 2.2.2.5 --- Phagocytosis / Endocytosis of FITC-labeled dextrans --- p.55 / Chapter 2.2.2.6 --- Nitric oxide production assay --- p.55 / Chapter 2.2.2.7 --- Reactive oxygen species production --- p.57 / Chapter 2.2.2.8 --- Determination of cytokine profile using cytokine antibody array --- p.58 / Chapter 2.2.2.9 --- Cell cycle analysis --- p.59 / Chapter 2.2.2.10 --- Expression of surface receptors --- p.60 / Chapter 2.2.2.11 --- Statistical analysis --- p.61 / Chapter Chapter 3 --- Results and Discussion --- p.61 / Chapter 3.1 --- Chemical characteristics of sclerotial polysaccharides --- p.61 / Chapter 3.1.1. --- The yield of sclerotial polysaccharides --- p.61 / Chapter 3.1.2 --- Total carbohydrate content of sclerotial polysaccharides --- p.65 / Chapter 3.1.3 --- Protein content of sclerotial polysaccharides --- p.66 / Chapter 3.1.4 --- Monosaccharide profiles of sclerotial polysaccharides from PR by gas chromatography (GC) --- p.66 / Chapter 3.1.5 --- Molecular weight of sclerotial polysaccharides from PR by size exclusion chromatography (SEC) --- p.69 / Chapter 3.1.6 --- Endotoxin test --- p.73 / Chapter 3.2 --- Immune responses for human monocytic cell line THP-1 --- p.74 / Chapter 3.2.1 --- MTT cell viability assay --- p.74 / Chapter 3.2.2 --- BrdU cell proliferation assay --- p.75 / Chapter 3.2.3 --- Change in cell morphology of THP-1 --- p.79 / Chapter 3.2.4 --- Phenotypic maturation of THP-1 --- p.81 / Chapter 3.2.5 --- Up-regulated phagocytic ability of THP-1 --- p.84 / Chapter 3.2.6 --- Increased nitrite production in THP-1 --- p.86 / Chapter 3.2.7 --- Production of reactive oxygen species --- p.88 / Chapter 3.2.8 --- Human cytokines profile array --- p.90 / Chapter 3.2.9 --- Cell cycle analysis --- p.93 / Chapter 3.2.10 --- Surface receptors expression --- p.95 / Chapter 3.2.11 --- Summary --- p.98 / Chapter 3.3 --- Immune responses for murine immature BMDCs --- p.102 / Chapter 3.3.1 --- Inhibition effects on murine immature BMDCs --- p.102 / Chapter 3.3.2 --- Change in cell morphology of murine immature BMDCs --- p.103 / Chapter 3.3.3 --- Phenotypic maturation of murine immature BMDCs --- p.105 / Chapter 3.3.4 --- Down-regulation of endocytosis in murine immature BMDCs --- p.106 / Chapter 3.3.5 --- Increased nitrite production --- p.109 / Chapter 3.3.6 --- Decreased expression of CD 11c in PRW-treated immature BMDCs --- p.109 / Chapter 3.3.7 --- Cytokine profile detection --- p.112 / Chapter 3.3.8 --- Surface receptors expression --- p.116 / Chapter 3.3.9 --- Summary --- p.119 / Chapter Chapter 4 --- Conclusion and future works --- p.123 / Appendix --- p.125 / References --- p.126

Lai, Tsz Ching. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2011. / Includes bibliographical references (leaves 121-136). / Abstracts in English and Chinese. / Acknowledgements / Abstract / 摘要 / Content / List of tables / List of figures / List of abbreviations / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Introduction of food market trends in Hong Kong and mushroom productivity in the world --- p.1 / Chapter 1.1.1 --- Agrocybe aegerita --- p.1 / Chapter 1.1.2 --- Pleurotus spp --- p.2 / Chapter 1.1.3 --- Pholiota nameko --- p.3 / Chapter 1.2 --- Objectives --- p.5 / Chapter Chapter 2: --- Chemical assays for in vitro antioxidative properties of mushroom extracts --- p.6 / Chapter 2.1 --- Introduction --- p.6 / Chapter 2.1.1 --- Reactive oxygen species (ROS) --- p.6 / Chapter 2.1.1.1 --- Definition of ROS --- p.6 / Chapter 2.1.1.2 --- Sources of ROS --- p.6 / Chapter 2.1.1.2.1 --- Endogenous sources of ROS --- p.6 / Chapter 2.1.1.2.2 --- Exogenous sources of ROS --- p.8 / Chapter 2.1.1.3 --- Damaging effects of ROS --- p.8 / Chapter 2.1.2 --- Antioxidants --- p.10 / Chapter 2.1.2.1 --- Mechanism of action --- p.10 / Chapter 2.1.2.2 --- Sources of antioxidants --- p.11 / Chapter 2.1.2.2.1 --- Dietary antioxidants --- p.11 / Chapter 2.1.2.2.2 --- Antioxidants in edible mushrooms --- p.12 / Chapter 2.1.2.2.3 --- Phenolic compounds in mushrooms --- p.13 / Chapter 2.2 --- Materials and Methods --- p.16 / Chapter 2.2.1 --- Materials --- p.16 / Chapter 2.2.1.1 --- Mushroom fruiting bodies --- p.16 / Chapter 2.2.2 --- Principles of Methods and Experimental Protocols --- p.17 / Chapter 2.2.2.1 --- Sample preparation --- p.17 / Chapter 2.2.2.2 --- Evaluation of antioxidant capacity --- p.18 / Chapter 2.2.2.2.1 --- DPPH radical scavenging activity --- p.18 / Chapter 2.2.2.2.2 --- Superoxide anion scavenging activity --- p.19 / Chapter 2.2.2.2.3 --- Hydroxyl radical scavenging activity --- p.20 / Chapter 2.2.2.2.4 --- Hydrogen peroxide scavenging activity --- p.22 / Chapter 2.2.2.3 --- Determination of phenolic compounds --- p.24 / Chapter 2.2.2.3.1 --- Total phenolic content --- p.24 / Chapter 2.2.2.3.2 --- Identification of phenolic acids --- p.25 / Chapter 2.2.3 --- Statistical analysis --- p.27 / Chapter 2.3 --- Results and Discussion --- p.28 / Chapter 2.3.1 --- Extraction yield --- p.28 / Chapter 2.3.2 --- Evaluation of antioxidant capacity --- p.29 / Chapter 2.3.2.1 --- DPPH radical scavenging activity --- p.29 / Chapter 2.3.2.2 --- Superoxide anion scavenging activity --- p.31 / Chapter 2.3.2.3 --- Hydroxyl radical scavenging activity --- p.33 / Chapter 2.3.2.4 --- Hydrogen peroxide scavenging activity --- p.35 / Chapter 2.3.2.5 --- Comparison of the effective concentrations (EC50) of mushroom water extracts in different antioxidant assays --- p.37 / Chapter 2.3.3 --- Determination of phenolic compounds --- p.38 / Chapter 2.3.3.1 --- Total phenolic content --- p.38 / Chapter 2.3.3.2 --- Identification of phenolic acids --- p.39 / Chapter 2.4 --- Summary --- p.45 / Chapter Chapter 3: --- Anti-angiogenic properties of the Aa water extract --- p.46 / Chapter 3.1 --- Introduction --- p.46 / Chapter 3.1.1 --- Angiogenesis --- p.46 / Chapter 3.1.1.1 --- Process of angiogenesis --- p.46 / Chapter 3.1.1.2 --- Regulations of angiogenesis --- p.47 / Chapter 3.1.1.2.1 --- Fibroblast growth factor (bFGF) --- p.47 / Chapter 3.1.1.2.2 --- Vascular endothelial growth factor (VEGF) --- p.48 / Chapter 3.1.2 --- Tumor angiogenesis --- p.49 / Chapter 3.1.2.1 --- ROS generation in tumor cells --- p.50 / Chapter 3.1.2.2 --- Hydrogen peroxide and VEGF --- p.51 / Chapter 3.1.2.3 --- Previous studies on tumor angiogenesis --- p.52 / Chapter 3.1.2.3.1 --- ROS and endothelial cells proliferation --- p.52 / Chapter 3.1.2.3.2 --- VEGF and endothelial cells functions --- p.53 / Chapter 3.1.3 --- Use of antioxidants in cancer treatment --- p.53 / Chapter 3.1.3.1 --- Antioxidant use of cancer therapy --- p.53 / Chapter 3.1.3.2 --- Antioxidant and endothelial cells functions --- p.54 / Chapter 3.1.3.3 --- Anti-angiogenic effects of polyphenols --- p.56 / Chapter 3.1.3.3.1 --- Phenolic acids --- p.56 / Chapter 3.1.3.3.2 --- Tea catechin --- p.57 / Chapter 3.1.3.3.3 --- Resveratrol --- p.57 / Chapter 3.1.3.3.4 --- Genistein --- p.58 / Chapter 3.2 --- Principles of Methods and Experimental Protocols --- p.60 / Chapter 3.2.1 --- Sample preparation --- p.60 / Chapter 3.2.2 --- Toxicity of the Aa water extract --- p.60 / Chapter 3.2.2.1 --- Limulus amebocyte lysate (LAL) test --- p.60 / Chapter 3.2.2.2 --- Toxicity towards normal cells --- p.61 / Chapter 3.2.2.2.1 --- Cell line and its subculture --- p.61 / Chapter 3.2.2.2.2 --- Colorimetric (MTT) assay --- p.62 / Chapter 3.2.3 --- Effect of the Aa water extract on cancer cells --- p.63 / Chapter 3.2.3.1 --- Cell line and its subculture --- p.63 / Chapter 3.2.3.2 --- Redox status --- p.63 / Chapter 3.2.3.3 --- VEGF secretion --- p.65 / Chapter 3.2.4 --- In vitro cell culture anti-angioenesis analysis --- p.66 / Chapter 3.2.4.1 --- Cell line and its subculture --- p.66 / Chapter 3.2.4.2 --- Endothelial cells proliferation --- p.67 / Chapter 3.2.4.3 --- Endothelial cells migration --- p.68 / Chapter 3.2.4.3.1 --- Wound healing assay --- p.68 / Chapter 3.2.4.3.2 --- Transwell culture insert assay --- p.69 / Chapter 3.2.4.4 --- Endothelial cells tubule formation --- p.71 / Chapter 3.2.5 --- In vitro organ culture anti-angiogenesis analysis --- p.72 / Chapter 3.2.5.1 --- Aortic ring assay --- p.72 / Chapter 3.2.6 --- Statistical analysis --- p.74 / Chapter 3.3 --- Results and Discussions --- p.75 / Chapter 3.3.1 --- Toxicity of the Aa water extract --- p.75 / Chapter 3.3.1.1 --- Limulus amebocyte lysate (LAL) test --- p.75 / Chapter 3.3.1.2 --- Toxicity towards normal cells --- p.75 / Chapter 3.3.2 --- Effect of the Aa water extract on cancer cells --- p.77 / Chapter 3.3.2.1 --- Redox status --- p.77 / Chapter 3.3.2.2 --- VEGF secretion --- p.79 / Chapter 3.3.2.3 --- Relationship between intracellular ROS and VEGF secretion detected --- p.80 / Chapter 3.3.3 --- Effect of the Aa water extract on angiogenesis --- p.82 / Chapter 3.3.3.1 --- Endothelial cells proliferation --- p.82 / Chapter 3.3.3.2 --- Endothelial cells migration --- p.84 / Chapter 3.3.3.2.1 --- Wound healing assay --- p.84 / Chapter 3.3.3.2.2 --- Transwell culture insert assay --- p.87 / Chapter 3.3.3.3 --- Endothelial cells tubule formation --- p.90 / Chapter 3.3.3.4 --- Aortic ring assay --- p.97 / Chapter 3.3.4 --- Effect of phenolic acids on endothelial cells --- p.101 / Chapter 3.3.4.1 --- Endothelial cells proliferation --- p.101 / Chapter 3.3.4.2 --- Endothelial cells migration --- p.102 / Chapter 3.3.4.2.1 --- Wound healing assay --- p.102 / Chapter 3.3.4.2.2 --- Transwell culture insert assay --- p.105 / Chapter 3.3.4.3 --- Endothelial cells tubule formation --- p.106 / Chapter 3.3.4.4 --- Aortic ring assay --- p.112 / Chapter 3.4 --- Summary --- p.116 / Chapter Chapter 4 --- Conclusions and future works --- p.118 / References --- p.121

Made available in DSpace on 2014-09-09T12:30:31Z (GMT). No. of bitstreams: 2 license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) 3.pdf: 6860927 bytes, checksum: e648ea5190135ba1504f4985c3ec1499 (MD5) Previous issue date: 2012 / No presente estudo foram determinadas as concentrações de vinte e cinco elementos (Al, As, Ba, Bi, Ca, Cd, Cr, Cu, Fe, Ga, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Rb, Sb, Se, Sn, Sr, V e Zn) em três espécies comestíveis de cogumelos, Lentinula edodes (Shiitake), Pleurotus ostreatus (Shimeji) e Pleurotus eryngii (Cardoncello) coletadas no Cultivo Cogumelos Imperial, Petrópolis, Rio de Janeiro. As amostras foram coletadas trimestralmente durante o ano de 2010. Um grama de amostra foi seco em estufa, homogeneizado em processador doméstico e pesado em cadinho de porcelana. Após a pré-digestão com adição ácido nítrico concentrado procedeu-se à mineralização em forno mufla na temperatura de 450º C por 12 h. As cinzas foram solubilizadas com 2 mL de ácido nítrico 10 % (v/v) e o conteúdo transferido com água desionizada para frasco de polipropileno de 15 mL. Utilizou-se para a determinação dos elementos as técnicas analíticas ICP-MS, utilizando Rh como padrão interno e EAA chama. Dois materiais de referência certificados do National Institute of Standards and Technology (NIST), Apple Leaves n° 1515 e Mussel Tissue n° 2976 foram utilizados obtendo valores de recuperação em torno de 98 %, com exceção para o Sn (51 %). Os resultados demonstraram que os cogumelos estudados são alimentos com altos teores de Fe, Mg, Mn, Mo e Zn com mais de 30 % das quantidades recomendadas para ingestões diárias para estes nutrientes conforme a RDC nº 269 e a portaria nº 27. Os cogumelos também apresentaram uma razão muito baixa Na/K, caracterizando-os como alimentos recomendados para hipertensos e as concentrações de Cd, Pb e As estão abaixo dos limites máximos permitidos preconizados pela legislação em vigor... / In this study we determined the concentration of twenty-five elements (Al, As, Ba, Bi, Ca, Cd, Cr, Cu, Fe, Ga, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Rb , Sb, Se, Sn, Sr, V and Zn) in three species of edible mushrooms, Lentinula edodes (shiitake), Pleurotus ostreatus (Shimeji) and Pleurotus eryngii (Cardoncello) from Petropolis, Rio de Janeiro. Samples were collected quarterly during the year 2010. One gram of sample was oven-dried, homogenized in domestic processor and after a pre-digestion with concentrated nitric acid addition proceeded to mineralization in a muffle furnace at a temperature of 450 ° C for 12 h. The ashes were solubilized with 2 ml of nitric acid 10 % (v/v) and transferred with deionized water to a polypropylene 15 mL bottle. For the elements determination it was used ICP-MS, using Rh as internal standard and FAAS. Two certified reference materials from NIST, Apple Leaves nº 1515 and Mussel Tissue nº 2976, obtained recovery values around 98 %, except for the Sn (51 %). The results showed that the mushrooms are foods with high levels of Fe, Mg, Mn, Mo and Zn over 30% from the recommended daily intake for these nutrients according to Brazilian Legislation. The mushrooms also showed a very low ratio Na/K, characterizing them as recommended foods for hypertensive and their concentrations of Cd, Pb and As are below the recommended maximum limits allowed by Brazilian legislation. Two mushrooms, Shiitake and Cardoncello, as candidates of certified reference material was prepared and a collaborative study took place with ten laboratories. Nine elements, Ca, Cd, Cu, Fe, K, Mg, Mn, Na and Zn, had their concentrations certified. In bioaccumulation studies, factors were determined for 14 elements Al, Ba, Ca, Cr, Cu, Fe, K, Mg, Mn, Na, Rb, Sr, V and the results showed thate Al, Ca, Mn, Sr are bioexcluded elements. It was concluded that among the morphological structures, cap and stem, the elements are in greater quantity in the cap.

by Joyce Chui Kwan Ho. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1999. / Includes bibliographical references (leaves 61-75). / Abstracts in English and Chinese. / Acknowledgments --- p.i / List of Abbreviations --- p.iii / Abstract / English --- p.1 / Chinese --- p.2 / Chapter Chapter 1 --- General Introduction / Chapter 1.1 --- Tumor Formation --- p.3 / Chapter 1.2 --- Anti-tumor Pathways --- p.4 / Chapter 1.3 --- Aim of Project --- p.13 / Chapter Chapter 2 --- The In Vivo effect of Polysaccharopeptide / Chapter 2.1 --- Introduction --- p.15 / Chapter 2.2 --- Materials and Methods --- p.17 / Chapter 2.3 --- Results --- p.18 / Chapter 2.4 --- Discussion --- p.19 / Chapter Chapter 3 --- Cytotoxicity / Chapter 3.1 --- Introduction --- p.23 / Chapter 3.2 --- Materials and Methods --- p.26 / Chapter 3.3 --- Results --- p.28 / Chapter 3.4 --- Discussion --- p.28 / Chapter Chapter 4 --- Anti-angiogenic Effect / Chapter 4.1 --- Introduction --- p.30 / Chapter 4.2 --- Materials and Methods --- p.35 / Chapter 4.3 --- Results --- p.39 / Chapter 4.4 --- Discussion --- p.42 / Chapter Chapter 5 --- Immunomodulation / Chapter 5.1 --- Introduction --- p.45 / Chapter 5.2 --- Materials and Methods --- p.47 / Chapter 5.3 --- Results --- p.50 / Chapter 5.4 --- Discussion --- p.52 / Chapter Chapter 6 --- General Discussion --- p.57 / References --- p.61

Pan, Wenliang. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2013. / Includes bibliographical references (leaves 138-163). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract also in Chinese.

Ng Yuk Fan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (leaves 145-162). / Abstracts in English and Chinese. / Thesis Committee: --- p.i / Acknowledgements --- p.ii / Abstract --- p.iii / 摘要 --- p.v / Content --- p.vii / List of Tables --- p.xiii / List of Figures --- p.xvi / Abbreviations --- p.xviii / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Antioxidants --- p.1 / Chapter 1.1.1 --- Definition and mode of actions of antioxidants --- p.1 / Chapter 1.1.2 --- Synthetic antioxidants --- p.2 / Chapter 1.1.3 --- Natural antioxidants --- p.3 / Chapter 1.2 --- Changes of antioxidant activity in food processing --- p.4 / Chapter 1.2.1 --- Blanching --- p.4 / Chapter 1.2.2 --- Drying --- p.5 / Chapter 1.2.3 --- Microwave and Infrared energy --- p.7 / Chapter 1.2.4 --- Freezing --- p.8 / Chapter 1.3 --- Lipid oxidation and antioxidant --- p.8 / Chapter 1.3.1 --- Free radicals --- p.8 / Chapter 1.3.1.1 --- Superoxide --- p.10 / Chapter 1.3.1.2 --- Hydrogen peroxide --- p.11 / Chapter 1.3.1.3 --- Hydroxyl radical --- p.13 / Chapter 1.3.2 --- Mechanism of lipid oxidation --- p.14 / Chapter 1.3.3 --- Oxidation of low-density-liporoproteins (LDLs) and coronary heart disease --- p.15 / Chapter 1.3.4 --- Role of antioxidants in inhibiting lipid oxidation --- p.16 / Chapter 1.4 --- Hypocholesterolemic and antioxidant activity of phenolics --- p.19 / Chapter 1.5 --- Medicinal properties of mushrooms --- p.21 / Chapter 1.5.1 --- Background information of mushrooms --- p.21 / Chapter 1.5.2 --- Phenolics in mushrooms --- p.22 / Chapter 1.5.3 --- Hypocholesterolemic effect in mushroom --- p.23 / Chapter 1.5.4 --- Previous studies in Agrocybe aegerita --- p.25 / Chapter 1.6 --- Animal model for hypocholesteroliemic study --- p.27 / Chapter 1.6.1 --- General requirements --- p.27 / Chapter 1.6.2 --- Hamster model --- p.27 / Chapter 1.7 --- Principles of assays that involved in antioxidant activity --- p.30 / Chapter 1.7.1 --- ABTS + radical cation scavenging activity --- p.30 / Chapter 1.7.2 --- Beta carotene bleaching method --- p.31 / Chapter 1.7.3 --- Ferric reducing antioxidant power (FRAP) --- p.31 / Chapter 1.7.4 --- Scavenging activity of hydroxyl radical --- p.32 / Chapter 1.7.5 --- Inhibition of low-density lipoproteins (LDLs) oxidation --- p.33 / Chapter 1.7.6 --- Total phenolic content determination --- p.33 / Chapter 1.8 --- Principles of assays in hypocholesterolemic study --- p.34 / Chapter 1.8.1 --- HDL-Cholesterol determination --- p.34 / Chapter 1.8.2 --- Total cholesterol determination --- p.34 / Chapter 1.8.3 --- Determination of plasma total triglyceride --- p.35 / Chapter 1.9 --- Objectives --- p.36 / Chapter Chapter 2: --- Materials and Methods --- p.37 / Chapter 2.1 --- Sample preparation --- p.37 / Chapter 2.2 --- Proximate Analysis of FAa and DAa --- p.38 / Chapter 2.2.1 --- Determination of crude protein --- p.38 / Chapter 2.2.2 --- Determination of ash --- p.39 / Chapter 2.2.3 --- Total dietary fiber --- p.39 / Chapter 2.2.4 --- Determination of fat --- p.41 / Chapter 2.2.5 --- Moisture content --- p.42 / Chapter 2.3 --- Sample extraction --- p.42 / Chapter 2.3.1 --- Small-scale extraction --- p.42 / Chapter 2.3.2 --- Large-scale extraction --- p.43 / Chapter 2.4 --- Total phenolic content of DAa and FAa extract --- p.44 / Chapter 2.5 --- Chemical assays for in vitro antioxidative properties determination --- p.45 / Chapter 2.5.1 --- Hydroxyl free radical scavenging activity --- p.45 / Chapter 2.5.2 --- Beta-carotene bleaching method --- p.46 / Chapter 2.5.3 --- Inhibition of human low-density-lipoproteins (LDLs) oxidation --- p.47 / Chapter 2.5.4 --- Scavenging activity of ABTS+radical cation --- p.50 / Chapter 2.6 --- In vivo tests for antioxidative and hypocholesterolemic effect of DAa --- p.51 / Chapter 2.6.1 --- Feeding experiments --- p.51 / Chapter 2.6.2 --- Collection of plasma --- p.52 / Chapter 2.6.3 --- Liver sample preparation --- p.52 / Chapter 2.6.4 --- Determination of in vivo antioxidative effect --- p.54 / Chapter 2.6.4.1 --- FRPA assay --- p.54 / Chapter 2.6.4.2 --- ABTS + radical cation scavenging activity --- p.55 / Chapter 2.6.5 --- Determination of plasma lipid profiles --- p.55 / Chapter 2.6.5.1 --- Plasma total cholesterol (TC) --- p.55 / Chapter 2.6.5.2 --- Plasma total triglyceride (TG) --- p.56 / Chapter 2.6.5.3 --- Plasma high density lipoprotein cholesterol (HDL-C) determination --- p.57 / Chapter 2.6.5.4 --- Hepatic cholesterol determination by gas chromatography analysis --- p.57 / Chapter 2.7 --- Statistical analysis --- p.59 / Chapter Chapter 3: --- Results and discussion --- p.61 / Chapter 3.1 --- Proximate analysis --- p.61 / Chapter 3.2 --- Small-scale extraction scheme --- p.63 / Chapter 3.2.1 --- Extraction yield --- p.63 / Chapter 3.2.2 --- Antioxidant assays --- p.65 / Chapter 3.2.2.1 --- Hydroxyl free radical scavenging activity --- p.65 / Chapter 3.2.2.2 --- Beta-carotene bleaching method --- p.68 / Chapter 3.2.2.3 --- The formation of TBARS in human LDL oxidation --- p.75 / Chapter 3.2.2.4 --- Total phenolic content (TPC) in DAa and FAa ethanolic and water extracts --- p.81 / Chapter 3.2.2.5 --- Correlation between total phenolic content and antioxidant activity of mushroom extracts --- p.84 / Chapter 3.2.2.6 --- Comparison of antioxidant activity and TPC in DAa and FAa ethanolic and water extracts in the small-scale extraction scheme --- p.88 / Chapter 3.3 --- Large-scale extraction scheme --- p.91 / Chapter 3.3.1 --- Extraction yield --- p.91 / Chapter 3.3.2 --- Antioxidant assays --- p.91 / Chapter 3.3.2.1 --- Hydroxyl free radical scavenging activity --- p.91 / Chapter 3.3.2.2 --- Beta-carotene bleaching method --- p.94 / Chapter 3.3.2.3 --- ABTS + radical cation scavenging activity --- p.96 / Chapter 3.3.2.4 --- Formation of TBARS in human LDL oxidation in the DAa_E_l and Daa_W_1 --- p.97 / Chapter 3.3.2.5 --- Total phenolic content (TPC) of DAa_E_l and DAa_W_l --- p.97 / Chapter 3.3.2.6 --- Correlation between total phenolic content and antioxidant activity --- p.101 / Chapter 3.3.2.7 --- Summary of large-scale extraction scheme --- p.103 / Chapter 3.4 --- In vivo antioxidant activity and hypocholesterolemic effect of DAa studied by animal model --- p.104 / Chapter 3.4.1 --- Effect of DAa´ؤE_1 and DAa_W_l on body weight and food intake --- p.105 / Chapter 3.4.2 --- Effect of DAa一E´ؤ1 and DAa_W_l on plasma total cholesterol (TC) in hamsters --- p.108 / Chapter 3.4.3 --- Effect of DAa´ؤE_1 and DAa W l on plasma total triglycerides (TG) in hamsters --- p.114 / Chapter 3.4.4 --- Effect of DAa_E_l and DAa_W_l on plasma high-density-lipoprotein cholesterol (HDL-C) in hamsters --- p.119 / Chapter 3.4.5 --- Effect of DAa_E_l and DAa一W_1 on hepatic cholesterol (HC) profile in hamsters --- p.124 / Chapter 3.4.6 --- Effect of DAa_E_l and DAa W l on ferric reducing antioxidant power (FRAP) in hamsters (FRAP) --- p.128 / Chapter 3.4.7 --- Effect of DAa_E_l and DAa_W_l on ABTS + cation radical scavenging activity --- p.131 / Chapter 3.4.8 --- The antioxidant activity and hypocholesterolemic effect of DAa extracts --- p.134 / Chapter 3.4.9 --- Summary of in vivo antioxidant activity and hypocholesterolemic effect of DAa studied by animal model --- p.140 / Chapter Chapter 4: --- Conclusions --- p.142 / References --- p.145

by Li Chi Yeung. / Thesis submitted in: November 2004. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (leaves 151-176). / Abstracts in English and Chinese. / Thesis Committee --- p.i / Acknowledgement --- p.ii / Abstract (English Version) --- p.iii / Abstract (Chinese Version) --- p.v / Content Page --- p.vii / List of Tables --- p.xiii / List of Figures --- p.xv / Abbreviation --- p.xvii / Chapter Chapter 1 --- Introduction --- p.1 / Chapter 1.1 --- Diabetes Mellitus --- p.1 / Chapter 1.1.1 --- Epidemiology --- p.1 / Chapter 1.1.2 --- Economic Impact --- p.3 / Chapter 1.2 --- "Digestion, Absorption and Metabolism of Carbohydrates" --- p.4 / Chapter 1.2.1 --- Carbohydrate Digestion --- p.4 / Chapter 1.2.2 --- Carbohydrate Absorption --- p.6 / Chapter 1.2.3 --- Insulin Secretion --- p.6 / Chapter 1.3 --- Pathophysiology of Diabetes Mellitus --- p.7 / Chapter 1.3.1 --- Insulin-Dependent Diabetes Mellitus (lDDM) --- p.7 / Chapter 1.3.1.1 --- Genetics --- p.8 / Chapter 1.3.1.2 --- Autoimmunity --- p.9 / Chapter 1.3.2 --- Non-Insulin-Dependent Diabetes Mellitus (NlDDM) --- p.11 / Chapter 1.3.2.1 --- Insulin Resistance --- p.11 / Chapter 1.3.2.2 --- Impaired Insulin Secretion --- p.14 / Chapter 1.4 --- Management of Diabetes Mellitus --- p.15 / Chapter 1.4.1 --- Sulfonylureas --- p.15 / Chapter 1.4.2 --- Biguanides --- p.16 / Chapter 1.4.3 --- Problems Encountered in the Management of Diabetes --- p.16 / Chapter 1.4.4 --- Role of Dietary Fiber in the Management of Diabetes Mellitus --- p.18 / Chapter 1.4.4.1 --- Dietary Fiber and Gastric Emptying Time --- p.19 / Chapter 1.4.4.2 --- Dietary Fiber and Glucose Absorption in Small Intestine --- p.20 / Chapter 1.4.5 --- Other Natural Products used for Diabetes Treatment…… --- p.22 / Chapter 1.5 --- Mushrooms --- p.22 / Chapter 1.5.1 --- The Definition of Mushrooms --- p.23 / Chapter 1.5.2 --- Nutritional Values of Mushrooms --- p.24 / Chapter 1.5.3 --- Production of Mushrooms --- p.25 / Chapter 1.6 --- Medicinal (Antidiabetic) Properties of Mushrooms --- p.28 / Chapter 1.6.1 --- Ganoderma lucidum --- p.29 / Chapter 1.6.2 --- Tremella aurantia --- p.33 / Chapter 1.6.3 --- Auricularia auricula --- p.36 / Chapter 1.6.4 --- Grifola frondosa --- p.37 / Chapter 1.7 --- Medicinal Uses of Hericium erinaceus --- p.39 / Chapter 1.7.1 --- HeLa Cell Proliferation Inhibitors --- p.39 / Chapter 1.7.2 --- Induction of Growth of Nerve Cells --- p.42 / Chapter 1.7.3 --- Antitumour Activity --- p.42 / Chapter 1.7.4 --- Antidiabetic Effect --- p.43 / Chapter 1.8 --- Objectives --- p.45 / Chapter Chapter 2 --- Materials and Methods --- p.46 / Chapter 2.1 --- Extraction of Polysaccharides from the Fruiting Body of H. erinaceus --- p.46 / Chapter 2.1.1 --- Small-scale Extraction --- p.46 / Chapter 2.1.2 --- Large-scale Extraction --- p.47 / Chapter 2.2 --- Physico-Chemical Characterization of HE-polysaccharides --- p.52 / Chapter 2.2.1 --- Carbohydrate Content: Phenol-Sulfuric Acid Method --- p.52 / Chapter 2.2.2 --- Protein Content: Lowry Assay --- p.52 / Chapter 2.2.3 --- Uronic Acid Content --- p.53 / Chapter 2.2.4 --- Molecular Weight Determination by High Pressure Liquid Chromatography (HPLC) --- p.55 / Chapter 2.2.5 --- Determination of Monosaccharide Composition of Non-Starch Polysaccharides by Gas Chromatography (GC) --- p.56 / Chapter 2.2.5.1 --- Acid Depolymerisation --- p.56 / Chapter 2.2.5.2 --- Neutral Sugar Derivatisation --- p.56 / Chapter 2.2.5.3 --- Determination of Neutral Sugar Composition by Gas Chromatography (GC) --- p.57 / Chapter 2.2.6 --- Structural Study of Polysaccharides by Methylation --- p.59 / Chapter 2.2.6.1 --- Preparation of dry Dimethyl Sulfoxide (DMSO) --- p.59 / Chapter 2.2.6.2 --- Preparation of Methylsulfinyl Methyl Sodium (CH3SOCH2-Na+) from the dry DMSO and Sodium Hydride --- p.59 / Chapter 2.2.6.3 --- Methylation Procedure --- p.60 / Chapter 2.2.6.4 --- Preparation of Partially Methylated Alditol Acetates (PMAAs) --- p.61 / Chapter 2.2.6.5 --- Analysis of the PMAAs by GC --- p.62 / Chapter 2.2.7 --- The Measurement of Viscosity --- p.62 / Chapter 2.3 --- In vitro Hypoglycemic Tests of HE-Polysaccharides --- p.64 / Chapter 2.3.1 --- Glucose Dialysis Retardation Index (GDRl) --- p.64 / Chapter 2.3.1.1 --- Experimental Setup --- p.64 / Chapter 2.3.1.2 --- Measurement of Glucose in the Dialysate --- p.65 / Chapter 2.3.2 --- Inhibition of Amylolysis --- p.66 / Chapter 2.3.2.1 --- Experimental Setup --- p.66 / Chapter 2.3.2.2 --- Measurement of Maltose in the Dialysate --- p.66 / Chapter 2.4 --- In vivo Hypoglycemic Evaluation of HE-Polysaccharides --- p.67 / Chapter 2.4.1 --- Oral Glucose Tolerance Test (OGTT) --- p.67 / Chapter 2.4.2 --- Induction of Type l Diabetes in Normal BALB/c Mice --- p.69 / Chapter 2.4.2.1 --- lnduction Protocol --- p.69 / Chapter 2.4.2.2 --- Measurement of Plasma Glucose Level --- p.70 / Chapter 2.4.3 --- Hypoglycemic Test on Normal and Diabetic BALB/c Mice --- p.71 / Chapter 2.4.4 --- Measurement of Insulin Level by Enzyme-Linked Immunoadsorbent Assay (ELlSA) --- p.72 / Chapter 2.4.4.1 --- Plasma Samples used in ELlSA --- p.72 / Chapter 2.4.4.2 --- Assay Procedure --- p.73 / Chapter 2.5 --- Statistical Evaluation --- p.74 / Chapter Chapter 3 --- Results and Discussion --- p.75 / Chapter 3.1 --- Yield of Polysaccharides extracted from H. erinaceus --- p.75 / Chapter 3.2 --- Physico-chemical Properties of HE Polysaccharides --- p.79 / Chapter 3.2.1 --- "Carbohydrate, Protein and Uronic Acid Content" --- p.79 / Chapter 3.2.2 --- Monosaccharide Compositions --- p.83 / Chapter 3.2.3 --- Molecular Weight of the HE polysaccharides --- p.85 / Chapter 3.2.4 --- Structure of HE polysaccharides --- p.90 / Chapter 3.2.5 --- Conclusion for the Physico-chemical Properties of HE-Polysaccharides --- p.96 / Chapter 3.2.6 --- Viscosity of HE Polysaccharides --- p.99 / Chapter 3.3 --- In vitro Study of the Hypoglycemic Effect of HE-Polysaccharides --- p.101 / Chapter 3.3.1 --- Glucose Dialysis Retardation Index (GDRl) --- p.101 / Chapter 3.3.2 --- Inhibition of α-Amylase Activity --- p.105 / Chapter 3.4 --- In vivo Hypoglycemic Evaluation of HE-Polysaccharides --- p.109 / Chapter 3.4.1 --- In vivo Oral Glucose Tolerance Test (OGTT) in Normal Mice --- p.109 / Chapter 3.4.1.1 --- Oral Glucose Tolerance Test --- p.109 / Chapter 3.4.1.2 --- Effect of Change of Viscosity of HE Polysaccharide in the Gl Tract of Mice --- p.114 / Chapter 3.4.2 --- Establishment of a Diabetic Murine Model --- p.120 / Chapter 3.4.3 --- Hypoglycemic Activity of HE-polysaccharides in Normal Mice --- p.123 / Chapter 3.4.4 --- Hypoglycemic Activity of HE-polysaccharides in Diabetic Mice --- p.126 / Chapter 3.4.5 --- Change of Plasma Insulin Level in the Hypoglycemic Test --- p.132 / Chapter 3.4.6 --- Comparison of Hypoglycemic Activity of HE-Polysaccharides in Normal and Diabetic mice --- p.139 / Chapter 3.4.6.1 --- Severity of Diabetic Conditions lnduced --- p.139 / Chapter 3.4.6.2 --- Change in Insulin Secretion --- p.140 / Chapter 3.4.6.3 --- Glucose Transporter --- p.140 / Chapter 3.5 --- Other Factors that Affect in vivo Hypoglycemic Activity of the HE-polysaccharides --- p.141 / Chapter 3.5.1 --- Route of Administration: Oral Feeding and Intraperitoneal Injection --- p.141 / Chapter 3.5.2 --- Molecular Mechanisms of Hypoglycemic Activity --- p.142 / Chapter 3.5.3 --- Glucose Toxicity --- p.144 / Chapter 3.5.3.1 --- Insulin Resistance --- p.144 / Chapter 3.5.3.2 --- Impaired Insulin Secretion --- p.145 / Chapter Chapter 4 --- Conclusions and Future Works --- p.147 / References --- p.151

Ho, Ka Yan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2007. / Includes bibliographical references (leaves 111-124). / Abstracts in English and Chinese. / Thesis committee --- p.i / Acknowledgements --- p.ii / Abstract --- p.iii / 摘要 --- p.v / List of Tables --- p.vii / List of Figures --- p.viii / Abbreviations --- p.x / Content --- p.xiii / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Reactive oxygen species (ROS) --- p.1 / Chapter 1.1.1 --- Definition and examples --- p.1 / Chapter 1.1.2 --- Generation of ROS in biological systems --- p.2 / Chapter 1.1.3 --- Features of specif ic ROS --- p.3 / Chapter 1.1.3.1 --- Superoxide anion --- p.3 / Chapter 1.1.3.2 --- Peroxyl radical --- p.4 / Chapter 1.1.3.3 --- Hydrogen peroxide --- p.4 / Chapter 1.1.3.4 --- Hydroxyl radical --- p.5 / Chapter 1.1.4 --- Damaging effects of ROS on biomolecules --- p.5 / Chapter 1.1.4.1 --- Lipid peroxidation --- p.6 / Chapter 1.1.4.2 --- DNA damage --- p.8 / Chapter 1.1.4.3 --- Protein oxidation --- p.9 / Chapter 1.2 --- Antioxidants --- p.11 / Chapter 1.2.1 --- Introduction --- p.11 / Chapter 1.2.2 --- Mode of action --- p.11 / Chapter 1.2.3 --- Endogenous Antioxidants --- p.12 / Chapter 1.2.3.1 --- Antioxidant enzymes --- p.12 / Chapter 1.2.3.2 --- Antioxidant compounds --- p.15 / Chapter 1.2.4 --- Exogenous antioxidants --- p.16 / Chapter 1.3 --- Oxidative stress --- p.17 / Chapter 1.3.1 --- Balance between ROS and antioxidants --- p.17 / Chapter 1.3.2 --- Diseases associated with oxidative stress --- p.18 / Chapter 1.4 --- Previous studies on edible mushroom antioxidants --- p.19 / Chapter 1.4.1 --- Previous studies on Agrocybe aegerita --- p.20 / Chapter 1.5 --- Cell culture models for antioxidant research --- p.21 / Chapter 1.6 --- Objectives --- p.23 / Chapter Chapter 2 --- Materials and Methods --- p.24 / Chapter 2.1 --- Materials --- p.24 / Chapter 2.1.1 --- Mushroom fruiting bodies --- p.24 / Chapter 2.1.2 --- Cell lines and their subcultures --- p.24 / Chapter 2.2 --- Principle of Methods and Procedures --- p.26 / Chapter 2.2.1 --- Sample preparation and extraction --- p.26 / Chapter 2.2.2 --- Chemical assays for in vitro antioxidative properties of mushroom extracts --- p.28 / Chapter 2.2.2.1 --- ABTS + scavenging activity --- p.28 / Chapter 2.2.2.2 --- Hydroxyl radical scavenging activity --- p.30 / Chapter 2.2.2.3 --- Hydrogen peroxide scavenging activity --- p.32 / Chapter 2.2.3 --- Total phenolic content --- p.34 / Chapter 2.2.4 --- Cytotoxicity of hydrogen peroxide --- p.36 / Chapter 2.2.5 --- Cytoprotectivity of mushroom extracts --- p.36 / Chapter 2.2.6 --- "Colorimetric 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay" --- p.37 / Chapter 2.2.7 --- Lactate dehydrogenase (LDH) assay --- p.39 / Chapter 2.2.8 --- Total cellular protein loss --- p.40 / Chapter 2.2.9 --- Comet assay (Single cell gel electrophresis assay) --- p.41 / Chapter 2.2.10 --- Thiobarbituric Acid Reactive Substances (TBARS) assay ..… --- p.44 / Chapter 2.2.11 --- Preparation of cell lysate for evaluating cellular antioxidant defense system --- p.45 / Chapter 2.2.12 --- Total Glutathione level --- p.46 / Chapter 2.2.13 --- Enzyme activity --- p.49 / Chapter 2.2.13.1 --- Catalase (CAT) --- p.49 / Chapter 2.2.13.2 --- Glutathione peroxidases (GPx) --- p.51 / Chapter 2.2.13.3 --- Glutathione Reductase (GR) --- p.53 / Chapter 2.2.13.4 --- Superoxide dismutase (SOD) --- p.54 / Chapter 2.2.14 --- Determination of protein --- p.56 / Chapter 2.2.15 --- Statistical analysis --- p.56 / Chapter Chapter 3 --- Results and discussions --- p.57 / Chapter 3.1 --- Extraction yield --- p.57 / Chapter 3.2 --- Chemical assays for in vitro antioxidative properties of mushroom extracts --- p.60 / Chapter 3.2.1 --- ABTS + scavenging activity --- p.60 / Chapter 3.2.2 --- Hydroxyl radicals scavenging activity --- p.61 / Chapter 3.2.3 --- Hydrogen peroxide scavenging activity --- p.64 / Chapter 3.3 --- Total phenolic content --- p.67 / Chapter 3.4 --- Cytotoxicity of hydrogen peroxide --- p.69 / Chapter 3.4.1 --- "Colorimetric 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay" --- p.71 / Chapter 3.4.2 --- Lactate dehydrogenase (LDH) assay --- p.72 / Chapter 3.4.3 --- Total cellular protein loss --- p.73 / Chapter 3.4.4 --- Residual hydrogen peroxide level --- p.76 / Chapter 3.4.5 --- Lipid peroxidation --- p.77 / Chapter 3.4.6 --- DNA damage --- p.79 / Chapter 3.5 --- Cytotoxicity of extracts --- p.85 / Chapter 3.6 --- Protection of H2()2-induced oxidative damage in HDFa cells --- p.88 / Chapter 3.6.1 --- Protective effect of mushroom water extracts --- p.88 / Chapter 3.6.2 --- Protective effect of CfAa on H2()2-incluced damage to HDFa --- p.93 / Chapter 3.6.3 --- Protective effect of CfAa on DNA damage in HDFa cells --- p.96 / Chapter 3.7 --- Modulation of cellular antioxidant defense system by CfAa --- p.99 / Chapter 3.7.1 --- Intracellular total glutathione --- p.100 / Chapter 3.7.2 --- Enzyme activities --- p.102 / Chapter 3.8 --- Speculation on the possible components in CfAa --- p.108 / Chapter Chapter 4 --- Conclusion and further works --- p.109 / References --- p.111