Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of Grifola frondosa: In Vitro Methods

Table 1

Physicochemical properties of G. frondosa mycelium and fermented wheat polysaccharide samples.

Sample	% (w/w)			Molar ratios of monosaccharide composition^C
	Yield (g/100 g)	Total sugar^A	Protein^B	Man	Glc	Gal	Rha	Ara
Wheat	^b	^a	^c	1.00	26.45^c	1.23^a	0.15^a	0.35^b
GFA-PDA	^a	^a	^a	1.00	15.34^ab	1.13^a	0.67^d	0.92^d
GFB-PDA	^a	^a	^ab	1.00	13.98^a	1.43^a	0.32^b	0.12^a
GFC-PDA	^a	^a	^ab	1.00	12.02^a	0.87^a	0.98^e	0.75^c
GFA-wheat	^b	^a	^b	1.00	22.34^c	2.43^b	0.65^d	0.12^a
GFB-wheat	^b	^a	^c	1.00	21.45^bc	2.23^b	0.38^bc	0.14^a
GFC-wheat	^b	^a	^c	1.00	22.45^bc	3.78^c	0.45^c	0.43^b

^APolysaccharide content was determined by subtracting free reducing sugars from total reducing sugars after hydrolysis with H₂SO₄ as described in Materials and Methods. Each value is expressed as (). Means with different letters within a line are significantly different (). ^BProtein content was determined by the Bradford method. Each value is expressed as (). Means with different letters within a line are significantly different (). ^CMan: mannose; Glc: glucose; Gal: galactose; Rha: rhamnose; Ara: arabinose. Each value is expressed as a mean ratio of mannose content. Means with different letters within a line are significantly different ().