CAS 37339-90-5|Lentinan

Introduction and application of CAS 37339-90-5|Lentinan

Lentinan is a high-molecular glucan with anti-cancer effect extracted from Lentinus edodes. Its polysaccharide is mainly mannose, and there are also glucose, galactose, rock sugar, xylose, arabinose, etc., and peptides. The chain is composed of 18 amino acids including aspartic acid, histidine, serine, and glutamic acid. [Source plant] Lentinus edodes is the fruiting body of Lentinus edodes, a fungus belonging to the family Pleurotusceae. Shiitake mushrooms are rich in nutrients. Each 100 grams of dry product contains 13 grams of protein, 1.8 grams of fat, 54 grams of carbohydrates, 7.8 grams of crude fiber, and a variety of vitamins. Containing more provitamin D and adenine, it has a preventive effect on the occurrence of rickets and liver cirrhosis. Shiitake mushrooms contain lentinan, which can inhibit the proliferation of mouse sarcoma S-180 and has certain prospects in the development of natural anti-cancer drugs. The artificial cultivation of shiitake mushrooms began in China. Wang Zhen's "Agricultural Book" of the Yuan Dynasty recorded the cultivation methods of shiitake mushrooms in detail. This natural spore inoculation cultivation method has been used in China, Japan and other countries until modern times. In 1928, Hikosaburo Morimoto of Japan successfully cultivated pure strains of shiitake mushrooms using isolated culture media. Later, Japan gradually promoted the artificial inoculation cultivation method of pure strains. This technology was introduced to China in the 1930s and became widely used in the mid-1960s. At the same time, China's Shanghai Edible Fungi Research Institute and other units tried to cultivate shiitake mushrooms with sawdust. In the 1970s, it was gradually promoted and applied, making substitute cultivation a cultivation method with Chinese characteristics. Shiitake mushrooms rank second in the world's total mushroom production. Japan has the largest output of shiitake mushrooms. In 1987, China's dried shiitake mushroom output exceeded 10,000 tons, ranking second in the world. [Form] The cap is semi-fleshy, 5 to 12 cm in diameter, oblate hemispherical, then gradually flattened, yellowish brown to dark cinnamon color, with scales on it. The fungus flesh is thick, white, and the gills are white, dense, and curved. The stalk is medium to partial, white, solid inside, often curved, 3 to 5 cm long, 0.5 to 0.8 cm in diameter, and the part below the fungus ring is often covered with scales. The bacterial ring is narrow and disappears easily (Figure 1). Spores are colorless and smooth. Oval, 5 x 2.5 microns.

Lentinan is a polysaccharide isolated from the fruiting body or mycelium of Lentinulaedodes. It is mainly β-1,3-glucan and has a branched chain on the carbon atom at position 6. Through intravenous injection, it has immune activation and anti-tumor activity, especially against gastric cancer.

Specification of CAS 37339-90-5|Lentinan

Molecular formula: C42H72O36
Molecular weight: 1152.9995
Molecular structure: Lentinan 37339-90-5
Density: 1.88g/cm3
Boiling point: 1472°C at 760 mmHg
Flash point: 844°C
Vapor pressure: 0mmHg at 25°C
Source: Refined by extracting and processing the fruiting bodies of shiitake mushrooms.
Properties: The extracted polysaccharide is brown to white powder, which is easy to absorb moisture.
Specifications: Polysaccharide 10%, 20%, 50% or customized according to customer requirements.
Ingredients and functions: Lentinan contains a variety of active ingredients such as lentinan, amino acids, proteins, and peptides.

Package and transportation of CAS 37339-90-5|Lentinan

The product is packed in a drum, with a net weight of 25kg/drum.

During transportation, collisions should avoid packaging damage, leakage and pollution, and it must comply with the relevant regulations of the transportation department.

Store in a cool and dry place to prevent moisture absorption.

Advances in lentinan: Isolation, structure, chain conformation and bioactivities

Y Zhang, S Li, X Wang, L Zhang, PCK Cheung - Food hydrocolloids, 2011 - Elsevier

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