Polysaccharides in fungi. XIV. Anti-inflammatory effect of the polysaccharides from the fruit bodies of several fungi.

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Abstract
Antiinflammatory assays on the carrageenan-induced edema and scald-induced hyperalgesia in the hindpaw of rats were studied on polysaccharides obtained from the fruit bodies of various fungi (polysaccharide AC, BC: Tremella fuciformis; MEA, MHA, MCW-A, MCW-N: Auricularia auricula-judae; T-2-HN: Dictyophora indusiata; G-A: Ganoderma japonicum). The purified polysaccharides MHA, MCW-A G-A and T-2-HN exhibited a significant inhibitory effect on carrageenan edema. Among these polysaccharides, T-2-HN (partially O-acetylated .alpha.-D-mannan) also showed marked inhibitory effect on scald hyperalgesia. T-2-HN has more potent antiiflammatory activity than phenylbutazone in these inflammatory models. Since the purified polysaccharide is free from protein and lipid, it is clear that the antiiflammatory effect arises from the polysaccharide itself. The polysaccharides (T-2-HN, locust bean gum, xanthan gum) had little effect on the metabolism of arachidonic acid in canine platelets. The mechanism of the antiinflammatory activity of the polysaccharide remains obscure.