Evaluation of natural polysaccharides from edible mushrooms for the treatment of male testicular injury caused by X-ray

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-01-26 DOI:10.1111/1750-3841.17679

Nan Jiang, Yu-lin Huang, Zihui Zhang, Qi Qi, Changtian Li

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引用次数: 0

Abstract

Radiation exposure can lead to reproductive damage (RD), for which there is currently no effective treatment. Natural compounds, particularly fungal polysaccharides, have shown promising therapeutic potential for RD. Due to limited availability of effective polysaccharides, research has turned to alternative sources from edible mushrooms. This study evaluated polysaccharides from Pleurotus eryngii, Agaricus bisporus, Coprinus comatus, and Pleurotus citrinopileatus for their effects on male mice subjected to X-ray radiation. Histological analysis demonstrated significant damage to testicular tissue following X-ray exposure, alongside altered antioxidant markers, such as malondialdehyde (MDA), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px). Blood tests revealed mild leukopenia, erythropenia, and thrombocytopenia. Notably, the positive control groups treated with A. bisporus polysaccharides (ABPs) and Pleurotus eryngii polysaccharides showed increased SOD and GSH-Px levels by 46.5% and 7.3%, and 15.9% and 10.1%, respectively, compared to the untreated group. MDA levels were reduced by 62.4% with ABP and by 32.1% with Coprinus comatus polysaccharides. ABPs were the most effective, significantly enhancing WBC, RBC, hemoglobin, and platelets by 58.3%, 8.9%, 30.6%, and 24.6%, respectively. These findings highlight the potential of polysaccharides from edible fungi as natural therapeutic agents for mitigating radiation-induced reproductive damage. Future research on such compounds may pave the way for effective RD treatments.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.