Effects of Beta-glucan from Coriolus versicolor on Scavenger Receptor B1 Expression and their Involvement of Dectin-1 and Casein Kinase 2
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The mushroom Coriolusversicolor contains biologically active polysaccharides, most of which belong to the βglucan group. Diverse physicochemical properties, due to different sources and isolated types of β-glucans, may induce distinct biological activities. Here, we examined the effects of β-glucan from Coriolusversicolor (CVG) on the scavenger receptor B1 (SR-B1) expression and the role of SR-B1 in CVG-induced phagocytosis regulation by using SR-B1-specific shRNA transfected cells. We also examined whether Dectin-1 and CK2 are involved in SR-B1 expression in CVG-treated cells. Our study results showed that CVG increased the SR-B1 expression via Dectin-1 and CK2 in macrophages. However,the inhibition of SR-B1 expression by shRNA did not completely eliminate the effect of CVG on the increase of phagocytosis suggesting that SR-B1 is not essential for CVG-stimulated phagocytosis. This study will contribute to identify CVG’s mechanism of action and its use in the development of functional foods.
Abstract
The mushroom Coriolusversicolor contains biologically active polysaccharides, most of which belong to the βglucan group. Diverse physicochemical properties, due to different sources and isolated types of β-glucans, may induce distinct biological activities. Here, we examined the effects of β-glucan from Coriolusversicolor (CVG) on the scavenger receptor B1 (SR-B1) expression and the role of SR-B1 in CVG-induced phagocytosis regulation by using SR-B1-specific shRNA transfected cells. We also examined whether Dectin-1 and CK2 are involved in SR-B1 expression in CVG-treated cells. Our study results showed that CVG increased the SR-B1 expression via Dectin-1 and CK2 in macrophages. However,the inhibition of SR-B1 expression by shRNA did not completely eliminate the effect of CVG on the increase of phagocytosis suggesting that SR-B1 is not essential for CVG-stimulated phagocytosis. This study will contribute to identify CVG’s mechanism of action and its use in the development of functional foods.
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