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Effect of edible fungal polysaccharides on improving influenza vaccine protection in mice

Qian ZhangCollege of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, People’s Republic of ChinaMinghua HuJoint Laboratory for the Research of Chinese Herbal Polysaccharides-Chinese Academy of Science Shanghai Institute of Materia Medica and Infinitus, Shanghai, People’s Republic of ChinaLu XuCollege of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, People’s Republic of ChinaXiangliang YangCollege of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, People’s Republic of ChinaYung ChangCenter for Infectious Diseases and Vaccinology, The Biodesign Institute, Arizona State University, Tempe, AZ, USAYanhong ZhuCollege of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, People’s Republic of China
2017en
ABI

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Fungal polysaccharides have shown broad spectrum of biological activities, including anti-inflammatory, ant-oxidative and improve immunity. However, oral administration of fungal polysaccharides for rendering the conventional vaccine against influenza virus has been reported rarely. Here, we investigated the potential of fungal polysaccharides in enhancing the influenza vaccine efficacy in a mouse model. Mice were immunized with inactivated H1N1 (A/PR8/1934) influenza vaccine combined with oral polysaccharides lentinan, tremellan, pachymaran and a mixture of the three. The results showed that mice in the polysaccharides/vaccine groups had reduced morbidity, improved viral clearance, and recovered faster than the mice receiving the conventional vaccine only after infection. This effect could be attributed to the increased levels of virus-specific serum antibody IgG and decreased levels of inflammatory cytokine IFN-γ in the lung tissue. Our finding suggests that taking fungal polysaccharides orally might be useful for improving the efficacy of conventional inactive influenza vaccines.

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