Effects of axial circulation and dispersion geometry on the scale-up of ultrasonic extraction of polysaccharides

Ultrasonically extracted β-d-glucan from artificially cultivated mushroom, characteristic properties and antioxidant activity

Ganoderma mushroom cultivated recently in Malaysia to produce chemically different nutritional fibers has attracted the attention of the local market. The extraction methods, molecular weight and degree of branching of (1-3; 1-6)-β-d-glucan polysaccharides is of prime importance to determine its antioxidant bioactivity. Therefore three extraction methods i.e. hot water extraction (HWE), soxhlet extraction (SE) and ultrasound assisted extraction (US) were employed to study the total content of (1-3; 1-6)-β-d-glucans, degree of branching, structural characteristics, monosaccharides composition, as well as the total yield of polysaccharides that could be obtained from the artificially cultivated Ganoderma. The physical characteristics by HPAEC-PAD, HPGPC and FTIR, as well as the antioxidant in vitro assays of DPPH scavenging activity and ferric reducing power (FRAP) indicated that (1-3; 1-6)-β-d-glucans of Malaysian mushroom have better antioxidant activity, higher molecular weight and optimal degree of branching when extracted by US in comparison with conventional methods.

Fabrication of bacterial cellulose thin films self-assembled from sonochemically prepared nanofibrils and its characterization

Bacterial cellulose (BC) film formation could be a critical issue in nanotechnology applications such as biomedical or smart materials products. In this research, purified pretreated BC was subjected to high intensity ultrasound (HIUS) and was investigated for the development of BC films. The morphological, structural and thermal properties of the obtained films were studied by using FE-SEM, AFM, FT-IR, XRD, TGA and DSC characterizations. Results showed that the most favorable purification treatment was the 0.01 M NaOH at 70°C for 2h under continuous stirring. The most suitable ultrasound operating conditions were found to be, 1cm distance of ultrasonic probe from the bottom of the beaker, submerged in cold water bath cooling around 12 ± 2°C. The power (25 W/cm(2)), time (30 min), BC concentration (0.1%w/w), amplitude (20 μm) and frequency (20 kHz) were maintained constant.

Antioxidants of Edible Mushrooms

Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.