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Mancinelli KCB, Dalonso N, Pezzin APT, Sassaki GL, de Oliveira Petkowicz CL, Lima DDD, Moritz AHL, Alberton MD, Erzinger GS. Schizophyllan from Schizophyllum commune BRM 060008: Potential application as an inhibitor of lipase. Int J Biol Macromol 2024; 259:129108. [PMID: 38158055 DOI: 10.1016/j.ijbiomac.2023.129108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 11/20/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
β-D-glucan has significant implications in regulating lipid metabolism and preventing diseases associated with lipid accumulation. Schizophyllan (SPG) from Schizophyllum commune fungus is a commercially important β-glucan with applications in the health food industry, pharmacy, and cosmetics. However, SPG was obtained by submerged culture of the wood-rotting and filamentous fungus S. commune BRM 060008, which may have been isolated from the Cerrado Biome of Brazil. In this study, to confirm that the polysaccharide produced by BRM 060008 strain fermentation was indeed (1→3)(1→6)-β-D-glucan, it was purified and characterized using Fourier transform infrared spectroscopy, thermogravimetric analysis, high-performance size exclusion chromatography, nuclear magnetic resonance, and methylation analysis. The polysaccharide produced was identified as the β-D-glucan expected with a high molecular weight (1.093 × 106 g/mol) and the thermogravimetric analysis indicated a maximum degradation temperature of ~324 °C and a 60 % residual weight, lower than commercial SPG. The molecular structure and thermal properties of the β-D-glucan were similar to the commercial sample. Additionally, the in vitro pancreatic lipase inhibitory activity was evaluated, investigating anti-obesity and anti-lipidemic properties. The results showed unprecedented lipase inhibition activity to SPG prepared using the S. commune strain BRM 060008, making it promising for food and pharmaceutical applications.
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Affiliation(s)
- Ketlin Cristine Batista Mancinelli
- Post-graduation Program in Health and Environment, University of Joinville Region-UNIVILLE, Paulo Malschitzki Street, 10 North Industrial Zone, Zip Code 89201-972 Joinville, SC, Brazil.
| | - Nicole Dalonso
- Department of Biomedicine, Educational Society of Santa Catarina-UNISOCIESC, Gothard Kaesemodel Street, 833 Anita Garibaldi, Zip Code 89203-400 Joinville, SC, Brazil
| | - Ana Paula Testa Pezzin
- Post-graduation Program in Process Engineering, University of Joinville Region-UNIVILLE, Paulo Malschitzki Street, 10 North Industrial Zone, Zip Code 89201-972 Joinville, SC, Brazil
| | - Guilherme Lanzi Sassaki
- Department of Biochemistry and Molecular Biology, Federal University of Parana, Curitiba, Parana, Brazil.
| | | | - Daniela Delwing-de Lima
- Post-graduation Program in Health and Environment, University of Joinville Region-UNIVILLE, Paulo Malschitzki Street, 10 North Industrial Zone, Zip Code 89201-972 Joinville, SC, Brazil; Department of Medicine, University of Joinville Region-UNIVILLE, Paulo Malschitzki Street, 10 North Industrial Zone, Zip Code 89201-972 Joinville, SC, Brazil.
| | - Ana Helena Loos Moritz
- Department of Pharmaceutical Sciences, Center of Health Sciences, Regional University of Blumenau, Antônio da Veiga Street, 140, Zip Code 89012-900 Blumenau, SC, Brazil
| | - Michele Debiasi Alberton
- Department of Pharmaceutical Sciences, Center of Health Sciences, Regional University of Blumenau, Antônio da Veiga Street, 140, Zip Code 89012-900 Blumenau, SC, Brazil.
| | - Gilmar Sidnei Erzinger
- Post-graduation Program in Health and Environment, University of Joinville Region-UNIVILLE, Paulo Malschitzki Street, 10 North Industrial Zone, Zip Code 89201-972 Joinville, SC, Brazil
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Hiranpradith V, Therdthai N, Soontrunnarudrungsri A. Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder. Foods 2023; 12:foods12081685. [PMID: 37107479 PMCID: PMC10138041 DOI: 10.3390/foods12081685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2-0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2-0.8% SGM yielded a similar taste to the addition of 0.4-0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5'-nucleotides: adenosine 5'-monophosphate (5'-AMP) and guanosine 5'-monophosphate (5'-GMP); however, inosine 5'-monophosphate (5'-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.
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Affiliation(s)
- Vimolpa Hiranpradith
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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Garcia J, Rodrigues F, Saavedra MJ, Nunes FM, Marques G. Bioactive polysaccharides from medicinal mushrooms: A review on their isolation, structural characteristics and antitumor activity. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Saetang N, Amornlerdpison D, Rattanapot T, Ramaraj R, Unpaprom Y. Processing of split gill mushroom as a biogenic material for functional food purpose. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Mansoldo FRP, Cardoso VDS, Neves Junior A, Cedrola SML, Maricato V, Rosa MDSS, Vermelho AB. Quantification of schizophyllan directly from the fermented broth by ATR-FTIR and PLS regression. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:5468-5475. [PMID: 33141124 DOI: 10.1039/d0ay01585g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Non-destructive methods that allow the quantification of bioproducts in a simple and quick manner during fermentation are extremely desirable from a practical point of view. Therefore, a 9 day fermentation experiment with Schizophyllum commune was carried out to investigate the possibility of using ATR-FTIR to quantify the schizophyllan biopolymer (SPG) directly from the culture medium. On each day, aliquots of the fermentation were taken, and the cell-free supernatant was analyzed by ATR-FTIR. The main objective of this step was to evaluate whether FTIR would be able to detect the appearance of specific peaks related to the production of SPG. The results of the PCA analysis showed that there was a reasonable separation of the days through the FTIR spectra. Then PCA-LDA was applied to the same dataset, which confirmed the formation of groups for each day of fermentation, after which, a calibration and test set was developed. Through a matrix generated by an experimental design with 2 factors and 5 levels, 25 samples were created with variations in the concentration of the culture medium and SPG. The ATR-FTIR spectra of this data set were modeled using PLS regression with backward selection of predictors. The results revealed that the amount of SPG produced can be quantified directly in the culture medium with excellent precision with R2CV = 0.951, R2P = 0.970, RMECV = 0.205 g, RMSEP = 0.170 g, RPDcv = 4.53 and RPDp = 5.88. The traditional method to quantify SPG is time consuming, requires several steps and uses solvents. In contrast, the method proposed in this work is a viable, faster, and a simpler alternative, which does not use reagents and does not require extensive pre-treatment of the samples.
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Affiliation(s)
- Felipe Raposo Passos Mansoldo
- Federal University of Rio de Janeiro (UFRJ), Institute of Microbiology Paulo de Góes, BIOINOVAR - Biocatalysis, Bioproducts and Bioenergy, Rio de Janeiro, Brazil.
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Behzadnia A, Moosavi-Nasab M, Ojha S, Tiwari BK. Exploitation of Ultrasound Technique for Enhancement of Microbial Metabolites Production. Molecules 2020; 25:E5473. [PMID: 33238482 PMCID: PMC7700470 DOI: 10.3390/molecules25225473] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/15/2020] [Accepted: 11/17/2020] [Indexed: 02/06/2023] Open
Abstract
Microbial metabolites have significant impacts on our lives from providing valuable compounds for nutrition to agriculture and healthcare. Ever-growing demand for these natural compounds has led to the need for smart and efficient production techniques. Ultrasound is a multi-applicable technology widely exploited in a range of industries such as chemical, medical, biotechnological, pharmaceutical, and food processes. Depending on the type of ultrasound employed, it can be used to either monitor or drive fermentation processes. Ultrasonication can improve bioproduct productivity via intensifying the performance of living organisms. Controlled ultrasonication can influence the metabolites' biosynthesis efficiency and growth rates by improvement of cell permeability as well as mass transfer and nutrient uptake rates through cell membranes. This review contains a summarized description about suitable microbial metabolites and the applications of ultrasound technique for enhancement of the production of these metabolites as well as the associated downstream processing.
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Affiliation(s)
- Asma Behzadnia
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 7144165186 Shiraz, Iran
- Seafood Processing Research Group, School of Agriculture, Shiraz University, 7144165186 Shiraz, Iran
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 7144165186 Shiraz, Iran
- Seafood Processing Research Group, School of Agriculture, Shiraz University, 7144165186 Shiraz, Iran
| | - Shikha Ojha
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy, 14469 Potsdam, Germany;
- Food Chemistry and Technology, Teagasc Food Research Centre, 53.38066 Dublin, Ireland;
| | - Brijesh K. Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, 53.38066 Dublin, Ireland;
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Hamedi S, Shojaosadati SA, Najafi V, Alizadeh V. A novel double-network antibacterial hydrogel based on aminated bacterial cellulose and schizophyllan. Carbohydr Polym 2020; 229:115383. [DOI: 10.1016/j.carbpol.2019.115383] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 09/15/2019] [Accepted: 09/25/2019] [Indexed: 12/31/2022]
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Lee S, Ki CS. Inflammatory responses of macrophage-like RAW264.7 cells in a 3D hydrogel matrix to ultrasonicated schizophyllan. Carbohydr Polym 2020; 229:115555. [DOI: 10.1016/j.carbpol.2019.115555] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 10/21/2019] [Accepted: 10/28/2019] [Indexed: 12/13/2022]
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Solis-Arevalo KK, Garza-Gonzalez MT, Lopez-Calderon HD, Solis-Rojas C, Arevalo-Nino K. Electrospun Membranes Based on Schizophyllan-PVOH and Hamamelis Virginiana Extract: Antimicrobial Activity Against Microorganisms of Medical Importance. IEEE Trans Nanobioscience 2019; 18:522-527. [PMID: 31226081 DOI: 10.1109/tnb.2019.2924166] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Electrospinning is a micrometric or nanometric scale fiber manufacturing technique with structural factors such as greater contact surface and pore size that allows the incorporation of biological agents in its structure, increasing their potential for medical applications. Due to the conditions required for the electrospinning process, such as high voltage, in the present work, the evaluation of the antimicrobial activity of schizophyllan-based membranes elaborated by electrospinning at 20 kV incorporated with Hamamelis virginiana was carried out against Staphylococcus aureus, Candida albicans and Pseudomonas aeruginosa. The schizophyllan production was 1.97 gL-1 from strain Schizophyllum commune ScIBL1. The conditions for the process were standardized for voltage, feed flow, and the distance from the injector to the collector. Membranes with smooth-edged fibers, diameter of 819 nm without the presence of beads were obtained. However, it was found that the membranes lost antimicrobial activity against all the microorganisms evaluated, whereas, bioassays showed that null toxicity was presented.
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Fooladi T, Soudi MR, Alimadadi N, Savedoroudi P, Heravi MM. Bioactive exopolysaccharide from Neopestalotiopsis sp. strain SKE15: Production, characterization and optimization. Int J Biol Macromol 2019; 129:127-139. [PMID: 30710587 DOI: 10.1016/j.ijbiomac.2019.01.203] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 01/28/2019] [Accepted: 01/29/2019] [Indexed: 01/26/2023]
Abstract
Fungal exopolysaccharides are powerful resources of medicinal applications. Neopestalotiopsis sp. SKE15 was isolated and identified according to phenotypical and genotypical analyses (GenBank Accession No. MG649986). The exopolysaccharide (EPS) was produced by cultivation of mycelia in broth culture and extracted. The production was optimized to 2.02 g/l after selection of agitation, temperature, FeSO4 and K2HPO4 concentrations as the most influencing factors using Placket-Burman design and then by applying response surface methodology. Analytical Tools showed that the EPS is composed of a polysaccharide (1.5-2.1 × 106 Da) and its probable low molecular weight derivatives, in a wide range of chain lengths, among them an oligosaccharide of about 1970 Da was dominant. GC-MS (Gas chromatography-mass spectrometry) analysis revealed the EPS was mainly constructed from d-glucose, sorbitol and D-galactose. The EPS showed antibacterial activity against Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633 and Pseudomonas aeruginosa ATCC 27853. DPPH (1,1-diphenyl-2-picryl-hydrazyl) and hydroxyl radical scavenging activity assays showed strong antioxidant activity of the EPS. A challenge with three different cancerous cell lines showed cytotoxic activity of the EPS at final concentration of 100 and 200 μg/ml. Further investigation on medicinal applications of the biopolymer is promising.
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Affiliation(s)
- Tayebeh Fooladi
- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, 1993893973, Tehran, Iran.
| | - Mohammad Reza Soudi
- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, 1993893973, Tehran, Iran.
| | - Nayyereh Alimadadi
- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, 1993893973, Tehran, Iran
| | - Parisa Savedoroudi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, District 1, Daneshjou Boulevard, 1983969411, Tehran, Iran
| | - Majid Momhed Heravi
- Department of Chemistry, School of Science, Alzahra University, 1993893973, Tehran, Iran
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Barcelos MCS, Vespermann KAC, Pelissari FM, Molina G. Current status of biotechnological production and applications of microbial exopolysaccharides. Crit Rev Food Sci Nutr 2019; 60:1475-1495. [PMID: 30740985 DOI: 10.1080/10408398.2019.1575791] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Microbial exopolysaccharides (EPS) are an abundant and important group of compounds that can be secreted by bacteria, fungi and algae. The biotechnological production of these substances represents a faster alternative when compared to chemical and plant-derived production with the possibility of using industrial wastes as substrates, a feasible strategy after a comprehensive study of factors that may affect the synthesis by the chosen microorganism and desirable final product. Another possible difficulty could be the extraction and purification methods, a crucial part of the production of microbial polysaccharides, since different methods should be adopted. In this sense, this review aims to present the biotechnological production of microbial exopolysaccharides, exploring the production steps, optimization processes and current applications of these relevant bioproducts.
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Affiliation(s)
- Mayara C S Barcelos
- Laboratory of Food Biotechnology - Food Engineering, Institute of Science and Technology - UFVJM - Diamantina, Minas Gerais, Brazil
| | - Kele A C Vespermann
- Laboratory of Food Biotechnology - Food Engineering, Institute of Science and Technology - UFVJM - Diamantina, Minas Gerais, Brazil
| | - Franciele M Pelissari
- Laboratory of Food Biotechnology - Food Engineering, Institute of Science and Technology - UFVJM - Diamantina, Minas Gerais, Brazil
| | - Gustavo Molina
- Laboratory of Food Biotechnology - Food Engineering, Institute of Science and Technology - UFVJM - Diamantina, Minas Gerais, Brazil
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