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Navarro-Simarro P, Gómez-Gómez L, Ahrazem O, Rubio-Moraga Á. Food and human health applications of edible mushroom by-products. N Biotechnol 2024; 81:43-56. [PMID: 38521182 DOI: 10.1016/j.nbt.2024.03.003] [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: 01/11/2024] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
Mushroom waste can account for up to 50% of the total mushroom mass. Spent mushroom substrate, misshapen mushrooms, and mushroom stems are examples of mushroom byproducts. In ancient cultures, fungi were prized for their medicinal properties. Aqueous extracts containing high levels of β-glucans as functional components capable of providing prebiotic polysaccharides and improved texture to foods have been widely used and new methods have been tested to improve extraction yields. Similarly, the addition of insoluble polysaccharides controls the glycemic index, counteracting the effects of increasingly high-calorie diets. Numerous studies support these benefits in vitro, but evidence in vivo is scarce. Nonetheless, many authors have created a variety of functional foods, ranging from yogurt to noodles. In this review, we focus on the pharmacological properties of edible mushroom by-products, and the possible risks derived from its consumption. By incorporating these by-products into human or animal feed formulations, mushroom producers will be able to fully optimize crop use and pave the way for the industry to move toward a zero-waste paradigm.
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Affiliation(s)
- Pablo Navarro-Simarro
- Instituto Botánico. Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain
| | - Lourdes Gómez-Gómez
- Instituto Botánico. Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain; Facultad de Farmacia. Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain
| | - Oussama Ahrazem
- Instituto Botánico. Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain; Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología. Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Spain.
| | - Ángela Rubio-Moraga
- Instituto Botánico. Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain; Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología. Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Spain.
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Barido FH, Puruhita, Hertanto BS, Cahyadi M, Kartikasari LR, Sujiwo J, Kim J, Kim HY, Jang A, Lee SK. Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken. Anim Biosci 2024; 37:1277-1288. [PMID: 38665076 PMCID: PMC11222846 DOI: 10.5713/ab.23.0518] [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: 12/09/2023] [Revised: 01/30/2024] [Accepted: 03/21/2024] [Indexed: 07/05/2024] Open
Abstract
OBJECTIVE This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. METHODS Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. RESULTS Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. CONCLUSION This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.
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Affiliation(s)
- Farouq Heidar Barido
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta, Jawa Tengah 57126,
Indonesia
- Halal Research Center and Services (HRCS), Institute for Research and Community Service, Universitas Sebelas Maret, Surakarta, Jawa Tengah 57126,
Indonesia
| | - Puruhita
- Restu Dwi Pangan Co, Tangerang, Banten 15345,
Indonesia
| | - Bayu Setya Hertanto
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta, Jawa Tengah 57126,
Indonesia
| | - Muhammad Cahyadi
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta, Jawa Tengah 57126,
Indonesia
- Halal Research Center and Services (HRCS), Institute for Research and Community Service, Universitas Sebelas Maret, Surakarta, Jawa Tengah 57126,
Indonesia
| | - Lilik Retna Kartikasari
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta, Jawa Tengah 57126,
Indonesia
| | - Joko Sujiwo
- Department of Animal Production, Faculty of Animal Science, Universitas Gadjah Mada, Sleman, Special Region of Yogyakarta 55281,
Indonesia
| | - Juntae Kim
- Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, Daejeon 34134,
Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439,
Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341,
Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341,
Korea
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Dai Y, Wang L, Chen X, Song A, He L, Wang L, Huang D. Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications. Foods 2023; 12:3289. [PMID: 37685222 PMCID: PMC10486737 DOI: 10.3390/foods12173289] [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: 07/30/2023] [Revised: 08/21/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
In the present work, the optimization of extraction, emulsifying properties, and biological activities of polysaccharides from Lentinula edodes Sing (LES) were studied. The results showed LES polysaccharides extracted by hot water or ultrasonication are a group of β-glucan. Among all the samples, the one extracted by hot water showed the best emulsifying capacity. In addition, the results demonstrated that LES polysaccharide had strong scavenging activities in vitro on DPPH and ABTS radicals, which reached the highest level for the one extracted by 90 min ultrasonication (p < 0.05). Overall, Lentinula edodes Sing polysaccharides (LESPs) may have potential applications as emulsifying agents in food industries.
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Affiliation(s)
- Yan Dai
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Lei Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Xingyi Chen
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Angxin Song
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Laping He
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
| | - Lingyuan Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Diandian Huang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
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Yin C, Li C, Ma K, Fan X, Yao F, Shi D, Wu W, Qiu J, Hu G, Gao H. The physicochemical, antioxidant, hypoglycemic and prebiotic properties of γ-irradiated polysaccharides extracted from Lentinula edodes. Food Sci Biotechnol 2023; 32:987-996. [PMID: 37123066 PMCID: PMC10130297 DOI: 10.1007/s10068-022-01234-5] [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: 09/19/2022] [Revised: 12/08/2022] [Accepted: 12/20/2022] [Indexed: 01/26/2023] Open
Abstract
In this study, the influence of γ-irradiation with different dose (0, 4, 8, and 16 kGy) on chemical composition, physicochemical features and bioactivities of polysaccharides extracted from Lentinula edodes (LEP) were investigated. The carbohydrate content (from 59.47 to 70.96%), the solubility, the ⋅OH and DPPH scavenging ability of LEP increased with the increased γ-irradiation dose, while the protein content, the weight-average and number-average molecular weight of LEP were significantly decreased with the increased γ-irradiation dose. Moreover, γ-irradiation treatment caused LEP color changes and surface topography destroyed. γ-Irradiated LEP showed higher hypoglycemic activities in vitro than that of non-irradiated LEP. Moreover, γ-irradiated LEP had better proliferation promoting effects on Lactobacillus rhamnosus and L. plantarum. These results showed that γ-irradiation treatment changes the physicochemical features of LEP, thus affects its antioxidant, hypoglycemic and prebiotic properties, which suggests that γ-irradiated LEP has potential application in the pharmaceutical industries and functional foods. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01234-5.
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Affiliation(s)
- Chaomin Yin
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Chen Li
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205 China
| | - Kun Ma
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Xiuzhi Fan
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Fen Yao
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Defang Shi
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Wenjing Wu
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Jianhui Qiu
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
| | - Guoyuan Hu
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205 China
| | - Hong Gao
- National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064 China
- Research Center of Under-Forest Economy in Hubei Province, Wuhan, 430064 China
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Jiang Y, Zhao Q, Deng H, Li Y, Gong D, Huang X, Long D, Zhang Y. The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments. Foods 2023; 12:foods12102077. [PMID: 37238895 DOI: 10.3390/foods12102077] [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: 04/25/2023] [Revised: 05/19/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.
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Affiliation(s)
- Yu Jiang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Qilong Zhao
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Haolan Deng
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Yongjun Li
- Gansu Provincial Center for Disease Control and Prevention, Lanzhou 730000, China
| | - Di Gong
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Xiaodan Huang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
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Xu M, Qu Y, Li H, Tang S, Chen C, Wang Y, Wang H. Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Lentinan has important applications in the food and medicine fields. Fermenting Lentinula edodes with Bacillus subtilis natto increased the lentinan extraction yield by 87.13% and greatly altered the molecular structure and antioxidant activity of lentinan. The uronic acid content in the lentinan molecular structure increased from 2.08% to 4.33%. The fermentation process did not affect the monosaccharide composition of lentinan, comprised of more than 90% glucose residues. Fermentation significantly reduced the molecular weight of lentinan and altered its apparent structure. The water solubility of fermented lentinan was increased by 165.07%, and the antioxidant activity was significantly improved. Fermentation using soybean as a substrate may be beneficial for enhancing the activity of Bacillus subtilis natto and producing lentinan with different molecular weights.
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Dong Y, Wang T, Zhao J, Gan B, Feng R, Miao R. Polysaccharides Derived from Mushrooms in Immune and Antitumor Activity: A Review. Int J Med Mushrooms 2023; 25:1-17. [PMID: 37560886 DOI: 10.1615/intjmedmushrooms.2023049062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/11/2023]
Abstract
Mushrooms are full of nutrition and have beneficial properties for human health. Polysaccharides are the main component of edible and medicinal mushrooms, especially β-glucans, which have attracted much more attention for their complex structure and diverse biological activities. Among all the diverse medicinal activities of mushroom polysaccharides, antitumor and immune-enhancing activities are two excellent bioactivities that have much more potential and deserve application. Their bioactivities are highly dependent on their structural features, including molecular weight, monosaccharide composition, degree of branching, type and configuration of glycosidic bonds, substituent pattern, and chain conformation. This review summarizes the current method for obtaining polysaccharides from mushrooms, chemical characterizations of the structures and their roles in immune and antitumor activities. In addition, the methods for preparation of the polysaccharide derivatives and the potential medicinal clinical application are also discussed in this review, which may provide new guidance for mushroom polysaccharide development.
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Affiliation(s)
- Yating Dong
- School of Food and Biological Engineering, Institute of Food Physical Processing, International Joint Research Center for Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000, P.R. China
| | - Tao Wang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 P.R. China
| | - Jin Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000, P.R. China
| | - Bingcheng Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 P.R. China
| | - Rencai Feng
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000, P.R. China
| | - Renyun Miao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000, P.R. China
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Hu YC, Hu JL, Li J, Wang J, Zhang XY, Wu XY, Li X, Guo ZB, Zou L, Wu DT. Physicochemical characteristics and biological activities of soluble dietary fibers isolated from the leaves of different quinoa cultivars. Food Res Int 2023; 163:112166. [PMID: 36596115 DOI: 10.1016/j.foodres.2022.112166] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022]
Abstract
Quinoa leaf is consumed as a promising value-added vegetable in the diet. Although quinoa leaf is rich in soluble dietary fibers, the knowledge regarding their chemical structures and biological activities is still limited, which astricts their application in the functional food industry. Thus, to improve the precise use and application of soluble dietary fibers (SDFs) isolated from quinoa leaves in the food industry, the physicochemical structures and bioactivities of SDFs isolated from different quinoa leaves were systematically investigated. Results indicated that quinoa leaves were rich in SDFs, ranging from 3.30 % to 4.55 % (w/w). Quinoa SDFs were mainly composed of acidic polysaccharides, such as homogalacturonan and rhamnogalacturonan I, which had the molecular weights in the range of 4.228 × 104 -7.059 × 104 Da. Besides, quinoa SDFs exerted potential in vitro antioxidant activities, lipid and bile acid-adsorption capacities, immunoregulatory activities, and prebiotic effects, which might be partially associated with their molecular mass, content of uronic acid, and content of bound polyphenol. Collectively, these findings are beneficial to better understanding the chemical structures and bioactivities of SDFs extracted from different quinoa leaves, which can also provide a scientific basis for developing quinoa SDFs into functional foods in the food industry.
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Affiliation(s)
- Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Ju-Li Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jin Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xian-Yue Zhang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xiao-Yong Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xiang Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Zhan-Bin Guo
- College of Agronomy, Inner Mongolia Agricultural University, Hohhot 010018, Inner Mongolia, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China.
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Gu H, Liang L, Zhu XP, Jiang X, Du M, Wang Z. Optimization of enzymatic extraction, characterization and bioactivities of Se-polysaccharides from Se-enriched Lentinus edodes. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Sun Y, He H, Wang Q, Yang X, Jiang S, Wang D. A Review of Development and Utilization for Edible Fungal Polysaccharides: Extraction, Chemical Characteristics, and Bioactivities. Polymers (Basel) 2022; 14:polym14204454. [PMID: 36298031 PMCID: PMC9609814 DOI: 10.3390/polym14204454] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/18/2022] [Accepted: 10/18/2022] [Indexed: 11/07/2022] Open
Abstract
Edible fungi, commonly known as mushrooms, are precious medicinal and edible homologous gifts from nature to us. Because of their distinctive flavor and exceptional nutritional and medicinal value, they have been a frequent visitor to people’s dining tables and have become a hot star in the healthcare, pharmaceutical, and cosmetics industries. Edible fungal polysaccharides (EFPs) are an essential nutrient for edible fungi to exert bioactivity. They have attracted much attention because of their antioxidant, immunomodulatory, antitumor, hypoglycemic, and hypolipidemic bioactivities. As a result, EFPs have demonstrated outstanding potential over the past few decades in various disciplines, including molecular biology, immunology, biotechnology, and pharmaceutical chemistry. However, the complexity of EFPs and the significant impact of mushroom variety and extraction techniques on their bioactivities prevents a complete investigation of their biological features. Therefore, the authors of this paper thoroughly reviewed the comparison of different extraction methods of EFPs and their advantages and disadvantages. In addition, the molecular weight, monosaccharide composition, and glycosidic bond type and backbone structure of EFPs are described in detail. Moreover, the in vitro and in vivo bioactivities of EFPs extracted by different methods and their potential regulatory mechanisms are summarized. These provide a valuable reference for improving the extraction process of EFPs and their production and development in the pharmaceutical field.
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Affiliation(s)
- Yujun Sun
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
- Correspondence:
| | - Huaqi He
- College of Agriculture, Anhui Science and Technology University, Fengyang 233100, China
| | - Qian Wang
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
| | - Xiaoyan Yang
- College of Agriculture, Anhui Science and Technology University, Fengyang 233100, China
| | - Shengjuan Jiang
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
| | - Daobing Wang
- College of Agriculture, Anhui Science and Technology University, Fengyang 233100, China
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Evaluation of Pulsed Electric Field-Assisted Extraction on the Microstructure and Recovery of Nutrients and Bioactive Compounds from Mushroom (Agaricus bisporus). SEPARATIONS 2022. [DOI: 10.3390/separations9100302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Pulsed electric field (PEF) is a sustainable innovative technology that allows for the recovery of nutrients and bioactive compounds from vegetable matrices. A. bisporus was chosen for its nutritional value and the effect of PEF pretreatment was evaluated using different conditions of electric field (2–3 kV/cm), specific energy (50–200 kJ/kg) and extraction time (0–6 h) to obtain the best conditions for nutrient and bioactive compound extraction. Spectrophotometric methods were used to evaluate the different compounds, along with an analysis of mineral content by inductively coupled plasma mass spectrometry (ICP-MS) and the surface was evaluated using scanning electron microscopy (SEM). In addition, the results were compared with those obtained by conventional extraction (under constant shaking without PEF pretreatment). After evaluating the extractions, the best extraction conditions were 2.5 kV/cm, 50 kJ/kg and 6 h which showed that PEF extraction increased the recovery of total phenolic compounds in 96.86%, carbohydrates in 105.28%, proteins in 11.29%, and minerals such as P, Mg, Fe and Se. These results indicate that PEF pretreatment is a promising sustainable technology to improve the extraction of compounds and minerals from mushrooms showing microporation on the surface, positioning them as a source of compounds of great nutritional interest.
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Hojjati M, Noshad M, Sorourian R, Askari H, Feghhi S. Effect of gamma irradiation on structure, physicochemical and functional properties of bitter vetch (Vicia ervilia) seeds polysaccharides. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110569] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Thivya P, Reddy NBP, Sinija VR. Extraction of xyloglucan from tamarind industrial waste by different methods and their potential application in the food sector. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- P Thivya
- Department of Food Process Engineering National Institute of Food Technology, Entrepreneurship and Management, (formerly Indian Institute of Food Processing Technology) Thanjavur Tamil Nadu India 613005
| | - N Bhanu Prakash Reddy
- Department of Food Process Engineering National Institute of Food Technology, Entrepreneurship and Management, (formerly Indian Institute of Food Processing Technology) Thanjavur Tamil Nadu India 613005
| | - V R Sinija
- Food Processing Business Incubation Centre National Institute of Food Technology, Entrepreneurship and Management, (formerly Indian Institute of Food Processing Technology) Thanjavur Tamil Nadu India 613005
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14
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Comparative analysis of physicochemical characteristics and in vitro biological activities of polysaccharides from γ-irradiated and nonirradiated Schizophyllum commune. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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15
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Kakar MU, Li J, Mehboob MZ, Sami R, Benajiba N, Ahmed A, Nazir A, Deng Y, Li B, Dai R. Purification, characterization, and determination of biological activities of water-soluble polysaccharides from Mahonia bealei. Sci Rep 2022; 12:8160. [PMID: 35581215 PMCID: PMC9114413 DOI: 10.1038/s41598-022-11661-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 04/14/2022] [Indexed: 12/13/2022] Open
Abstract
Mahonia bealei is one of the important members of the genus Mahonia and Traditional Chinese Medicine (TCM). Several compounds isolated from this plant have exhibited useful biological activities. Polysaccharides, an important biomacromolecule have been underexplored in case of M. bealei. In this study, hot water extraction and ethanol precipitation were used for the extraction of polysaccharides from the stem of M. bealei, and then extract was purified using ultrafiltration membrane at 50,000 Da cut off value. Characterization of the purified M. bealei polysaccharide (MBP) was performed using Fourier Transform Infrared Spectroscopy (FT-IR), along with Scanning Electron Microscopy (SEM), X-ray crystallography XRD analysis and Thermal gravimetric analysis (TGA). The purified polysaccharide MBP was tested for antioxidant potential by determining its reducing power, besides determining the DPPH, ABTS, superoxide radical, and hydroxyl radical scavenging along with ferrous ion chelating activities. An increased antioxidant activity of the polysaccharide was reported with increase in concentration (0.5 to 5 mg/ml) for all the parameters. Antimicrobial potential was determined against gram positive and gram-negative bacteria. 20 µg/ml MBP was found appropriate with 12 h incubation period against Escherichia coli and Bacillus subtilis bacteria. We conclude that polysaccharides from M. bealei possess potential ability of biological importance; however, more studies are required for elucidation of their structure and useful activities.
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Affiliation(s)
- Mohib Ullah Kakar
- Beijing Key Laboratory for Separation and Analysis in Biomedicine and Pharmaceutical, School of Life Sciences, Beijing Institute of Technology (BIT), Beijing, 100081, China.,Faculty of Marine Sciences, Lasbela University of Agriculture, Water and Marine Sciences, (LUAWMS), Uthal, Balochistan, Pakistan
| | - Jingyi Li
- Beijing Key Laboratory for Separation and Analysis in Biomedicine and Pharmaceutical, School of Life Sciences, Beijing Institute of Technology (BIT), Beijing, 100081, China
| | - Muhammad Zubair Mehboob
- CAS Centre for Excellence in Biotic Interaction, College of Life Sciences, University of Chinese Academy of Science, Beijing, 100049, China
| | - Rokayya Sami
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif, 21944, Saudi Arabia
| | - Nada Benajiba
- Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia
| | - Aziz Ahmed
- Faculty of Marine Sciences, Lasbela University of Agriculture, Water and Marine Sciences, (LUAWMS), Uthal, Balochistan, Pakistan
| | - Amina Nazir
- Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan Industry North Road 202, Jinan, Shandong Province, China
| | - Yulin Deng
- Beijing Key Laboratory for Separation and Analysis in Biomedicine and Pharmaceutical, School of Life Sciences, Beijing Institute of Technology (BIT), Beijing, 100081, China
| | - Bo Li
- Beijing Key Laboratory for Separation and Analysis in Biomedicine and Pharmaceutical, School of Life Sciences, Beijing Institute of Technology (BIT), Beijing, 100081, China. .,Advanced Research Institute of Multidisciplinary Sciences, Beijing Institute of Technology, Beijing, 100081, China.
| | - Rongji Dai
- Beijing Key Laboratory for Separation and Analysis in Biomedicine and Pharmaceutical, School of Life Sciences, Beijing Institute of Technology (BIT), Beijing, 100081, China.
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16
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Gamma-Irradiation-Induced Degradation of the Water-Soluble Polysaccharide from Auricularia polytricha and Its Anti-Hypercholesterolemic Activity. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031110. [PMID: 35164371 PMCID: PMC8838432 DOI: 10.3390/molecules27031110] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/22/2022] [Accepted: 02/03/2022] [Indexed: 12/12/2022]
Abstract
The water-soluble polysaccharides (APPs) isolated from the edible mushroom Auricularia polytricha were irradiated by γ-ray at doses of 10, 100, and 1000 kGy. The effect of gamma irradiation on the degradation of the polysaccharide was investigated. After irradiation treatment, the viscosity and molecular weight of APPs decreased with the increase in the irradiation dose. The changes in the enthalpy of APPs after irradiation treatment were observed. Meanwhile, SEM showed that R-APPs were crushed into fragments and the surfaces became smooth and wrinkled after irradiation. In further spectrum analysis, it was found that the glycoside bonds of the polysaccharides were broken and accompanied by the formation of double bonds. This suggested that gamma irradiation could cause the depolymerization and oxidation of polysaccharides. In addition, irradiated APPs could reduce the body weight of hyperlipidemia mice. The levels of serum and liver TC, TG, and serum LDH-c significantly decreased in hyperlipidemia mice after treatment by irradiated APPs. It indicated that gamma irradiation significantly improved the anti-hypolipidemic activity of APPs. The relationship between the physicochemical properties and hypolipidemic activity of polysaccharides was interpreted, which provides a theoretical basis for the further development of APP products. Gamma irradiation is a viable technology for macromolecular modification for degradation.
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17
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ZHOU H, WANG Z, MA H, WANG S, XIE W, CHEN Y, XIE C, GUO A, WANG C, ZHENG M. Characterisation and antioxidant activity of polysaccharide iron (III) complex in Qingzhuan Dark Tea. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.119421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Hongfu ZHOU
- Hubei University of Science and Technology, China
| | - Ziyao WANG
- Hubei University of Science and Technology, China
| | - Huimin MA
- Hubei University of Science and Technology, China
| | - Shiyue WANG
- Hubei University of Science and Technology, China
| | - Wenjing XIE
- Hubei University of Science and Technology, China
| | - Yong CHEN
- Hubei University of Science and Technology, China
| | - Chen XIE
- Hubei University of Science and Technology, China
| | - Anran GUO
- Hubei University of Science and Technology, China
| | - Cai WANG
- Hubei University of Science and Technology, China
| | - Min ZHENG
- Hubei University of Science and Technology, China
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18
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Effects of isolation conditions on structural and functional properties of the seed gum from Chinese quince (Chaenomeles sinensis). Carbohydr Polym 2021; 273:118538. [PMID: 34560950 DOI: 10.1016/j.carbpol.2021.118538] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/29/2021] [Accepted: 07/31/2021] [Indexed: 02/03/2023]
Abstract
Chinese quince seed gum (CQSG) extracted under water-, alkali- and acid- conditions at 25, 50, and 80 °C, were evaluated in terms of yield, monosaccharide composition, molecular distribution, thermal gravimetry, emulsifying stability, rheological properties, and free radical scavenging ability. The results showed that the yield of CQSG increased to 3.9% after water extraction at 80 °C. Alkali and acid treatments promoted the conversion of neutral sugars to the uronic acid branch. Regardless of the extraction temperature, the xylose chain was the main component (35%-40%); however, a reduction was observed as the extraction temperature increased to 80 °C. All CQSG solutions extracted under these isolation conditions exhibited non-Newtonian rheological behavior. Compared to water-extracted samples, the alkali-extracted samples showed the worst thermal stability, while the acid-treated samples showed the worst emulsifying stability. This study provides theoretical support for the potential application of CQSG polysaccharides in the food and pharmaceutical industries.
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Sheng K, Wang C, Chen B, Kang M, Wang M, Liu K, Wang M. Recent advances in polysaccharides from Lentinus edodes (Berk.): Isolation, structures and bioactivities. Food Chem 2021; 358:129883. [PMID: 33940295 DOI: 10.1016/j.foodchem.2021.129883] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 02/26/2021] [Accepted: 04/12/2021] [Indexed: 11/24/2022]
Abstract
Lentinus edodes, an important edible mushroom cultivated in East Asia for thousands of years, has been widely used as food and medicinal ingredient worldwide. Modern phytochemistry studies have demonstrated that L. edodes is very rich in bioactive polysaccharides, especially the β-glucans. Over the past two decades, the isolation, chemical properties, and bioactivities of polysaccharides from fruiting bodies, mycelium and fermentation broth of L. edodes have been drawing much attention from scholars around the world. It has been demonstrated that L. edodes polysaccharides possess various remarkable biological activities, including anti-oxidant, anti-tumor, anti-aging, anti-inflammation, immunomodulatory, antiviral, and hepatoprotection effects. This review summarizes the recent development of polysaccharides from L. edodes including the isolation methods, structural features, bioactivities and mechanisms, and their structure-activity relationship, which can provide useful research underpinnings and update information for their further application as therapeutic agents and functional foods.
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Affiliation(s)
- Kangjia Sheng
- College of Food Science & Engineering, Northwest University, No. 229 Taibai North Road, Xi'an, Shaanxi 710069, China; Key Laboratory of Resource Biology and Biotechnology in Western China, College of Life Science, Northwest University, No. 229 Taibai North Road, Xi'an, Shaanxi 710069, China
| | - Cuiling Wang
- Key Laboratory of Resource Biology and Biotechnology in Western China, College of Life Science, Northwest University, No. 229 Taibai North Road, Xi'an, Shaanxi 710069, China
| | - Bitao Chen
- College of Food Science & Engineering, Northwest University, No. 229 Taibai North Road, Xi'an, Shaanxi 710069, China
| | - Meijuan Kang
- Library of Xi'an Shiyou University, Xi'an, Shaanxi 710065, China
| | - Minchang Wang
- Xi'an Modern Chemistry Research Institute, Xi'an, Shaanxi 710065, China
| | - Ke Liu
- Xi'an Modern Chemistry Research Institute, Xi'an, Shaanxi 710065, China
| | - Ming Wang
- College of Food Science & Engineering, Northwest University, No. 229 Taibai North Road, Xi'an, Shaanxi 710069, China.
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20
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Effect of γ-irradiation on the structure and antioxidant activity of polysaccharide isolated from the fruiting bodies of Morchella sextelata. Biosci Rep 2021; 40:226365. [PMID: 32896857 PMCID: PMC7494991 DOI: 10.1042/bsr20194522] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 08/18/2020] [Accepted: 09/02/2020] [Indexed: 01/05/2023] Open
Abstract
The molecular weight of the polysaccharide and the chemical groups it contains has an important influence on its biological activity, relatively low molecular weight polysaccharides may have better antioxidant activity. Polysaccharides isolated from the fruiting bodies of Morchella sextelata (MSP) were treated by γ-irradiation at 10, 100 and 1000 kGy doses, and the physicochemical properties and antioxidant activity of irradiated MSP were investigated. Microscopic observation under a scanning electron microscope (SEM) showed that breakage and pores appeared on the surface of the irradiated polysaccharide. As the irradiation dose increased, the average molecular weight of MSP decreased significantly, while the particle size and thermal stability of MSP first increased at 10 and 100 kGy doses and then decreased at 1000 kGy doses. The antioxidant activities, measured by free radical scavenging tests and protective effect on PC12 cells injured by H2O2, were all increased after irradiation, especially when the concentration of MSP was low (50 and 100 μg/ml). Therefore, irradiation treatment was an effective method to enhance the activity of polysaccharides.
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21
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Leong YK, Yang FC, Chang JS. Extraction of polysaccharides from edible mushrooms: Emerging technologies and recent advances. Carbohydr Polym 2021; 251:117006. [DOI: 10.1016/j.carbpol.2020.117006] [Citation(s) in RCA: 59] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 08/25/2020] [Accepted: 08/25/2020] [Indexed: 01/08/2023]
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22
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Characterization of physicochemical and biological properties of Schizophyllum commune polysaccharide extracted with different methods. Int J Biol Macromol 2020; 156:1425-1434. [DOI: 10.1016/j.ijbiomac.2019.11.183] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 11/06/2019] [Accepted: 11/20/2019] [Indexed: 12/11/2022]
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23
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Wang X, Zhang S, Li Z, Wang M, Sun R. Comparison on structure, chain conformation, and antioxidant activity of polysaccharides extracted from Liriopes radix with hot water and ultrasound. J Carbohydr Chem 2020. [DOI: 10.1080/07328303.2020.1746329] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Xiaomei Wang
- Faculty of Science, Xi’an Aeronautical University, Xi’an, China
| | - Shaobo Zhang
- Faculty of Science, Xi’an Aeronautical University, Xi’an, China
| | - Zhixu Li
- Faculty of Science, Xi’an Aeronautical University, Xi’an, China
| | - Miao Wang
- Faculty of Science, Xi’an Aeronautical University, Xi’an, China
| | - Runguang Sun
- Laboratory of Biophysics and Biomedicine Engineering, College of Physics and Information Technology, Shaanxi Normal University, Xi’an, China
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Jiang L, Wang W, Wen P, Shen M, Li H, Ren Y, Xiao Y, Song Q, Chen Y, Yu Q, Xie J. Two water-soluble polysaccharides from mung bean skin: Physicochemical characterization, antioxidant and antibacterial activities. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105412] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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25
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Wang J, Zhou Z, Dan D, Hu G. Physicochemical properties and bioactivities of Lentinula edodes polysaccharides at different development stages. Int J Biol Macromol 2020; 150:573-577. [PMID: 32057877 DOI: 10.1016/j.ijbiomac.2020.02.099] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/03/2020] [Accepted: 02/10/2020] [Indexed: 11/26/2022]
Abstract
Lentinula edodes polysaccharides from at four different development stages (referred to L1, L2, L3 and L4, respectively) were extracted by hot water method, and graded ethanol precipitation to final concentration of 20%, 50% and 70%, then12 crude polysaccharide fractions (referred to L1P20, L2P20, L3P20; L4P20, L1P50, L2P50, L3P50, L4P50 and L1P70, L2P70, L3P70, L4P70, respectively) were obtained. Physicochemical properties and exoteric bioactivities of the crude polysaccharide fractions were measured. The results of physicochemical properties revealed that extraction yields of P20 fractions were significantly higher than those of P50 and P70 fractions, and the contents of polysaccharide and β-glucan in L3P50 fractions were higher, and the viscosity-average molecular weight reached a maximum at L2, and high molecular weight polysaccharides could be obtained at a low alcohol concentration in P20 fractions, and the glycosidic bonds were found to exist in all crude polysaccharide fractions. These crude polysaccharide fractions showed different bioactivities, wherein the polysaccharides of higher molecular weight in P20 fractions had greater bioactivity. These results showed that immature stage of Lentinula edodes was the optimal harvest time for obtaining higher bioactivity of crude polysaccharides.
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Affiliation(s)
- Jiaming Wang
- School of Environmental Ecology and Bioengineering, Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan 430205, China.
| | - Zhou Zhou
- School of Environmental Ecology and Bioengineering, Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan 430205, China.
| | - Dongmei Dan
- Hubei Yuguo Gu Ye Co., Ltd., Suizhou 441300, China.
| | - Guoyuan Hu
- School of Environmental Ecology and Bioengineering, Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan 430205, China.
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Xue Z, Ma Q, Guo Q, Santhanam RK, Gao X, Chen Z, Wang C, Chen H. Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100452] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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27
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Lin Y, Zeng H, Wang K, Lin H, Li P, Huang Y, Zhou S, Zhang W, Chen C, Fan H. Microwave-assisted aqueous two-phase extraction of diverse polysaccharides from Lentinus edodes: Process optimization, structure characterization and antioxidant activity. Int J Biol Macromol 2019; 136:305-315. [DOI: 10.1016/j.ijbiomac.2019.06.064] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 05/29/2019] [Accepted: 06/10/2019] [Indexed: 12/30/2022]
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