Analyses of active antioxidant polysaccharides from four edible mushrooms

Yan, Jingmin; Zhu, Lei; Qu, Yunhe; Xian, Qiming; Mu, Meixia; Zhang, Mengshan; Muneer, Gul; Zhou, Yifa; Sun, Lin

doi:10.1016/j.ijbiomac.2018.11.079

Cited by 128 publications

(65 citation statements)

References 44 publications

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“…Many researchers have demonstrated that T. fuciformis polysaccharides possess various bioactivities, including anti-oxidation, anti-inflammatory and anti-tumors (Wu et al, 2019). Ot is worth noting that the efficacy of polysaccharides is closely related to the uronic acid content (Yan et al, 2019).…”

Section: Effects Of Different Drying Methods On Protein Polysaccharimentioning

confidence: 99%

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Chen

Peng

et al. 2020

Food Sci. Technol

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Onstant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup's viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.

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Section: Effects Of Different Drying Methods On Protein Polysaccharimentioning

confidence: 99%

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Chen

Peng

et al. 2020

Food Sci. Technol

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“…The former reported method [20] with slight modifications was carried out to detect the hydroxyl radical scavenging activity of GTPS. Briefly, 0.5 mL GTPS sample solution with different concentrations (0.1, 0.4, 0.7, 1.0, 3.0, 4.0, 5.0, 7.0, and 9.0 mg/mL), 0.5 mL of 6 mM FeSO 4 , and 0.5 mL of 6 mM salicylic acid (prepared with alcohol) were added into test tubes.…”

Section: Methodsmentioning

confidence: 99%

Chemical Composition and Antioxidant Activities of Polysaccharides from Yingshan Cloud Mist Tea

Chen

et al. 2019

Oxidative Medicine and Cellular Longevity

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The study was designed to investigate the chemical composition and antioxidant activities of polysaccharides from Yingshan Cloud Mist Tea. The chemical composition of green tea polysaccharides (GTPS) was analyzed by Fourier-transform infrared (FT-IR) spectroscopy, scanning electron microscope (SEM), thermogravimetric (TGA), gas chromatograph (GC), and high-performance gel-permeation chromatography (HPGPC). Then, the antioxidant activities in vitro of GTPS, effects of GTPS on body weight, and the antioxidant activities in chickens were studied. The results showed that GTPS were composed of rhamnose (Rha), arabinose (Ara), xylose (Xyl), mannose (Man), glucose (Glu), and galactose (Gal) in a molar ratio of 11.4 : 26.1 : 1.9 : 3.0 : 30.7 : 26.8 and the average molecular weight was 9.69×104 Da. Furthermore, GTPS exhibited obvious capacity of scavenging DPPH radical, hydroxyl radical, and superoxide radical and enhanced the ferric-reducing power in vitro. Last, GTPS significantly increased the body weight of chickens, enhanced the T-AOC, SOD, and GSH-Px level, and decreased the content of MDA in chickens. The results indicated that GTPS might be a kind of natural antioxidant, which had the potential application in feed industry.

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“…Free radical scavenging activity DPPH value [2,7,[14][15][16][17][18][19], FRAP value [2,19,20] Total polyphenol content Folin Ciocalteu method [2,[17][18][19] Active antioxidant polysaccharides HPLC [15] Amino acid content HPLC with fluorescence detector [2,[21][22][23][24][25][26] Glucans and ergosterol ATR-FTIR [7,8] Strain classification and taxa delimitation FT-IR [27] Identifying bioactive compounds ATR-FTIR [27] Antioxidant activity DPPH value and FTIR [28] Water soluble polysaccharides FTIR [29] Phylogenetic relatedness-DNA FTIR [30] DPPH: 2,2-diphenyl-1-picryl-hydrazyl; FRAP: Ferric Reducing Ability of Plasma; ATR-FTIR: Attenuated total reflection Fourier-transform infrared spectroscopy; FT-IR: Fourier-transform infrared spectroscopy.…”

Section: Examined Property Methods Referencesmentioning

confidence: 99%

Application of Near-Infrared Spectroscopy to Investigate Some Endogenic Properties of Pleurotus ostreatus Cultivars

Fodor

Mikola

Geösel

et al. 2020

Sensors

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Fourteen different Pleurotus ostreatus cultivars (Po_1–Po_14) were tested for free amino acid content (fAA), total polyphenol content (TPC), and antioxidant capacity (Ferric Reducing Ability of Plasma—FRAP) to select the cultivars with the most favorable traits. Automatic amino acid analyzer (fAA) and spectrophotometric assay (TPC, FRAP) results as well as Fourier-transform near infrared (FT-NIR) spectra were evaluated with different chemometric methods (Kruskal–Wallis test, Principal Component Analysis—PCA, Linear Discriminant Analysis—LDA). Based on total free amino acid concentrations and FRAP values, the Po_2 cultivar was found to be the most favorable. Types Po_3, Po_8, Po_10 and Po_12 were separated using PCA. Based on the spectral profile, they may contain polyphenols and reducing compounds of different qualities. LDA classification that was based on the concentrations of all free amino acids, cysteine, and proline of the cultivars was performed with an accuracy of over 90%. LDA classification that was based on the TPC and FRAP values was performed with an accuracy of over 83%.

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Analyses of active antioxidant polysaccharides from four edible mushrooms

Cited by 128 publications

References 44 publications

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Chemical Composition and Antioxidant Activities of Polysaccharides from Yingshan Cloud Mist Tea

Application of Near-Infrared Spectroscopy to Investigate Some Endogenic Properties of Pleurotus ostreatus Cultivars

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