Effect of processing on the content and biological activity of polysaccharides from Pleurotus ostreatus mushroom

Impact of processing on polysaccharides obtained from button mushroom (Agaricus bisporus)

“…They were transported to our laboratory (in a 5 kg plastic cases) the same day they were picked and were stored at 5 °C up to 5 h prior to the processing. Mushrooms were divided into four groups: (i) the first one was not processed (control); (ii) the second group contained fruiting bodies that were blanched in citric acid solution (0.5% w/v) for 5 min at 95 °C; (iii) the third group contained fruiting bodies that were boiled in water (100 °C, 15 min); (iv) the forth group contained fruiting bodies that were blanched and fermented with Lactobacillus plantarum IBB76 (derived from IBB Central Collection of Strains, Warsaw, Poland) as in a previous study (Radzki et al ., ). All fruiting bodies (both belonging to the control group and groups that were processed) were freeze‐dried (Alpha 1‐2 LD plus, Christ, Germany) and milled to fine powder prior the analyses.…”

“…The extraction was carried out according to the procedure previously reported by Radzki et al . (). Briefly, the powdered fruiting bodies were boiled in ethanol at in order to extract low molecular weight compounds.…”

“…85102201). Cells were grown on RPMI medium as described previously (Radzki et al ., ). Cells were incubated with different concentration of polysaccharides (50–250 μg mL −1 ) for 24 h. The antiproliferative assay was carried out according to the methodology developed by Mosmann ().…”

“…Nonetheless, such changes are usually less severe than in the case of low molecular weight compounds. In previous study, it has been shown that boiling of Pleurotus ostreatus mushroom leads to the decrease in polysaccharides content and affect their biological activity (Radzki et al ., ). The aim of the study was to verify the influence of various treatments on the content and biological activity of polysaccharides from A. bisporus .…”

The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms

“…But some studies have shown that thermally processed foods, especially fruits and vegetables, have higher biological activities due to their various chemical changes during heat treatment (Kim et al, 2000;Dewanto, et al, 2002). Radzki et al (2015), stated that little attention has been paid to the impact of thermal processing on the chemical composition of edible mushrooms.…”