Free sugar, amino acid, and beta-glucan content in Lentinula edodes strains collected from different areas

Kim, Kyung-Je; Seo, Kyoung-Sun

doi:10.14480/jm.2016.14.2.27

Cited by 3 publications

(1 citation statement)

References 12 publications

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“…In particular, the anti‐obesity effects of L. edodes , such as the inhibition of α‐glucosidase and pancreatic lipase, decrease with blood glucose level, and anti‐hyperlipidemic effects have been reported in L. edodes (Cao et al., 2020; Lee, Chae, et al, 2008; Lee et al, 2015; Palanisamy et al., 2012; Xue, Gao, et al., 2020; Yoon et al., 2011). In addition, L. edodes has been shown to display a variety of biological effects, including anti‐inflammatory, skin regeneration, cholesterol reduction, liver cell protection, improvement of fatigue, anti‐oxidant activity, and nitrite elimination (Choi et al., 2010; Kim & Seo, 2016; Muszyńska et al., 2020; Song et al., 2020).…”

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confidence: 99%

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

et al. 2021

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We found that the fermented Lentinula edodes (FLE) products exhibited various differences in terms of proximate composition, free sugar, and amino acid. In particular, there were higher levels of ergosterol, and ergothioneine in FLE‐Pediococcus pentosaceus (PP) and ‐Lactobacillus acidophilus (LA) than in the L. edodes (LE) products. The survival rates of lactic acid bacteria (LAB) strains on artificial gastric juice, artificial bile, or heat (50–60°C) were observed to vary from 60%–66%, 60%–66%, to 42%–79%, respectively. The FLE products up to 300 μg/ml had no cytotoxicity on RAW264.7, AGS, and RBL‐2H3 cells, but inhibited the activities of α‐amylase, α‐glucosidase, and pancreatic lipase, as well as the production of nitrite, IL‐1β, IL‐4, TNF‐α, and prostaglandin E2 (PGE2) from lipopolysaccharide (LPS)‐induced inflammatory response. Our findings suggest that FLE products have metabolic enzyme inhibitory and anti‐inflammatory effects. Practical applications Fermentation plays a critical role in improving the functional and nutritional properties of food. In addition, lactobacteria are the main microorganisms involved in the fermentation of food known to have a variety of biological activities. Therefore, the utilization of lactobacteria for research and development of mushroom food materials can be used as a key strategy to improve the biological activity characteristics of mushroom food materials and to increase their active ingredient content. The present results show that FLE products had promising inhibitory efficacies against the activities of obesity‐related metabolic enzymes and LPS‐induced inflammatory response. These suggest that FLE products have the potential to be developed as functional probiotic dietary supplements or food products.

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