Lentinan, β-glucan from Shiitake (Lentinula edodes): A review on structure, conformational transition, and gastro-intestinal interaction contributing towards its anti-diabetic potential

Chakraborty, Shuvarghya; Beura, Muskan; Sharma, Susheel Kumar; Singh, Archana; Dahuja, Anil; Krishnan, Veda

doi:10.1016/j.tifs.2023.104224

Cited by 7 publications

(1 citation statement)

References 87 publications

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“…As a natural biological macromolecule, β-glucan is generally regarded as one of the most crucial bioactive fractions in highland barley. Its tremendous potential has garnered extensive acknowledgement, as have its immunomodulatory activity [7], ability to reduce blood glucose levels [8], abilities in preventing and treating cardiovascular diseases [9], its antitumor effect [10], and its antioxidant activity [11]. β-glucan has antioxidant activity by scavenging radicals to terminate free radical-mediated oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization and Antioxidant Activity of β-Glucans from Highland Barley Obtained with Ultrasonic–Microwave-Assisted Extraction

Chen,

Cui,

Wang

et al. 2024

Molecules

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In order to efficiently extract β-glucan from highland barley (HBG) and study its structural characterization and antioxidant activity, ultrasonic–microwave-assisted extraction (UME) was optimized by the response surface method (RSM). Under the optimal extraction conditions of 25.05 mL/g liquid–solid ratio, 20 min ultrasonic time, and 480 W microwave intensity, the DPPH radical scavenging activity of HBG reached 25.67%. Two polysaccharide fractions were purified from HBG, namely HBG-1 and HBG-2. Structural characterization indicated that HBG-1 and HBG-2 had similar functional groups, glycosidic linkages, and linear and complex chain conformation. HBG-1 was mainly composed of glucose (98.97%), while HBG-2 primarily consisted of arabinose (38.23%), galactose (22.01%), and xylose (31.60%). The molecular weight of HBG-1 was much smaller than that of HBG-2. Both HBG-1 and HBG-2 exhibited concentration-dependent antioxidant activity, and HBG-1 was more active. This study provided insights into the efficient extraction of HBG and further investigated the structure and antioxidant activities of purified components HBG-1 and HBG-2. Meanwhile, the results of this study imply that HBG has the potential to be an antioxidant in foods and cosmetics.

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