Optimization of the Microwave-Assisted Extraction Process for Polysaccharides in Himematsutake (Agaricus blazei Murrill) and Evaluation of Their Antioxidant Activities

Zhang, Zuofa; Lv, Guoying; Pan, Huijuan; Shi, Liangen; Fan, Leifa

doi:10.3136/fstr.17.461

Cited by 17 publications

(7 citation statements)

References 27 publications

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“…This process generates tremendous pressure on the cell wall until rupture and release of active compounds from the sample. Microwaves have been employed for the extraction of polysaccharides from Agaricus blazei Murrill [18]. The optimum conditions for a 12.35% recovery were extraction time 29.37 min, microwave power 400 W, extraction temperature 74.64 °C and ratio of water to material 32.7:1.…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

2012

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Abstract:Polysaccharides from mushrooms have attracted a great deal of attention due to the many healthy benefits they have demonstrated, such as immunomodulation, anticancer activity, prevention and treatment of cardiovascular diseases, antiviral and antimicrobial effects, among others. Isolation and purification of polysaccharides commonly involve several steps, and different techniques are actually available in order to increase extraction yield and purity. Studies have demonstrated that the molecular structure and arrangement significantly influence the biological activity; therefore, there is a wide range of analytical techniques for the elucidation of chemical structures. Different polysaccharides have been isolated from mushrooms, most of them consisting of β-linked glucans, such as lentinan from Lentinus edodes, pleuran from Pleurotus species, schizophyllan from Schizophyllum commune, calocyban from Calocybe indica, or ganoderan and ganopoly from Ganoderma lucidum. This article reviews the main methods of polysaccharide isolation and structural characterization, as well as some of the most important polysaccharides isolated from mushrooms and the healthy benefits they provide.

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Section: Microwave-assisted Extractionmentioning

confidence: 99%

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

2012

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“…Mushrooms contain both 1,4/1,4-6-α-glucans and 1,3/1,6-β-glucans . β-Glucans from mushrooms have been extracted by common methods such as hot water extraction or alkaline deproteinization followed by ethanol precipitation and purification. − So far, novel extraction of mushroom β-glucans includes ultrasonic-assisted extraction (UAE) applied to mushroom wastes, , supercritical-CO 2 extraction on Indian oyster ( Pleurotus pulnomarius ) and Ganoderma lucidum , , and microwave-assisted extraction on Agaricus blazei and Inonotus obliquus . Enhanced antioxidant activities have been observed in UAE, and the technique has been shown to be more effective and time efficient compared to simple water extraction.…”

Section: Mushroom Polysaccharides For Multiple Applications In the Fo...mentioning

confidence: 99%

Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

You

Hoskin

Komarnytsky

et al. 2022

ACS Food Sci. Technol.

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The interest in mushrooms as functional ingredients has increased in the past decade. Mushrooms have low fat content and high fiber and protein contents and are natural sources of valuable food molecules such as ergosterol, polyphenols, terpene and terpenoids, and mannitol and trehalose. Mushrooms have been used as ingredients in meat- and starch-based food formulations with varying degrees of success, but their technological and functional performances in food formulations are yet to be investigated and fully explored for applications directed to the emerging alternative, meat-free, clean-label marketplace. Therefore, in this review, the current scientific data regarding the attributes of mushrooms that elicit their unique functional and nutritional properties, their relevance to the food industry, and potential opportunities for developing innovative, good-tasting, protein-rich foods from mushrooms are presented and discussed.

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“…The microwave-assisted extraction process was based on the method of Zhang et al [17] with slight modifications. Briefly, 15 g of a pretreated sample was extracted with 450 mL distilled water at 75 • C for 30 min, utilizing a microwave synthesis reaction apparatus (UWave-1000, Shanghai Xinyi Microwave Chemical Technology Co. LTD, Shanghai, China) with microwave power at 400 W. The supernatant was collected, and the following procedures were consistent with Section 2.2.1.…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

The Effect of Extraction Methods on Preliminary Structural Properties and Antioxidant Activities of Polysaccharides from Lactarius vividus

Feng

et al. 2019

Processes

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Four polysaccharides (LVP-u, LVP-m, LVP-e, and LVP-h) were extracted from the fruiting bodies of Lactarius vividus by an ultrasonic-assisted extraction method, microwave-assisted extraction method, enzyme-assisted extraction method, and hot water extraction method, respectively. Then, the effect of extraction methods on yields, preliminary structural properties, and antioxidant activities was systematically investigated using the weighing method, chemical composition analysis, high-performance gel permeation chromatography (HPGPC), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscope (SEM), radical scavenging, and metal ion chelating assays. Results demonstrated that the four L. vividus polysaccharides (LVPs) were all combined with protein, and the yield of LVP-u was higher than others. Molecular weight distribution, monosaccharide and amino acid compositions, and microstructures among the four LVPs were significantly different. Moreover, the LVPs showed significant antioxidant activities in a dose-dependent manner, and LVP-e demonstrated better antioxidant activities in superoxide anion radical scavenging activity assays and metal ion chelating activity assays, while LVP-u showed higher activity in its hydroxyl radical scavenging ability.

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Optimization of the Microwave-Assisted Extraction Process for Polysaccharides in Himematsutake (Agaricus blazei Murrill) and Evaluation of Their Antioxidant Activities

Cited by 17 publications

References 27 publications

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

The Effect of Extraction Methods on Preliminary Structural Properties and Antioxidant Activities of Polysaccharides from Lactarius vividus

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