Impact of processing on polysaccharides obtained from button mushroom (<i>Agaricus bisporus</i>)

Radzki, Wojciech; Ziaja‐Sołtys, Marta; Nowak, Jakub; Topolska, Jolanta; Bogucka‐Kocka, Anna; Sławińska, Aneta; Michalak‐Majewska, Monika; Jabłońska‐Ryś, Ewa; Kuczumow, Andrzej

doi:10.1111/ijfs.14084

Cited by 14 publications

(13 citation statements)

References 35 publications

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“…In contrast, the level of carbohydrate markedly rose reaching 93.00 ± 3.59%. These data is in accordance with previous experiment conducted on Agaricus bisporus [22]. The loss of protein and phenolics during lactic acid fermentation of mushrooms can be attributed to enzymes that are produced by bacteria: proteases degrading protein moieties [39] and esterases which release phenolic compounds [40].…”

Section: Chemical Characteristics Of Water Soluble Polysaccharidessupporting

confidence: 92%

“…Blanching did not cause statistically relevant changes, whereas boiling led to the increase in the amount (112.0 ± 2.0 mg/g dw). The observed increase in the case of boiled fruiting bodies is with agreement with the previous study conducted on Hypsizygus marmoreus fungi [32] or button mushroom [22]. The reason for this could be the leaking of easy soluble substances into the brine and changing the ratio between high and low weight molecular weight compounds.…”

Section: The Content Of Water Soluble Polysaccharidessupporting

confidence: 91%

“…The bacterial strain used in the experiment (Lactobacillus plantarum IBB76) was obtained from IBB Central Collection of Strains (Warsaw, Poland). This strain was used previously in fermentation of mushrooms [21][22][23].…”

Section: Biological Materialsmentioning

confidence: 99%

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Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides

Ziaja‐Sołtys

Radzki

Nowak³

et al. 2020

Applied Sciences

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Water soluble polysaccharides (WSP) were isolated from Lentinus edodes fruiting bodies. The mushrooms were previously subjected to various processing techniques which included blanching, boiling, and fermenting with lactic acid bacteria. Therefore, the impact of processing on the content and biological activities of WSP was established. Non-processed fruiting bodies contained 10.70 ± 0.09 mg/g fw. Boiling caused ~12% decrease in the amount of WSP, while blanched and fermented mushrooms showed ~6% decline. Fourier transform infrared spectroscopy analysis (FTIR) confirmed the presence of β-glycosidic links, whereas due to size exclusion chromatography 216 kDa and 11 kDa molecules were detected. WSP exhibited antioxidant potential in FRAP (ferric ion reducing antioxidant power) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assays. Cytotoxic properties were determined on MCF-7 and T47D human breast cell lines using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) test. Both biological activities decreased as the result of boiling and fermenting.

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Section: Chemical Characteristics Of Water Soluble Polysaccharidessupporting

confidence: 92%

Section: The Content Of Water Soluble Polysaccharidessupporting

confidence: 91%

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Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides

Ziaja‐Sołtys

Radzki

Nowak³

et al. 2020

Applied Sciences

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“…The molecular weight of endo‐polysaccharide obtained from P. igniarius was estimated 1.5 kDa by HPGPC and dextran standards were used for calibration ranging from 5.2 to 1,482 kDa (Zhang, Ma, et al, ). Radzki et al () purified a water‐soluble polysaccharide from Agaricus bisporus , confirmed the molecular weight as 1.9 kDa using gel permeation chromatography and according to the calibration curve prepared with pullulans. The molecular weight of water‐soluble polysaccharide was extracted from the spores of G. lucidum was calculated as 8,000 Da.…”

Section: Resultsmentioning

confidence: 99%

Structural characterization and determination of biological activities for different polysaccharides extracted from tree mushroom species

et al. 2019

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Chemical composition and structural characterization of polysaccharides of Fomes fomentarius (FF), Fuscoporia torulosa, Ganoderma adspersum, Ganoderma applanatum (GAP), Ganoderma lucidum, Phellinus igniarius, Pleurotus ostreatus (PO), and Porodaedalea pini (PP) tree mushrooms with antioxidant and anticholinesterase activities were determined in this research. Total carbohydrate contents of the polysaccharides were ranged between 65.06 ± 6.76 and 88.27 ± 5.15 µg/mg and total protein contents were ranged between 3.18 ± 0.72 and 6.56 ± 1.25 µg/mg. Galactose, glucose, and mannose were identified as major monosaccharides in all polysaccharides using gas chromatography‐mass spectrometry. FT‐IR analysis showed the characteristic peaks of the polysaccharides and high performance liquid chromatography‐diode array detection was used to determine the molecular weight of the polysaccharides. In β‐carotene–linoleic acid assay FF (IC50: 2.55 ± 0.40 µg/ml) displayed the highest antioxidant activity, whereas GAP indicated the highest antioxidant activity in cupric reducing antioxidant capacity (A0.50:59.90 ± 0.53 μg/ml), ABTS•+ (IC50: 16.62 ± 0.31 μg/ml), and DPPH• (IC50: 45.58 ± 0.21 μg/ml) assays. In cholinesterase inhibitory activity test, PO (56.31±0.0.74%) showed significant inhibitory activity against butyrylcholinesterase enzyme. Practical applications Polysaccharides from mushrooms are the major class of bioactive compounds with various biological activities. Several studies were performed on the biological activity of the polysaccharide extracts from different mushrooms. However, to our knowledge, this is the first report on the chemical composition, structural characterization, antioxidant, and anticholinesterase activities of extracted polysaccharides from studied mushrooms in detail. This investigation shows that polysaccharide extracts obtained from tree mushrooms show a significant bioactivity and these polysaccharides might be used as bioactive natural sources in the pharmaceutical, food, and cosmetic industries.

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“…Yeast in fermented bread possesses a cell wall that is composed of alpha‐mannan (mannose polysaccharide), which is large enough to activate the pathway of microbial community members to degrade it (Cuskin et al., 2015). Apart from yeast (and beer) in bread, the mushroom is also a major source of fungi in human diets, whose cell walls are rich in beta‐glucan and chitin (Radzki et al., 2019). Prulan is an alpha‐1,6‐linked malt trisaccharide polymer generated by Aureomyces pullulans.…”

Section: Carbohydrates In the Intestinementioning

confidence: 99%

Regulation effects of indigestible dietary polysaccharides on intestinal microflora: An overview

Ahmed

Yao

et al. 2020

J. Food Biochem.

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The human intestinal contains rich and diverse microbiota that utilizes a variety of polysaccharides. The intestinal microflora extends the metabolic functions of the body, obtaining energy from indigestible dietary polysaccharides. It is not only a highly competitive environment but also a comprehensive collaboration for these polysaccharides, as the microbiota work to maximize the energy harvested from them through the intestine. Indigestible dietary polysaccharides help to manage colon health and host health by affecting the gut microbial population. These polysaccharides also influence the metabolic activity of the intestinal microbiota by stimulating the formation of SCFAs. Most of these metabolic activities affect host physiology because the epithelium absorbs secondary metabolites and end products or transports them to the liver, where they could exert other beneficial effects. This article reviews the carbohydrates existing in the human intestine, the regulating actions of indigestible polysaccharides on intestinal microflora, and the molecular basis of the degradation process of these polysaccharides. Practical applications Large deals of researches have shown that indigestible polysaccharides possess an outstanding regulation effect on the intestinal microflora, which indicates that indigestible polysaccharides have the potential to be used as prebiotics in the functional food and pharmaceutical industries. However, it is not clear how gut microbiota metabolizes these dietary polysaccharides, and how the resulting gut metabolites may further affect the intestinal microflora population and metabolism. This paper reviews the indigestible dietary polysaccharides existing in the human intestine, the regulation of polysaccharides on gut microbiota, and the molecular basis of the degradation process of these polysaccharides. This review helps to better understand the relationship between indigestible dietary polysaccharides and intestinal microflora, which will provide powerful evidence for the potential use of these polysaccharides as functional foods.

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

Cited by 14 publications

References 35 publications

Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides

Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides

Structural characterization and determination of biological activities for different polysaccharides extracted from tree mushroom species

Regulation effects of indigestible dietary polysaccharides on intestinal microflora: An overview

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