Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation

Abstract

Lentinan has important applications in the food and medicine fields. Fermenting Lentinula edodes with Bacillus subtilis natto increased the lentinan extraction yield by 87.13% and greatly altered the molecular structure and antioxidant activity of lentinan. The uronic acid content in the lentinan molecular structure increased from 2.08% to 4.33%. The fermentation process did not affect the monosaccharide composition of lentinan, comprised of more than 90% glucose residues. Fermentation significantly reduced the molecular weight of lentinan and altered its apparent structure. The water solubility of fermented lentinan was increased by 165.07%, and the antioxidant activity was significantly improved. Fermentation using soybean as a substrate may be beneficial for enhancing the activity of Bacillus subtilis natto and producing lentinan with different molecular weights.

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…( Xu et al, 2023 ) selected four kinds of Lactobacillus acidophilus and Lactobacillus rhamnosus to fermentation of Lentinus edodes and found that the fermentation products could inhibit the activities of α-amylase, α-glucosidase and pancreatic lipase, as well as the metabolites such as nitrite and prostaglandin lip-induced inflammatory reactions. Therefore, it has the potential to be developed as a functional probiotic supplement or food.…”

Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake

“…The enzymes produced by this strain include α-amylase, α-glucosidase, and β-glucosidase and are positively involved in the fermenting and/or activating of functional substances in food [15,16]. Various studies have evaluated fermented foods for metabolic changes, antioxidant improvement, and other beneficial properties [17][18][19]. Among them, Lee et al [18] have reported that when soybeans are solid-state fermented, beneficial fermentation properties such as isoflavone aglycones conversion, phenolics, and antioxidant activities increase by T. matsutake mycelium and significantly enhance nutritional components.…”