Optimization of ultrasonic‐microwave synergistic extraction of polysaccharides from
            <i>Morchella conica</i>

Xu, Na; Sun, Yonghai; Guo, Xiaolei; Liu, Chao; Mao, Qian; Hou, Jumin

doi:10.1111/jfpp.13423

Cited by 25 publications

(10 citation statements)

References 33 publications

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“…Performance of an UAE process is strongly linked to the surface characteristics of the plant material, but the contribution of individual processes, that is, surface erosion, peeling, and detexturization, depends on the structural rigidity of the subject material (Chemat et al, ). Xu et al () observed defined fractures caused by micro‐jetting on the solid surface of Morchella conica fruit cells and associated the rate of ultrasonic‐assisted extraction to the microstructural changes. Hence, the dilapidated structure of dried CCBs is beneficial for the performance of the UAE process.…”

Section: Resultsmentioning

confidence: 99%

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Saha

Dey

Chakraborty

2019

J Food Process Engineering

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In this study, the effect of microwave drying (MWD) at four power levels (180, 300, 600, and 900 W) on kinetics, structure, color parameters, and antioxidant activity of corncob (CCB) was evaluated. Hot air‐dried (HAD) and freeze‐dried (FD) CCBs were used as controls. Drying conditions significantly affected the physicochemical characteristics as well as bioactivities of CCB. For MWD products, direct absorption of electromagnetic energy by water molecules greatly accelerated the evaporation process, leading to a faster dehydration with a very high moisture diffusivity value. Additionally, the application of microwave markedly enhanced disintegration of cellular components manifested in lowered values of structural and color attributes for MWD CCBs, which facilitated the liberation of bound polyphenols into fractions of free phenolic compounds and intensified the ultrasound‐assisted extraction of antioxidants. The presence of rutin, protocatechuic acid, gallic acid, caffeic acid, chlorogenic acid, and quercetin was responsible for high bioactivity of MWD CCB. However, thermal‐ and oxidation‐induced degradation of thermolabile polyphenols was responsible for the loss of antioxidant activity at higher (600 and 900 W) and lower (180 W) microwave powers. CCB dried using 300 W microwave power was the best drying process with the highest content of bioavailable antioxidants and antioxidant activity. Practical applications Using lignocellulosic plant part as a source of functional food or nutritional compounds requires intensive studies on the nutritional quality of products as well as bioavailabilities of such compounds. As most of the antioxidant compounds remain bound to cellulose and hemicellulose in seed, cob, and peel, techniques that promote the disintegration of bound polymeric complexes improve the bioactivity of these products. The present research highlights the potential benefits of microwave drying for the improvement in the bioactivity of corncob (CCB). The presence of several key phenolic compounds suggests a potential application of CCB in medicinal, cosmetic, and food industries.

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Section: Resultsmentioning

confidence: 99%

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Saha

Dey

Chakraborty

2019

J Food Process Engineering

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“…The extraction of crude MCP was carried out according to the method described by Xu et al [33]. Briefly, the dried M. conica powder was defatted and decoloured in a Soxhlet apparatus, dried, and mixed with distilled water for extraction at the optimal extraction conditions (microwave power of 210.61 W, W/M ratio of 41.07:1, and extraction time of 126.98 s) in a UMSE(ultrasonic-microwave synergistic extraction) apparatus (XO-SM50, Nanjing Xianou Instrument Co. Ltd., Nanjing, Jiangsu, China).…”

Section: Methodsmentioning

confidence: 99%

A Polysaccharide Purified from Morchella conica Pers. Prevents Oxidative Stress Induced by H2O2 in Human Embryonic Kidney (HEK) 293T Cells

Lü

Hou

et al. 2018

IJMS

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Morchella conica Pers. (M. conica) has been used both as a medical and edible mushroom and possesses antimicrobial properties and antioxidant activities. However, the antioxidant properties of polysaccharides purified from M. conica have not been studied. The aim of this study was to investigate the in vitro antioxidant properties of a polysaccharide NMCP-2 (neutral M. conica polysaccharides-2) purified from M. conica, as determined by radical scavenging assay and H2O2-induced oxidative stress in HEK 293T cells. Results showed that NMCP-2 with an average molecular weight of 48.3 kDa possessed a much stronger chelating ability on ferrous ions and a higher ability to scavenge radical scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) than the other purified fraction of NMCP-1 from M. conica. Moreover, 3-(4, 5-Dimethylthiazol-2-yl)-2, 5-diphenyltetra-zolium bromide (MTT) assay showed that NMCP-2 dose-dependently preserved cell viability of H2O2-induced cells. The NMCP-2 pretreated group reduced the generation of reactive oxygen species (ROS) content and increased the mitochondria membrane potential (MMP) levels. In addition, Hoechst 33342 staining revealed cells treated with NMCP-2 declined nuclear condensation. Ultrastructural observation revealed that NMCP-2 pretreatment alleviated the ruptured mitochondria when exposed to H2O2. Furthermore, western blot analysis showed that NMCP-2 prevented significant downregulation of the protein expression of Bax, cleaved caspases 3, and upregulated Bcl-2 levels. These results suggest the protective effects of NMCP-2 against H2O2-induced injury in HEK 293T cells. NMCP-2 could be used as a natural antioxidant of functional foods and natural drugs.

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“…Under appropriate conditions, the energy produced by ultrasound and microwave promotes cell rupture, enhance the interaction of intracellular material and solvent in less time, hence increase protein extraction rate. Nevertheless, when microwave power exceeded a certain value, the high microwave energy would disturb the interactions of molecular (Xu et al., 2018) and led to partial protein denaturation. Likewise, higher temperature or longer irradiation time for ultrasound and microwave extraction will destabilize the aqueous envelope of the proteins, destroy the hydrogen bond and structure of the protein, which could accelerate protein denaturation and precipitation, thus made the leaf protein solubility worse (Lv et al., 2019).…”

Section: Discussionmentioning

confidence: 99%

Ultrasound‐microwave assisted extraction of proteins from Moringa oleifera leaves: Comparative optimization study and LC‐MS analysis of the protein concentrate

Cheng

Shu

Chen

et al. 2021

J. Food Process. Preserv.

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Moringa oleifera leaves contain significant amount of high quality protein which can be utilized as nutrition supplements and food functional ingredients. In this study, the extraction process of M. oleifera leaves protein was optimized by response surface methodology. Traditional solvent extraction conditions for maximum protein recovery were 0.15‐M Tris‐HCl concentration, 38‐min extraction time, and 128:1 (v/w) solvent/solid ratio at 34°C, and the protein yield was 68.99 mg/g. Furthermore, ultrasound‐microwave assisted extraction (UMAE) was adopted to product the leaves protein, and the results showed that the optimum extraction conditions were solvent/solid ratio 91:1 (v/w), extraction time 148 s, extraction temperature 41°C, microwave power 81 W, the yield of protein was 82.07 mg/g. Compared with the conventional solvent extraction method, UMAE exhibited significantly high extraction efficiency. Through LC‐MS technology identification and bioinformatics analysis, it is verified that the extracted proteins could provide energy and material basis for the functions of M. oleifera leaf. Practical applications Moringa oleifera leaves have a high protein content and reasonable composition of essential amino acids, which is a high‐quality plant protein with great development potential. In the present study, the response surface method was used to optimize the process of ultrasonic and microwave synergistic extraction of M. oleifera leaves protein, which is effective and significantly increased the protein yield. According to the results of LC‐MS identification and bioinformatics analysis, the proteins played a leading role in maintaining the normal tissue, structure, and function of M. oleifera leaves, participated in the growth and metabolism of M. oleifera leaves, and provided material and energy supply for the functional performance of M. oleifera leaves.

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Optimization of ultrasonic‐microwave synergistic extraction of polysaccharides from Morchella conica

Cited by 25 publications

References 33 publications

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

A Polysaccharide Purified from Morchella conica Pers. Prevents Oxidative Stress Induced by H2O2 in Human Embryonic Kidney (HEK) 293T Cells

Ultrasound‐microwave assisted extraction of proteins from Moringa oleifera leaves: Comparative optimization study and LC‐MS analysis of the protein concentrate

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