Production of a β-d-glucan-rich extract from Shiitake mushrooms (Lentinula edodes) by an extraction/microfiltration/reverse osmosis (nanofiltration) process

Morales, Diego; Smiderle, Fhernanda Ribeiro; Piris, Adriana Jiménez; Soler‐Rivas, Cristina; Pródanov, Marín

doi:10.1016/j.ifset.2018.04.003

Cited by 30 publications

(14 citation statements)

References 31 publications

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“…The sorghum flour, L. edodes and A. auricula all had a much lower soluble fibre content than β-glucan content, especially L. edodes samples indicating that more β-glucan is water-insoluble in L. edodes. Morales, et al [58] found that Lentinula edodes had a low yield (4.2%) of hot water-soluble extract and a high content (27%) of β-glucan, which was consistent with L. edodes mushroom used in this study. They further determined the β-glucan of the hot water-soluble extract and the resulting insoluble fraction after extraction, finding that the insoluble fraction had a higher content of β-glucan (38%) than the soluble extract (13.2%).…”

Section: β-Glucan Potential Colon-bioavailabilitysupporting

confidence: 87%

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

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Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

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Section: β-Glucan Potential Colon-bioavailabilitysupporting

confidence: 87%

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

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“…UF conditions using 100 kg mol −1 MWCO membranes were optimized to recover high molecular weight

-glucans from oat mill waste [ 55 ]. This strategy was still not reported for SBY or other spent yeasts (from sugarcane and distilleries) but membrane technologies (MF and 10–100 kg mol −1 UF MWCO membranes) have been successfully employed in the recovery of

-glucans from cereals, algae and mushrooms [ 56 , 57 ].…”

Section: Membrane Fractionation and Purification Of Yeast Protein mentioning

confidence: 99%

Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts

et al. 2020

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Spent brewer’s yeast (Saccharomyces sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecules of interest from agro-industrial by-products need to be extracted, separated, concentrated, and/or purified so that a minimum purity level is achieved, allowing its application. Enzymatic hydrolysis has been successfully used in the production of peptides and protein hydrolysates. The obtained hydrolysates require efficient downstream processes such as membrane technology, which is an important tool for the recovery of thermolabile and sensitive compounds from complex mixtures, with low energy consumption and high specificity. The integration of membrane techniques that promote the separation through sieving and charge-based mechanisms is of great interest to improve the purity of the recovered fractions. This review is specifically addressed to the application of membrane technologies for the recovery of peptides from yeast protein hydrolysates. Fundamental concepts and practical aspects relative to the ultrafiltration of agro-industrial protein hydrolysates will be described. Challenges and perspectives involving the recovery of peptides from yeast protein hydrolysates will be presented and thoroughly discussed.

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“…Around 20 L of raw OMW were first centrifuged in a Heraeus Multifuge RS3+ (Waltham, MA, USA) at 24,000 g for 20 min. The supernatants were combined and submitted to a fine clarification process by a multichannel mineral (0.5 µm pore size, 0.1 m 2 filtration surface) microfiltration (MF) membrane (Ceramem Co., MA, USA), coupled to a pilot scale pressure-driven cross-flow filtration unit as described by Morales et al (2018).…”

Section: Preparative Fractionation Of Omw Equipment and Separation Mmentioning

confidence: 99%

Olive mill wastewater as a potential source of antibacterial and anti-inflammatory compounds against the food-borne pathogen Campylobacter

Silván

Pinto-Bustillos

Vásquez-Ponce

et al. 2019

Innovative Food Science & Emerging Technologies

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Phenolics and secoiridoids from crude olive mill wastewater (OMW) were purified using a preparative hybrid separation process: pressure-driven cross-flow membrane micro-(MF) and ultrafiltration (UF) and solid phase extraction (SPE). Five fractions with different contents of these compounds were obtained and their antibacterial activity against several strains of Campylobacter was evaluated. The results showed that the fraction with the highest content of phenolic and secoiridoid compounds had a relevant antibacterial activity against all tested strains with a strain-dependent character. Pre-treatment of LPS-stimulated cells with this fraction decreased the production of nitric oxide (NO), showing its potential as anti-inflammatory agent. Finally, the effect of the same fraction on the viability of human intestinal epithelial cell lines was evaluated. In conclusion, OMW could be useful as a potential source of bioactive compounds against Campylobacter, increasing the valorisation of olive oil by-products.

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Production of a β-d-glucan-rich extract from Shiitake mushrooms (Lentinula edodes) by an extraction/microfiltration/reverse osmosis (nanofiltration) process

Cited by 30 publications

References 31 publications

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts

Olive mill wastewater as a potential source of antibacterial and anti-inflammatory compounds against the food-borne pathogen Campylobacter

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