Ultrasound-assisted production of highly-purified β-glucan schizophyllan and characterization of its immune properties

Smirnou, Dzianis; Knotek, Petr; Nešporová, Kristina; Šmejkalová, Daniela; Pavlík, Vojtěch; Franke, Lukáš; Velebný, Vladimı́r

doi:10.1016/j.procbio.2017.04.016

Cited by 22 publications

(8 citation statements)

References 19 publications

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“…is one of Thailand’s most cultivated native mushrooms [ 15 ]. It contains Schizophyllan , a unique glucan with anti-inflammatory and immune-boosting properties [ 16 , 17 , 18 ]. Although mushrooms have a high content of umami amino acids, thermal processing during cooking may lessen their concentration.…”

Section: Introductionmentioning

confidence: 99%

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Hiranpradith

Therdthai

Soontrunnarudrungsri

2023

Foods

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Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2–0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2–0.8% SGM yielded a similar taste to the addition of 0.4–0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5′-nucleotides: adenosine 5′-monophosphate (5′-AMP) and guanosine 5′-monophosphate (5′-GMP); however, inosine 5′-monophosphate (5′-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.

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Section: Introductionmentioning

confidence: 99%

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Hiranpradith

Therdthai

Soontrunnarudrungsri

2023

Foods

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“…We also tested several other polysaccharides: CM-glucan prepared by carboxymethylation of β-glucan from yeast Saccharomyces cerevisiae , schizophyllan, another β-glucan from fungi Schizophyllum commune [36], and also glucomannan from yeast Candida utilis , a highly branched α-mannan containing glucose residues linked to the side chains [37].…”

Section: Discussionmentioning

confidence: 99%

“…These results are in accordance with our results showing decreased oxidative stress in the skin treated with CM-glucan and exposed to CS. Schizophyllan, another β-glucan tested herein, showed immunostimulatory properties in the whole blood samples [36] but, to the best of our knowledge, no studies focused on the topical application have been published so far.…”

Section: Discussionmentioning

confidence: 99%

Common Cosmetic Compounds Can Reduce Air Pollution-Induced Oxidative Stress and Pro-Inflammatory Response in the Skin

Hergesell

Valentová

Velebný

et al. 2022

Skin Pharmacol Physiol

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Introduction: Constantly increasing air pollution (AP) poses a concern negatively affecting our health including the skin. A typical manifestation of the skin damage induced by AP is its premature aging, irritation, skin barrier impairment, pigmentation disorders and development or exacerbation of various skin diseases. For these reasons, it is crucial to protect the skin from the negative effects of AP. In this study we evaluated the ability of some compounds commonly used in dermatological or cosmetic preparations with various biological activities to reduce AP-induced skin damage. Methods: We established a new experimental model using porcine skin explants exposed to cigarette smoke (CS) where we determined the level of reactive oxygen species (ROS) in the stratum corneum, skin barrier lipids peroxidation and gene expression of the pro-inflammatory cytokine IL-6 in the epidermis. We then tested several polysaccharides and their derivatives such as sodium hyaluronate (SH) of different molecular weights (MW, 1,6 MDa, 300 kDa, 15 kDa, 5 kDa), yeast glucomannan, schizophyllan and carboxymethyl β-glucan, a vitamin C derivative sodium ascorbyl phosphate, niacinamide and D-panthenol for their ability to prevent CS-induced skin damage. For the evaluation and comparison of their mechanism of action, film-forming effect was determined by TEWL and gloss measurements and the antioxidant properties were assessed by DPPH assay. Results: In the skin samples exposed to CS we observed significant negative changes such as the presence of large amount of ROS in the stratum corneum, a high level of skin barrier lipids peroxidation and upregulated IL6 gene expression. Pretreatment of the skin samples with all the tested substances significantly prevented CS-induced skin damage. The most effective was high MW SH probably due to its best film-forming effect and sodium ascorbyl phosphate with the best antioxidant properties. Conclusion: AP leads to a significant skin damage which can be effectively prevented by using some conventional cosmetic and dermatological ingredients with various mechanisms of action.

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“…Smirnou et al (2017) facilitated downstream processing of high purity schizophyllan from Schizophyllum commune using ultrasound in culture broth. Ultraonication decreased the culture broth viscosity, resulting in faster filtration and almost zero product loss during filtration [ 80 ]. Online ultrasonic treatment significantly improved gentamicin productivity from Micromonospora spp.…”

Section: Ultrasound Technology For Downstream Processingmentioning

confidence: 99%

Exploitation of Ultrasound Technique for Enhancement of Microbial Metabolites Production

et al. 2020

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Microbial metabolites have significant impacts on our lives from providing valuable compounds for nutrition to agriculture and healthcare. Ever-growing demand for these natural compounds has led to the need for smart and efficient production techniques. Ultrasound is a multi-applicable technology widely exploited in a range of industries such as chemical, medical, biotechnological, pharmaceutical, and food processes. Depending on the type of ultrasound employed, it can be used to either monitor or drive fermentation processes. Ultrasonication can improve bioproduct productivity via intensifying the performance of living organisms. Controlled ultrasonication can influence the metabolites’ biosynthesis efficiency and growth rates by improvement of cell permeability as well as mass transfer and nutrient uptake rates through cell membranes. This review contains a summarized description about suitable microbial metabolites and the applications of ultrasound technique for enhancement of the production of these metabolites as well as the associated downstream processing.

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Ultrasound-assisted production of highly-purified β-glucan schizophyllan and characterization of its immune properties

Cited by 22 publications

References 19 publications

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Common Cosmetic Compounds Can Reduce Air Pollution-Induced Oxidative Stress and Pro-Inflammatory Response in the Skin

Exploitation of Ultrasound Technique for Enhancement of Microbial Metabolites Production

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