Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications

Area of Science:

• Food Science
• Biochemistry
• Mycology

Background:

• Lentinula edodes Sing (LES) polysaccharides are known for their biological activities.
• Optimization of extraction methods is crucial for maximizing their functional properties.
• Understanding the structure-activity relationship of LES polysaccharides is important for industrial applications.

Purpose of the Study:

• To optimize the extraction of polysaccharides from Lentinula edodes Sing (LES).
• To evaluate the emulsifying properties of LES polysaccharides.
• To assess the in vitro biological activities, specifically radical scavenging, of LES polysaccharides.

Main Methods:

• Extraction of LES polysaccharides using hot water and ultrasonication methods.
• Characterization of extracted polysaccharides as β-glucans.
• Assessment of emulsifying capacity through standard assays.
• In vitro evaluation of antioxidant activity using DPPH and ABTS radical scavenging assays.

Main Results:

• Both hot water and ultrasonication effectively extracted LES polysaccharides, identified as β-glucans.
• Hot water extraction resulted in the highest emulsifying capacity.
• Ultrasonication for 90 minutes yielded the highest in vitro radical scavenging activity (DPPH and ABTS).

Conclusions:

• LES polysaccharides possess significant emulsifying and antioxidant properties.
• Extraction methods influence the functional characteristics of LES polysaccharides.
• LESPs show potential for use as natural emulsifying agents in the food industry.