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

Yan Dai1, Lei Wang1, Xingyi Chen1

  • 1College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Foods (Basel, Switzerland)
|September 9, 2023
PubMed
Summary

Polysaccharides from Lentinula edodes Sing (LES) were optimized for extraction and properties. Hot water extraction yielded the best emulsifying capacity, while 90-minute ultrasonication maximized radical scavenging activity.

Keywords:
Lentinula edodes Singantioxidant propertiesemulsifying propertieshypoglycemic activitypolysaccharide

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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.