Optimization of cellulase‐assisted extraction process and antioxidant activities of polysaccharides from Tricholoma mongolicum Imai. (11th March 2016)

• Record Type: Journal Article
• Authors: Zhao, Yong‐Ming; Song, Jin‐Hui; Wang, Jin; Yang, Jian‐Ming; Wang, Zhi‐Bao; Liu, Ying‐Hui
• Is Part Of: Journal of the science of food and agriculture. Volume 96:Number 13(2016)
• Page Start: 4484
• Page End: 4491
• Publication Date: 2016-03-11
• Subjects: cellulase‐assisted extraction -- polysaccharides -- response surface methodology -- antioxidant; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7662
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: Background: Tricholoma mongolicum Imai is a well‐known edible and medicinal mushroom which in recent years has attracted increasing attention because of its bioactivities. In this study, water‐soluble polysaccharides were extracted from T. mongolicum Imai by cellulase‐assisted extraction and their antioxidant activities were investigated. Results: In order to improve the yield of polysaccharides, four variables, cellulase amount ( X 1 ), pH ( X 2 ), temperature ( X 3 ) and extraction time ( X 4 ), were investigated with a Box–Behnken design. The optimal conditions were predicted to be cellulase amount of 20 g kg −1, pH of 4.0, temperature of 50 °C and extraction time of 127 min, with a predicted polysaccharide yield of 190.1 g kg −1 . The actual yield of polysaccharides under these conditions was 189.6 g kg −1, which matched the predicted value well. The crude polysaccharides were purified to obtain four fractions, and characterization of each was carried out. In addition, antioxidant properties of four polysaccharides assessed by 1, 1‐diphenyl‐2‐picryldydrazyl (DPPH) and hydroxyl radical‐scavenging assays indicated that polysaccharides from T. mongolicum Imai (TMIPs) possessed antioxidant activity in a dose‐dependent manner. Conclusion: TMIPs show moderate antioxidant activities in vitro . Therefore it is suggested that TMIPs are potential natural antioxidants for use in functional foods. © 2016 Society of Chemical Industry