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

In the present work, the optimization of extraction, emulsifying properties, and biological activities of polysaccharides from Lentinula edodes Sing (LES) were studied. The results showed LES polysaccharides extracted by hot water or ultrasonication are a group of β-glucan. Among all the samples, th...

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Detalles Bibliográficos
Autores principales: Dai, Yan, Wang, Lei, Chen, Xingyi, Song, Angxin, He, Laping, Wang, Lingyuan, Huang, Diandian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486737/
https://www.ncbi.nlm.nih.gov/pubmed/37685222
http://dx.doi.org/10.3390/foods12173289
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author Dai, Yan
Wang, Lei
Chen, Xingyi
Song, Angxin
He, Laping
Wang, Lingyuan
Huang, Diandian
author_facet Dai, Yan
Wang, Lei
Chen, Xingyi
Song, Angxin
He, Laping
Wang, Lingyuan
Huang, Diandian
author_sort Dai, Yan
collection PubMed
description In the present work, the optimization of extraction, emulsifying properties, and biological activities of polysaccharides from Lentinula edodes Sing (LES) were studied. The results showed LES polysaccharides extracted by hot water or ultrasonication are a group of β-glucan. Among all the samples, the one extracted by hot water showed the best emulsifying capacity. In addition, the results demonstrated that LES polysaccharide had strong scavenging activities in vitro on DPPH and ABTS radicals, which reached the highest level for the one extracted by 90 min ultrasonication (p < 0.05). Overall, Lentinula edodes Sing polysaccharides (LESPs) may have potential applications as emulsifying agents in food industries.
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spelling pubmed-104867372023-09-09 Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications Dai, Yan Wang, Lei Chen, Xingyi Song, Angxin He, Laping Wang, Lingyuan Huang, Diandian Foods Article In the present work, the optimization of extraction, emulsifying properties, and biological activities of polysaccharides from Lentinula edodes Sing (LES) were studied. The results showed LES polysaccharides extracted by hot water or ultrasonication are a group of β-glucan. Among all the samples, the one extracted by hot water showed the best emulsifying capacity. In addition, the results demonstrated that LES polysaccharide had strong scavenging activities in vitro on DPPH and ABTS radicals, which reached the highest level for the one extracted by 90 min ultrasonication (p < 0.05). Overall, Lentinula edodes Sing polysaccharides (LESPs) may have potential applications as emulsifying agents in food industries. MDPI 2023-09-01 /pmc/articles/PMC10486737/ /pubmed/37685222 http://dx.doi.org/10.3390/foods12173289 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Dai, Yan
Wang, Lei
Chen, Xingyi
Song, Angxin
He, Laping
Wang, Lingyuan
Huang, Diandian
Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications
title Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications
title_full Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications
title_fullStr Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications
title_full_unstemmed Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications
title_short Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications
title_sort lentinula edodes sing polysaccharide: extraction, characterization, bioactivities, and emulsifying applications
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486737/
https://www.ncbi.nlm.nih.gov/pubmed/37685222
http://dx.doi.org/10.3390/foods12173289
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