Abstract
Yellow strain Flammulina velutipes, which is known as Jinhua mushroom in Taiwan, has become popular among customers due to its distinct texture that is utterly different from white strain F. velutipes. However, there has been little study on the physicochemical properties, antioxidant activities, and biological functions of yellow strain F. velutipes polysaccharides (FVYs). The specific aims of this study are to evaluate and compare the physicochemical properties, antioxidant activities, and biological functions of FVYs and white strain F. velutipes polysaccharides (FVWs) in order to select the strain appropriate for cosmetic ingredient. The FVYs and FVWs were prepared by fractional precipitation (40%, 60%, and 80%). According to the results, FVY-80 showed the greatest antioxidant activities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) (IC50 = 2.22 mg/mL) and 2,2’ -azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical assay (IC50 = 2.04 mg/mL). None of the fractions exhibited cytotoxicity toward L929 cell under a concentration of 500 g/mL. FVY-80 significantly reduced the reactive oxygen species (ROS) content in L929 cell by 55.96%, as compared with the H2O2-induced L929 cell, according to the dichloro-dihydro-fluorescein diacetate (DCFH-DA) assay. In conclusion, we suggest that FVY-80 is the best source for a cosmetics ingredient.
Highlights
Flammulina velutipes (F. velutipes), which is a strain of the edible mushrooms, contains high amounts of essential amino acids, dietary fiber, polysaccharides, and steroids
The yellow strain F. velutipes has become more acceptable to consumers in recent years due to its distinct texture and unique flavor that are utterly different from white strain F. velutipes
We looked into the physicochemical properties, antioxidant activity, and biological activity of the F. velutipes polysaccharides (FVYs) and FVWs
Summary
Flammulina velutipes (F. velutipes), which is a strain of the edible mushrooms, contains high amounts of essential amino acids, dietary fiber, polysaccharides, and steroids. Its nutritional properties and attractive flavor have made it popular in Japan and China [1,2,3]. F. velutipes has two different strains that are distinguished by their stipe color. Known as “Jinzhen mushroom” and it originated from Japan, and is widely known [4]. The other one is the yellow strain, whose cap has sticky fluid, and it is called “Jinhua mushroom” in Taiwan (Figure 1). The yellow strain F. velutipes has become more acceptable to consumers in recent years due to its distinct texture and unique flavor that are utterly different from white strain F. velutipes. In Taiwan, a majority of mushroom cultivators in Taiwan prefer to cultivate yellow strain F. velutipes rather than white strain F. velutipes, because they believe that yellow strain F. velutipes is more valuable than white strain F. velutipes in both nutrition
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