Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus).

Sergey Piskov,Svetlana Avanesyan,Marina Sizonenko,Igor Rzhepakovsky,Wolf-Dieter Grimm,Vladimir Kurchenko,Lyudmila Timchenko

doi:10.3390/foods9020160

Abstract

In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper. The content of secondary metabolites, the peptide profile, and the antioxidative effect and ACE inhibitory activity of dry mushrooms were investigated in vitro, simulating the process of gastrointestinal digestion. X-ray microtomography has confirmed that structure of lyophilic and sun-dried mushrooms is dominated by open pores, and in mushrooms dried with hot air and microwave, closed pores. Experiments have shown that the conditions of freeze drying and sun drying of Pleurotus ostreatus provide a higher rehydration capacity of dried mushrooms. The maximum activity of radical absorption of the oyster mushroom after microwave drying was observed. The iron restoring capacity of the mushrooms is maximally maintained with microwave drying and hot-air drying. The properties of the antioxidant product with an emphasis on the high activity of inhibiting lipid oxidation of the mushroom maximized after drying in the sun. Mushrooms dried lyophilically and in the sun showed the highest ACE inhibitory activity.

Highlights

Interest in natural antioxidants and their use in the production of a new generation of foods has increased
In this study it was found that various methods for drying fruiting bodies of Pleurotus ostreatus have different effects on the structural properties, rehydration capacity and on the chemical composition and antioxidant profile of the dry product in experimental gastrointestinal digestion
Using different methods of estimating antioxidant activity based on different chemical reactions, the peculiarities of the antioxidant properties of Pleurotus ostreatus fruiting bodies dried in various ways were identified and the most effective methods of drying to obtain oyster mushrooms with the greatest antioxidant effect were determined for different application points of antiradical function

Summary

Introduction

Interest in natural antioxidants and their use in the production of a new generation of foods has increased. Epidemiological studies [1] have highlighted the close link between foods that are rich in antioxidants Reactive oxygen species (ROS) with systemic health diseases [2]. Oxidative stress has been associated with hypertension development [3]. If hypertension persists over a long period of time, this is one of the risks for strokes, heart disease, and eventually for the emergence of chronic kidney failure. Oxidative stress is involved in the mechanisms of metabolic syndrome [4]. In turn, can be a leading risk factor for cardiovascular disease, Foods 2020, 9, 160; doi:10.3390/foods9020160 www.mdpi.com/journal/foods

Objectives

Methods

Findings

Discussion

Conclusion