Impact of drying methods on ergosterol content and cholesterol-lowering activity of Ganodermalucidum

Abstract

The development of the food industry is an integral part of the development of our world. In recent years, there has been a growing interest in food as drugs. Basidiomycetes grown in submerged culture have the potential to be used as food supplements for a healthy diet. This study investigated the ergosterol content of Ganoderma lucidum obtained in submerged culture and dried using different techniques to identify the prospects for food additive applications. Specifically, the ergosterol content was higher in samples dried by freezing or oven-dried at low temperatures than in air or oven-dried at high temperatures. In addition, the study performed chemoinformatic calculations to determine the binding energy of ergosterol and cholesterol to the NPC1 receptor, which is a cholesterol transporter in humans. The results showed that ergosterol had a better binding energy (−9.2 kcal/mol) than cholesterol (−8.4 kcal/mol). This suggests that basidiomycete may have potential as a food additive or drug due to its ability to bind more efficiently to the NPC1 receptor. This research emphasizes the importance of developing technology to produce food additives from natural components, considering their biological value. Therefore, the research indicates that Ganoderma lucidum may be a dietary supplement to lower human cholesterol levels.