Abstract
Ganoderma lucidum extract is a potent traditional remedy for curing various ailments. Drying is the most important postharvest step during the processing of Ganoderma lucidum. The drying process mainly involves heat (36 h at 60 °C) and freeze-drying (36 h at −80 °C). We investigated the effects of different postharvest drying protocols on the metabolites profiling of Ganoderma lucidum using GC-MS, followed by an investigation of the anti-neuroinflammatory potential in LPS-treated BV2 microglial cells. A total of 109 primary metabolites were detected from heat and freeze-dried samples. Primary metabolite profiling showed higher levels of amino acids (17.4%) and monosaccharides (8.8%) in the heat-dried extracts, whereas high levels of organic acids (64.1%) were present in the freeze-dried samples. The enzymatic activity, such as ATP-citrate synthase, pyruvate kinase, glyceraldehyde-3-phosphatase dehydrogenase, glutamine synthase, fructose-bisphosphate aldolase, and D-3-phosphoglycerate dehydrogenase, related to the reverse tricarboxylic acid cycle were significantly high in the heat-dried samples. We also observed a decreased phosphorylation level of the MAP kinase (Erk1/2, p38, and JNK) and NF-κB subunit p65 in the heat-dried samples of the BV2 microglia cells. The current study suggests that heat drying improves the production of ganoderic acids by the upregulation of TCA-related pathways, which, in turn, gives a significant reduction in the inflammatory response of LPS-induced BV2 cells. This may be attributed to the inhibition of NF-κB and MAP kinase signaling pathways in cells treated with heat-dried extracts.
Highlights
Drying is the method of removing the water content by deploying heat
A total of 109 compounds were detected in a crude Ganoderma lucidum (GL) extract, as summarized in Table S1 of Supplementary Material, of which 31 showed significant differences between heat- and freeze-dried samples based on the analysis of variance (p < 0.05) (Table 1)
We found that the heat-dried GL extract signTioficdaentetlrymiinnheibwitheedththere tLhPeSh-einadt-udcreieddpGhLosepxhtroarcytlaotriofrneeozfep-6d5riiendtGhiLs ceexltlralicntehiandaa supdose-dperepsesnivdeenetffmecatnonnerth(Feigauctrieva4tEio,Fn).oTfhtehefreNeFze-κ-dBriseigdnGaLlinegxtpraactht wshaoyw, ethdenloevseiglnoiffipca6n5tphosTihtnhheheaeitrbi-endipLsdathiroshPegiiorpeobSnynder-iittyfnefirGioolfdceafnarLaeetnticntooeehtttdfxlneoymtnnrrm(iuaeaantgccnihhcmltuneeriibloeaanaprirgjhtto6il(etiori5FrdbaanimpilgnttohhscusoefoelrtlolheetslLhcpce4laPeuhiEatnSlonicaoe-aretrinyninu(vcBlddroaaooVuftt4mipi2cNFoorep)nnocFd.oet-TioennκlphlfceBdhteNlniuiopvntfFcsre6epeoe-5)κdefeh.vBbzoNWbeeyrsyn-Fyeidtgt-lLhsarκfnPe.iotBeaiSuhodlsinen(niGFadggoitLng-ftidauhneplrarxi6iLentet5rPgd5tahiS)EncGe,twtFtLrshh)aeh.eeisaosTaxtwdthetc-redeedealtrdrlceBeitlrfeVnimomdno2reieaGnsc,yiieenLtgldhbnlaseeeii.xfdnitcoratashnece-tt inhibitory effect on the p65 phosphorylation induced by LPS (Figure 5E and 5F)
Summary
Drying is the method of removing the water content by deploying heat. It helps to preserve fresh food products by the suppression of water-linked activities. The process of food drying can be categorized into two major phenomena, i.e., in-vacuum or in-air, based on the medium amount used for dehydration. The transfer of heat from source to plant material and transfer of water and moisture content from plant material to the surface and surroundings take place simultaneously [1]. Reduced water contents in bio origin products help to improve the shelf life, reduce the growth and development of microbes, lower the enzymatic activities, and inhibit other deteriorative reactions [3]. Some herbal medicines of plant origin need to be dried before extraction of the active constituents [1,4,5]
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