Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides

Marta Ziaja-Sołtys,Ewa Jabłońska-Ryś,Wojciech Radzki,Jolanta Topolska,Jakub Nowak,Aneta Sławińska,Andrzej Kuczumow,Anna Bogucka-Kocka,Katarzyna Skrzypczak

doi:10.3390/app10020470

Abstract

Water soluble polysaccharides (WSP) were isolated from Lentinus edodes fruiting bodies. The mushrooms were previously subjected to various processing techniques which included blanching, boiling, and fermenting with lactic acid bacteria. Therefore, the impact of processing on the content and biological activities of WSP was established. Non-processed fruiting bodies contained 10.70 ± 0.09 mg/g fw. Boiling caused ~12% decrease in the amount of WSP, while blanched and fermented mushrooms showed ~6% decline. Fourier transform infrared spectroscopy analysis (FTIR) confirmed the presence of β-glycosidic links, whereas due to size exclusion chromatography 216 kDa and 11 kDa molecules were detected. WSP exhibited antioxidant potential in FRAP (ferric ion reducing antioxidant power) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assays. Cytotoxic properties were determined on MCF-7 and T47D human breast cell lines using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) test. Both biological activities decreased as the result of boiling and fermenting.

Highlights

Among thousands of mushrooms only about 20 species are cultivated commercially for culinary purposes
The results clearly showed that aqua-thermal processing may have negative impact on antioxidant parameters of polysaccharides
The main purpose of the present paper was to determine the effect of three processing methods on the content and biological activity of water soluble polysaccharides

Summary

Introduction

Among thousands of mushrooms only about 20 species are cultivated commercially for culinary purposes. Japanese mushroom Lentinus edodes, commonly known as Shiitake, is cultivated for both its culinary and medicinal applications [1]. It has been reported that consumption of edible mushrooms provides a significant health improvement as they are low in calories, sodium, fat and cholesterol, but rich in proteins, carbohydrates, fibre, vitamins and minerals [2,3,4]. Consumed mushroom species exposed to a source of ultraviolet (UV) radiation can generate nutritionally relevant amounts of vitamin D [5]. Mushrooms are rich in immunomodulating compounds which, unlike traditional chemical drugs, do not cause any harmful effect or allergic reactions and put no additional stress on the body [6,7]

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