Abstract
Four polysaccharides (LVP-u, LVP-m, LVP-e, and LVP-h) were extracted from the fruiting bodies of Lactarius vividus by an ultrasonic-assisted extraction method, microwave-assisted extraction method, enzyme-assisted extraction method, and hot water extraction method, respectively. Then, the effect of extraction methods on yields, preliminary structural properties, and antioxidant activities was systematically investigated using the weighing method, chemical composition analysis, high-performance gel permeation chromatography (HPGPC), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscope (SEM), radical scavenging, and metal ion chelating assays. Results demonstrated that the four L. vividus polysaccharides (LVPs) were all combined with protein, and the yield of LVP-u was higher than others. Molecular weight distribution, monosaccharide and amino acid compositions, and microstructures among the four LVPs were significantly different. Moreover, the LVPs showed significant antioxidant activities in a dose-dependent manner, and LVP-e demonstrated better antioxidant activities in superoxide anion radical scavenging activity assays and metal ion chelating activity assays, while LVP-u showed higher activity in its hydroxyl radical scavenging ability.
Highlights
Up to now, at least 12,000 species of mushrooms have been found, and about 2000 species among those are reported as edible [1]
Mushroom polysaccharides gradually attracted the interests of many researchers [5], and subsequent studies showed that polysaccharides and their derivatives purified from mushrooms possess antioxidant, immunomodulatory, antitumor, anti-gastric ulcer, antihyperglycaemic activities, etc. [6,7,8,9]
Since researchers in the 1960s found that polysaccharides purified from L. edodes revealed anti-tumor activity, it has been reported that polysaccharides from mushrooms have attracted wide attention for diverse biological activities [31,32,33,34]
Summary
At least 12,000 species of mushrooms have been found, and about 2000 species among those are reported as edible [1]. Edible mushrooms are the most precious gifts of nature to human beings, which provide delicacies, and serve as indispensable raw materials for pharmaceuticals, nutraceuticals, and cosmeceuticals [2]. Mushrooms are considered to be valuable health food, rich in digestible proteins, dietary fibers, and minerals, and low in fat. In the 1960s, biologists found that polysaccharides from Lentinula edodes had strong antitumor activity against sarcoma 180 when implanted subcutaneously in mice. Mushroom polysaccharides gradually attracted the interests of many researchers [5], and subsequent studies showed that polysaccharides and their derivatives purified from mushrooms possess antioxidant, immunomodulatory, antitumor, anti-gastric ulcer, antihyperglycaemic activities, etc. Mushroom polysaccharides gradually attracted the interests of many researchers [5], and subsequent studies showed that polysaccharides and their derivatives purified from mushrooms possess antioxidant, immunomodulatory, antitumor, anti-gastric ulcer, antihyperglycaemic activities, etc. [6,7,8,9]
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