Abstract
The aims of the present study were to optimize the operational parameters to maximize the yield of ultrasound-assisted polysaccharide extraction from Volvariella volvacea (straw mushroom) fruiting bodies by using for the first time one-factor-at-a-time and three-level Box-Behnken factorial designs. A maximum polysaccharide yield of 8.28 ± 0.23% was obtained under the optimized conditions of ultrasound power of 175 W, extraction temperature of 57 °C, extraction time of 33 min, and the ratio of liquid to raw material of 25:1, respectively. Compared to the hot-water extraction, the ultrasound-assistance favored the extraction of polysaccharides from V. volvacea for its higher polysaccharide yield and efficiency. Further preliminary polysaccharide structural characterization indicated that ultrasound treatment affected the monosaccharide compositions and ratios, and molecular weight range of polysaccharides extracted from V. volvacea.
Highlights
Edible/medicinal fungi or mushrooms, generally regarded as healthy foods and nutraceutical products, continue to attract growers’ and researchers’ attention, with an over 30-fold increase of world production and consumption ratios since 1978 [1,2,3]
The effect of ultrasound frequencies ranging from 20 KHz to 60 KHz on ultrasound-assisted extraction (UAE)-VVP
An increase of ultrasonic frequency from 45 to 80 KHz decreased the yield of Tricholoma matsutake polysaccharides from 5.55% to 5.38% [31]
Summary
Edible/medicinal fungi or mushrooms, generally regarded as healthy foods and nutraceutical products, continue to attract growers’ and researchers’ attention, with an over 30-fold increase of world production and consumption ratios since 1978 [1,2,3]. Polysaccharides and polysaccharide-protein or peptide complexes are major health-benefitting macromolecules of edible/medicinal mushrooms, showing notable anti-tumor [4], immunomodulatory [5], anti-inflammatory [6] and antioxidative effects [7] For their nontoxicity, natural origin and few side-effects, polysaccharides in mushrooms have been widely applied as nutraceuticals for nutraceutical product development or as ingredients for functional food production [8]. 330,000 tons China accounts for over 80% of the global production [9,10] It contains 25.9–29.6% of protein and 2.24–3.6% of fat (per 100 g of dried fruiting bodies), and higher vitamin C levels than many vegetables and fruits [11]. Polysaccharides such as the (1→3)-β-D-glucans purified from cultured mycelia and fruiting body of V. volvacea have been proved to show potent antitumor activity against
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