Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp.
This study aimed to evaluate the efficacy of amylase in hydrolyzing complex carbohydrates of different parts of Ganoderma spp. The aqueous extracts of the Ganoderma samples were analyzed for their selected nutritional composition and physicochemical properties. The purified extracts were also struct...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003565 |
| _version_ | 1797383727928573952 |
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| author | Bo Jie Chen Yang Liu Ke Yang Xia Li Xinhong Dong Yuan Guan Amin Ismail Hock Eng Khoo |
| author_facet | Bo Jie Chen Yang Liu Ke Yang Xia Li Xinhong Dong Yuan Guan Amin Ismail Hock Eng Khoo |
| author_sort | Bo Jie Chen |
| collection | DOAJ |
| description | This study aimed to evaluate the efficacy of amylase in hydrolyzing complex carbohydrates of different parts of Ganoderma spp. The aqueous extracts of the Ganoderma samples were analyzed for their selected nutritional composition and physicochemical properties. The purified extracts were also structurally characterized. The aqueous canopy extracts of red–purple Ganoderma had a notably higher total sugar and saponin content than their stalks, but not for the black-type Ganoderma. The enzymatic extraction effectively improved the extraction yields, whereas the amounts of sugars and saponins in some extracts were increased after the enzymatic treatment. The results also showed that only those enzyme-treated cultivated black Ganoderma canopy had increased total sugar and total saponin content. The antioxidant activities of all stalk extracts were higher than the canopy extracts. Their emulsifying properties were comparable with lecithin due to their high saponin content. Therefore, these extracts are new natural emulsifiers. |
| first_indexed | 2024-03-08T21:25:39Z |
| format | Article |
| id | doaj.art-ee9066d262cd443a9a814d743ba8950d |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:39Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-ee9066d262cd443a9a814d743ba8950d2023-12-21T07:36:33ZengElsevierFood Chemistry: X2590-15752023-12-0120100913Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp.Bo Jie Chen0Yang Liu1Ke Yang2Xia Li3Xinhong Dong4Yuan Guan5Amin Ismail6Hock Eng Khoo7Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, ChinaGuangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, ChinaGuangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, ChinaGuangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China; South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin 541006, China; Corresponding authors at: Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China.Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China; South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin 541006, ChinaGuangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China; South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin 541006, ChinaDepartment of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, MalaysiaGuangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China; South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin 541006, China; Corresponding authors at: Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China.This study aimed to evaluate the efficacy of amylase in hydrolyzing complex carbohydrates of different parts of Ganoderma spp. The aqueous extracts of the Ganoderma samples were analyzed for their selected nutritional composition and physicochemical properties. The purified extracts were also structurally characterized. The aqueous canopy extracts of red–purple Ganoderma had a notably higher total sugar and saponin content than their stalks, but not for the black-type Ganoderma. The enzymatic extraction effectively improved the extraction yields, whereas the amounts of sugars and saponins in some extracts were increased after the enzymatic treatment. The results also showed that only those enzyme-treated cultivated black Ganoderma canopy had increased total sugar and total saponin content. The antioxidant activities of all stalk extracts were higher than the canopy extracts. Their emulsifying properties were comparable with lecithin due to their high saponin content. Therefore, these extracts are new natural emulsifiers.http://www.sciencedirect.com/science/article/pii/S2590157523003565Functional foodReishi mushroomThermal stabilityWood fungus |
| spellingShingle | Bo Jie Chen Yang Liu Ke Yang Xia Li Xinhong Dong Yuan Guan Amin Ismail Hock Eng Khoo Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp. Food Chemistry: X Functional food Reishi mushroom Thermal stability Wood fungus |
| title | Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp. |
| title_full | Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp. |
| title_fullStr | Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp. |
| title_full_unstemmed | Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp. |
| title_short | Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp. |
| title_sort | amylase assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from ganoderma spp |
| topic | Functional food Reishi mushroom Thermal stability Wood fungus |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003565 |
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