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Qiang Y, He M, Zhang S, Lin S, Guo Z, Zeng S, Zheng B. Pressure-controlled steam explosion as pretreatment for efficient extraction of Tremella fuciformis polysaccharide: Structure and bioactivity. Int J Biol Macromol 2024; 280:135766. [PMID: 39299434 DOI: 10.1016/j.ijbiomac.2024.135766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 08/23/2024] [Accepted: 09/16/2024] [Indexed: 09/22/2024]
Abstract
Tremella fuciformis (TF) is a mushroom with rich nutritional and medicinal value. This study aimed to develop an efficient extraction technique for TF polysaccharide (TFP) to enhance its health benefits. TF was subjected to steam explosion (SE) pretreatment at 0.5, 1.0, and 1.5 MPa for 60 s, followed by polysaccharide extraction. The extraction yield of TFP increased from 15.42 % to 50.16 % at 1.0 MPa. SE disrupted the dense structure of TFP, significantly improving total sugar and uronic acid contents, monosaccharide molar percentages of mannose and glucose, specific surface area, and ζ potential by 0.16, 0.4, 0.01, 0.83, 0.19, and 0.26 times at 0.5 MPa (P < 0.05). With increasing SE pressure, the thermal stability of TFP was enhanced, while its elasticity, viscosity, molecular weight, and particle size were reduced. TFP at 0.5 MPa significantly extended the lifespan of Drosophila melanogaster, with Tmax reaching 74 d for females and 60 d for males at a dosage of 0.015625 %, indicating a 0.32-fold enhancement. TFP enhanced climbing ability and antioxidant stress resistance, increased antioxidant enzyme activities and total antioxidant capacity, and reduced malondialdehyde levels, indicating its anti-aging effects. These findings provide theoretical and technical support for the high-value development and utilization of TFP.
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Affiliation(s)
- Yueyue Qiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Miaoyuan He
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Shiyu Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Shaoling Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
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