Characteristics Co-Encapsulation of Lactobacillus Acidophilus with Dictyophora Indusiata

Structural Elucidation of Heteropolysaccharides from the Peach-Shaped Dictyophora indusiata and Its Anti-Inflammatory Activity

Dictyophora indusiata is commonly utilized as a functional food in China and other Asian countries. The peach-shaped phase of this fungus is nutritionally and taste-wise similar to its mature fruiting bodies. However, there is limited research on the polysaccharides found in the peach-shaped D. indusiata. A heteropolysaccharide was extracted from the volva of peach-shaped D. indusiata (DIVP). Analyses using high-performance gel permeation chromatography, methylation and NMR revealed that DIVP comprises glucose, glucuronic acid, galactose, and mannose. Its structure features a backbone that consists of →3)-β-D-Glcp-(1→ units with branches at →4)-β-D-Glcp-(1→, →6)-α-D-Galp-(1→ and terminal α-Manp-(1→ residues. Physicochemical assessments including X-ray diffraction, thermal, zeta potential and viscosity characterization indicated that DIVP is a semi-crystalline polymer exhibiting excellent physical and thermal stability. Cytokine antibody array and proteome profiler human phosphokinase analyses demonstrated that DIVP downregulates the expression levels of cytokines and alters the phosphorylation status of 16 proteins in human U937 macrophages induced by lipopolysaccharides, indicating its anti-inflammatory activity. These findings suggest that the polysaccharide from the volva of peach-shaped D. indusiata is primarily composed of β-1,3-glucan, which exhibits stable physicochemical properties and anti-inflammatory activity, providing a foundation for its potential use as an anti-inflammatory agent or functional food.

High Efficiency In Vitro Wound Healing of Dictyophora indusiata Extracts via Anti-Inflammatory and Collagen Stimulating (MMP-2 Inhibition) Mechanisms

Dictyophora indusiata or Phallus indusiatus is widely used as not only traditional medicine, functional foods, but also, skin care agents. Biological activities of the fruiting body from D. indusiata were widely reported, while the studies on the application of immature bamboo mushroom extracts were limited especially in the wound healing effect. Wound healing process composed of 4 stages including hemostasis, inflammation, proliferation, and remodelling. This study divided the egg stage of bamboo mushroom into 3 parts: peel and green mixture (PGW), core (CW), and whole mushroom (WW). Then, aqueous extracts were investigated for their nucleotide sequencing, biological compound contents, and wound healing effect. The anti-inflammatory determination via the levels of cytokine releasing from macrophages, and the collagen stimulation activity on fibroblasts by matrix metalloproteinase-2 (MMP-2) inhibitory activity were determined to serve for the wound healing process promotion in the stage 2–4 (wound inflammation, proliferation, and remodelling of the skin). All D. indusiata extracts showed good antioxidant potential, significantly anti-inflammatory activity in the decreasing of the nitric oxide (NO), interleukin-1 (IL-1), interleukin-1 (IL-6), and tumour necrosis factor-α (TNF-α) secretion from macrophage cells (p < 0.05), and the effective collagen stimulation via MMP-2 inhibition. In particular, CW extract containing high content of catechin (68.761 ± 0.010 mg/g extract) which could significantly suppress NO secretion (0.06 ± 0.02 µmol/L) better than the standard anti-inflammatory drug diclofenac (0.12 ± 0.02 µmol/L) and their MMP-2 inhibition (41.33 ± 9.44%) was comparable to L-ascorbic acid (50.65 ± 2.53%). These findings support that CW of D. indusiata could be an essential natural active ingredient for skin wound healing pharmaceutical products.

Co-encapsulation of Dictyophora indusiata to improve Lactobacillus acidophilus survival and its effect on quality of sweet fermented rice (Khoa-Mak) sap beverage

Egg and fruiting body of bamboo mushroom at the concentrations of 0, 0.8, 1 and 3% (w/v) were added during encapsulation of Lactobacillus acidophilus TISTR 2365 in alginate beads. The influence of addition of co-encapsulated, encapsulated and free probiotic cells on the microbiological, physico-chemical, antioxidant and sensory properties of Khoa-Mak sap beverages during storage at 4 °C for 35 days were investigated. All encapsulation formulations indicated high encapsulation yields of 95.72-98.86% and also influenced positively several characteristics such as ethanol, titratable acidity, reducing sugar, probiotic survival and sensory properties. High viability of L. acidophilus (> 8 log CFU/g) in all bead formulations was maintained above the recommended minimum therapeutic throughout storage of Khoa-Mak sap beverages. Moreover, the incorporation of bamboo mushroom, particularly 3% egg stage in beads (AEB3) increased the survival of L. acidophilus in Khoa-Mak saps during storage. The addition of either egg or fruiting body of bamboo mushroom from 0.8 to 3% in beads resulted in the significant increasing of total phenolic contents and their DPPH radical scavenging activities, and also without negative impact sensory attributes.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-021-05101-9.