Effects Of Enzymatic Hydrolysis Conditions Of Shiitake Mushroom (Lentinus Edodes) On Total Soluble Polysaccharide Content Using Viscozyme L And Determination Of Physicochemical And Functional Properties Of Polysaccharide Extracted Powder

Abstract

Lentinus edodes is one of the well-known edible and medicinal mushrooms that belong to the Omphalotaceae family. It is one of the traditionally well-known edible mushrooms that has a prominent level of nutritional value. Recently, L. edodes polysaccharides (LEPs) have received several interests due to their several advantageous bioactivities, including their antioxidant, anticancer, immunosuppressive, immunomodulating, antiproliferative, and prebiotic properties. In this study, an efficient viscozyme L-assisted extraction technology was developed and optimized to extract polysaccharides from L. edodes, based on four factors: enzyme concentration, ratio of material to buffer, incubated temperature, and time. The freeze-dried extracted mushroom powder was determined four physical characteristics, including moisture content, ash content, water solubility index (WSI), and water holding capacity (WHC), and two functional properties, total phenolic content (TPC) and antioxidant activity. The optimal extraction conditions were an enzyme of 3%, a ratio of material to buffer of 1/30 g/mL, a temperature of 50°C, and an extraction time of 90 minutes. These optimal extraction conditions achieved the highest yield (14.23%) of LEPs, which has a significant diference with the control sample (3.52%). This result showed that the presence of enzyme provided an improved extraction. The moisture content, ash content, WSI, and WHC obtained 11.97 ± 0.07%, 0.21 ± 0.01%, 88.47 ± 4.24%, and 53.31 ± 1.69 g/g respectively. The amount of total phenolic content of freeze dried shiitake mushroom powder was 27.91 ± 1.33 mg GAE/g. The IC50 of mushroom extracted powder on DPPH was 5.60 mg/mL. The general findings implied that enzyme assisted procedure is an efficient method and that LEPs might be useful for developing natural and safe agents in the pharmaceutical and functional food industries.