Chemical and structural characterization of Pholiota nameko extracts with biological properties
2016; Elsevier BV; Volume: 216; Linguagem: Inglês
10.1016/j.foodchem.2016.08.030
ISSN1873-7072
AutoresDina Rodrigues, Ana C. Freitas, Sérgio Sousa, Manuela Amorim, Marta W. Vasconcelos, João Pinto da Costa, Artur M. S. Silva, Teresa Rocha‐Santos, Armando C. Duarte, Ana Gomes,
Tópico(s)Microbial Metabolites in Food Biotechnology
ResumoEdible mushrooms including Pholiota nameko are excellent sources of extractable bioactive compounds with much to explore. Enzymatic extractions with Cellulase and Viscozyme were responsible for highest extraction yields (67-77%). No strong antioxidant activity was observed although extracts were able to scavenge ABTS(+) and OH(+). Potential prebiotic activity was observed in all extracts, some increasing 1.4-2 Log cycles of Lactobacillus acidophilus La-5 and Bifidobacterium animalis BB12. 30-50% α-glucosidase inhibition was observed in ultrasound, Flavourzyme and Cellulase extracts. Flavourzyme and Cellulase extracts are richer in macro (Mg, K and P) and micro elements (Zn, Mn and Fe) in comparison to mushroom. Monosaccharides content and profile varied slightly among both extracts with predominance of glucose, galactose and mannose with no uronic acids detection; Flavourzyme extract reported higher free amino acids content. Presence of α and β-glycosidic structures such as glucans and glucan-protein complexes are among the polysaccharides found in both extracts.
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