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Composition Analysis and Prebiotics Properties of Polysaccharides Extracted from Lepista sordida Submerged Cultivation Mycelium

Summary

This research examined polysaccharides extracted from the mushroom Lepista sordida and their potential use as prebiotics and antioxidants. The study found these compounds can promote beneficial gut bacteria growth and have strong antioxidant properties, making them promising ingredients for functional foods and health supplements. Impacts on everyday life: • Could lead to new prebiotic supplements that improve gut health • May result in natural food additives that extend shelf life through antioxidant properties • Potential development of functional foods that support beneficial gut bacteria • Could help create more effective probiotic supplements with enhanced survival in the digestive system • Offers a new way to utilize mushroom-derived compounds for health benefits

Background

Lepista sordida is a basidiomycete fungus widely distributed in China, known for its high nutritional content and delicious taste. Various chemical components including amino acids, terpene lactones, polysaccharides, and trace elements have been isolated from this fungus. L. sordida polysaccharide (LSP) has shown antioxidant, anticancer, antimicrobial, and probiotic-promoting effects.

Objective

To analyze Lepista sordida polysaccharides (LSP) extracted using the Ultrasonic-Micro Wave Synergy Extraction (UMSE) method, examine their physicochemical properties, structural characteristics, antioxidant activity, and evaluate their effects on the proliferation of Lactobacillus casei.

Results

The three polysaccharide components showed characteristic absorption peaks and β-glycosidic bonds at UV 200 nm. They were mainly composed of glucose, mannose, galactose, and ribose. The polysaccharides obtained by UMSE showed better antioxidant activity compared to traditional hot water extraction. All components promoted L. casei proliferation, with 40%-LSP-UMSE and 80%-LSP-UMSE showing better acid production than control inulin. The LSP-UMSE components significantly improved L. casei’s tolerance to bile salts compared to glucose.

Conclusion

LSP extracted using the UMSE method demonstrated strong antioxidant properties and significant prebiotic effects on L. casei. The three polysaccharide fractions showed better probiotic activity than inulin and improved L. casei’s bile salt tolerance. These findings suggest LSP’s potential as a prebiotic and intestinal immune enhancer for use in natural health-enhancing functional food ingredients.
  • Published in:Frontiers in Microbiology,
  • Study Type:Laboratory Research,
  • Source: 10.3389/fmicb.2022.1077322
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