MYCOLab Ai Logo - gold and army green

Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp

Summary

Researchers studied how enzyme treatment improves extraction of beneficial compounds from reishi mushrooms. They found that using amylase enzyme significantly increased the amounts of healthy polysaccharides and saponins recovered, especially from cultivated black reishi canopies. These extracted compounds work as natural emulsifiers comparable to lecithin and remain stable even at very high temperatures, making them promising ingredients for functional foods and health products.

Background

Ganoderma (reishi/lingzhi) is a traditional medicinal mushroom with beneficial health effects containing hundreds of bioactive compounds, mainly polysaccharides and triterpenes. Different extraction methods have been employed to isolate these bioactive components, with enzymatic extraction showing promise in improving yields.

Objective

This study evaluated the efficacy of amylase in hydrolyzing complex carbohydrates from different parts of Ganoderma spp and compared nutritional composition and physicochemical properties of extracts from wild and cultivated types. The study aimed to determine whether enzymatic extraction could improve bioactive compound yields and if farmed Ganoderma could serve as functional food.

Results

Enzymatic extraction significantly increased extraction yields and total sugar content in most samples, particularly in cultivated black Ganoderma canopy. Purified extracts had molecular weights ranging from 1400 to 3250 Da. Ganoderma extracts demonstrated emulsification activity comparable to lecithin and good thermal stability even at 800°C, with stalk extracts showing higher antioxidant activities than canopy extracts.

Conclusion

Amylase-assisted extraction effectively improves the extraction of polysaccharides and saponins from Ganoderma, with cultivated black Ganoderma canopy showing the most improvement. The high saponin content and emulsifying properties of these extracts suggest they could serve as novel natural emulsifiers and functional food ingredients for promoting health and preventing chronic diseases.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: 10.1016/j.fochx.2023.100913, PMC10740064, PMID: 38144747
Scroll to Top