Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

Author: mycolabadmin
8/27/2021
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Summary

This study shows that heating dried Reishi mushrooms at 150°C for 20 minutes improves their health benefits. The heat treatment increases antioxidant compounds, makes the beneficial β-glucans more available, and enhances prebiotic effects that feed good gut bacteria while suppressing harmful bacteria. These findings suggest that properly heated Reishi mushroom products could be more effective as functional food ingredients without losing their medicinal properties.

Background

Reishi mushroom (Ganoderma lingzhi) contains bioactive molecules including polysaccharides, phenolic compounds, and other health-promoting constituents. While heat treatment typically reduces nutritional value, some studies show enhanced antioxidant properties through formation of new compounds like Maillard reaction products. The prebiotic and antimicrobial properties of G. lingzhi have been documented, but heat treatment effects on these properties have not been extensively studied.

Objective

This study investigates the effects of heat treatment on dried Reishi mushroom fruiting bodies to determine changes in phenolic compounds, antioxidant activity, β-glucan extractability, and prebiotic effects. The research evaluated samples exposed to temperatures of 70, 120, 150, and 180°C for 20 minutes compared to untreated controls.

Results

Heat-treated samples at 150°C and 180°C showed the highest β-glucan content (37.82%) and antioxidant capacity. Total phenolic content was significantly higher at 120°C and 150°C. Reducing sugars appeared only after treatment at 150°C and 180°C. Heat treatments at 120-180°C significantly reduced pathogenic E. coli growth, while treatment at 120°C maximally promoted probiotic L. casei growth.

Conclusion

Short-term heat treatment of dried G. lingzhi basidiocarps at temperatures up to 150°C for 20 minutes significantly enhanced antioxidant capacity, β-glucan solubility, and prebiotic properties without negative health effects. The results demonstrate potential application in functional food and beverage development. However, additional thermal processing of final products may affect these enhancements.

Published in:Foods,
Study Type:Experimental Research,
Source: PMID: 34574127, DOI: 10.3390/foods10092015