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Isolation and Evaluation of Erinacine A Contents in Mycelia of Hericium erinaceus Strains

Summary

Researchers developed a new method to extract and purify erinacine A, a beneficial compound from lion’s mane mushrooms, using an advanced separation technique called high-speed countercurrent chromatography. They tested 15 different mushroom strains and found that a wild strain called HeG produced significantly more erinacine A than commercially cultivated varieties. Erinacine A shows promise for protecting brain health and potentially helping with diseases like Alzheimer’s and Parkinson’s. This discovery could help make erinacine A supplements more accessible and affordable for consumers.

Background

Hericium erinaceus (lion’s mane mushroom) has been used in traditional Chinese medicine for its health-promoting benefits. Erinacine A is the key bioactive component responsible for the neuroprotective properties of H. erinaceus. Establishing efficient separation methods and screening erinacine A-enriched strains is crucial for maximizing its therapeutic potential.

Objective

To establish an efficient high-speed counter current chromatography (HSCCC) method for separating high-purity erinacine A from H. erinaceus and to evaluate erinacine A content and yield in liquid-fermented mycelia of different Hericium germplasm strains.

Results

High-purity erinacine A (>95%) was successfully isolated using HSCCC within 140 minutes. Erinacine A content varied greatly among strains, ranging from 0.23-42.16 mg/g, with yield ranging from 1.77-358.78 mg/L. The wild strain HeG exhibited superior performance with 42.16 mg/g content and 358.78 mg/L yield, exceeding current submerged cultivation outcomes.

Conclusion

HSCCC proved to be an effective method for isolating high-purity erinacine A. Wild H. erinaceus strains, particularly HeG, showed superior erinacine A accumulation and represent promising candidates for developing erinacine A-enriched nutraceuticals. This work facilitates scaling up erinacine A extraction and industrial nutraceutical development.
  • Published in:Foods,
  • Study Type:Experimental Research,
  • Source: 10.3390/foods13111649, PMID: 38890878
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