MYCOLab Ai Logo - gold and army green

Optimized Extraction of Bioactive Polysaccharides from Wild Mushrooms: Toward Enhanced Yield and Antioxidant Activity

Summary

Scientists optimized how to extract healthy compounds called polysaccharides from three wild mushroom species found in European forests. Using hot water extraction with carefully controlled temperature, time, and water amounts, they found that each mushroom type had different optimal conditions for getting the most beneficial compounds. The extracted polysaccharides showed strong antioxidant properties and could be used to develop new functional foods or supplements.

Background

Wild mushrooms have been utilized for medicinal and nutritional purposes for centuries and are abundant in bioactive compounds. Three wild mushroom species common in the Northern Hemisphere—Suillus luteus, Tricholoma equestre, and Hydnum repandum—were selected for their potential as cost-effective sources of bioactive polysaccharides. These species are considered less valuable than other mushrooms, making them promising alternatives for non-culinary applications.

Objective

This study aimed to optimize aqueous extraction parameters for bioactive polysaccharides from three wild mushroom species by systematically examining liquid-to-solid ratio, temperature, and processing time. The optimization focused on maximizing total carbohydrate content while minimizing reducing sugars and enhancing antioxidant properties.

Results

Optimal liquid-to-solid ratios were approximately 150:1 for all three species. Suillus luteus required 5 h at 89.92°C for maximum carbohydrate content (27.4 mg/g), while Tricholoma equestre needed 3.98 h at 70.07°C (12.6 mg/g), and Hydnum repandum required 3.00 h at 70.01°C (23.9 mg/g). Antioxidant activity optimization revealed species-dependent optimal conditions, with ABTS scavenging activity ranging from 48% to 87% depending on the species.

Conclusion

Aqueous extraction proved efficient for recovering bioactive polysaccharide fractions from wild mushrooms, with optimal parameters varying significantly among species. The high liquid-to-solid ratio was the most influential factor for polysaccharide extraction. These wild mushroom species show promise as sustainable sources of functional polysaccharides for innovative food products.
  • Published in:Molecules,
  • Study Type:Experimental Research,
  • Source: PMID: 41375242, DOI: 10.3390/molecules30234647
Scroll to Top