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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Nutrition and Sustainable Diets
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1433565
This article is part of the Research Topic Mushrooms as Functional Foods and Nutraceuticals View all articles

Ultrasound-assisted Optimized Extraction and Analysis of Polysaccharides of Tricholoma matsutake

Provisionally accepted
Chengjian Xu Chengjian Xu 1,2*Yu-Wen Yi Yu-Wen Yi 1*Yang Liu Yang Liu 1*Yu Zhou Yu Zhou 1*Dan Lin Dan Lin 1*Zhong-Yan Zhu Zhong-Yan Zhu 1*Nan Zhu Nan Zhu 1*Hang Xiao Hang Xiao 3
  • 1 College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
  • 2 Industrial College of Prepared Dishes, Sichuan Tourism University, Chengdu 610100, China, Chengdu, Sichuan, China
  • 3 Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, United States

The final, formatted version of the article will be published soon.

    The ultrasound-assisted extraction technique was used for extracting polysaccharides of Tricholoma matsutake (PTM) in this work. The effects of different parameters, i.e. solid-to-liquid ratio, ultrasonic power, extraction time, and extraction temperature on the PTM yield were optimized using a rotatable, orthogonal central composite design. In the derived optimal conditions, the PTM yield was 16.97 ± 0.06%, which corresponded well with the regression model predicted value of 16.85%. The extracted PTM was purified, and the structural characteristics and antioxidant activities were investigated. The PTM was found to be composed mainly of fructose, mannose, glucose, and galactose with a molar molecular ratio of 1:2.25:9.35:5, and an average molecular weight of 90,100 Da. High antioxidant effects of PTM were seen in the tests of DPPH, hydroxyl, and ABTS radical scavenging, along with a moderate superoxide radical scavenging rate.

    Keywords: Tricholoma matsutake, Polysaccharides, Ultrasound-assisted extraction, structural char-acteristics, antioxidant activity

    Received: 16 May 2024; Accepted: 09 Sep 2024.

    Copyright: © 2024 Xu, Yi, Liu, Zhou, Lin, Zhu, Zhu and Xiao. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Chengjian Xu, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
    Yu-Wen Yi, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
    Yang Liu, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
    Yu Zhou, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
    Dan Lin, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
    Zhong-Yan Zhu, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
    Nan Zhu, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China

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