Chemical and structural characterization of Pholiota nameko extracts with biological properties

Dina Rodrigues*, Ana C. Freitas, Sérgio Sousa, Manuela Amorim, Marta W. Vasconcelos, João P. da Costa, Artur M. S. Silva, Teresa A. P. Rocha-Santos, Armando C. Duarte, Ana M. P. Gomes

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)

Abstract

Edible mushrooms including Pholiota nameko are excellent sources of extractable bioactive compounds with much to explore. Enzymatic extractions with Cellulase and Viscozyme were responsible for highest extraction yields (67–77%). No strong antioxidant activity was observed although extracts were able to scavenge ABTS+ and OH+. Potential prebiotic activity was observed in all extracts, some increasing 1.4–2 Log cycles of Lactobacillus acidophilus La-5 and Bifidobacterium animalis BB12. 30–50% α-glucosidase inhibition was observed in ultrasound, Flavourzyme and Cellulase extracts. Flavourzyme and Cellulase extracts are richer in macro (Mg, K and P) and micro elements (Zn, Mn and Fe) in comparison to mushroom. Monosaccharides content and profile varied slightly among both extracts with predominance of glucose, galactose and mannose with no uronic acids detection; Flavourzyme extract reported higher free amino acids content. Presence of α and β-glycosidic structures such as glucans and glucan-protein complexes are among the polysaccharides found in both extracts.
Original languageEnglish
Pages (from-to)176-185
Number of pages10
JournalFood Chemistry
Volume216
DOIs
Publication statusPublished - 1 Feb 2017

Keywords

  • Antidiabetic activity
  • Chemical characterization
  • Enzymatic- and ultrasound-assisted extraction
  • Pholiota nameko
  • Prebiotic activity
  • Structural characterization

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