Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles

Erdong Yuan; Shiying Nie; Liangyun Liu; Jiaoyan Ren

doi:10.1016/j.fochx.2021.100172

Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles

Food Chem X. 2021 Nov 26:12:100172. doi: 10.1016/j.fochx.2021.100172. eCollection 2021 Dec 30.

Authors

Erdong Yuan¹, Shiying Nie¹, Liangyun Liu¹, Jiaoyan Ren¹

Affiliation

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.

Abstract

Gastric mucosal injury is a common gastrointestinal disorder. Hericium erinaceus polysaccharide, the major active ingredient in Hericium erinaceus, can reduce gastric mucosal damage to some extent. In this study, two different products HMP-Vc and HMP-Ce were obtained by Vitamin C and cellulase degradation of Hericium erinaceus mycelium polysaccharide (HMP). The gastroprotective activity of polysaccharides and its interaction products with food additives silica nanoparticles (nSiO₂) were studied in GES-1 cells. It was found that gastroprotective activity of HMP was significantly higher than that of degradation products, and the addition of nSiO₂ could enhance this activity of HMP. The greatest difference between the degradation products and HMP was the reduction of the triple helix structure, which might be the reason of the gastroprotective activity was less than that of HMP. Moreover, nSiO₂ might interact with HMP through hydrogen bonding to enhance its activity.

Keywords: Degradation; Food additive; Hericium erinaceus mycelium polysaccharide; Interaction; Silica nanoparticles.