Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp

Bo Jie Chen; Yang Liu; Ke Yang; Xia Li; Xinhong Dong; Yuan Guan; Amin Ismail; Hock Eng Khoo

doi:10.1016/j.fochx.2023.100913

Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp

Food Chem X. 2023 Sep 29:20:100913. doi: 10.1016/j.fochx.2023.100913. eCollection 2023 Dec 30.

Authors

Bo Jie Chen¹, Yang Liu¹, Ke Yang¹, Xia Li^{1

2}, Xinhong Dong^{1

2}, Yuan Guan^{1

2}, Amin Ismail³, Hock Eng Khoo^{1

2}

Affiliations

¹ Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China.
² South Asia Branch of National Engineering Research Center of Dairy Health for Maternal and Child Health, Guilin University of Technology, Guilin 541006, China.
³ Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Abstract

This study aimed to evaluate the efficacy of amylase in hydrolyzing complex carbohydrates of different parts of Ganoderma spp. The aqueous extracts of the Ganoderma samples were analyzed for their selected nutritional composition and physicochemical properties. The purified extracts were also structurally characterized. The aqueous canopy extracts of red-purple Ganoderma had a notably higher total sugar and saponin content than their stalks, but not for the black-type Ganoderma. The enzymatic extraction effectively improved the extraction yields, whereas the amounts of sugars and saponins in some extracts were increased after the enzymatic treatment. The results also showed that only those enzyme-treated cultivated black Ganoderma canopy had increased total sugar and total saponin content. The antioxidant activities of all stalk extracts were higher than the canopy extracts. Their emulsifying properties were comparable with lecithin due to their high saponin content. Therefore, these extracts are new natural emulsifiers.

Keywords: Functional food; Reishi mushroom; Thermal stability; Wood fungus.