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首页> 外文期刊>International journal of food science & technology >Impact of processing on polysaccharides obtained from button mushroom (Agaricus bisporus)
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Impact of processing on polysaccharides obtained from button mushroom (Agaricus bisporus)

机译：加工工艺对纽扣蘑菇（双孢蘑菇）多糖的影响

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摘要

Agaricus bisporus fruiting bodies were subjected to processing: blanching, boiling in water and blanching followed by lactic acid fermentation. Water soluble polysaccharides were obtained from fruiting bodies, quantified and analysed in terms of chemical composition, antioxidant capacity and antiproliferative activity towards cancer cell lines (MCF-7 and T-47D). The content of water soluble polysaccharides ranged from 7.35 +/- 0.12 to 6.90 +/- 0.17 mg g(-1) fresh weight of sample. Boiling in water and blanching followed by fermenting caused minor decrease in the content. Fourier Transform Infrared spectroscopy of the extracted polysaccharides showed that both alpha- and beta-linkages are present in the samples. Size exclusion chromatography confirmed the presence of 163.3 and 1.9 kDa molecules. The processing caused changes in chemical composition (protein and phenolics content decreased). The isolated polysaccharides exerted antioxidant and antiproliferative activities. Both the activities were slightly lowered as the result of the processing.
机译：对双孢蘑菇子实体进行处理：热烫，在水中煮沸和热烫，然后进行乳酸发酵。从子实体获得水溶性多糖，对其化学组成，抗氧化能力和对癌细胞系（MCF-7和T-47D）的抗增殖活性进行定量和分析。样品中的水溶性多糖含量为7.35 +/- 0.12至6.90 +/- 0.17 mg g（-1）新鲜重量。在水中沸腾并变白后发酵，使含量略有下降。提取多糖的傅立叶变换红外光谱表明，样品中同时存在α和β键。尺寸排阻色谱法证实存在163.3和1.9 kDa分子。加工导致化学成分变化（蛋白质和酚类含量降低）。分离出的多糖具有抗氧化和抗增殖活性。由于处理，两种活动均略有降低。

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