Chemical characterization, antioxidative and antimicrobial properties of polysaccharide extracts from the selected mushroom species

Abstract

Polysaccharides from mushrooms, plants and microorganisms have received considerable attention due to their biological activities, such as antitumor, antiviral, antioxidation, anticomplementary, anticoagulant, hypolipidemic, immunostimulant and immunological activities, which made them possible to be used in many fields including food, cosmetics, biomedicine, agriculture, environmental protection and wastewater management. Oxidative deterioration in natural and processed foods is a large economic concern in the food industry because it affects many quality characteristics such as flavor, color, texture, and the nutritive value of foods. In addition, its products are potentially toxic. Also, reactive oxygen species have been implicated in the pathophysiology of various clinical disorders, including ischemia, reperfusion injury, myocardial infarction, rheumatoid arthritis, neurodegenerative processes, atherosclerosis, acute hypertension, hemorrhagic shock and diabetes mellitus. Food spoilage and food poisoning are among the most important issues facing the food industry. Foodborne illness is a global problem. Development of novel antibacterial compounds for resistant organisms is becoming critically important. The present study was focused on the researching of possible antioxidant and antimicrobial properties of polysaccharide extracts from the selected Basidiomycetes mushroom species: Agaricus bisporus, Agaricus brasiliensis, Ganoderma applanatum, Ganoderma lucidum, Lentinula edodes, Phellinus linteus and Trametes versicolor. Based on the analysis, the extracts contained a mixture/complex of polysaccharides, proteins and polyphenols, which were still present in the extracts after hot water treatment, ethanol precipitation and dialysis...

Polisaharidi gljiva, biljaka i mikroorganizama privlače veliku pažnju zbog svojih interesantnih bioloških svojstava kao što su: antitumorno, antivirusno, antioksidativno, antikomplementarno, antikoagulaciono, hipolipidemijsko dejstvo, kao i imunomodulatorska i imunostimulativna aktivnost, što ih sve čini pogodnim za primenu u mnogim oblastima, među kojima su i prehrambena industrija, kozmetika, biomedicina, poljoprivreda, zaštita životne sredine i otpadnih voda. Oksidativna oštećenja prirodnih i industrijski pripremljenih namirnica predstavljaju veliki ekonomski problem u prehrambenoj industriji, jer direktno utiču na karakteristike kvaliteta kao što su ukus, boja, tekstura i nutritivne vrednosti. Pored toga, može doći do nastanka potencijalno toksičnih proizvoda. Reaktivne vrste kiseonika učestvuju u patofiziologiji različitih kliničkih poremećaja, kao što su: ishemija, reperfuzione povrede, infarkt miokarda, reumatoidni artritis, neurodegenerativni poremećaji, ateroskleroza, hipertenzija, hemoragički šok i dijabetes. Mikrobiološko kvarenje hrane i trovanje hranom su jedan od najvažnijih problema sa kojima se suočava prehrambena industrija. Alimentarne intoksikacije su danas globalni problem. Porast rezistentnosti patogena na poznate lekove stvara potrebu za razvojem novih antimikrobnih agenasa. U ovom radu su proučavana antioksidativna i antimikrobna svojstva polisaharidnih ekstrakata odabranih vrsta gljiva iz klase Basidiomycetes: Agaricus bisporus, Agaricus brasiliensis, Ganoderma applanatum, Ganoderma lucidum, Lentinula edodes, Phellinus linteus i Trametes versicolor.Na osnovu dobijenih rezultata može se zaključiti da polisaharidni ekstrakti, dobijeni nakon ekstrakcije vrelom vodom, alkoholne precipitacije i dijalize, predstavljaju smešu/komplekse polisaharida, proteina i fenola...