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LIANG Shuangmin, GUO Qi, GE Changrong, et al. Optimization Extraction, Monosaccharide Composition and Antioxidant Activity in Vitro of Polysaccharide from Tricholoma matsutake[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2024, 39(2): 108-118. DOI: 10.12101/j.issn.1004-390X(n).202204003
Citation: LIANG Shuangmin, GUO Qi, GE Changrong, et al. Optimization Extraction, Monosaccharide Composition and Antioxidant Activity in Vitro of Polysaccharide from Tricholoma matsutake[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2024, 39(2): 108-118. DOI: 10.12101/j.issn.1004-390X(n).202204003
shu

Optimization Extraction, Monosaccharide Composition and Antioxidant Activity in Vitro of Polysaccharide from Tricholoma matsutake

  • 1.

    Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China

  • 2.

    College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China

More Information
  • Received Date: April 04, 2022
  • Revised Date: April 10, 2024
  • Accepted Date: April 11, 2024
  • Available Online: April 27, 2024
  • Published Date: May 13, 2024
    Graphical Abstract
    • Abstract
  • Purpose 

    To improve the extraction rate of Tricholoma matsutake crude polysaccharide, and explore the antioxidant effect of T. matsutake polysaccharide (TMP) purified fractions.

    Methods 

    The crude TMP was extracted by ultrasonic assisted water extraction and alcohol precipitation, and the extraction process was optimized. The crude TMP was separated and purified by DEAE-Sepharose Fast Flow ion column, the monosaccharide components were analyzed by ion chromatography, and the antioxidant activity in vitro was determined.

    Results 

    The optimal extraction process parameters were: extraction time was 2.25 hours, solid-liquid ratio was 1∶31 (g∶mL), extraction temperature was 83.50 ℃, under these conditions, the polysaccharide extraction rate was 8.67%. Three polysaccharide components (TMP-1, TMP-2 and TMP-3) were collected after purification, which mainly composed of fucose, glucosamine hydrochloride, galactose, glucose and mannose. Rhamnose existed in TMP-1, and glucuronic acid existed in TMP-2 and TMP-3. Crude TMP and purified polysaccharides had certain antioxidant activity and there was a dose-effect relationship. The antioxidant activity was as follows: crude TMP>TMP-2>TMP-3>TMP-1.

    Conclusion 

    TMP has certain antioxidant activity, and the antioxidative activity of crude TMP is the best. The antioxidant activity of TMP after separation and purification is reduced. This study provides a theoretical basis for the development and utilization of T. matsutake polysaccharides, and is of a great significance for theresearch and development of functional foods.

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