Impact of processing on polysaccharides obtained from button mushroom (Agaricus bisporus) |
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| Authors: | Wojciech Radzki Marta Ziaja-So?tys Jakub Nowak Jolanta Topolska Anna Bogucka-Kocka Aneta S?awińska Monika Michalak-Majewska Ewa Jab?ońska-Ry? Andrzej Kuczumow |
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| Affiliation: | 1. Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Lublin, 20-704 Poland;2. Department of Biology and Genetics, Medical University of Lublin, Lublin, 20-093 Poland;3. Institute of Environmental Engineering, Lublin Catholic University, Stalowa Wola, 37-450 Poland |
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| Abstract: | 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 α- and β-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. |
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| Keywords: | Agaricus bisporus antioxidant antiproliferative button mushroom polysaccharides |
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