Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Effect of Strains and Extraction Methods on β-Glucan Production, Antioxidant Properties, and Ftir Spectra From Mushroom Fruiting Bodies of Schizophyllum Commune FR. in Thailand

Version 1 : Received: 10 February 2021 / Approved: 12 February 2021 / Online: 12 February 2021 (09:23:08 CET)

How to cite: Mongkontanawat1, N.; Thumrongchote, D. Effect of Strains and Extraction Methods on β-Glucan Production, Antioxidant Properties, and Ftir Spectra From Mushroom Fruiting Bodies of Schizophyllum Commune FR. in Thailand. Preprints 2021, 2021020294 (doi: 10.20944/preprints202102.0294.v1). Mongkontanawat1, N.; Thumrongchote, D. Effect of Strains and Extraction Methods on β-Glucan Production, Antioxidant Properties, and Ftir Spectra From Mushroom Fruiting Bodies of Schizophyllum Commune FR. in Thailand. Preprints 2021, 2021020294 (doi: 10.20944/preprints202102.0294.v1).

Abstract

Schizophyllum commune Fr, a native mushroom of Thailand, has a high nutrition value and it classified as a mushroom with medicinal properties, which can neutralize the growth of many cancer cells. Thus, the aim of this research was studied effect of S. commune strain and the extraction method on the quantity and properties of β-glucan. The five S. commune Fr strains consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85-043, which used in this research. The β-glucan extraction method compared two different extraction: hot water (M1) and hot alkali extraction (M2), with control (native-MR). It found that Chanthaburi strain has the highest in β-glucan content 49.20 + 0.35 % (w/w), and high potential antioxidant activity (79.14 +0.77 DPPH % and 50.92 + 0.48 ABTS %) (p < 0.05). The extraction methods had no effect on the yield of β-glucan, except antioxidant properties and chemical structure of extract substance. The extract substance from M2 has significant the highest potential antioxidant activity (80.22 + 0.51 drink mushroom juice in can by using 1-day-old MR and adjust pH more than 7 can increase antioxidant properties of product.

Subject Areas

Schizophyllum commune Fr.; Mushroom fruiting bodies; Schizophyllum commune Fr polysaccharide; β-glucan; β-glucan extraction method; FTIR Spectra

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