Effects of hydrothermal treatment and low pH on the fermentation characteristics of polysaccharides based water-soluble Maitake with Lactobacillus acidophilus and L. plantarum

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-03-22 DOI:10.1016/j.foodchem.2025.143933

Mst Nushrat Yiasmin , Md. Easdani , Shabbir Ahammed , Mahbuba Siddiquy , K.M. Maruf Hasan , Weichao Cao , Nuo Chen , Md. Asaduzzaman , Cong Liu , Yaxian Liu , Xiao Hua

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Abstract

Maitake (Grifola frondosa) is rich in bioactive polysaccharides and is known for its health benefits. This study investigated the effects of hydrothermal treatment (HT) and low pH conditions on Maitake, revealing their effectiveness in the bioactive polysaccharide extraction and metabolite bioavailability. HT and low pH-induced significant structural changes, with WSP-HT1 showing 99.67 % degradation and yielding 41.46 % β-glucan and 0.43 % α-glucan. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis demonstrated 45–10 kDa protein transformations, supported by molecular docking and dynamic simulations. FT-IR spectroscopy revealed carbohydrate spectral shifts and increased α-helix random coil association. Treated samples (WSP-LA-pH1, WSP-LA-pH4, WSP-LP-pH1, WSP-LP-pH4) exhibited enhanced optical density, antioxidant activity, fluorescence, and decried surface hydrophobicity. The metabolomic analysis highlighted significant pathway alterations, validated by Principal Component, Partial Least Squares Discriminant, Variable Importance in Projection, and Kyoto Encyclopedia of Genes and Genomes analysis. These findings confirm that hydrothermal treatment and low pH effectively extract active substances, enriching Maitake's medicinal properties.

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水热处理和低pH对嗜酸乳杆菌和植物乳杆菌发酵多糖水溶性灰树花特性的影响

灰树花（Grifola frondosa）富含生物活性多糖，以其健康益处而闻名。本研究考察了水热处理（HT）和低pH条件对舞茸的影响，揭示了其对生物活性多糖提取和代谢物生物利用度的影响。高温和低ph诱导了显著的结构变化，WSP-HT1降解99.67% %，产41.46 % β-葡聚糖和0.43 % α-葡聚糖。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳显示45-10 kDa蛋白转化，支持分子对接和动态模拟。FT-IR光谱显示碳水化合物光谱移位，α-螺旋随机螺旋关联增加。处理后的样品（WSP-LA-pH1、WSP-LA-pH4、WSP-LP-pH1、WSP-LP-pH4）表现出增强的光密度、抗氧化活性、荧光和表面疏水性。代谢组学分析强调了显著的途径改变，通过主成分、偏最小二乘判别法、投影变量重要性和京都基因和基因组百科分析验证。这些发现证实了水热处理和低pH能有效地提取活性物质，丰富了舞茸的药用价值。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.