Characterization of Nutrient Composition,Polysaccharide Structure and in-vitro Antioxidant Activity in Lentinula edodes Stalks
In the present production process of Lentinula edodes,its stalks are usually discarded as waste,without the full use of resources.In order to effectively use this resource,L.edodes stalks were used as the material for the detection of nutrients,structure and biological activity of chemical substances in this study.Components of amino acids and fatty acids in the L.edodes stalks were determined by using the equipment of ultra-performance liquid chromatography(UPLC)and gas chromatography-mass spectrometry(GC-MS).Crude polysaccharides in the L.edodes stalks were extracted by water with alcohol precipitation,and afterwards were generally purified through removing proteins and small molecules with the Sevag method and dialysis.Contents of L.edodes stalk polysaccharide(LSP)and proteins were then determined by using phenol-sulphuric acid and BCA.LSP structures were analyzed and characterized through the high-performance liquid chromatography(HPLC),gel permeation chromatography-refractive index-multi angle laser light scattering(GPC-RI-MALLS)and infrared spectroscopy as well.Free radical scavenging capacity of LSPs was investigated in vitro.Our results showed that 19 kinds of amino acids were detected in the stalks ofL.edodes,of which eight were known to be the human essential amino acids.There were 34 kinds of fatty acids detected in the stalks of L.edodes,mostly belonging to the unsaturated fatty acids.The LSP contained 60.34％of polysaccharides and 16.65％of proteins respectively.LSP was consisted of eight kinds of monosaccharides,including the galactose,mannose,glucose,fucose,arabinose,rhamnose,xylose and glucuronic acid.Molecular weight(Mw)of LSP was measured as 2.53 × 104 Da.In vitro antioxidant analysis showed that LSP had a strong scavenging capacity against the DPPH,superoxide anion and hydroxyl radicals.The above results consequently provide clear evidence for the valuable development of functional foods from L.edodes stalks and foundations for future sustainable use of edible mushroom resources.
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