Effects of Solid-State Multienzyme Complex Hydrolysis and Nano Ball Milling on Physical and Nutritional Characteristics and In vitro Immune Activity of Hericium erinaceus Fruiting Body Powder
Using ultrafine pulverized Hericium erinaceus fruiting body powder(PS)as the control,the fruiting body powder was further processed by either solid-state multienzyme complex hydrolysis(PE)or nano ball milling(PN).The resultant fruiting body powders were observed for microstructure,measured for digestibility in vitro,analyzed for nutritional components,and evaluated for immune activity in vitro.The results showed that compared with PS,PN had a smaller particle size and altered fiber columnar structure,and PE had increases in surface porosity,surface area,and digestibility in vitro.Further processing with solid-state multienzyme complex hydrolysis or nano ball milling resulted in increases of polysaccharide,soluble solids,soluble protein and peptide in H.erinaceus fruiting body powders.The yield(13.42±0.64)％ and polysaccharide content(67.05±0.18)％ of the crude polysaccharide of PE(PLE)were higher than those of the crude polysaccharide of PS(PLS).The crude polysaccharide yield of PN(PLN)was also higher than that of PS,but the polysaccharide contents in PLN and PLS were statistically the same.Compared with PLS,the proportion of million molecular weight component(P1)in PLE decreased,whereas the proportion of P1 component in PLN increased.PLE significantly increased the release of NO,TNF-α and IL-1β in RAW264.7 macrophages,showing good immune activity in vitro.In summary,solid-state multienzyme complex hydrolysis improved the physical and nutritional characteristics and efficacy of H.erinaceus fruiting body powder,and thus provided a reference for the development of functional dietary supplements from H.erinaceus.
Hericium erinaceusfruiting body powderprocessing methodsquality characteristicsimmune activity
NETL
NSTL
万方数据
