Czech J. Food Sci., 2019, 37(1):51-56 | DOI: 10.17221/182/2018-CJFS

Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroomFood Analysis, Food Quality and Nutrition

Guoping Yu*, Chonghui Yue, Xiaodan Zang, Chao Chen, Liangwei Dong, Yanqiu Liu
College of Food Science, Northeast Agricultural University, Harbin, China

The crude polysaccharides from Armillaria mellea were obtained with an ultrasound assisted enzymatic extraction and ethanol precipitation. Two polysaccharide fractions were obtained by ethanol precipitation, which were named AMP-1 and AMP-2. The results of the monosaccharide composition analysis indicated that AMP-1 was composed of mannose, rhamnose, glucose, galactose, arabinose and fucose and that AMP-2 was composed of mannose, rhamnose, glucose, galactose and fucose. Glucose and galactose were the main monosaccharide fractions. The protein and nucleic acid contents in AMP-1 and AMP-2 were detected by using ultraviolet and infrared spectroscopy. The bile salt-binding capacities of the polysaccharide samples were studied in vitro. In comparison with lentinan (LP), AMP-1 and AMP-2 showed increased bile salt-binding capacity. AMP-1 showed the highest binding capacity against all the bile salts. The findings presented in this study highlight the potential of the A. mellea polysaccharides as a natural hypolipidaemic agent.

Keywords: Armillaria mella; bile salt-binding; hypolipidemic; polysaccharide

Published: February 28, 2019  Show citation

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Yu G, Yue C, Zang X, Chen C, Dong L, Liu Y. Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom. Czech J. Food Sci. 2019;37(1):51-56. doi: 10.17221/182/2018-CJFS.
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