Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties.

ABSTRACT: The effect of heat treatment on dried fruiting bodies of Reishi medicinal mushroom (Ganoderma lingzhi) is investigated. Control and samples treated for 20 min at temperatures of 70, 120, 150 and 180 °C were subjected for their free radical scavenging capacity, different glucans and total phenolic content determination. The growth rate of Escherichia coli and Lactobacillus casei supplemented with control and heat-treated samples is also investigated. The roasted mushroom samples at 150 °C and 180 °C showed the highest level of β-glucan (37.82%) and free radical scavenging capacity on 2,2-diphenyl-1-picrylhidrazyl (DPPH•) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+). The content of total phenolics (TPC) was also influenced by heat treatment and significantly higher TPC v

SUBMITTER: Kiss A 

PROVIDER: S-EPMC8466132 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature