Asma Ashraf Khan*, Adil Gani F. A. Masoodi
Department of Food Science & Technology, University of Kashmir, 190006
*Correspondence Email Address: [email protected]
ABSTRACT
Background: In recent years, mushrooms have got tremendous importance because of their potent bioactive component β-glucan. Objectives: This study was carried out to evaluate the effect of microwave treatment on the structural, antioxidant, functional, antimicrobial, antiproliferative, immunomodulatory and antidiabetic properties of β-glucan extracted from three mushroom species; Agaricus bisporus, Pleurotus ostreatus and Coprinus atramentarius. Methods: The structural characterization of the three mushroom β-glucans was performed using attenuated total reflection – Fourier transform infrared spectroscopy (ATR-FTIR). Results: there was shifting of –OH, –CH, C=O and β-linkage as the microwave treatment increased from 30 sec to 120 sec. In a dose dependent manner, the microwave treatment enhanced all related antioxidant properties like DPPH, reducing power, metal chelating ability of ferrous ion, ABTS and inhibition of lipid peroxidation, P<0.05. Except swelling power and viscosity, all the functional properties increased in a dose dependent manner of microwave irradiation. The antibacterial activities of the three mushroom β-glucans against different pathogens were also enhanced with an increase in the microwave treatment from 30 seconds to 120 seconds. The antiproliferative, immunomodulatory and antihyperglycemic activities of the Coprinus β-glucan showed the highest inhibition activities more than Agaricus and Pleurotus β-glucans that increased as the microwave treatment increased from 30 sec to 120 seconds. Conclusion: This research is an effort to concentrate the various nutraceutical properties in relation with microwave treatment so that it can be used in food and pharmaceutical industries.
Keywords: Mushroom β-glucan, Microwave, Structural Analysis, Antioxidant, Antiproliferative, Immunomodulatory
Citation: Asma Ashraf Khan, Adil Gani F. A. Effect of Microwave Treatment of Mushroom β-glucan on the Nutraceutical and Functional Properties. Canadian Journal of Clinical Nutrition. 2023; 11 (2): 3-40.
DOI: https://dx.doi.org/10.14206/canad.j.clin.nutr.2023.02.02
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