Simultaneous extraction and purification of polysaccharides and proteins from Pleurotus ostreatus using an aqueous two-phase system

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-01-20 DOI:10.1111/1750-3841.17674

Zhilai Yang, Jingkun Wang, Hongyu Wang, Huixian Xie, Yingnan Zhang, Meng Wang

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引用次数: 0

Abstract

Pleurotus ostreatus is a nutrient-dense edible fungus renowned for its delicate texture, appealing flavor, and numerous potential health benefits. Simultaneous extraction within the framework of food resource processing facilitates the concurrent isolation and analysis of multiple target compounds. In this study, an ethanol/salt aqueous two-phase system (ATPS) was employed to extract polysaccharides (PS) and proteins from P. ostreatus. The impacts of pH, inorganic salts, and temperature on ATPS phase formation were systematically evaluated. The ethanol/K₂HPO₄ system demonstrated superior selective extraction performance under optimal conditions: 25.16% ethanol (w/w), 15.91% K₂HPO₄ (w/w), and 24.11% crude extract (w/w) without pH adjustment. The highest recovery efficiency of PS and proteins were 90.29% ± 0.24% and 76.35% ± 0.15%, respectively. The simultaneous extraction efficiency of PS and proteins was 12.49% ± 0.14% and 20.34% ± 0.09%, respectively. As a comparison, hot water extraction and alkali extraction methods were performed to assess the impact of ATPS on the physicochemical properties of PS and proteins. SDS-PAGE and HPLC analyses confirmed that the protein subunit distribution was consistent across different extraction methods, whereas the ATPS-extracted PS exhibited characteristics of homogeneous heteropolysaccharides with a molecular weight of 28.8 × 10⁶ Da. Monosaccharides such as mannose, glucuronic acid, and glucose were identified in the PS hydrolysate. The results demonstrate that ATPS preserves the physicochemical integrity of the extracted substances. This method holds promise for unlocking new possibilities and has the potential to become an effective method for large-scale extraction and purification of polysaccharides and proteins from edible fungi.

Practical Application

This work describes an efficient and straightforward aqueous two-phase system (ATPS) method for simultaneously extracting polysaccharides and proteins from Pleurotus ostreatus. This approach offers advantages such as reduced operational time, lower toxicity solvents, and minimized byproduct waste for the extraction of bioactive substances from edible fungi. Additionally, the reduced residue levels help to shorten subsequent purification steps. This promising method has potential applications in the food, pharmaceutical, and health product industries.

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双水相体系同时提取纯化平菇多糖和蛋白质。

平菇是一种营养丰富的食用菌，以其细腻的质地、诱人的风味和许多潜在的健康益处而闻名。在食品资源加工的框架内，同时提取有利于多个目标化合物的同时分离和分析。本研究采用乙醇/盐双水相体系（ATPS）提取青霉多糖（PS）和蛋白。系统评价了pH、无机盐和温度对ATPS相形成的影响。在最佳条件下：25.16%乙醇（w/w）， 15.91% K₂HPO₄（w/w）， 24.11%粗提物（w/w），不调整pH时，乙醇/K₂HPO₄体系具有较好的选择性提取性能。PS和蛋白质的最高回收率分别为90.29%±0.24%和76.35%±0.15%。PS和蛋白的同时提取效率分别为12.49%±0.14%和20.34%±0.09%。通过热水浸提和碱浸提两种方法比较ATPS对多糖和蛋白质理化性质的影响。SDS-PAGE和HPLC分析证实，不同提取方法的蛋白质亚基分布一致，而atps提取的PS具有均匀的杂多糖特征，分子量为28.8 × 10 26 Da。在PS水解物中鉴定出甘露糖、葡萄糖醛酸和葡萄糖等单糖。结果表明，ATPS保留了提取物质的物理化学完整性。该方法有望开启新的可能性，并有可能成为大规模提取和纯化食用菌中多糖和蛋白质的有效方法。实际应用：本工作描述了一种高效、简便的双水相系统（ATPS）同时提取平菇多糖和蛋白质的方法。该方法具有操作时间短、溶剂毒性低、副产品浪费少等优点，可用于从食用菌中提取生物活性物质。此外，减少残留水平有助于缩短随后的净化步骤。该方法在食品、医药和保健品行业具有潜在的应用前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.