Recent advances in the extraction technology and bioactivity of lentinan

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106680

Sizhu Ren , Chunyan Xie , Hua Liu , Liyan Li , Xiaoling Han , Wenjie Chen

引用次数: 0

Abstract

The mycelia and fruiting bodies of Lentinula edodes are rich in polysaccharides that are widely studied for their edible and medicinal properties. Many advanced technologies have been applied for lentinan extraction, such as ultrasonic-assisted, microwave-assisted, and enzyme-assisted extractions. However, their advantages and disadvantages differ, which directly affect the structural and functional properties of lentinan. Compared with traditional methods, these advanced technologies have the advantages of high extraction efficiency, short operation time, low energy consumption, and low solvent consumption. Based on a summary of the extraction methods and biological functions of lentinan, this review article concentrates on the current literature on the extraction of lentinan, its chemical composition, and medicinal mechanisms. In addition, future research topics are also proposed.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.