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Research Article | Open Access

Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis

Hongjie Yuana, Lin Donga, Zhiyuan Zhanga, Yan Hea( ), Xia Maa,b( )
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Tremella fuciformis polysaccharide (TFP) is an important bioactive substance in T. fuciformis, which contributes to its application as medicine and food. In the present work, TFP was extracted with enzymatic combined with wet beating and its physicochemical as well as biological activities were investigated in the study. The result showed that the purity of TFP1 reached 92.14% (m/m). The TFP1, purified by DEAE column, had a molecular weight (Mw) of 5.8 × 103 kDa and consisted mainly of mannose, xylose, fucose, glucose and glucuronic acid at a molar ratio of 1.91: 0.1: 2.49: 6.23: 0.95. The structure of TFP1 was preliminarily investigated by infrared spectroscopy, nuclear magnetic resonance and atomic force microscope (AFM) analysis. Moreover, the antioxidant assays showed that TFP1 could scavenge DPPH, ABTS+ and hydroxyl radicals. The excellent water holding capacity of TFP1 implied its application in the food, pharmaceutical andcosmetic industries.

Keywords

Structure characterizationAntioxidant activityMoisturizingTremella fuciformis polysaccharide

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Food Science and Human Wellness
Volume 11 Issue 4,
July 2022
Pages 1010-1017
DOI: 10.1016/j.fshw.2022.03.030
Cite this article:
Yuan H, Dong L, Zhang Z, et al. Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis. Food Science and Human Wellness, 2022, 11(4): 1010-1017. https://doi.org/10.1016/j.fshw.2022.03.030

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Received: 08 November 2020
Revised: 20 November 2020
Accepted: 02 December 2020
Published: 28 April 2022
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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