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Effect of hot water extraction process on schizophyllan from split gill mushroom

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Abstract

The split gill mushroom or Schizophyllum commune (S. commune) is a therapeutic mushroom. For cell wall composition, it consists of rich β-glucans (schizophyllan). This mushroom is high in nutritional content and has a wide range of biological properties. In this research, it is interesting to study hot water extraction of this functional schizophyllan. Central composite design (CCD) of response surface methodology (RSM) was applied to optimize these extraction parameters, namely, temperature (80–121 °C) and time (1–3 h) of schizophyllan extract (polysaccharide from S. commune) with a greater degree of polymerization (DP), maximum total sugar content, minimum reducing sugar content, and appropriate extraction yield. The results revealed the highest yield obtained from polysaccharide and supernatant extract (from the separation of polysaccharide extraction) at an extraction temperature of 121 °C for 2–3 h. Moreover, the optimal extraction temperature and time of polysaccharide extracts were 106.5 °C and 126.7 min (total sugar content); 103.1 °C and 177.0 min (reducing sugar content); and 104.1 °C and 175.5 min (DP value). This research shows that the optimum condition of schizophyllan extraction was around 100–110 °C for 2–3 h with the highest DP of about 6, including potential immune-enhancing and anticancer properties. As a result, the schizophyllan from the split gill mushroom is probably utilized as a functional ingredient with nutraceutical compounds and developed as other high value-added functional food products in further study.

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Acknowledgements

The authors are sincerely grateful to the Center of Excellence in Agricultural Innovation for Graduate Entrepreneur and the Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand, for providing the necessary facilities to accomplish the experimental study.

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Authors and Affiliations

  1. Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, 50290, Thailand

    Nuttapong Saetang & Yuwalee Unpaprom

  2. Center of Excellence in Agricultural Innovation for Graduate Entrepreneur, Maejo University, Chiang Mai, 50290, Thailand

    Thiravat Rattanapot & Doungporn Amornlerdpison

  3. Department of Forestry, National Chung Hsing University, Taichung, 402, Taiwan

    Numchok Manmai

  4. School of Renewable Energy, Maejo University, Chiang Mai, 50290, Thailand

    Rameshprabu Ramaraj

Authors
  1. Nuttapong Saetang
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  2. Thiravat Rattanapot
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  3. Numchok Manmai
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  4. Doungporn Amornlerdpison
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  5. Rameshprabu Ramaraj
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  6. Yuwalee Unpaprom
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Contributions

Nuttapong Saetang: laboratory analysis, investigation, methodology, and writing (original draft preparation). Thiravat Rattanapot: literature review and validation. Numchok Manmai: validation and formal analysis. Doungporn Amornlerdpison: literature review and validation. Rameshprabu Ramaraj: methodology, resources, visualization, and writing (reviewing and editing). Yuwalee Unpaprom: data analysis, supervision, conceptualization, visualization, methodology, and writing (reviewing and editing).

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Correspondence to Yuwalee Unpaprom.

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Saetang, N., Rattanapot, T., Manmai, N. et al. Effect of hot water extraction process on schizophyllan from split gill mushroom. Biomass Conv. Bioref. 14, 1017–1026 (2024). https://doi.org/10.1007/s13399-021-02286-z

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  • DOI: https://doi.org/10.1007/s13399-021-02286-z

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