High Processing Tolerances of Immunomodulatory Proteins in Enoki and Reishi Mushrooms

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• 作者：Man-Hua Tong ; Po-Jung Chien ; Hui-Hsin Chang ; Ming-Jer Tsai ; Fuu Sheu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：May 14, 2008
• 年：2008
• 卷：56
• 期：9
• 页码：3160 - 3166
• 全文大小：1160K
• 年卷期：v.56,no.9(May 14, 2008)
• ISSN：1520-5118

文摘

This study investigated the processing tolerances of two mushroom proteins with immunomodulatory activities, including FVE from Enoki (Flammulia velutipes) and LZ8 from Reishi (Ganoderma lucidum) mushrooms, under food processing treatments such as heating, sterilization, frozen storage, extraction in acid/alkaline conditions, and dehydration. Results showed that the capability of these two proteins to induce IFN-γ secretion by murine splenocytes remained after 100 °C heating for 30 min, 121 °C autoclaving for 15 min, and −80 °C freezing. The retained activities of both proteins on cell proliferation and IFN-γ production did not decrease at 0.6 M hydrochloric acid (at pH 2) but strikingly dropped at 5 M sodium hydrate (at pH 13). After vacuum dehydration, FVE and LZ8 retained most of their activities on cell proliferation; nevertheless, the IFN-γ secretion decreased to about half of the initial values. These findings suggest that these two mushroom proteins have a good thermal/freezing resistance, acid tolerance, and dehydration stability and are candidates for processing in food and nutraceutical utilization.