Structure and Biological Property of β-Glucan from Lentinus edodes (Chamsong-I) and its Application to Wine

Abstract

The structure and biological properties of β-glucan from Chamsong-I (Lentinus edodes hybrid) were characterized and the relationship between the degree of branching (DB) and the antitumor activity of theβ-glucan was determined. The β-glucan from Chamsong-I was analyzed to be a (1→3, 1→6)-β-glucan with DB of 0.56. In addition, the average molecular weight of the β-glucan was 283 kDa and consisted mainly of D-glucose (80.05%). Chamsong-I β-glucan was treated with (1→6)-β-glucanase to modify its branch structure and the modified β-glucans were subjected to evaluate their antitumor activity. As the hydrolysis time of applied (1→6)-β-glucanase increased, DB decreased from 0.56 to 0.24. When DB decreased from 0.56 to 0.32 by modification, cancer cell growth inhibition and nitric oxide (NO) production increased. While, as DB further decreased to less than 0.32, cancer cell growth inhibition and NO production also reduced. Thus, it was confirmed that DB about 0.3 was an optimum DB range of β-glucan to enhance its antitumor capacity. Chamsong-I wine was prepared with different amount and step added soluble polysaccharide extracted from Chamsong-I (CSP) into Chamsong-I extract that was investigated in order to develop value-added wine. It was researched that affected to fermentation characteristics and biological properties of resulted product. The conditions of appropriate extract were that Chamsong-I was extracted during 6 h at 100°C. And it was fermented with the 20°Brix initial sucrose content of extract during 10 days. To improve the functionality of wine, CSP was added to the Chamsong-I wine at various concentrations before (1, 3, 5%) or after (1, 2, 3%) fermentation. Chemical profiles (ethanol, reducing sugar content, sugar content, total acid, and pH) and functional ingredients β-glucan and total phenolic compounds) of wine were determined after fermentation and after aging. When CSP was added to the extract before fermentation, the ethanol contents and total acidity significantly increased from 21 to 25% and from 4.53 to 5.78 g/L, respectively (p<0.05). The reducing sugar content, the sugar content, and pH significantly decreased to 9.8-10.5 g/L, 7.60-8.53°Brix, and 3.16-3.67, respectively (p<0.05). After aging, total acid content of the wine was decreased from 3.4 to 2.6 g/L. When CSP was added to the extract after fermentation, the ethanol content remained unchanged, but the reducing sugar content, sugar content, and pH increased from 11.7 to 12.3 g/L, from 9.5 to 12.3°Brix, and from 4.14 to 4.75, respectively, and the total acid content decreased (2.6-3.4 g/L). And content of β-glucan and total phenolic compounds, the functional ingredients, increased concentration-dependent manner when CSP was added before fermentation of extract (p<0.05) but they were not changed after added CSP of the aging process. When CSP was added after fermentation, the β-glucan contents were changed from 1.5-2.2% to 1.2-1.8% and the total phenolic compounds contents decreased from 1,300-2,300 GAE mg/L to 1,200-2,000 GAE mg/L in wine. The antioxidant effects according to addition CSP before and after fermentation were determined with DPPH radical scavenging activity and ABTS radical scavenging activity. DPPH radical scavenging activity (16.66-19.08 mmol TE/L and 17.55-20.06 mmol TE/L) of the wine showed significant differences with increasing CSP added before and after fermentation (p<0.05). After the aging process, DPPH radical scavenging activity was not changed. ABTS radical scavenging activity (8.40-14.79 mmol TE/L and 13.95-20.90 mmol TE/L) was in a concentration-dependent manner (p< 0.05) and was affected by the aging process (7.24-16.78 mmol TE/L) in a concentration-dependent manner (p<0.05). TEAC values were significantly decreased by aging process except for CBF 1% (p<0.05). The cell growth inhibition of the Chamsong-I wine to which CSP was added after the fermentation process significantly increased to 1.44, 1.82, and 2.08 fold by addition of 1, 2, and 3% CSP. The relative correlation between the activity of growth inhibition of HT-29 cell and the β-glucan content was very high. The efficiency of ethanol production and biological activity by added CSP was that added 1% CSP was the highest among the samples. Hence, the wine with 1% CSP added before fermentation (CBF 1%) and 1% CSP added after fermentation (CAF 1%) were selected to examine sensory properties. The sensory evaluation of the Chamsong-I wine was no significant differences in color, flavor, sweet taste, bitter taste, sour taste, and overall acceptability among wines (p<0.05). Control and CBF 1% received higher scores for color than CAF 1% sample. Based on the results obtained, Chamsong-I and its soluble polysaccharide exhibit potential as the nutraceutical ingredient and were confirmed the possibility of manufacture of functional wine and were enlarged their application.