PARTS FROM LIFE-CYCLE OF H.ERINACEUS: RESPONSE SURFACE METHODOLOGY APPROACH TO OPTIMIZE EXTRACTION CONDITIONS AND DETERMINATION OF ITS ANTIOXIDANT, ANTIDIABETIC AND ANTIMICROBIAL EFFECT

Authors

  • Nurcan DOĞAN Yozgat Bozok University
  • Cemhan DOĞAN Yozgat Bozok University
  • Funda ATİLA AHİ EVRAN UNIVERSITY

DOI:

https://doi.org/10.15414/jmbfs.3703

Keywords:

Antidiabetic, Antimicrobial, Antioxidant, Hericium erinaceus, Optimization

Abstract

In this article, optimization of extraction conditions of different parts from the life cycle of H.erinaceus was investigated based on Response Surface Method. Furthermore, antioxidant, antidiabetic, and antimicrobial effects of optimized extracts were studied. Results: Temperature, liquid / solid ratio, and solvent concentration significantly affected the phenolic content and antioxidant capacities of all samples. The young fruit body of H.erinaceus had higher antioxidant (43.11±2.74, 51.39±2.34, 62.84±1.59 µmol TE/g for DPPH, FRAP and ABTS, respectively) and antidiabetic effects (93.54±2.3 and 132.25±1.38 µg/mL for IC50 values of α-glucosidase and α-amylase, respectively) than mycelium. However, these effects partially decrease as the fruit body ages. Besides, the optimized extracts exhibited more antimicrobial effects on Gram-positive bacteria than Gram-negative bacteria. Conclusion: Both the fruit body and the mycelium of H.erinaceus have many bio-functional properties. However, these properties of the fruit body decrease significantly with the delay of the harvest time. The extraction process conditions we optimize in this study can be adapted to large-scale separation processes in the industry.

Author Biographies

Nurcan DOĞAN, Yozgat Bozok University

 

 

Cemhan DOĞAN, Yozgat Bozok University

 

 

 

Funda ATİLA, AHİ EVRAN UNIVERSITY

 

 

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Published

2021-06-01

How to Cite

DOĞAN, N., DOĞAN, C. ., & ATİLA, F. . (2021). PARTS FROM LIFE-CYCLE OF H.ERINACEUS: RESPONSE SURFACE METHODOLOGY APPROACH TO OPTIMIZE EXTRACTION CONDITIONS AND DETERMINATION OF ITS ANTIOXIDANT, ANTIDIABETIC AND ANTIMICROBIAL EFFECT. Journal of Microbiology, Biotechnology and Food Sciences, 10(6), e3703. https://doi.org/10.15414/jmbfs.3703

Issue

Section

Biotechnology
Received 2020-09-11
Accepted 2020-12-04
Online Published 2021-06-01