Comparative assessment of β-glucan composition and structural characterization in wild and commercial Enoki mushrooms, Flammulina velutipes

• Published in: Journal of food composition and analysis 2023-07, Vol.120, p.105286, Article 105286
• Main Authors: Rezaeian, Sharareh, Pourianfar, Hamid R., Dowom, Samaneh Attaran
• Format: Article
• Language: English
• Subjects: atomic force microscopy; Flammulina velutipes; food composition; Fourier transform infrared spectroscopy; glucans; high performance liquid chromatography; industry; mushrooms; nuclear magnetic resonance spectroscopy; Quantity; solubility; Spatial configuration; species; Structural characteristics; Wild Enoki; β-glucan
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2023.105286

This study investigated the β-glucan content and structure in an indigenous Enoki mushroom compared with a European commercial strain. Both Enoki types belonged to the same species, Flammulina velutipes, and grew on the same substrate. An enzymatic β-glucan assay to measure β-glucans showed higher β-glucan levels (20.10% dw vs. 15.82% dw) and lower α-glucan levels (0.5% dw vs. 3.18% dw) in fruiting bodies of the indigenous strain compared to the commercial strain (p ≤ 0.05). However, both strains demonstrated similar levels of β-glucans (22.00–23.00% dw) in their fruiting bodies-derived hot water extracts (HWEs), whereas the commercial Enoki β-glucans exhibited better solubility. High-performance liquid chromatography quantified total glucans of the HWEs in a range similar to that obtained from the enzymatic assay. Fourier-transform infrared spectroscopy and proton nuclear magnetic resonance confirmed similar primary structure of β-glycosidic bonds in the purified polysaccharides of both strains. However, α-configuration was confirmed only for the commercial Enoki. Atomic force microscopy also revealed that the commercial Enoki β-glucans were shorter, narrower and more branched in the spatial structure. These findings demonstrated the usefulness of commercial Enoki β-glucans in the food or health industry, while the indigenous Enoki can have value as a pleasant high β-glucan food. [Display omitted] •β-glucan of native and commercial Enoki mushrooms was characterized and quantified.•Polysaccharide extracts of both native and commercial Enoki had 22–23% dw β-glucan.•Similar primary structure of β-glucan for both Enoki mushroom strains was confirmed.•The native and commercial Enoki had different spatial structure of β-glucans.