EXTRACTION OF BIOLOGICALLY ACTIVE COMPOUNDS FROM CORDYCEPS MILITARIS UNDER ULTRASONIC CONDITIONS
UDК 577.13
Abstract
Ultrasound, as a method of intensifying the processes of dissolution and extraction of biologically active substances from various types of plant and animal raw materials, has been widely used in the field of applied scientific research and various areas of food, pharmaceutical and biotechnological production. The insufficient amount of scientific data on the conditions and effectiveness of the use of ultrasound in the isolation of biologically active compounds from the biomass of Cordyceps militaris mycelium determined the purpose of the presented study. The work is devoted to the study of the processes of extraction of fungal pigments and polysaccharides in the extraction mode with a heated water-ethanol mixture (20–80% vol., 30–60 °C) under the influence of a generated ultrasonic field (power 150 W, frequency 28 kHz). Mycelial biomass of the Cordyceps militaris strain GF-05 was grown by solid-phase cultivation on a plant substrate (wheat grain, white, red and brown rice). The duration of extraction under sonication conditions varied from 10 to 40 minutes. The control of the content of carotenoids, polysaccharides and flavonoids in dry extracts was assessed by spectrophotometric method. It has been established that the use of selected rational parameters of ultrasonic extraction (70% ethanol solution, ultrasonic power and frequency 150 W and 28 kHz, temperature 60 °C, duration 30 min, raw material to extractant ratio 1 : 50) makes it possible to obtain extracts containing 1.63–3.22% carotenoids, 13.45–17.65% polysaccharides and 19.90–30.56% flavonoids, depending on the composition of the plant substrate used. The highest content of biologically active compounds was found in mycelium grown on brown rice grains. It was found that when the ethanol concentration increases from 20 to 70%, there is a significant increase in the transfer of dry substances into the extract (from 7.5 to 19.1%), a further increase in the ethanol concentration in the extractant reduces their solubility and transfer into the extract. Extracts obtained from the biomass of the fungi C. militaris are characterized by a high content of biologically active compounds and can be used as biologically active ingredients in food, pharmaceutical products and medical devices.
Downloads
References
Liu Y., Wang J., Wang W., Zhang H., Zhang X., Han C. Evid Based Complement Alternat Med., 2015, vol. 2015, 575063. DOI: 10.1155/2015/575063.
Jędrejko K.J., Lazur J., Muszyńska B. Foods, 2021, vol. 10, no. 11, 2634. DOI: 10.3390/foods10112634.
Sharpe E., Farragher-Gnadt A., Igbanugo M., Huber T., Michelotti J., Milenkowic A., Ludlam S., Hanes W., Brad-ley R., Bou-Abdallah F. Journal of agriculture and food research, 2021, vol. 4, 100130. DOI: 10.1016/j.jafr.2021.100130.
Gong P., Wang S., Liu M., Chen F., Yang W., Chang a X., Liu N., Zhao Y., Wang J., Chen X. Carbohydrate Re-search, 2020, vol. 494, 108037. DOI: 10.1016/j.carres.2020.108037.
Zheng S., Zhang W., Liu S. PLOS ONE, 2020, vol. 15, no. 12, e0244749. DOI: 10.1371/journal.pone.0244749.
Mousavi R.S., Nateghi L., Soltani M., Asgarpanah J. Chemistry and chemical engineering, 2022, vol. 41, no. 114, pp. 1275–1287. DOI: 10.30492/IJCCE.2021.137539.4362.
Aliaño-González M., Barea-Sepúlveda M., Espada-Bellido E., Ferreiro-González M., Palma M., Barbero G., Carre-ra C. Agronomy, 2022, vol. 12, 1812. DOI: 10.3390/agronomy12081812.
Dong-Bao H., Rui X., Xiao-Cui Z., Xin-Sha Z., Sheng-Li S. Frontiers in Nutrition, 2023, vol. 10, 1135712. DOI: 10.3389/fnut.2023.1135712.
Aguiló-Aguayo I., Walton J., Viñas I., Tiwari B.K. LWT – Food Science and Technology, 2017, vol. 77, pp. 92–99. DOI: 10.1016/j.lwt.2016.11.043.
Avdeenko A., Belova E., Dašić P., Konovalova S., Baklanova L., Krstic S., Milosavljević M. Hemijska industrija, 2016, vol. 71, pp. 329–336. DOI: 10.2298/HEMIND151110043A.
Abbas K.M., Nawras S.S. Periodicals of Engineering and Natural Sciences, 2022, vol. 10, no. 2, pp. 445–454. DOI: 10.21533/pen.v10i2.2776.
Joshi M., Sagar A., Kanwar S.S., Singh S. Indian Journal of Experimental Biology, 2019, vol. 57, pp. 15–20.
Jing Z., Shui H., Lan Y., Zi W., Wang Y., Wang Q. Journal of Functional Foods, 2013, vol. 5, no. 3, pp. 1450–1455. DOI: 10.1016/j.jff.2013.06.002.
Choi E., Park B., Lee J., Kim J. Phys. Act. Nutr., 2020, vol. 24, pp. 7–14. DOI: 10.20463/pan.2020.0022.
Wang H., Pan M., Chang C., Chang S., Hsieh C. Molecules, 2014, vol. 19, no. 12, pp. 20808–20820. DOI: 10.3390/molecules191220808.
Gosudarstvennaya farmakopeya RF. XIII izd. [State Pharmacopoeia of the Russian Federation. XIII ed.]. Moscow, 2015, vol. 1. (in Russ.).
Gosudarstvennaya farmakopeya RF. XIV izd. [State Pharmacopoeia of the Russian Federation. XIV ed.]. Moscow, 2018, vol. 1. (in Russ.).
GOST R 54058-2010. Produkty pishchevyye funktsional'nyye. Metod opredeleniya karotinoidov. [GOST R 54058-2010. Functional food products. Method for determination of carotenoids]. Moscow, 2019, 13 p. (in Russ.).
Marsup P., Yeerong K., Neimkhum W., Sirithunyalug J., Anuchapreeda S., To-anun C., Chaiyana W. Nanomaterials, 2020, vol. 10, no. 8, 1565. DOI: 10.3390/nano10081565.
Sunarwidhi A.L., Hernawan A., Frediansyah A., Widyastuti S., Abidin A.S., Padmi H., Handayani E., Utami P. Mole-cules, 2022, vol. 27, no. 21, 7509. DOI: 10.3390/molecules27217509.
Umaña M, Eim V., Garau C., Rosselló C., Simal S. Food Chemistry, 2020, vol. 332, 127390. DOI: 10.1016/j.foodchem.2020.127390.
Valu M., Soare L., Sutan N., Ducu C., Moga S., Hritcu L., Boiangiu R., Carradori S. Foods, 2020, vol. 9, no. 12, 1889. DOI: 10.3390/foods9121889.
Dong Y., Hu S., Liu C., Meng Q., Song J., Lu J., Teng L. Molecular Medicine Reports, 2014, vol. 11, no. 2, pp. 1312–1317. DOI: 10.3892/mmr.2014.2786.
Kanlayavattanakul M., Lourith N. Fungal Biology and Biotechnology, 2023, vol. 10, article 3. DOI: 10.1186/s40694-023-00150-5.
Copyright (c) 2024 chemistry of plant raw material
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors, which are published in this journal, agree to the following conditions:
1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .
2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.
3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.
