Journal of the Science of Food and Agriculture
Volume 104, Issue 11 pp. 6657-6666
Research Article
Yaoyao Qi, Yaoyao Qi State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China Search for more papers by this author Shun Zhong State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China Search for more papers by this author Feng Pan Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China Search for more papers by this author Junfu Zhou Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China Search for more papers by this author Zhiyu Wang Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China Search for more papers by this author Zeyuan Deng State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China Search for more papers by this author Corresponding Author Hongyan Li State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China Correspondence to: Hongyan Li, State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang 330047, Jiangxi, China. E-mail: [emailprotected] Search for more papers by this author
Yaoyao Qi, Yaoyao Qi State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China Search for more papers by this author Shun Zhong State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China Search for more papers by this author Feng Pan Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China Search for more papers by this author Junfu Zhou Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China Search for more papers by this author Zhiyu Wang Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China Search for more papers by this author Zeyuan Deng State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China Search for more papers by this author Corresponding Author Hongyan Li State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China Correspondence to: Hongyan Li, State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang 330047, Jiangxi, China. E-mail: [emailprotected] Search for more papers by this author
Abstract
BACKGROUND
The hard double-walled structure of Ganoderma lucidum spore powder (GLSP) is difficult for the human body to digest, so it is very important to break the wall of GLSP. In this study, the wall of GLSP was broken by mechanical milling at room temperature (MM-R) and ultra-fine grinding at low temperature (UFG-L), respectively.
RESULTS
Compared with MM-R, UFG-L could better retain the sporangium powder's morphological and structural integrity. During in vitro digestion, compared with unbroken GLSP, the released amounts of polysaccharides and triterpenes from broken GLSP were significantly increased, and they increased with the increase of specific surface area. The bioaccessibility of polysaccharide and triterpene from unbroken GLSP after the intestinal stage were 29.52% and 5.37%, respectively. The bioaccessibility of polysaccharides and triterpene from broken GLSP by MM-R after the intestinal phase were 39.73–72.45% and 16.44–24.97%, while those by UFG-L were 44.53–104.18% and 12.96–32.90%, respectively.
CONCLUSION
The active ingredients of broken GLSP showed better digestion and absorption abilities than unbroken GLSP. Moreover, the specific surface area of GLSP by UFG-L was lower than that by MM-R, and the bioaccessibility of GLSP by UFG-L was higher than that by MM-R. © 2024 Society of Chemical Industry.
CONFLICT OF INTEREST STATEMENT
The authors declare no competing financial interests.
Open Research
Research data are not shared.
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