Establishment of Quality Control Indicator and Bioaccessibility Evaluation for Fungal Immunomodulatory Protein FIP-fve
Date Issued
2015
Date
2015
Author(s)
Chen, Wei-Chi
Abstract
Enoki mushroom was known as containing FIP-fve, a fungal immunomodulatory protein with several biological activities including anti-allergy, anti-tumor, and immunomodulation, and it showed a high potential as a good functional ingredient. The development of a successful health food product demanded the necessary requirements: (1) its ingredients should provide healthy and functional benefits with significant science evidences, (2) its functional compartments should be determined, and (3) the levels of the bio-activating compartments should be assured. Nevertheless, it lacked an appropriate analytical method available for FIP-fve analysis currently, which limited the utilization and application of enoki mushroom as a functional ingredient. Therefore, the aims of this study were to establish and to validate an analytical method as a quality control indicator of FIP-fve determination. In addition, the processing technologies to dehydrate the mushroom, to retain most of FIP-fve contents, and to eliminate the activity of hemolytic protein flammutoxin (FTX) were researched. Moreover, the bioaccessibility of FIP-fve within enoki juice and products were performed in this study. First, we established and validated a HPLC method for FIP-fve determination. Through considering its specificity, linearity, accuracy, precision and quantitation limit, the results showed that this method was reliable and could be applied for subsequent analysis. Second, we studied the variation of FIP-fve contents in dried enoki mushroom, to figure out the best dehydration conditions for industrial production. The contents of FIP-fve showed no significant difference among vacuum freeze drying, vacuum microwave drying and hot air dehydration methods. Moreover, content of FIP-fve would be markedly dropped while the dehydration temperature was risen. Third, we investigated the processing stability of FIP-fve and FTX. Mushroom products exposed to gamma radiation presented no discernible difference in FIP-fve content. In addition, freeze dried mushroom yielded the highest level of FTX, which was followed by hot air dehydration and microwave drying, respectively. As the same as FIP-fve, content of FTX was dropped significantly while temperature rising and it was found that the hot air dehydration at 70℃ could not completely destroy the hemolytic activity of FTX. In order to provide a safe mushroom preparation, the mushrooms were preheated and treated using hot water at 60℃ before hot air dehydration at 50℃. Under this hot-water treatment, content of FTX dropped significantly and retained most of the FIP-fve levels. Forth, FIP-fve was found to be slightly degraded when using the model of mimicked stages of digestion in stomach and intestine. FIP-fve was not degraded when using the mimicked continuous gastrointestinal digestion model. In conclusion, this study made comprehensive researches of FIP-fve preparation and provided more evidences for enoki mushroom as a functional food ingredient for health food utilization.
Subjects
analytical method validation
flammutoxin
bioaccessibility
Type
thesis
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