Extração de polissacarídeos de Lentinula edodes e seu impacto no crescimento de bactérias probióticas

• Ano de defesa: 2024
• Autor(a) principal: Manfro, Madiara Gazzi
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; Engenharia Química; UFSM; Programa de Pós-Graduação em Engenharia Química; Centro de Tecnologia
• Palavras-chave em Português: Shiitake; Polissacarídeos; Extração; Fermentação submersa; Probióticos; FTIR; HPLC; Polysaccharides; Extraction; Submerged fermentation; Probiotics; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA
• Link de acesso: http://repositorio.ufsm.br/handle/1/33233

Shiitake mushroom (Lentinula edodes) is a rich source of polysaccharides with nutritional and medicinal properties. This study investigated the optimization of the extraction of bioactive polysaccharides from out-of-date Shiitake mushrooms and evaluated their application as a substrate for the growth of probiotic bacteria. Different extraction methods were evaluated, including submerged fermentation, sequential extraction with cold water, hot water, and pressurized water in an autoclave. Cold water extraction using glucose as a carbon source showed the highest yield of polysaccharides (5.2%), with a biological efficiency of 5.45% and productivity of 0.39% g.g-1.day-1. Extraction with hot water showed a similar yield of 5.31%. Extraction by submerged fermentation in a bioreactor and by autoclave proved to be less efficient, with values equal to 2% and 0.77%, respectively. The characterization of the extracted polysaccharides was carried out by Fourier Transform Infrared Spectroscopy (FTIR) and High-Performance Liquid Chromatography (HPLC). FTIR spectra confirmed the presence of polysaccharides, including β-glucans, in all samples. HPLC analysis revealed glucose as the main monosaccharide and molecular weights ranging from 40 kDa to 18,000 kDa, indicating the presence of polysaccharides with different degrees of polymerization. The influence of extracted polysaccharides on the growth of three probiotic bacteria of the genus Lactobacillus (L. reuteri, L. rhamnosus and L. salivarius) was evaluated in different culture media. The results demonstrated that polysaccharides did not inhibit the growth of bacteria, with emphasis on the medium containing polysaccharides extracted with cold water, which promoted the greatest growth for L. reuteri and L. salivarius. Furthermore, it demonstrated the ability to produce lactic and acetic acid from the consumption of glucose. Revealing that L. rhamnosus had the highest rate of glucose consumption and lactic acid production, while L. reuteri produced more acetic acid. This study demonstrates the potential of out-of-date Shiitake as a sustainable source of bioactive polysaccharides for application in bioprocesses, paving the way for the development of new probiotic products with added nutritional and functional value, in addition to contributing to the reduction of food waste.