Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced diabetic mice

Ni, Z.Z. and Li, J.T. and Qian, X.Y. and Yong, Y.D. and Lv, W.D. and Wang, Y.N. and Zhang, S.M. and Sun, H.K. and Peng, G. and Shao, Y. and Chen, A.H. (2023) Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced diabetic mice. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (4). pp. 558-569. ISSN 0139-3006

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Abstract

Soluble dietary fibre (SDF) is well recognised for its remarkable effectiveness in promoting human health. This study utilised response surface methodology to evaluate the optimal conditions required to extract SDF (U-SDF) from Lentinula edodes via the ultrasonic-assisted hot-water method, and evaluated the hypolipidemic effects and anti-inflammatory effects of U-SDF. The optimal extraction conditions for U-SDF were ultrasonic power of 182 W, extraction time of 2 h, extraction temperature of 81 °C, and solid-liquid ratio of 1:24 (g mL −1 ). Under these conditions, the extraction rate of U-SDF reached 8.08%. U-SDF treatment significantly improved liver and kidney indices in diabetic mice, markedly reduced the levels of plasma triglycerides (TG), total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), and significantly increased the level of high-density lipoprotein-cholesterol (HDL-C) in a dose-dependent manner. U-SDF also improved adipose tissue injury in diabetic mice, significantly decreased the levels of cytokines interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumour necrosis factor-α (TNF-α), and alleviated inflammation of the abdominal aorta. In conclusion, U-SDF from L. edodes is an excellent source of dietary fibres, which exhibit good hypolipidemic and anti-inflammatory activities, suggesting potential applications as a functional additive in diverse food products.

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