Effects of hydrothermal treatment and low pH on the fermentation characteristics of polysaccharides based water-soluble Maitake with Lactobacillus acidophilus and L. plantarum.

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Citation abstract

Maitake (Grifola frondosa) is rich in bioactive polysaccharides and is known for its health benefits. This study investigated the effects of hydrothermal treatment (HT) and low pH conditions on Maitake, revealing their effectiveness in the bioactive polysaccharide extraction and metabolite bioavailability. HT and low pH-induced significant structural changes, with WSP-HT1 showing 99.67 % degradation and yielding 41.46 % β-glucan and 0.43 % α-glucan. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis demonstrated 45-10 kDa protein transformations, supported by molecular docking and dynamic simulations. FT-IR spectroscopy revealed carbohydrate spectral shifts and increased α-helix random coil association. Treated samples (WSP-LA-pH1, WSP-LA-pH4, WSP-LP-pH1, WSP-LP-pH4) exhibited enhanced optical density, antioxidant activity, fluorescence, and decried surface hydrophobicity. The metabolomic analysis highlighted significant pathway alterations, validated by Principal Component, Partial Least Squares Discriminant, Variable Importance in Projection, and Kyoto Encyclopedia of Genes and Genomes analysis. These findings confirm that hydrothermal treatment and low pH effectively extract active substances, enriching Maitake's medicinal properties.