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Extraction of bioactive ingredients from fruiting bodies of Antrodia cinnamomea assisted by high hydrostatic pressure

  • Hsiao-Wen Huang
  • Bang-Yuan Chen
  • Chung-Yi WangEmail author
Original Article
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Abstract

The aim of this study was to use high hydrostatic pressure treatment to enhance the extraction efficiency of the active components from the fruiting bodies of Antrodia cinnamomea, and compare with those obtained by shake and ultrasonic extraction methods. The conditions of high pressure extraction (HPE) at 600 MPa, a liquid/solid ratio of 40:1, and 3 min of treatment yielded triterpenoids and adenosine concentrations of 410.41 mg/100 mL and 0.47 mg/100 mL, respectively, which did not differ significantly from those with the two other treatments—shake extraction at 180 rpm for 8 h and ultrasonic extraction at 50 Hz for 60 min. The HPE extracts significantly attenuated reactive oxygen species, nitric oxide and prostaglandin E2 production in lipopolysaccharide-stimulated RAW 264.7 cells than shake extracts did. SEM micrographs revealed that high-pressure caused physical morphological damage to the mycelium of fruiting bodies, such as distortion and disruption of mycelial cells, and increased the mass-transfer effectiveness of the solvent and solute. HPE can be employed as an efficient extraction technique for production of bioactive ingredients that might have a potential application in food and related industries.

Keywords

Antrodia cinnamomea High-pressure extraction SEM Ultrasonic 

Notes

Acknowledgements

This research work was supported by the Ministry of Science and Technology, MOST 107-2221-E-002-110-MY2, Taiwan, Republic of China.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Hsiao-Wen Huang
    • 1
  • Bang-Yuan Chen
    • 2
  • Chung-Yi Wang
    • 3
    Email author
  1. 1.Department of Animal Science and TechnologyNational Taiwan UniversityTaipeiTaiwan
  2. 2.Department of Food ScienceFu Jen Catholic UniversityTaipeiTaiwan
  3. 3.Department of BiotechnologyNational Formosa UniversityHuweiTaiwan

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