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Title: Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms
Authors: Piskov, S. I.
Писков, С. И.
Timchenko, L. D.
Тимченко, Л. Д.
Rzhepakovsky, I. V.
Ржепаковский, И. В.
Avanesyan, S. S.
Аванесян, С. С.
Bondareva, N. I.
Бондарева, Н. И.
Sizonenko, M. N.
Сизоненко, М. Н.
Keywords: Anti-inflammatory properties;Thrombolytic effect;Freeze-drying;Functional food;Oyster mushroom;Antiatherogenic potential;Lovastatin;Antioxidant properties;Catalase properties
Issue Date: 2019
Publisher: Kemerovo State University
Citation: Piskov, SI; Timchenko, LD; Rzhepakovsky, IV; Avanesyan, SS; Bondareva, NI; Sizonenko, MN; Areshidze, DA. Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms // FOODS AND RAW MATERIALS. - 2019. - Том: 7. - Выпуск: 2. - Стр.: 375-386
Series/Report no.: Foods and Raw Materials
Abstract: Oyster mushroom (Pleurotus ostreatus L.) is a valuable food product. It possesses an antiatherogenic potential, which has to be preserved during processing. The paper features the production of oyster mushroom sublimates. It focuses on such pre-treatment conditions as grinding, disinfection, and cryostabilisation, and their effect on the antiatherogenic potential of oyster mushrooms. A set of in vitro experiments was performed to measure the levels of lovastatin and antioxidant, catalase, anti-inflammatory, and thrombolytic properties. Various pre-treatment conditions proved to produce different effects on the biological activity of the freeze-dried oyster mushroom product. The best results were obtained after the mushrooms were reduced to pieces of 0.5 cm, underwent UV disinfection, blanched, treated with hot air, and cryostabilised with a 1.5% apple pectin solution. The best conditions for the antioxidant properties included ozonation, UV disinfection, and cryoprotection with pectin. The critical conditions for the antioxidant properties included homogenisation, blanching, and cryostabilisation with 10% solutions of sucrose and lactose. The catalase properties did not depend on the degree of grinding and were most pronounced after ozonation. The optimal conditions for the anti-inflammatory properties included UV disinfection and cryostabilisation with lactose. Ozonation proved to be critical for anti-inflammatory properties. The optimal conditions for thrombolytic properties included ozonation and cryoprotection with a 5% sorbitol solution, while hot air disinfection proved critical. Therefore, the research provided an experimental substantiation for individual pre-treatment conditions or their combinations that turn sublimated oyster mushrooms into a valuable functional product with antiatherogenic properties
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