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Antioxidant Properties and Functional Characteristics of Radiation-Processed Fungal Chitosan from <i>Ganoderma tsugae</i> Residue

Shih-Jeng Huang 1, Tsun-Hsien Tung 2, and Shu-Yao Tsai 3
1. Department of Health Food, Chung Chou University of Science and Technology, Taiwan, ROC
2. Department of Health and Nutrition Biotechnology, Asia University, Taiwan, ROC
3. Department of Nutrition, China Medical University, Taiwan, ROC
Abstract—The residue of edible and medicinal mushrooms contains many physiologically active substances, including glucosamine, N-acetyl glucosamine, chitin and chitosan, some of the compounds are the major ingredients of health food for the joints. Gamma radiation is known to cause main chain scissions in polysaccharides and molecular weight of the polymers. We determined the antioxidant property and antibacterial activity of chitosan and glucosamine prepared from the residue of Ganoderma tsugae by using γ-irradiation technology; in addition, the fat binding ability of chitosan was determined. Based on the results obtained, EC50 values of chitosan and glucosamine hydrochloride were 0 and 7.32, 9.26 and 15.16, 2.30 and 2.63, 16.06 and 1.43mg/mL for antioxidant activity, reducing power, scavenging ability and chelating ability, respectively. Chitosan possessed 8.25~13.5mm antibacterial ability for Salmonella typhimurium, Staphylococcus aureus, Bacillus cereus and Bacillus subtilis. Glucosamine hydrochloride only inhibit the growth of Listeria monocytogenes. The fat binding ability of chitosan is 29.95g/g sample. Based on the results, chitin and glucosamine also have antibacterial and oil adsorption activity, as possible food supplements or ingredients or fur use in the pharmaceutical industry.
Index Terms—gamma irradiation, fungal chitosan, fungal glucosamine, Ganoderma tsugae residues, antioxidant properties, antibacterial activity, fat binding ability

Cite: Shih-Jeng Huang, Tsun-Hsien Tung, and Shu-Yao Tsai, "Antioxidant Properties and Functional Characteristics of Radiation-Processed Fungal Chitosan from Ganoderma tsugae Residue," International Journal of Food Engineering, Vol. 2, No. 2, pp. 136-139, December 2016. doi: 10.18178/ijfe.2.2.136-139
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