A new colorimetric method to quantify β-1,3-1,6-glucans in comparison with total β-1,3-glucans in edible mushrooms

► Mushroom β-1,3-1,6-glucans were determined with a new colorimetric method. ► The dye Congo red interacts with the triple helix of the glucans. ► The total- β-1,3-glucan content in mycelia and fruiting bodies was measured. ► Fruiting bodies have higher amounts of β-1,3-1,6-glucans and total-β-1,3-g...

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Bibliographic Details
Published in:Food chemistry 2011-07, Vol.127 (2), p.791-796
Main Authors: Nitschke, Jörg, Modick, Hendrik, Busch, Ekkehard, von Rekowski, Reimund Wantoch, Altenbach, Hans-Josef, Mölleken, Helga
Format: Article
Language:English
Subjects:
Biological and medical sciences
Congo red
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Mushrooms
Spectroscopy
Triple helix
β-Glucan
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Summary:► Mushroom β-1,3-1,6-glucans were determined with a new colorimetric method. ► The dye Congo red interacts with the triple helix of the glucans. ► The total- β-1,3-glucan content in mycelia and fruiting bodies was measured. ► Fruiting bodies have higher amounts of β-1,3-1,6-glucans and total-β-1,3-glucans. Mushroom β-glucans are known for their activity as biological response modifiers and anticarcinogenic agents. β-1,3-1,6 Branched glucans with a triple helix tertiary structure are recognised as the most potent ones. In the present work, a colorimetric method for β-1,3-1,6-glucan quantification based on the dye Congo red is introduced. This method is specific for β-glucans with a triple helix. The β-1,3-1,6-glucan content of mycelia and fruiting bodies from various mushrooms was determined and compared with the total β-1,3-glucan content, measured by a fluorimetric method. The results show equal amounts of β-1,3-1,6- and total β-1,3-glucans in the analysed species but obvious differences between mycelia and fruiting bodies. On the average, 3% of mycelia and 8% of fruiting body dry mass consist of β-1,3-1,6-glucans. The average percentage of β-1,3-1,6-glucans in the total β-1,3-glucan content differs between mycelia (46%) and fruiting bodies (87%).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.12.149