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<p>The edible mushroom industry generates substantial agricultural by-products (e.g., <i>Pleurotus ostreatus</i> residues, POR) rich in polysaccharides. This study innovatively applied multiple extraction methods to obtain <i>Pleurotus ostreatus</i> residues polysaccharides (PORPs) for the first time, systematically investigating their physicochemical, structural, functional, and bioactive properties, thereby filling the existing knowledge gap. Among the six PORPs extracted, hot water-extracted PORPs (PORP-H) and hot alkali-extracted PORPs (PORP-B) showed higher yields; ultrasonic-assisted extracted PORPs (PORP-U) and hot water-hot alkali sequentially extracted PORPs (PORP-HB) exhibited distinct functional advantages, thus highlighting the specificity of each method in tailoring PORP characteristics. All six PORPs consisted of 9 monosaccharides, shared analogous functional groups, displayed good thermostability, contained plentiful branched chains, and lacked a triple-helix structure, with molecular weights ranging from 432.50&#xa0;kDa (PORP-U) to 590.10&#xa0;kDa (PORP-H). PORP-B showed the strongest in vitro antioxidant activity; acid-extracted PORPs (PORP-A) effectively promoted the proliferation of lactic acid bacteria (LAB), indicating potential prebiotic effects. PORP-H and PORP-HB exhibited superior foaming capacity (FC) (135.25 ± 1.06% and 132.67 ± 2.75%) and foaming stability (FS) (120.25 ± 0.35% and 119.67 ± 0.76%). PORP-U had better water-holding capacity (WHC) (1.42 ± 0.21&#xa0;g water/g) and emulsifying activity index (EAI) (12.85 ± 0.33 m<sup>2</sup>/g), while PORP-H demonstrated the best emulsifying stability index (ESI) (73.99 ± 2.25&#xa0;min). These findings demonstrate that PORPs extracted by appropriate methods possess high bioactivity and functional properties, supporting their promising application in functional foods.</p> Graphical Abstract <p></p>

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A comparative study of the extraction of polysaccharides from Pleurotus ostreatus residues using different techniques

  • 期刊论文

  • 发表日期：

    2026年2月27日

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  • Fengxiang Liang,
  • Wenqi Liu,
  • Jia Liu,
  • Yanting Xue,
  • Yuxian Li,
  • Haipeng Zhang,
  • Lili Guan

摘要

The edible mushroom industry generates substantial agricultural by-products (e.g., Pleurotus ostreatus residues, POR) rich in polysaccharides. This study innovatively applied multiple extraction methods to obtain Pleurotus ostreatus residues polysaccharides (PORPs) for the first time, systematically investigating their physicochemical, structural, functional, and bioactive properties, thereby filling the existing knowledge gap. Among the six PORPs extracted, hot water-extracted PORPs (PORP-H) and hot alkali-extracted PORPs (PORP-B) showed higher yields; ultrasonic-assisted extracted PORPs (PORP-U) and hot water-hot alkali sequentially extracted PORPs (PORP-HB) exhibited distinct functional advantages, thus highlighting the specificity of each method in tailoring PORP characteristics. All six PORPs consisted of 9 monosaccharides, shared analogous functional groups, displayed good thermostability, contained plentiful branched chains, and lacked a triple-helix structure, with molecular weights ranging from 432.50 kDa (PORP-U) to 590.10 kDa (PORP-H). PORP-B showed the strongest in vitro antioxidant activity; acid-extracted PORPs (PORP-A) effectively promoted the proliferation of lactic acid bacteria (LAB), indicating potential prebiotic effects. PORP-H and PORP-HB exhibited superior foaming capacity (FC) (135.25 ± 1.06% and 132.67 ± 2.75%) and foaming stability (FS) (120.25 ± 0.35% and 119.67 ± 0.76%). PORP-U had better water-holding capacity (WHC) (1.42 ± 0.21 g water/g) and emulsifying activity index (EAI) (12.85 ± 0.33 m2/g), while PORP-H demonstrated the best emulsifying stability index (ESI) (73.99 ± 2.25 min). These findings demonstrate that PORPs extracted by appropriate methods possess high bioactivity and functional properties, supporting their promising application in functional foods.

Graphical Abstract