Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles

Abstract

Gastric mucosal injury is a common gastrointestinal disorder. Hericium erinaceus polysaccharide, the major active ingredient in Hericium erinaceus, can reduce gastric mucosal damage to some extent. In this study, two different products HMP-Vc and HMP-Ce were obtained by Vitamin C and cellulase degradation of Hericium erinaceus mycelium polysaccharide (HMP). The gastroprotective activity of polysaccharides and its interaction products with food additives silica nanoparticles (nSiO2) were studied in GES-1 cells. It was found that gastroprotective activity of HMP was significantly higher than that of degradation products, and the addition of nSiO2 could enhance this activity of HMP. The greatest difference between the degradation products and HMP was the reduction of the triple helix structure, which might be the reason of the gastroprotective activity was less than that of HMP. Moreover, nSiO2 might interact with HMP through hydrogen bonding to enhance its activity.

Keywords

• Hericium erinaceus mycelium polysaccharide
• Degradation
• Food additive
• Silica nanoparticles
• Interaction