Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Rajabzadeh Shandiz Safieh; Ziaratnia Seyed Mahdi; Pahlevanloo Abolfazl; Sarabi Jamab Mahboobe

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2020 | Volume:8 | Issue:4 Page(s): 315-324

Download Full-Text

Persian Verion

View:

953

Download:

467

Cites:

Information Journal Paper

Title

Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1

Author(s)

Rajabzadeh Shandiz Safieh | Ziaratnia Seyed Mahdi | Pahlevanloo Abolfazl | Sarabi Jamab Mahboobe | Issue Writer Certificate

Keywords

Aflatoxin B1Q1

Agaricus bisprousQ1

β-D-glucanQ1

Extraction methodQ1

Waste stemQ1

Abstract

β-Glucans which are found in a variety of natural sources such as yeast, mushrooms, bacteria, algae, barley and oat show different biological effects. They are composed of D-glucose units linked by β-glycosidic bonds to each other. Adsorption of fungal toxins such as aflatoxin by β-glucan has been widely considered in recent years. Aflatoxins are a group of naturally-occurring carcinogens that are known to contaminate different human and animal foodstuffs. Aflatoxin B1 is the most genotoxic hepatocarcinogenic compound among all types of the aflatoxins. The efficiency of adsorption of fungal toxins is directly related to the molecular structure, Extraction method and source of β-glucan. Fungal derived β-glucan consists of β (1-3) bonds in main and β (1-6) at lateral branching point, with the specification of short shoulder length, has high ability to adsorb fungal toxins. In this study, for the first time, the efficiency of various Extraction methods of β-glucan from stem cell wall of bottom mushroom (Agaricus bisprous) was measured and the ability to adsorb Aflatoxin B1 was evaluated. The results showed that although the yield of β-glucan from acid based extraction was higher than other methods (20. 5%), the hot alkaline extracted β-glucan could adsorb and discard 90. 2% of Aflatoxin B1 from contaminated samples based on HPLC analysis.

Cites

No record.

References

No record.

Cite

APA: Copy

Rajabzadeh Shandiz, Safieh, Ziaratnia, Seyed Mahdi, Pahlevanloo, Abolfazl, & Sarabi Jamab, Mahboobe. (2020). Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 8(4 ), 315-324. SID. https://sid.ir/paper/233978/en

Vancouver: Copy

Rajabzadeh Shandiz Safieh, Ziaratnia Seyed Mahdi, Pahlevanloo Abolfazl, Sarabi Jamab Mahboobe. Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;8(4 ):315-324. Available from: https://sid.ir/paper/233978/en

IEEE: Copy

Safieh Rajabzadeh Shandiz, Seyed Mahdi Ziaratnia, Abolfazl Pahlevanloo, and Mahboobe Sarabi Jamab, “Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 4 , pp. 315–324, 2020, [Online]. Available: https://sid.ir/paper/233978/en

Related Journal Papers