Application of thermal stability difference to remove flammutoxin in fungal immunomodulatory protein, FIP-fve, extract from Flammulina velutipes

Authors

C.-H. Tung
C.-C. Lin
H.-J. Wang
S.-F. Chen
F. Sheu
T.-J. Lu

Abstract

Fungal immunomodulatory protein (FIP-fve) is a potential functional food ingredient. However, undesirable component flammutoxin (FTX) would occur in the extracted fraction of FIP-fve. In this paper, an application of heating processing instead of the intensive separation process was employed in fractionation of FIP-fve, meanwhile, exclusion of FTX was reached. Contents of FIP-fve and FTX were monitored by HPLC-UV-ESI-MS. Both FIP-fve and FTX had higher thermal stability in a lower concentration solution. Cold water could effectively extract FIP-fve and FTX from fresh mushroom without acetic acid and disulfide-bond breaking agent β-mercaptoethanol commonly used in biochemical studies. Heating cold water extract contained 580 μg/mL FIP-fve and 452 μg/mL FTX at 60 °C for 5 min could effectively exclude FTX and remain 75% of FIP-fve. Adding 0.1 M trehalose or 20% ethanol did not significantly alter the stability of both proteins. The method developed is an applicable procedure for preparing FIP-fve solution free of FTX. © 2018

Abstract Image

ScienceDirect Link

10.1016/j.jfda.2017.12.010

Recommended Citation

Tung, C.-H.; Lin, C.-C.; Wang, H.-J.; Chen, S.-F.; Sheu, F.; and Lu, T.-J. (2018) "Application of thermal stability difference to remove flammutoxin in fungal immunomodulatory protein, FIP-fve, extract from Flammulina velutipes," Journal of Food and Drug Analysis: Vol. 26 : Iss. 3 , Article 19.
Available at: https://doi.org/10.1016/j.jfda.2017.12.010

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https://www.sciencedirect.com/science/article/pii/S1021949818300267/pdfft?md5=9233e68bf25c1a0844344f7baccd5fba&pid=1-s2.0-S1021949818300267-main.pdf