Enzymatic Extraction of Polysaccharide from Coprinus comatus Fruit Bodies

Suspensions of Coprinus comatus fruit bodies in water [3∶100(w/v) solid∶liquid ratio] were treated separately with solutions of papain,trypsin,cellulase,pectinase and chitinase [1%(w/w) based on fruit body weight] in order to improve the yield of extracted polysaccharide.Suspensions were initially incubated at the optimal enzymolysis temperature for 3 h,followed by 100 ℃ for 2 h.Maximal polysaccharide yields were recorded with papain,and optimal conditions(enzyme concentration,extraction temperature and time) for enzyme-facilitated extraction were determined.Polysaccharide yields were significantly improved by adding papain during the extraction,and yields of 2.23%(twice the amounts extracted using hot water alone) were achieved at 1% enzyme concentrations,50 ℃ and 7 h extraction time.HPLC analysis revealed that papain increased the amount of low molecular weight(～10 kDa) polysaccharide extracted.Polysaccharide extracted with either hot water alone or using papain was effective in stimulating macrophages to release NO.