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<p><i>Schizophyllum commune</i> is an edible mushroom recognized for its functional carbohydrates and bioactive metabolites. The current study aimed to optimize ultrasound-assisted extraction (UAE) conditions and characterize bioactive compounds from <i>S. commune</i> using response surface methodology. A three-level, three-factor Box–Behnken design was applied to optimize extraction time, temperature, and ultrasonic power for maximizing total carbohydrates (TC), β-glucan, total phenolic content (TPC), and total flavonoid content (TFC). UAE using water and ethanol was compared with hot water extraction (HWE) and Soxhlet extraction (SOX). Method-dependent variations in extraction yields were observed: HWE produced the highest TC (192.56 ± 2.85&#xa0;mg GE/g extract) and β-glucan (15.57 ± 0.27% w/w), UAE (EtOH) yielded the highest TPC (8.75 ± 0.12&#xa0;mg GAE/g), and SOX resulted in the highest TFC (5.00 ± 0.18&#xa0;mg QUE/g). Antioxidant activity, evaluated using conjugated diene formation, thiobarbituric acid reactive substances, and nitric oxide radical scavenging assays, demonstrated effective inhibition of low-density lipoprotein oxidation and nitric oxide radical scavenging by SOX and UAE (EtOH) extracts. Based on extraction efficiency, selectivity, reduced processing time, and lower solvent consumption, UAE (EtOH) was selected for metabolite profiling using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Seven major metabolites with antioxidant, anti-inflammatory, immunomodulatory, and cholesterol-lowering activities were identified, highlighting the novelty of integrating extraction optimization with metabolite profiling. This study supports UAE as an effective approach for functional biocompound characterization and functional food development targeting oxidative stress and cardiovascular health.</p>

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Measurement, optimization, and UHPLC-QTOF-MS characterization of bioactive compounds from Schizophyllum commune Fries using ultrasound-assisted extraction

  • 期刊论文

  • 发表日期：

    2026年3月9日

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  • Rushitha Sadasevevam,
  • Norhaniza Aminudin,
  • Noorlidah Abdullah

摘要

Schizophyllum commune is an edible mushroom recognized for its functional carbohydrates and bioactive metabolites. The current study aimed to optimize ultrasound-assisted extraction (UAE) conditions and characterize bioactive compounds from S. commune using response surface methodology. A three-level, three-factor Box–Behnken design was applied to optimize extraction time, temperature, and ultrasonic power for maximizing total carbohydrates (TC), β-glucan, total phenolic content (TPC), and total flavonoid content (TFC). UAE using water and ethanol was compared with hot water extraction (HWE) and Soxhlet extraction (SOX). Method-dependent variations in extraction yields were observed: HWE produced the highest TC (192.56 ± 2.85 mg GE/g extract) and β-glucan (15.57 ± 0.27% w/w), UAE (EtOH) yielded the highest TPC (8.75 ± 0.12 mg GAE/g), and SOX resulted in the highest TFC (5.00 ± 0.18 mg QUE/g). Antioxidant activity, evaluated using conjugated diene formation, thiobarbituric acid reactive substances, and nitric oxide radical scavenging assays, demonstrated effective inhibition of low-density lipoprotein oxidation and nitric oxide radical scavenging by SOX and UAE (EtOH) extracts. Based on extraction efficiency, selectivity, reduced processing time, and lower solvent consumption, UAE (EtOH) was selected for metabolite profiling using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Seven major metabolites with antioxidant, anti-inflammatory, immunomodulatory, and cholesterol-lowering activities were identified, highlighting the novelty of integrating extraction optimization with metabolite profiling. This study supports UAE as an effective approach for functional biocompound characterization and functional food development targeting oxidative stress and cardiovascular health.