The plant extract
adulteration is a common problem in the
international market, also a lot of mushroom
products are not pure. We recommend the following methods for our
customers to identify the purity of mushroom
powders and extracts.
The active, beneficial
compound in mushrooms is a special class of
polysaccharides known as beta-glucans. The
algha-glucans are basic starches with no health-promoting
properties. Mushroom fruiting bodies generally have
a low content of algha-glucans(＜5%).
Therefore, the presence of
the starchy materials in a mushroom product can
elevate a polysaccharide test and give a false
positive for
the beta-glucans.
The presence of starchy
materials can be tested using iodine. The sample
solution change color to a dark purple or black
shen starchy
materials present. Also, a Megazyme kit, designed
for test of beta-glucans in mushrooms and yeast,
can be applied for the test of beta-glucans content. Mushroom
mycelium and products adulterated with starchy
materials always resulted in high content of
alpha-glucans and low
content of beta-glucans.
Mushroom beta-glucan
extracts are water-soluble while most of
beta-glucans are water-insoluble,
such as yeast beta-glucans.
This would be useful in distinguish mushroom
beta-glucans from yeast beta-glucan.
The
gene sequences of many mushroom have been decoded.
Some laboratories have developed DNA barcode to
identify mushroom varities. By using ITS, tmH-psbA, we can identify
whether the mushroom product is from the true
varieties as the supplier claimed, not
something else. For example,
the reishi product is from the varieties of
Ganoderma lucidum, not from Ganoderm subornatum
Murrill.
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