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Optimization of Amylase and Cellulase Production From Cantharellus cibarius : Insights into Nutritional Composition and Biological Activities

Year: 2026

Type: article

Abstract: This study investigated the nutritional composition, biological activities, and extracellular enzyme production potential of the edible mushroom Cantharellus cibarius ( C. cibarius ). Proximate analysis revealed that this mushroom was rich in carbohydrates, proteins, minerals, and dietary fibers, with cellulose representing the major fiber fraction (48.15%). Aqueous and methanolic extracts exhibited strong antioxidant activities, reaching 78.32% and 77.31% inhibition in DPPH and ABTS radical scavenging activity assays, respectively. In addition, the extracts demonstrated significant anti‐inflammatory activity in vitro, as determined by the protein denaturation assay. The production of extracellular amylase and cellulase was initially screened under different culture conditions, identifying pH, incubation time, and carbon source as the main factors affecting enzyme production. Response surface methodology was subsequently applied to optimize enzyme production, resulting in maximum amylase and cellulase activities of 3.6785 U/mL and 3.3994 U/mL, respectively. Cellulase stability was then evaluated and exhibited optimal activity at pH 6.0°C and 30°C, while MnCl 2 enhanced enzyme activity and CuSO 4 and KCl showed inhibitory effects. These findings demonstrate that C. cibarius is a promising source of bioactive compounds and extracellular enzymes with potential applications in the food and biotechnology industries.

Source: Journal of Food Biochemistry

DOI: 10.1155/jfbc/2616806