{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T04:17:57Z","timestamp":1787890677249,"version":"build-2784847793"},"reference-count":70,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T00:00:00Z","timestamp":1787788800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T00:00:00Z","timestamp":1787788800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Commercially available edible mushroom polysaccharide (EMP) products often contain impurities such as maltodextrin, proteins and polyphenols, which interfere with accurate quality evaluation. This study aimed to establish a pretreatment protocol to purify these products and investigate the structure\u2013activity relationships of their antioxidant activities.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Physicochemical analysis revealed that maltodextrin interfered with polysaccharide quantification. A pretreatment protocol using glucoamylase for maltodextrin removal and potassium ferrocyanide\/zinc acetate for deproteinization was optimized. The purified crude polysaccharides were heteroglycans with broad molecular weight distributions. All nine EMPs exhibited antioxidant capacity, with\n                      <jats:italic>Grifola frondosa<\/jats:italic>\n                      (Dicks.) Grey polysaccharide and\n                      <jats:italic>Cordyceps militaris<\/jats:italic>\n                      (L.ex Fr.) Link polysaccharide showing the most potent activities. Structure\u2013activity relationship analysis indicated that antioxidant activity was positively correlated with the contents of mannose, galactose, arabinose, fucose and uronic acid.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      The proposed pretreatment reduced interference from starch\u2010based substances and proteins in the tested commercial products. Residual protein and phenolic\u2010compound contents were associated with several\n                      <jats:italic>in vitro<\/jats:italic>\n                      antioxidant indicators, suggesting that coexisting components may influence the measured responses. This study provides a theoretical basis for elucidating the antioxidant mechanisms of polysaccharides and highlights the need for standardized pretreatment in quality evaluation. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71018","type":"journal-article","created":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T04:04:14Z","timestamp":1787889854000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Pretreatment, physicochemical analysis and structure\u2013activity relationships of antioxidant activities of nine edible mushroom polysaccharides"],"prefix":"10.1002","author":[{"given":"Chenxia","family":"Xu","sequence":"first","affiliation":[{"name":"School of Food Science and Pharmaceutical Engineering Nanjing Normal University  Nanjing China"},{"name":"China National Research Institute of Food &amp; Fermentation Industries Co., Ltd  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