Study on Optimization of Preparation Technology,Anti-allergic Activity and Underlying Mechanism of Tricholoma matsutake Extract

SUN Yelong; CHEN Yichen; ZHONG Sujie; QU Yiyang; FENG Xiao; AN Jingjing; WU Ya; CHE Huilian; CHI Fumin

doi:10.15933/j.cnki.1004-3268.2026.06.016

Abstract：To explore the antioxidant and anti-food allergy activities of Tricholoma matsutake extract and enhance its high value-added application potential,using ethanol as the extraction solvent and total antioxidant capacity(T-AOC)as the evaluation index,single-factor tests combined with response surface methodology were adopted to systematically optimize the extraction process parameters.Food allergy model of BALB/c mice sensitized by ovalbumin(OVA)was constructed,and the levels of serum allergy-and immune-related factors were detected by ELISA to evaluate the potential intervention effect of the extract on food allergies.Furthermore,untargeted metabolomics analysis was performed using ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)to fully clarify the material basis underlying its anti-allergic effect.The results showed that after optimization by response surface methodology,the optimal preparation conditions for the Tricholoma matsutake extract were ethanol volume fraction of 88%,a liquid-to-solid ratio of 31∶1,extraction temperature of 31℃,and extraction time of 60 min.Under these conditions,the T-AOC of the extract reached 357.00 µmol/g.In vivo animal experiments confirmed that intervention with the Tricholoma matsutake extract effectively alleviated the clinical symptoms of allergic mice;significantly down-regulated the levels of Th2-type allergic mediators such as immunoglobulin E,mouse mast cell protease-1,and histamine(p<0.01);significantly up-regulated the level of the Th1-type cytokine IFN-γ(p<0.01);and exhibited significant protective and repair effects against intestinal and splenic tissue damage caused by food allergies in mice.UPLC-MS/MS analysis revealed that the extract was rich in key substances involved in allergic immune regulation,such as L-phenylalanine and L-tryptophan,as well as a variety of bioactive components including brassinolide and α-eleostearic acid.In summary,the extract of Tricholoma matsutake prepared by this process has good antioxidant activity and has a significant intervention effect on food allergic reaction.The study clarifies that the active material basis of Tricholoma matsutake extract is L-phenylalanine and L-tryptophan which provides theoretical basis and data support for the development of high value-added Tricholoma matsutake products and new natural anti-allergic preparations.