Armillaria mellea polysaccharide enzymatic hydrolysate as well as preparation method and application thereof

Abstract

The invention relates to an arimillaria mellea polysaccharide enzymatic hydrolysate as well as a preparation method and application thereof. The preparation method comprises the following steps: drying and crushing fresh arimillaria mellea to obtain arimillaria mellea powder; degreasing the mellea armillaria mellea powder, performing water extraction, and performing alcohol precipitation to obtain crude polysaccharide; and preparing a crude polysaccharide solution, and performing protease enzymolysis to obtain the arimillaria mellea polysaccharide enzymatic hydrolysate. A traditional preparation method is improved, after crude arimillaria mellea polysaccharide obtained through degreasing, water extraction and alcohol precipitation is subjected to appropriate enzymolysis, the steps of deproteinization and the like are not needed, and the obtained enzymolysis product not only contains polysaccharide, but also contains small molecule peptide fragments, amino acid and the like formed through protease hydrolysis, has good free radical scavenging capacity and is suitable for industrial production. The composition can be directly used in products such as skin care products with repairing effects.

Description

Technical Field

[0001] The invention relates to the technical field of plant extract development, and in particular to a hazel mushroom polysaccharide enzymatic hydrolysis product and a preparation method and application thereof. Background Art

[0002] Corylus avellana is an edible mushroom widely distributed around the world. It is loved by people for its rich nutrients and unique flavor. In recent years, the research on Corylus avellana has gradually expanded to the extraction and utilization of its bioactive components, especially the functional research of polysaccharides. Corylus avellana polysaccharides not only have good nutritional value, but also help to enhance immunity, anti-oxidation, anti-tumor and other biological activities. Therefore, the extraction of Corylus avellana polysaccharides has become the focus of current research.

[0003] At present, the extraction of hazel mushroom polysaccharides mainly adopts traditional techniques such as water extraction and alcohol precipitation. Although these methods can effectively extract polysaccharides, they have disadvantages such as low extraction efficiency, complex operation, and long time. At the same time, traditional extraction methods often cannot guarantee the activity and purity of polysaccharides, resulting in reduced biological activity of the final product. In addition, organic reagents are used to deproteinize polysaccharides during the traditional extraction process, resulting in environmental pollution. Therefore, it is urgent to improve the existing extraction methods of hazel mushroom polysaccharides. Summary of the invention

[0004] In order to overcome the problems existing in the above-mentioned prior art, the present invention improves the existing method of extracting hazel mushroom polysaccharides, and uses enzymatic protein hydrolysis instead of the traditional deproteinization form to hydrolyze the polysaccharide using specific enzymes. This process can effectively decompose the protein existing in the crude polysaccharide to improve its bioavailability and functionality, avoid the pollution caused by organic reagents, and save time costs.

[0005] One of the purposes of the present invention is to provide a method for preparing a hazel mushroom polysaccharide enzymatic hydrolyzate.

[0006] The second purpose of the present invention is to provide a hazel mushroom polysaccharide enzymatic hydrolysis product.

[0007] The third purpose of the present invention is to provide an application of the enzymatic hydrolysis product of Hazel Mushroom polysaccharide.

[0008] Specifically, the present invention adopts the following technical solutions:

[0009] A method for preparing a hazel mushroom polysaccharide enzymatic hydrolysis product comprises the following steps in sequence:

[0010] (1) drying and crushing fresh hazel mushrooms to obtain hazel mushroom powder;

[0011] (2) defatting the hazel mushroom powder, extracting with water, and then precipitating with alcohol to obtain crude polysaccharide;

[0012] (3) preparing a crude polysaccharide solution, and performing protease hydrolysis to obtain the enzymatic hydrolysis product of the hazel mushroom polysaccharide.

[0013] Preferably, in step (2), the degreasing is performed by using acetone at room temperature; further preferably, the solid-liquid ratio is 1:1:5, and acetone ultrasonic-assisted leaching and degreasing is performed 3 times, each time for 2 to 3 hours.

[0014] Preferably, in step (2), the water extraction material-liquid ratio is 1:1:5, the temperature is 100°C, and the time is 2 to 3 hours. Preferably, the water used for water extraction is DD water (double distilled water).

[0015] Preferably, in step (2), the alcohol precipitation solvent is ethanol, and the alcohol precipitation temperature is 4 degrees Celsius; preferably, after the filtrate after water extraction is rotary evaporated to one-third of the original solution, 5 times the volume of ethanol is added to perform alcohol extraction and centrifugation.

[0016] Preferably, the protease is at least one of flavor protease, alkaline protease, neutral protease and papain.

[0017] Preferably, the enzyme activity of the protease is 5000u / g-15000u / g. More preferably, the enzyme activity is 12500u / g.

[0018] Preferably, the enzymatic hydrolysis reaction temperature is 40-80°C, the pH value is 4.5-8.5, and the reaction time is 1 to 3 hours. Further preferably, the enzymatic hydrolysis reaction temperature is 40°C, the pH value is 5.5, and the reaction time is 1 hour.

[0019] Preferably, in the crude polysaccharide solution, the mass ratio of crude polysaccharide to water is 1:20. Preferably, the water used in the crude polysaccharide solution is ultrapure water.

[0020] The second aspect of the present invention also provides a hazel mushroom polysaccharide enzymatic hydrolysis product prepared by the preparation method.

[0021] The third aspect of the present invention also provides the use of the enzymatic hydrolysis product of the hazel mushroom polysaccharide in the preparation of cosmetics or medicines with repairing effects, such as skin care products or medicines with skin repairing effects.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The invention first obtains the crude polysaccharide of hazel mushroom by defatting, water extraction and alcohol precipitation, and then uses protease to enzymatically hydrolyze the protein in the crude polysaccharide into small-molecule peptide segments and amino acids. The obtained product can be better absorbed by the human body, and the tedious steps of traditional deproteinization and dialysis are eliminated. The enzymatic hydrolysis is usually carried out under mild pH and temperature conditions, and relatively less damage is caused to the structure and function of the protein. The enzymatic hydrolysis process is usually more efficient than the traditional chemical method, and the antioxidant and anti-tyrosinase capabilities of the hazel mushroom polysaccharide can be improved in a shorter time, the dependence on organic solvents and chemical reagents is reduced, and the environmental impact and the safety risk of reagent residues are reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The present invention is a schematic diagram of the preparation process of the enzymatic hydrolyzate of hazel mushroom polysaccharide;

[0025] Figure 2 The effects of different enzymolysis times on the enzymolysis of Hazelnut Polysaccharide in the embodiments of the present invention are shown;

[0026] Figure 3 The effect of different pH on the enzymatic hydrolysis of Hazelnut polysaccharide in the embodiment of the present invention;

[0027] Figure 4 The effects of different enzymolysis temperatures on the enzymolysis of Hazelnut polysaccharide in the embodiments of the present invention are shown;

[0028] Figure 5 The effect of different enzyme addition amounts on the enzymatic hydrolysis of Hazelnut polysaccharide in the examples of the present invention;

[0029] Figure 6 The effects of different types of enzymes on the enzymatic hydrolysis of Agaricus truncatula polysaccharide in the embodiments of the present invention are shown;

[0030] Figure 7 These are the experimental results of the repairing and antioxidant refined emulsion containing Hazel Mushroom polysaccharide according to the embodiments of the present invention. DETAILED DESCRIPTION

[0031] In the description of the present invention, unless otherwise clearly defined, terms such as heating, cleaning, and weighing should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in the present invention in combination with the specific content of the technical solution.

[0032] In the description of the present invention, the description with reference to the terms "some embodiments", "examples", etc. means that the specific methods and materials described in conjunction with the embodiments or examples are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific methods and materials described can be combined in any one or more embodiments or examples in a suitable manner.

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with specific embodiments and drawings, but they do not constitute a limitation on the protection scope of the present invention.

[0034] The experimental materials and equipment used in the following examples are as described in 1.1; the antioxidant capacity and anti-tyrosinase activity of Agrocybe fasciata polysaccharide (AMP) are used as measurement indicators in the examples, as shown in 1.2. The processes used in the examples, unless otherwise specified, are conventional processes in the art.

[0035] 1.1 Test materials

[0036] 1.1.1 Test materials

[0037] Hazel mushrooms are harvested from the Greater Khingan Range in Northeast China and are naturally air-dried and sun-dried into dried hazel mushroom fruiting bodies.

[0038] 1.1.2 Reagents and instruments

[0039] Reagents: Acetone, anhydrous ethanol, chloroform, n-butanol and other analytical reagents were from Xilong Chemical Co., Ltd.; the flavor protease used for enzymatic hydrolysis was from the source leaves; ABTS free radical scavenging ability detection kit (BC4775).

[0040] Instruments: oven, ultrasonic cleaner, rotary evaporator, freeze dryer, microplate reader.

[0041] 1.2 Evaluation method of the activity of hazel mushroom polysaccharide after enzymatic hydrolysis

[0042] The antioxidant activity was measured by DPPH free radical scavenging ability and ABTS free radical scavenging ability. The enzymatically hydrolyzed polysaccharides were dissolved in water in advance and prepared into a solution with a concentration of 1 mg / ml to compare the hazel mushroom polysaccharides under different conditions. All antioxidant experiments were set up with three biological replicates.

[0043] 1.2.1 Determination of the ability to scavenge DPPH free radicals

[0044] The characteristic purple-red absorption peak of DPPH solution is used. The decrease in absorbance after adding antioxidant or polysaccharide solution indicates its ability to scavenge free radicals. DPPH (0.7 mg) is prepared into 0.2 mmol·L-1 with methanol. 0.1 mL of this solution is reacted with 0.1 mL of polysaccharide (1 mg / ml) solution in a dark room for 30 minutes. Vc (ascorbic acid), arbutin, trolox [(S)-(2)-6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid, trolox], a water-soluble analog of vitamin E, is used as a positive control, and its absorbance is measured at 517 nm.

[0045] The calculation formula of clearance rate is:

[0046] Clearance rate (%) = [1-(A i -A j ) / A0]×100% (1)

[0047] Where: A0 is the absorbance value measured after adding 0.1mL DPPH and 0.1mL methanol; A i A is the absorbance value measured after adding 0.1mL DPPH and 0.1mL polysaccharide solution; i The absorbance value is measured after adding 0.1 mL of polysaccharide solution and 0.1 mL of methanol.

[0048] 1.2.2 Test of the ability to scavenge ABTS free radicals

[0049] The ABRS free radical scavenging ability test was performed using a kit with Vc (ascorbic acid), arbutin, and trolox, a water-soluble vitamin E analogue, as positive controls. Each sample was tested three times in parallel. The scavenging rate of the sample for ABTS free radicals was calculated according to formula (1).

[0050] Example 1 Preparation of Hazel Mushroom Polysaccharide Enzyme Hydrolyzate

[0051] refer to Figure 1 , specifically including the following steps:

[0052] (1) Dry and crush the fresh hazel mushrooms.

[0053] Specifically, the collected hazel mushroom fruiting bodies are air-dried, crushed with a grinder, sieved with 100 mesh, and placed in a 50° C. oven to be dried again to constant weight.

[0054] (2) The hazel mushroom powder is defatted and then extracted with water, and then precipitated with alcohol to obtain crude polysaccharide.

[0055] Degreasing: Use acetone to extract the weighed dry hazel mushroom powder at a solid-liquid ratio of 1:15 at 25°C for three times with the aid of ultrasound, each time for 3 hours, and rotary evaporate the acetone to obtain the precipitate.

[0056] Water extraction: add dd water to the precipitate and place in a boiling water bath at a solid-liquid ratio of 1:15. Centrifuge and grade and sieve to remove the precipitate. Collect the supernatant and evaporate it by rotary evaporation to one third of the original solution.

[0057] Alcohol precipitation: The residual liquid after rotary evaporation was mixed with ethanol in a volume ratio of 1:5 and the mixture was left overnight at 4°C to precipitate the polysaccharide. The precipitate was obtained after centrifugation.

[0058] Freeze-drying: The precipitate is dissolved in water, and the polysaccharide extract is freeze-dried by freeze-drying to obtain crude polysaccharide powder (CPS).

[0059] (3) adding protease to the crude polysaccharide obtained in step (2) for enzymatic hydrolysis, and then centrifuging and rotary evaporating to obtain the enzymatic hydrolysis product of the hazel mushroom polysaccharide.

[0060] The freeze-dried hazel mushroom polysaccharide was weighed and added into ultrapure water at a solid-liquid ratio of 1:20 to dissolve the mixture, thereby preparing a hazel mushroom polysaccharide crude solution.

[0061] The amount of flavor protease added was set to 12500U / g, and the pH value was adjusted to 4.5-8.5 with hydrochloric acid and sodium hydroxide. The enzymolysis reaction was carried out at 40-80℃ for 1-3h. After the reaction, the temperature was immediately raised to 100℃ for 10min to completely inactivate the enzyme. The obtained solution was rotary evaporated to one third of the original volume, and 5 times the volume of ethanol after rotary evaporation was added for overnight alcohol precipitation.

[0062] The polysaccharide solution precipitated with alcohol overnight was centrifuged at 4°C and the precipitate obtained was freeze-dried to obtain the enzymatically hydrolyzed polysaccharide.

[0063] In order to obtain the best enzymatic hydrolysis conditions, the above steps were used as a benchmark to adjust the single factors for analysis.

[0064] Example 1.1 Effect of different enzymatic hydrolysis times on the enzymatic hydrolysis of Agaricus chinensis polysaccharide

[0065] The amount of flavor protease added was set to 12500U / g, and the pH value was adjusted to 4.5 with hydrochloric acid and sodium hydroxide. The enzymolysis temperature was 40℃, and different enzymolysis times (1h 1.5h 2h 2.5h 3h) were set. While other experimental conditions remained unchanged, the effects of different enzymolysis times on the antioxidant effect of hazel mushroom polysaccharides were studied.

[0066] Specific evaluation results include Figure 2 As shown in the figure, it was found that the clearance rate after enzymolysis was the highest when the enzymolysis time was 1h, reaching 73.55% and 88% respectively. Further extending the enzymolysis time did not contribute much to the clearance rate. This may be due to the fact that the enzymolysis time was too long, which led to the decomposition of some polysaccharides and the reduction of the catalytic activity of the enzyme, making it impossible to continue to increase the polysaccharide yield. In addition, some intermediates may be produced during the enzymolysis process. These intermediates may have high antioxidant activity, but as the enzymolysis continues, these intermediates may further decompose, resulting in reduced antioxidant activity. The optimal enzymolysis time was subsequently selected as 1h.

[0067] Example 1.2 Effect of different pH values ​​on the enzymatic hydrolysis of Agaricus polysaccharide

[0068] On the basis of Example 1.1, the amount of flavor protease added was set to 12500 U / g, the enzymolysis temperature was 40°C, the enzymolysis time was 1 h, and the pH value was adjusted with hydrochloric acid and sodium hydroxide. Different pH values ​​(4.5, 5.5, 6.5, 7.5, 8.5) were set. When other experimental conditions remained unchanged, the influence of different enzymolysis pH conditions on the antioxidant effect of hazel mushroom polysaccharide was studied.

[0069] Specific evaluation results include Figure 3 As shown, when the pH value is 5.5, the scavenging rate of ABTS free radical and DPPH free radical is the highest, reaching 72.45% and 73.85% respectively, but with the continuous increase of pH value, the scavenging rate decreases. The optimal enzymatic hydrolysis pH value of 5.5 was selected as one of the subsequent experimental conditions.

[0070] Example 1.3 Effect of different enzymatic hydrolysis temperatures on the enzymatic hydrolysis of Agaricus polysaccharide

[0071] The amount of flavor protease added was set to 12500U / g, and the pH value was adjusted to 5.5 with hydrochloric acid and sodium hydroxide. The enzymolysis time was 1h, and different enzymolysis temperatures (40℃, 50℃, 60℃, 70℃, 80℃) were set. While other experimental conditions remained unchanged, the effects of different enzymolysis temperatures on the antioxidant effect of hazel mushroom polysaccharides were studied.

[0072] Specific evaluation results include Figure 4 As shown, it was found that the scavenging rates of ABTS and DPPH free radicals were the highest when the enzymatic hydrolysis temperature was 40 degrees, reaching 58% and 85.49% respectively. Subsequently, the scavenging rates decreased slightly with the increase of temperature, so the temperature of 40°C was selected as the subsequent experimental condition.

[0073] Example 1.4 Effect of different enzyme addition amounts on the enzymatic hydrolysis of Agaricus polysaccharide

[0074] The pH value was adjusted to 5.5 with hydrochloric acid and sodium hydroxide, the enzymolysis time was 1h, the enzymolysis temperature was 40℃, different flavor protease addition amounts (5000u / g, 7500u / g, 10000u / g, 12500u / g, 15000u / g) were set, and other experimental conditions remained unchanged. The effects of different enzyme addition amounts on the antioxidant effect of hazel mushroom polysaccharide were studied.

[0075] Specific evaluation results include Figure 5As shown in the figure, it was found that different amounts of enzyme added would also lead to changes in the clearance rate. When the amount of enzymatic hydrolysis added reached 12500u / g, the enzymatic hydrolysis efficiency reached the highest ABTS and DPPH clearance rates were 73.28% and 75.98% respectively. Further increasing the amount of added enzyme would reduce the clearance rate. Therefore, the optimal enzyme addition amount of 12500u / g was selected as the experimental condition.

[0076] Example 1.5 Effects of different enzymes on the enzymatic hydrolysis of Agaricus oleifera polysaccharide

[0077] The pH value was adjusted to 5.5 with hydrochloric acid and sodium hydroxide, the enzymatic hydrolysis time was 1h, the enzymatic hydrolysis temperature was 40℃, the enzyme addition amount was set to 12500u / g, and different enzymes (papain, flavor protease, alkaline protease, neutral protease, trypsin) were added respectively. The other experimental conditions remained unchanged to study the effects of different enzymes on the extraction of hazel mushroom polysaccharides. At the same time, it was compared with the traditional deproteinization treatment using sevage reagent. The phenol-sulfuric acid method was used to detect the polysaccharide content after different enzymes and the traditional deproteinization treatment using sevage reagent, so as to screen the suitable protease.

[0078] The results are as follows Figure 6 As shown, it can be seen that before enzymatic hydrolysis, the polysaccharide content of Hazel Mushroom is 0.3269 mg / ml. Compared with other enzymes, flavor protease can increase the original sugar content to 0.5679 mg / ml, which can greatly increase the polysaccharide content. Moreover, the polysaccharide concentration of the traditional sevage reagent deproteinization technology is 0.5309 mg / mL, which is also lower than the polysaccharide concentration after flavor protease treatment. This may be because the protease dissolves the polysaccharide by cutting the protein peptide bond. This method does not destroy the polysaccharide structure, has high extraction efficiency, and can effectively remove the peptide chains connected to the polysaccharide, thereby replacing the deproteinization step to help the dissolution or generation of polysaccharides.

[0079] In summary, it can be concluded that the optimal enzymatic hydrolysis conditions are: flavor protease addition amount 12500u / g, enzymatic hydrolysis pH value 5.5, enzymatic hydrolysis time 1h, enzymatic hydrolysis temperature 40℃.

[0080] Example 2 Application Evaluation of Enzymatic Polysaccharide Extract

[0081] The enzymatically hydrolyzed polysaccharide extract obtained under the optimal enzymatic hydrolysis conditions of Example 1 was introduced into the essence milk at an addition amount of 0.1 wt %, and the efficacy was evaluated by zebrafish efficacy test.

[0082] The regeneration of zebrafish caudal fin is divided into three processes: wound healing, blastema formation, and regeneration outcome. Blastomyces formation is the core. The cells for fin regeneration come from multiple sources, including epidermal cells, fibroblasts, and osteoblasts, all of which promote the regeneration of the caudal fin, and these cells are highly lineage-restricted. The regeneration of zebrafish caudal fins is similar to the repair mechanism of human skin bone and blood vessels. Zebrafish caudal fins have become an important model for studying tissue regeneration processes due to their simple structure, easy surgical operation, no effect on tissue survival after surgery, and convenient observation. Therefore, by cutting off the caudal fin with a scalpel in a direction perpendicular to the trunk, the quantitative results of the area of ​​the regenerated caudal fin of zebrafish can be used to evaluate whether the sample has a repair effect.

[0083] The specific steps are as follows:

[0084] (1) The zebrafish tissue regeneration model was established by cutting off the tail fin with a scalpel. Zebrafish with the same degree of tail fin injury were selected and randomly grouped into six-well plates, with 20 zebrafish in each well.

[0085] (2) Fusion administration samples were set up, and a normal control group and a model control group were set up at the same time. The volume of each well was 3 mL.

[0086] (3) Incubate at 28.5°C in the dark for 48 h.

[0087] (4) Ten zebrafish were randomly selected from each experimental group and photographed under a stereo microscope. Advanced image processing software was used to analyze and collect data. The area of ​​the zebrafish tail fin (A) was analyzed, and the repair effect of the sample was calculated according to the calculation formula to determine whether it had a repair effect.

[0088] Repair effect (%) = A (sample group) - A (model control group) / A (normal control group) - A (model control group) * 100%

[0089] The results of efficacy evaluation are shown in Table 1 and Figure 7 As shown, Figure 6 * indicates significant difference at 0.05 level, ** indicates significant difference at 0.01 level, and *** indicates significant difference at 0.001 level. The results showed that the tail fin area of ​​zebrafish added with 0.1% polysaccharide product of hazel mushroom enzymatic hydrolysis significantly increased compared with the model control group, indicating that the sample added with polysaccharide product of hazel mushroom enzymatic hydrolysis has a repairing effect.

[0090] Table 1 Analysis of the difference in the tail fin area of ​​zebrafish between the model control group and the sample group

[0091]

[0092] In summary, the present invention improves the traditional preparation method, and the crude polysaccharide of hazel mushroom obtained by defatting, water extraction and alcohol precipitation is subjected to appropriate enzymatic hydrolysis without the need for steps such as deproteinization. The obtained enzymatic hydrolysis product contains both polysaccharides and small molecule peptides and amino acids formed by protease hydrolysis, has good free radical scavenging ability, and can be directly used in products such as skin care products with repair effects.

[0093] The specific embodiments described above further illustrate the objectives, technical solutions and beneficial effects of the present invention. It should be noted that the above are only specific embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a hazel mushroom polysaccharide enzymatic hydrolyzate, characterized in that: The steps are as follows: (1) drying and crushing fresh hazel mushrooms to obtain hazel mushroom powder; (2) defatting the hazel mushroom powder, extracting with water, and then precipitating with alcohol to obtain crude polysaccharide; (3) preparing a crude polysaccharide solution, and performing protease hydrolysis to obtain the enzymatic hydrolysis product of the hazel mushroom polysaccharide.

2. The preparation method according to claim 1, characterized in that: In step (2), the degreasing is performed by using acetone at room temperature; preferably, the solid-liquid ratio is 1:15, and acetone ultrasonic-assisted degreasing is performed 3 times, each time for 2 to 3 hours.

3. The preparation method according to claim 1, characterized in that: In step (2), the water-to-liquid ratio is 1:15, the temperature is 100° C., and the time is 2 to 3 hours.

4. The preparation method according to claim 1, characterized in that: In step (2), the alcohol precipitation solvent is ethanol, and the alcohol precipitation temperature is 4° C. Preferably, the filtrate after water extraction is rotary evaporated to one-third of the original solution, and then 5 times the volume of ethanol is added to perform alcohol extraction and centrifugation.

5. The preparation method according to claim 1, characterized in that: The protease is at least one of flavor protease, alkaline protease, neutral protease and papain.

6. The preparation method according to claim 1, characterized in that: The enzymatic activity of the protease is 5000u / g-15000u / g.

7. The preparation method according to claim 1, characterized in that: The enzymatic hydrolysis reaction temperature is 40-80° C., the pH value is 4.5-8.5, and the reaction time is 1-3 hours.

8. The preparation method according to claim 1, characterized in that: In the crude polysaccharide solution, the weight ratio of crude polysaccharide to water is 1:

20. Preferably, the water used in the crude polysaccharide solution is ultrapure water.

9. The enzymatic hydrolyzate of Hazelnut Mushroom polysaccharide obtained by the preparation method according to any one of claims 1 to 8.

10. Use of the enzymatic hydrolyzate of hazel mushroom polysaccharide as claimed in claim 9 in the preparation of cosmetics or medicines with repairing effects.

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