Extraction process

Why is Extraction Necessary?

Extraction is the cornerstone of a quality mushroom supplement. In the world of functional mushrooms, each type contains different compounds that benefit our health. The most studied are likely the beta-D-glucans, a type of polysaccharide with potent immunomodulatory properties. Beta-glucans are located in the mushroom’s cell walls and are tightly bound with a tough amino-glucose polymer called chitin (also found in crustacean and insect shells). Our bodies lack the chitinase enzyme needed to digest chitin, so if a mushroom supplement is not properly extracted, it simply passes through the digestive tract as insoluble fiber.

What does Ultrasonic-Assisted Extraction mean?

This technique uses ultrasonic waves to create rapid pressure changes in the solvent surrounding the mushroom material, leading to the formation and collapse of microscopic bubbles—a process known as cavitation. The implosion of these bubbles generates intense local shockwaves and high shear forces, which effectively break down the tough chitin cell walls of the mushrooms.

Since these cell walls are resistant to breakdown by human digestive enzymes, their disruption allows for a more efficient release of beneficial compounds like polysaccharides, terpenoids,  phenolic compounds, and other important molecules within the cells.  This ultrasonic-assisted extraction process is applied twice—once after the hot water extraction and again after the alcohol extraction—to maximise the release of these health-promoting phytochemicals. 

Ultrasonic-assisted extraction is a highly efficient technique that significantly increases the bioavailability of the resilient compounds found in functional mushrooms.

 

What does hot water extraction do?

To make beta-glucans more soluble and bioavailable, the tight bonds between beta-D-glucans and chitin in the mushroom cell walls need to be broken down using heat. Once ingested, beta-glucans pass through the digestive tract and interact with specialised immune tissues. They are then engulfed by immune cells called macrophages. Macrophages, being active immune cells, process the beta-glucans into smaller, activated particles, which can then interact with immune receptors, increasing the body's immune response against tumor cells, viruses, and bacteria. This interaction helps alert other immune cells like T-cells, Natural Killer Cells (NK cells), granulocytes, and antibodies produced by B-cells to target these threats for elimination.

That's why we ensure our mushrooms undergo a carefully monitored hot water extraction process lasting up to 30 hours. A second hot water extraction is then performed under pressure to further draw out the essential components. This method allows us to extract and preserve beneficial polysaccharides without degrading their health-promoting properties. We then slowly evaporate most of the water, resulting in a highly concentrated extract rich in beta-D-glucans and other valuable compounds.

What does alcohol extraction do?

Alpha and beta-glucans are not the only beneficial compounds in functional mushrooms. There are many other active compounds that have additional health-boosting properties, often referred to as the "entourage effect" due to their synergistic action with beta-D-glucans in activating various cells in the body. 

These compounds, such as terpenes and phenolic compounds, have a low molecular weight and are not water-soluble, so an ethanol extraction method is necessary to extract them. Terpenes, particularly hericenones found in Lion’s Mane, are being studied for their potential to stimulate nerve growth, enhance mood and memory, and support overall brain function. Reishi stands out for its rich diversity, containing over 300 different triterpenes, which exhibit antioxidant and anti-inflammatory properties. Phenolic compounds, known for their strong free-radical scavenging ability, play a key role in addressing aging-related degenerative processes, cardiovascular health, and inflammatory conditions. Extracting these delicate compounds is essential for creating a full-spectrum mushroom extract. That’s why we submerge our mushrooms in 97% food-grade alcohol for four weeks, ensuring these fragile molecules are gently and effectively released.