Composition and Antioxidant Activity Analysis of Crude Polysaccharide from <i>Ganoderma lucidum</i> Fermented Wheat Bran

LIU Na; FAN Mingjun; AN Xiaoping; WANG Yuan; QI Jingwei

doi:10.13386/j.issn1002-0306.2021100126

Volume 43 Issue 20

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(20): 45-50. > DOI: 10.13386/j.issn1002-0306.2021100126

LIU Na, FAN Mingjun, AN Xiaoping, et al. Composition and Antioxidant Activity Analysis of Crude Polysaccharide from Ganoderma lucidum Fermented Wheat Bran[J]. Science and Technology of Food Industry, 2022, 43(20): 45−50. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100126.

Citation:

PDF (2448 KB)

Composition and Antioxidant Activity Analysis of Crude Polysaccharide from Ganoderma lucidum Fermented Wheat Bran

LIU Na^{1, 2,},
FAN Mingjun^{1, 2},
AN Xiaoping^{1, 2},
WANG Yuan^{1, 2},
QI Jingwei^{1, 2, ,}

1.
College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
2.
Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot 010018, China

More Information

Received Date: October 13, 2021
Available Online: August 10, 2022

Graphical Abstract

Abstract

Abstract

To study the composition and antioxidant activity of crude polysaccharide from Ganoderma lucidum fermented wheat bran, antioxidant activities in vitro and components of wheat bran crude polysaccharide were compared before and after Ganoderma lucidum fermentation. The structure of crude polysaccharide from Ganoderma lucidum fermented wheat bran was preliminary studied by HIGH performance liquid chromatography and Fourier transform infrared spectroscopy. Result showed that DPPH radical scavenging, hydroxyl radical scavenging and reducing power of crude polysaccharide from Ganoderma lucidum fermented wheat bran (GWBP) at 4.0 g/L concentration were 91.37%, 95.74% and 0.92, respectively, which were significantly higher than unfermented wheat bran crude polysaccharide (WBP) (P<0.05). The content of flavone, polyphenol and protein in GWBP were 5.41, 12.74 and 206.41 mg/g, respectively, which were significantly higher than those in WBP(P<0.05). GWBP was a pyranose, which was mainly composed of glucose, arabinose, xylose, ribose and so on. The molecular weights of GWBP was 4.172×10³ Da. Liquid fermentation of Ganoderma lucidum improved the antioxidant activity and changed the composition of wheat bran crude polysaccharide. This study laid a foundation for the development of natural antioxidant of Ganoderma lucidum fermented wheat bran crude polysaccharide.
- Ganoderma lucidum,
- wheat bran,
- fermentation,
- crude polysaccharide,
- polysaccharide composition,
- antioxidant activity

FullText(HTML)

References (22)

References

[1]	李暄. 发酵麸皮多糖提取、分离纯化及生物活性研究[D]. 呼和浩特: 内蒙古农业大学, 2019. LI X. Extraction, separation purification and biological activity analysis of fermented wheat bran polysaccharide[D]. Hohhot: Inner Mongolia Agricultural University, 2019.
[2]	PHONGTHAI S, D'AMICO S, SCHOENLECHNER R, et al. Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated byin vitro gastrointestinal digestion[J]. Food Chem,2018,240(Feb.1):156−164.
[3]	KOEGELENBERG D, CHIMPHANGO A A. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties[J]. Food Chem,2017,221(PT.2):1606−1613.
[4]	GSLLSRDO C, DADALT J C, NETO M T. Nitrogen retention, energy, and amino acid digestibility of wheat bran, without or with multicarbohydrase and phytase supplementation, fed to broiler chickens[J]. J Anim Sci,2018,96(6):2371−2379. doi: 10.1093/jas/sky062
[5]	李暄, 闻治国, 杨培龙, 等. 发酵麸皮营养品质改善及其在动物饲料中的研究[J]. 中国畜牧兽医,2021,48(2):525−536. [LI X, WEN Z G, YANG P L, et al. Improvement of nutritional quality of fermented bran and its application in animal feed[J]. China Animal Husbandry & Veterinary Medicine,2021,48(2):525−536. doi: 10.16431/j.cnki.1671-7236.2021.02.015
[6]	ZENG XT, LI PY, CHEN X, et al. Effects of deproteinization methods on primary structure and antioxidant activity of Ganoderma lucidum polysaccharides[J]. Int J Biol Macromol,2019,126:867−876. doi: 10.1016/j.ijbiomac.2018.12.222
[7]	孟歌, 崔宝凯, 李春道, 等. 药用真菌灵芝液体培养过程中的抗氧化活性研究[J]. 菌物学报,2018,37(4):486−501. [MENG G, CUI B K, LI C D, et al. Antioxidant activities of medicinal fungus Ganoderma lingzhi in the process of liquid cultivation[J]. Mycosystema,2018,37(4):486−501. doi: 10.13346/j.mycosystema.170230
[8]	朱翠玲. 小麦麸皮多糖对巨噬细胞免疫调节作用的研究[D]. 扬州: 扬州大学, 2017. ZHU CL. Study on immune regulation of wheat bran polysaccharide on macrophages[D]. Yangzhou: YangZhou University, 2017.
[9]	史俊祥. 麸皮多糖微生物发酵制备及其粗制品抗氧化活性的研究[D]. 呼和浩特: 内蒙古农业大学, 2017. SHI JX. Research on the microbial fermentation of wheat bran polysaccharide and the antioxidant activity of crude polysaccharide[D]. Hohhot: Inner Mongolia Agricultural University, 2017.
[10]	寇娟妮, 李松文, 辛寒晓, 等. 灵芝发酵小麦的营养特性与抗氧化能力[J]. 中国粮油学报,2018,33(12):7−13. [KOU J N, LI S W, XIN H X, et al. Nutritional characteristics and antioxidant capacity of wheat fermented by Ganoderma lucidum[J]. Journal of the Chinese Cereals and Oils Association,2018,33(12):7−13. doi: 10.3969/j.issn.1003-0174.2018.12.003
[11]	马乐萍, 田丽萍, 马文玉, 等. 籽瓜多糖脱色和脱蛋白工艺研究[J]. 食品科技,2018,43(6):204−209. [MA L P, TIAN L P, MA W Y, et al. Bleaching and deproteinized of seed melon polysaccharides[J]. Sci Tech Food Ind,2018,43(6):204−209. doi: 10.13684/j.cnki.spkj.2018.06.038
[12]	杨桥芬. 无柄灵芝的化学成分研究[D]. 昆明: 云南民族大学, 2019. YANG Q F. Study on chemical constituents of Ganoderma resinaaceum[D]. Kunming: Yunnan Nationality university, 2019.
[13]	杜涓. 发酵麸皮糖蛋白的制备、抗氧化活性评价及分离纯化研究[D]. 呼和浩特: 内蒙古农业大学, 2020. DU J. Study on the preparation, antioxidant activity evaluation and purification of fermented wheat bran glycoprotein[D]. Huhhot: Inner Mongolia Agriculture University, 2020.
[14]	刘玉辉. 益生菌固态发酵对米糠抗氧化活性的影响研究[D]. 呼和浩特: 内蒙古农业大学, 2020. LIU Y H. Research on antioxidant activity of rice bran by solid-state fermentation with probiotics[D]. Huhhot: Inner Mongolia Agriculture University, 2020.
[15]	董扬, 郝利民, 刘宇琪, 等. 不同破壁方法对灵芝孢子粗多糖抗氧化活性的影响[J]. 食品科学,2017,38(17):101−106. [DONG Y, HAO L M, LIU Y Q, et al. Effect of different cell wall disruption methods on in vitro abtioxidant activity of crude polysaccharides Ganoderma lucidum spores[J]. Food Sci,2017,38(17):101−106. doi: 10.7506/spkx1002-6630-201717017
[16]	林塬, 陈静. 常用民族药植物中酚酸类化合物的提取、纯化及生物活性研究进展[J]. 中国民族医药杂志,2014,20(9):39−41. [LIN Y, CHEN J. Research progress on the extraction, purification and bioactive of phenolic acid in plant medicine[J]. Journal of Medicine & Pharmacy of Chinese Minorities,2014,20(9):39−41. doi: 10.3969/j.issn.1006-6810.2014.09.028
[17]	张旭辉, 赵瑞华, 李丹阳, 等. 超声法提取灵芝菌糠中总黄酮的工艺研究[J]. 延安大学学报(自然科学版),2017,36(4):63−66. [ZHANG X H, ZHAO R H, LI D Y, et al. Study on ultrasonic extraction process of total flavonoids from Ganoderma lucidum fungus chaff[J]. Journal of Yan’an University(Natural Science Edition),2017,36(4):63−66. doi: 10.13876/J.cnki.ydnse.2017.04.063
[18]	范明君. 灵芝液态发酵麸皮提取物的抗氧化、抑菌作用及其活性成分研究[D]. 呼和浩特: 内蒙古农业大学, 2021. FAN M J. Research on antioxidant function and antibacterial activity of extract from wheat bran liquid-state fermented by Ganoderma Lucidum and its active components[D]. Hohhot : Inner Mongolia Agriculture University, 2021.
[19]	谭畅. 紫薯多酚的提取, 纯化, 组成分析和体外模拟消化的研究[D]. 沈阳: 沈阳农业大学, 2017. TAN C. Extraction, purification, compositional analysis and in vitro digestion of purple sweet potato polyphenols[D]. Shenyang: Shengyang Agriculture University, 2017.
[20]	SOLYANIK G I, ZULPHIGAROV O S, PROKHOROVA I V, et al. A comparative study on pharmacokinetics of tricin, a flavone from gramineous plants with antiviral activity[J]. JBM,2021,9(2):76−91. doi: 10.4236/jbm.2021.92008
[21]	XU Y, ZHANG X, YAN X H, et al. Characterization, hypolipidemic and antioxidant activities of degraded polysaccharides from Ganoderma lucidum[J]. Int J Biol Macromol,2019,135:706−716. doi: 10.1016/j.ijbiomac.2019.05.166
[22]	乔双逵. 液态发酵过程发酵条件对灵芝形态及灵芝多糖合成影响的研究[D]. 无锡: 江南大学, 2014. QIAO S K. The effect of fermentation conditions on mycelium morphology and polysaccharides biosynthesis of Ganoderma lucidum in submerged culture[D]. Wuxi: Jiangnan University, 2014.

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	张彪，杨晓宽. 纳豆菌发酵板栗渣工艺优化及其多糖的抗氧化性. 食品研究与开发. 2025(03): 160-166 .
2.	胡鑫，杨若菊，吴丁兴，朱雪峰，吴小平，傅俊生. 一株血红栓孔菌的多糖抗氧化及抗Huh7肝癌细胞的活性. 菌物学报. 2023(03): 793-807 .
3.	舒逸凡，宋克超，徐洁，吴小军，曾晓雄. 黑木耳发酵多糖酸奶的研制与工艺优化. 食品工业. 2023(04): 41-45 .
4.	刘迎欣，伊娟娟，邵怡雯，崔燕，李雪，王金柱，郝利民，鲁吉珂. 布拉氏酵母发酵山药多糖的分离鉴定与体外生物活性探究. 食品工业科技. 2023(14): 154-162 . 本站查看
5.	罗伟，杨立军，崔晨旭，王玉娇，陈琼，王锐丽，叶润. 内生菌协同发酵对半夏多糖及其生物活性的影响. 中南农业科技. 2023(08): 52-56+61 .
6.	杨立军，花娇娇，崔晨旭，贾艳娇，陈琼，赫丁轩. 一株高产胞外多糖半夏内生真菌的鉴定、发酵条件优化及生物活性测定. 中国酿造. 2023(11): 109-114 .