Optimization of High Yield Conditions and Antioxidant Activity of <i>Ganoderma lingzhi</i> Exopolysaccharide Promoted by <i>Vernonia amygdalina</i> Leaf

TANG Kunpeng; LIU Shengrong; YU Mingming; YE Liyun; WANG Shengyou; WU Xiaoping

doi:10.13386/j.issn1002-0306.2023070118

Volume 45 Issue 15

Jul. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(15): 180-186. > DOI: 10.13386/j.issn1002-0306.2023070118

TANG Kunpeng, LIU Shengrong, YU Mingming, et al. Optimization of High Yield Conditions and Antioxidant Activity of Ganoderma lingzhi Exopolysaccharide Promoted by Vernonia amygdalina Leaf [J]. Science and Technology of Food Industry, 2024, 45(15): 180−186. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070118.

Citation:

PDF (1483 KB)

Optimization of High Yield Conditions and Antioxidant Activity of Ganoderma lingzhi Exopolysaccharide Promoted by Vernonia amygdalina Leaf

1.
Fujian General Station of Edible Fungus Technology Promotion, Fuzhou 350003, China
2.
Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China
3.
Ningde Normal University, Ningde 352100, China
4.
Sanming Academy of Agricultural Sciences, Sanming 365500, China

More Information

Received Date: July 13, 2023
Available Online: June 04, 2024

Graphical Abstract

Abstract

Abstract

Exopolysaccharide (EPS) is the main active metabolite of Ganoderma lingzhi in liquid fermentation. In order to increase the content of Ganoderma lingzhi EPS, this study added Vernonia amygdala leaf powder to the fermentation medium, and used single factor experiments and orthogonal experiments to optimize fermentation conditions. Fourier transform infrared spectroscopy was used to characterize the structure of Ganoderma lingzhi EPS, then its antioxidant activity was detected. The single factor experiment found that when the optimal addition amount of Vernonia amygdala leaf powder was 4g/L, the content of EPS increased by 167% compared with the control group. The optimum fermentation conditions of the orthogonal experiment were as follows: Fermentation duration was 12 d, initial pH was 5.0, the rotation speed was 120 r/min, and the addition amount of Vernonia amygdala leaf powder was 4 g/L. Under such a condition, the content of EPS could reach 13.05 g/L. The infrared spectra showed that the major absorption peaks of the Ganoderma lingzhi EPS from the addition of Vernonia amygdala leaf powder were similar to those of the EPS from the control group. The antioxidant activity assay showed that the addition of Vernonia amygdala leaf powder had less effect on the scavenging of ABTS⁺ radicals by EPS, but enhanced their ability to scavenge DPPH radicals, OH radicals, and ferric ion reduction. The results showed that Vernonia amygdala leaf could effectively increase the content of EPS in Ganoderma lingzhi, which provided a new idea for the efficient production of polysaccharides in Ganoderma lingzhi.
- Ganoderma lingzhi,
- exopolysaccharides,
- Vernonia amygdalina leaf,
- liquid fermentation,
- antioxidant activity

FullText(HTML)

References (30)

References

[1]	崔宝凯, 吴声华. 普遍栽培灵芝种类的拉丁学名[J]. 菌物学报,2020,39(1):7−12. [CUI B K, WU S H. The scientific name of the widely cultivated Ganoderma species[J]. Mycosystema,2020,39(1):7−12.] CUI B K, WU S H. The scientific name of the widely cultivated Ganoderma species[J]. Mycosystema, 2020, 39（1）: 7−12.
[2]	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.] 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.
[3]	ZENG X, LI P, CHEN X, et al. Effects of deproteinization methods on primary structure and antioxidant activity of Ganoderma lucidum polysaccharides[J]. International Journal of Biological Macromolecules,2019,126:867−876.
[4]	郭嘉, 冯杰, 谭贻, 等. 灵芝液态发酵胞内外多糖的研究进展[J]. 微生物学通报,2022,49(10):4337−4356. [GUO J, FENG J, TAN Y, et al. Liquid fermentation of Ganoderma lingzhi for intracellular and extracellular polysaccharides review[J]. Microbiology China,2022,49(10):4337−4356.] GUO J, FENG J, TAN Y, et al. Liquid fermentation of Ganoderma lingzhi for intracellular and extracellular polysaccharides review[J]. Microbiology China, 2022, 49（10）: 4337−4356.
[5]	陆正清. 灵芝液体深层发酵技术[J]. 江苏食品与发酵,2007(3):38−40. [LU Z Q. Liquid deep fermentation technology of Ganoderma lucidum[J]. Jiangsu Food & Fermentation,2007(3):38−40.] LU Z Q. Liquid deep fermentation technology of Ganoderma lucidum[J]. Jiangsu Food & Fermentation, 2007（3）: 38−40.
[6]	解修超, 贾少杰, 彭浩, 等. 灵芝多糖液体发酵调控及药理作用研究进展[J]. 陕西理工大学学报:自然科学版,2018,34(6):65−70. [XIE X C, JIA S J, PENG H, et al. Research progress on regulation of liquid fermentation and pharmacological action of Ganoderma lucidum polysaccharide[J]. Journal of Shaanxi University of Technology:Natural Science Edition,2018,34(6):65−70.] XIE X C, JIA S J, PENG H, et al. Research progress on regulation of liquid fermentation and pharmacological action of Ganoderma lucidum polysaccharide[J]. Journal of Shaanxi University of Technology: Natural Science Edition, 2018, 34（6）: 65−70.
[7]	魏滔, 张长生, 陈琼华, 等. 灵芝真菌液体发酵及其产物应用的研究进展[J]. 微生物学通报2022, 49(1):336−351. [WEI T, ZHANG C S, CHEN Q H, et al. Liquid fermentation of Ganoderma and application of its products[J]. Microbiology China, 2022, 49(1):336−351.] WEI T, ZHANG C S, CHEN Q H, et al. Liquid fermentation of Ganoderma and application of its products[J]. Microbiology China, 2022, 49（1）: 336−351.
[8]	朱强, 夏艳秋, 汪志君, 等. 4种中药对灵芝生长与发酵的影响[J]. 中国酿造,2010,29(7):163−165. [ZHU Q, XIA Y Q, WANG Z J, et al. Effects of four herbs on growth and fermentation of Ganoderma lucidum[J]. China Brewing,2010,29(7):163−165.] ZHU Q, XIA Y Q, WANG Z J, et al. Effects of four herbs on growth and fermentation of Ganoderma lucidum[J]. China Brewing, 2010, 29（7）: 163−165.
[9]	叶盛权, 吴晖, 余以刚, 等. 不同金属离子对灵芝多糖液态发酵的影响[J]. 食品研究与开发,2011,32(1):106−108. [YE S Q, WU H, YU Y G, et al. Research for different metal ion in Ganoderma lucidum polysaccharides fermentation[J]. Food Research and Development,2011,32(1):106−108.] YE S Q, WU H, YU Y G, et al. Research for different metal ion in Ganoderma lucidum polysaccharides fermentation[J]. Food Research and Development, 2011, 32（1）: 106−108.
[10]	YANG H L, MIN W H, BI P Y, et al. Stimulatory effects of Coix lacryma-jobi oil on the mycelial growth and metabolites biosynthesis by the submerged culture of Ganoderma lucidum[J]. Biochemical Engineering Journal,2013,76:77−82. doi: 10.1016/j.bej.2013.04.012
[11]	曾晓希, 周洪波, 符波, 等. 灵芝多糖液体发酵条件的研究[J]. 现代生物医学进展,2007,7(6):830−832. [ZENG X X, ZHOU H B, FU B, et al. Study on fermentation conditions of Ganoderma lucidum[J]. Progress in Modern Biomedicine,2007,7(6):830−832.] ZENG X X, ZHOU H B, FU B, et al. Study on fermentation conditions of Ganoderma lucidum[J]. Progress in Modern Biomedicine, 2007, 7（6）: 830−832.
[12]	郑文豪, 王珍珍, 李江, 等. 扁桃斑鸠菊叶酵素发酵过程中理化性质分析、抗氧化能力评价及对氧化应激细胞防护作用研究[J]. 食品工业科技,2021,42(18):9−17. [ZHENG W H, WANG Z Z, LI J, et al. Physicochemical properties, antioxidant activity and protective effect on oxidative stress cells of Vernonia amygdalina Delile leaf Jiaosu during fermentation[J]. Science and Technology of Food Industry,2021,42(18):9−17.] ZHENG W H, WANG Z Z, LI J, et al. Physicochemical properties, antioxidant activity and protective effect on oxidative stress cells of Vernonia amygdalina Delile leaf Jiaosu during fermentation[J]. Science and Technology of Food Industry, 2021, 42（18）: 9−17.
[13]	刘鑫, 李琳, 陈磊, 等. 利用扁桃斑鸠菊叶发酵高产粗毛纤孔菌胞外多糖的条件优化及其抗氧化活性研究[J]. 菌物学报,2019,38(3):403−413. [LIU X, LI L, CHEN L, et al. Optimization on fermentation conditions for high production of Inonotus hispidus exopolysaccharides using Vernonia amygdalina dried leaf powder as additive and analyses on antioxidant activities of the polysaccharide product[J]. Mycosystema,2019,38(3):403−413.] LIU X, LI L, CHEN L, et al. Optimization on fermentation conditions for high production of Inonotus hispidus exopolysaccharides using Vernonia amygdalina dried leaf powder as additive and analyses on antioxidant activities of the polysaccharide product[J]. Mycosystema, 2019, 38（3）: 403−413.
[14]	侯若琳, 李琳, 项凯凯, 等. 利用扁桃斑鸠菊叶发酵生产蛹虫草胞外多糖的条件及其抗氧化活性[J]. 生物工程学报,2019,35(4):667−676. [HOU R L, LI L, XIANG K K, et al. Production of antioxidative exopolysaccharides of Cordyceps militaris with Vernonia amygdalina leaves in substrate[J]. Mycosystema,2019,35(4):667−676.] HOU R L, LI L, XIANG K K, et al. Production of antioxidative exopolysaccharides of Cordyceps militaris with Vernonia amygdalina leaves in substrate[J]. Mycosystema, 2019, 35（4）: 667−676.
[15]	孟歌. 灵芝产胞外多糖的液体培养基优化及其结构初步解析和抗氧化活性研究[D]. 北京:北京林业大学, 2018. [MENG G. Optimization of liquid medium for exopolysaccharides produced by Ganoderma lucidum and preliminary analysis of its structure and antioxidant activity[D]. Beijing:Beijing Forestry University, 2018.] MENG G. Optimization of liquid medium for exopolysaccharides produced by Ganoderma lucidum and preliminary analysis of its structure and antioxidant activity[D]. Beijing: Beijing Forestry University, 2018.
[16]	DUBOIS M, GILLES K A, HAMILTOM J K, et al. Colorimetric method for determination of sugars and related substances[J]. Analytical Chemistry,1956,28(3):350−356. doi: 10.1021/ac60111a017
[17]	张腾霄, 王斌, 张希, 等. 枯草芽孢杆菌对香菇发酵液糖类成分降解规律研究[J]. 食品工业,2017,38(1):184−187. [ZHANG T X, WANG B, ZHANG X, et al. Study on the degradation of sugars in Lentinus edodes fermentation broth by Bacillus subtilis[J]. The Food Industry,2017,38(1):184−187.] ZHANG T X, WANG B, ZHANG X, et al. Study on the degradation of sugars in Lentinus edodes fermentation broth by Bacillus subtilis[J]. The Food Industry, 2017, 38（1）: 184−187.
[18]	陈才法, 项小燕, 顾琪, 等. 桦褐孔菌胞外多糖合成的深层发酵条件研究[J]. 中草药,2007,38(3):358−361. [CHEN C F, XIANG X Y, GU Q, et al. Submerged fermentation conditions for synthesis of extracellular polysaccharide by Inonotus obliquus[J]. Chinese Traditional and Herbal Drugs,2007,38(3):358−361.] doi: 10.3321/j.issn:0253-2670.2007.03.016 CHEN C F, XIANG X Y, GU Q, et al. Submerged fermentation conditions for synthesis of extracellular polysaccharide by Inonotus obliquus[J]. Chinese Traditional and Herbal Drugs, 2007, 38（3）: 358−361. doi: 10.3321/j.issn:0253-2670.2007.03.016
[19]	AUDU S A, TAIWO A E, OJUOLAPE A R. A study review of documented phytochemistry of Vernonia amygdalina (family asteraceae) as the basis for pharmacologic activity of plant extract[J]. Natl Sci Res,2012,2(7):1−8.
[20]	KETHARIN L, NAGARAJA S, THEVANAYAGY A. Screening of Vernonia amygdalina leaf extracts for antioxidant and antimicrobial activity[J]. Materials Today:Proceedings,2019,16(4):1809−1818.
[21]	李欣欣, 李文香. 桦褐孔菌多糖的分离纯化及其抗氧化活性测定[J]. 食品工业科技,2021,42(11):192−197. [LI X X, LI W X. Isolation, purification and antioxidant activity of Inonotus obliquus polysaccharide[J]. Science and Technology of Food Industry,2021,42(11):192−197.] LI X X, LI W X. Isolation, purification and antioxidant activity of Inonotus obliquus polysaccharide[J]. Science and Technology of Food Industry, 2021, 42（11）: 192−197.
[22]	ALARA O R, ABDURAHMAN N H, OLALERRE O A. Mathematical modelling and morphological properties of thin layer oven drying of Vernonia amygdalina leaves[J]. Journal of the Saudi Society of Agricultural Sciences,2019,18(3):309−315. doi: 10.1016/j.jssas.2017.09.003
[23]	CHIEN L Y, HO C T, CHIANG B H, et al. Effect of fermentation time on antioxidative activities of Ganoderma lucidum broth using leguminous plants as part of the liquid fermentation medium[J]. Food Chemistry,2011,126(4):1586−1592. doi: 10.1016/j.foodchem.2010.12.024
[24]	张雪洪, 胡洪波, 唐涌濂, 等. 膜生物反应器连续发酵生产胞外灵芝多糖[J]. 高校化学工程学报,2002,16(6):670−674. [ZHANG X H, HU H B, TANG Y L, et al. Continuous fermentation of Ganoderma lucidum exo-polysaccharide in a membrane bioreactor[J]. Journal of Chemical Engineering of Chinese Universities,2002,16(6):670−674.] doi: 10.3321/j.issn:1003-9015.2002.06.014 ZHANG X H, HU H B, TANG Y L, et al. Continuous fermentation of Ganoderma lucidum exo-polysaccharide in a membrane bioreactor[J]. Journal of Chemical Engineering of Chinese Universities, 2002, 16（6）: 670−674. doi: 10.3321/j.issn:1003-9015.2002.06.014
[25]	乔双逵, 彭林, 丁重阳, 等. 液体发酵条件对灵芝菌体形态及胞外多糖活性的影响[J]. 食品与生物技术学报,2014,33(10):1070−1076. [QIAO S K, PENG L, DING C Y, et al. Effect of different culture conditions on mycelium morphology and activity of exo-polysaccharides from Ganoderma lucidum in submerged culture[J]. Journal of Food Science and Biotechnology,2014,33(10):1070−1076.] QIAO S K, PENG L, DING C Y, et al. Effect of different culture conditions on mycelium morphology and activity of exo-polysaccharides from Ganoderma lucidum in submerged culture[J]. Journal of Food Science and Biotechnology, 2014, 33（10）: 1070−1076.
[26]	FANG Q H, ZHONG J J. Effect of initial pH on production of ganoderic acid and polysaccharide by submerged ferm entation of Ganoderma lucidum[J]. Process Biochemistry,2002,37(7):769−774. doi: 10.1016/S0032-9592(01)00278-3
[27]	周小苹, 杨海军. 溶氧对灵芝液体深层培养产胞外多糖的影响[J]. 湖北农业科学,2011,50(18):3804−3807. [ZHOU X P, YANG H J. Effects of dissolved oxygen on exo-cellular polysaccharides produced by deep liquid cultivation of Ganoderma lucidum[J]. Hubei Agricultural Sciences,2011,50(18):3804−3807.] doi: 10.3969/j.issn.0439-8114.2011.18.040 ZHOU X P, YANG H J. Effects of dissolved oxygen on exo-cellular polysaccharides produced by deep liquid cultivation of Ganoderma lucidum[J]. Hubei Agricultural Sciences, 2011, 50（18）: 3804−3807. doi: 10.3969/j.issn.0439-8114.2011.18.040
[28]	辛燕花, 张铁丹, 张建华, 等. 灵芝-何首乌双向液体发酵菌质抗氧化活性研究[J]. 食用菌学报,2018,25(3):63−71. [XIN Y H, ZHANG T D, ZHANG J H, et al. Antioxidant capacity of fungal substance from Bi-directional fermentation of Ganoderma lucidum and Polygonum multiflorum[J]. Acta Edulis Fungi,2018,25(3):63−71.] XIN Y H, ZHANG T D, ZHANG J H, et al. Antioxidant capacity of fungal substance from Bi-directional fermentation of Ganoderma lucidum and Polygonum multiflorum[J]. Acta Edulis Fungi, 2018, 25（3）: 63−71.
[29]	张瑞平, 任昭辉, 张皓楠, 等. 香加皮多糖的分离纯化、单糖组成及其抗氧化活性研究[J]. 2023, 44(13):71-78. [ZHANG R P, REN Z H, ZHANG H N, et al. Isolation, purification, monosaccharide composition and antioxidant activity of polysaccharides from Cortex Periplocae[J]. Science and Technology of Food Industry, 2023, 44(13):71-78.] ZHANG R P, REN Z H, ZHANG H N, et al. Isolation, purification, monosaccharide composition and antioxidant activity of polysaccharides from Cortex Periplocae[J]. Science and Technology of Food Industry, 2023, 44（13）: 71-78.
[30]	WANG L, ZHANG B, XIAO J, et al. Physicochemical, functional, and biological properties of water-soluble polysaccharides from Rosa roxburghii Tratt fruit[J]. Food Chemistry,2018,249:127−135. doi: 10.1016/j.foodchem.2018.01.011

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(13)

1.	张莉，李桐，白茹，魏晓明，王梦倩，逄金柱，张智勇. 酵母发酵对挂面食用品质和消化特性的影响. 粮食与饲料工业. 2025(01): 57-61 .
2.	王丹，李河，周松华，李会珍，侯天宇. 超高压预处理紫苏蛋白与大豆蛋白复配蛋白肉的工艺条件优化. 中国调味品. 2024(01): 18-24 .
3.	张伟峰，黄泽华，王玉坤，张剑，赵萌萌，崔晚晚，安艳霞，殷贵鸿，周朋辉，赵阳. 复合菌发酵对非油炸方便面品质的影响. 食品科学. 2024(05): 210-216 .
4.	刘安伟，吕莹果，邱学明，徐卫. 信阳手工挂面产业的现状与发展路径研究. 粮油科学与工程. 2024(02): 49-51 .
5.	郭佳，刘翀，郑学玲. 醒发工艺对挂面品质及风味的影响. 食品与发酵工业. 2024(11): 247-255 .
6.	杨园园，郇美丽，李桐，魏晓明，赵希雷，刘琪龙，宋燕燕，黄鑫蕾，张智勇，张毅，赵艺媛，解树珍. 不同厚度发酵挂面品质研究. 食品与发酵科技. 2024(05): 89-94+126 .
7.	王文琪，王爱红，刘振海，陈恒均，黄玉军. 响应面优化乳酸菌发酵空心挂面制作工艺. 现代食品科技. 2024(09): 144-152 .
8.	宁恒，马森，李力. 麦麸膳食纤维对发酵挂面品质的影响. 食品工业科技. 2023(18): 115-122 . 本站查看
9.	徐蓓怡，王婧萱，李新宸，苏柯瑞，渠冰洁，张霞，梁赢，王金水. 酵母种类和发酵方式对冻融前后冷冻熟制空心面品质的影响. 食品研究与开发. 2023(17): 76-81 .
10.	吴静仪，冯红，吕庆云，王学东，陈曦，蒋修军，万芳. 泡泡青蔬菜粉对面粉、面团性质影响及其挂面加工工艺优化. 食品工业科技. 2023(19): 244-251 . 本站查看
11.	王纯，宫兆海，代福娟，操宇，刘君也，李志建. 不同种属酵母菌对发酵挂面品质的影响研究. 食品科技. 2023(10): 129-133+140 .
12.	周慧超，刘翀，郑学玲. 添加不同粒度小麦颗粒粉对面团特性及挂面品质的影响. 食品与发酵工业. 2023(22): 86-93 .
13.	权苗苗，许飞，陈洁，汪磊，谢亚敏，曹菲. 多菌种酵制多孔挂面的品质及风味物质分析. 河南工业大学学报(自然科学版). 2022(05): 53-60 .