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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.716 CiteScore™: 2.6

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushrooms.2020034764
pages 489-500

Structural Analysis and Antioxidant Activity of Extracellular Polysaccharides Extracted from Culinary−Medicinal White Jelly Mushroom Tremella fuciformis (Tremellomycetes) Conidium Cells

Qianwang Zheng
Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
Bao-Lin He
College of Food Science & Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510640, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, P.R. China
Jiu-Ying Wang
College of Food Science & Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510640, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, P.R. China
Shi-Shi Huang
College of Food Science & Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510640, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, P.R. China
Yuan Zou
College of Food Science & Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510640, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, P.R. China
Tao Wei
Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
Zhiwei Ye
College of Food Science and Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
Liqiong Guo
Department of Bioengineering, College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
Jun-Fang Lin
Department of Bioengineering, College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China

ABSTRACT

Using Tremella fuciformis conidium cells for submerged fermentation is a cost-effective way to harvest bioactive compounds. In this study, we emphasized the structural and functional analysis of extracellular polysaccharides (EPS) extracted from T. fuciformis conidium cells. An EPS high-yield strain tyc63 was selected and a 6-day optimum fermentation period was determined. Crude EPS was extracted and three high molecular weight (5189, 171.6, and 661 kDa) polysaccharides TFP-1, TFP-2, and TFP-3 were isolated and purified. TFP-1 is mainly composed of glucose, xylose, mannose, and fucose, while both TFP-2 and TFP-3 are mainly composed of rhamnose, arabinose, mannose, galactose, and glucose. FT-IR analysis revealed that TFP-1, TFP-2, and TFP-3 have typical polysaccharide structure. The antioxidant assay revealed that the crude EPS, TFP-1, TFP-2, and TFP-3 presented high free radical scavenging activities but low ferric reducing power, suggesting that the EPS produced by liquid fermentation could be used as a potent radical scavenger.

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