Mycelial biomass and intracellular polysaccharides production, characterization, and activities in Auricularia auricula-judae cultured with different carbon sources
文献类型： 外文期刊
第一作者： Fan, Xiu-Zhi
作者： Fan, Xiu-Zhi;Yao, Fen;Yin, Chao -Min;Shi, De -Fang;Gao, Hong;Fan, Xiu-Zhi;Shi, De -Fang;Gao, Hong;Gao, Hong
作者机构：
关键词： Auricularia auricula-judae; Submerged culture; Intracellular polysaccharide; Carbon source; Molecular properties; Biological activity
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 244 卷
页码：
收录情况： SCI
摘要： The carbon source, an essential factor for submerged culture, affects fungal polysaccharides production, struc-tures, and activities. This study investigated the impact of carbon sources, including glucose, fructose, sucrose, and mannose, on mycelial biomass and the production, structural characterization, and bioactivities of intra-cellular polysaccharides (IPS) produced by submerged culture of Auricularia auricula-judae. Results showed that mycelial biomass and IPS production varied with different carbon sources, where using glucose as the carbon source produced the highest mycelial biomass (17.22 & PLUSMN; 0.29 g/L) and IPS (1.62 & PLUSMN; 0.04 g/L). Additionally, carbon sources were found to affect the molecular weight (Mw) distributions, monosaccharide compositions, structural characterization, and activities of IPSs. IPS produced with glucose as the carbon source exhibited the best in vitro antioxidant activities and had the strongest protection against alloxan-damaged islet cells. Corre-lation analysis revealed that Mw correlated positively with mycelial biomass (r = 0.97) and IPS yield (r = 1.00), while IPS antioxidant activities correlated positively with Mw and negatively with mannose content; the pro-tective activity of IPS was positively related to its reducing power. These findings indicate a critical structure -function relationship for IPS and lay the foundation for utilizing liquid-fermented A. aruicula-judae mycelia and the IPS in functional food production.
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