Li Tingting, Yang Yan, Liu Yanfang, Zhou Shuai, Yan Meng Qiu, Wu Di, Zhang Jingsong, Tang Chuanhong
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, PR China; National Engineering Research Center of Edible Fungi, Shanghai, PR China; Shanghai University of Medicine & Health Sciences, Shanghai, PR China.
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, PR China; National Engineering Research Center of Edible Fungi, Shanghai, PR China; Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, PR China.
Int J Biol Macromol. 2015 Nov;81:1082-8. doi: 10.1016/j.ijbiomac.2015.09.001. Epub 2015 Sep 3.
Nine polysaccharide fractions were obtained from the fruiting bodies, submerged mycelia, and solid state fermented products of Phellinus baumii using different concentrations of ethanol precipitation. The chemical characteristics and in vitro immunological activities of the nine polysaccharide fractions were compared and studied. Results indicated that the fractions precipitated with 50% ethanol had higher yields of polysaccharides and submerged mycelia contributed to high extraction yields of polysaccharides and possessed higher polysaccharide contents. HPSEC-MALLS-RI analysis showed that the molecular weight (Mw) of polysaccharide fractions from these three materials decreased with the increasing of precipitated ethanol concentration. The Mw of fruiting body polysaccharide fractions ranged from 1.98×10(4)Da to 1.89×10(6)Da. Large-molecular-weight polysaccharides (from 2.11×10(6)Da to 2.01×10(7)Da) were found in submerged mycelia. Some lower-molecular-weight polysaccharide components were found in solid fermented products. Different culture methods contributed to significant differences in monosaccharide components and molar ratios. The 50% ethanol precipitated fractions exhibited more complexity on monosaccharide compositions comparing with fractions precipitated with 30% and 70% ethanol. Polysaccharide fractions derived from submerged mycelia exhibited higher macrophages stimulation activities. Submerged culture was found to be a suitable method to prepare active polysaccharides because of its short culture span and reasonable cost.
采用不同浓度乙醇沉淀法，从鲍氏层孔菌的子实体、深层发酵菌丝体及固态发酵产物中获得了9种多糖组分。对这9种多糖组分的化学特性及体外免疫活性进行了比较研究。结果表明，用50%乙醇沉淀得到的组分多糖得率较高，深层发酵菌丝体有助于多糖的高提取率且多糖含量较高。高效体积排阻色谱-多角度激光光散射-示差折光检测联用（HPSEC-MALLS-RI）分析表明，这三种材料的多糖组分的分子量（Mw）随沉淀乙醇浓度的增加而降低。子实体多糖组分的Mw范围为1.98×10⁴Da至1.89×10⁶Da。在深层发酵菌丝体中发现了大分子多糖（2.11×10⁶Da至2.01×10⁷Da）。在固态发酵产物中发现了一些低分子量多糖成分。不同的培养方法导致单糖成分和摩尔比存在显著差异。与用30%和70%乙醇沉淀的组分相比，50%乙醇沉淀的组分在单糖组成上表现出更高的复杂性。深层发酵菌丝体来源的多糖组分表现出更高的巨噬细胞刺激活性。由于深层发酵培养周期短且成本合理，因此被认为是制备活性多糖的合适方法。
