Guo Jia, Tang Chenmin, Liu Yanfang, Shi Jia, Vunduk Jovana, Tang Chuanhong, Feng Jie, Zhang Jingsong
Key Laboratory of Edible Fungi Resources and Utilization (South) of Ministry of Agriculture, China. National Engineering Research Center of Edible Fungi, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China; School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai 200093, China.
Key Laboratory of Edible Fungi Resources and Utilization (South) of Ministry of Agriculture, China. National Engineering Research Center of Edible Fungi, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, China.
Food Chem. 2025 Apr 15;471:142759. doi: 10.1016/j.foodchem.2025.142759. Epub 2025 Jan 4.
Polysaccharides from Ganoderma lucidum (GLPs) exhibit unique bioactivity, but traditional cultivation yields low quantities and unstable quality, limiting their research and application. This study highlights how submerged fermentation processes enable the directed acquisition of structurally defined high molecular weight (MW) bioactive intracellular polysaccharides (IPS). The results showed that inoculation amount and fermentation scales had a significant effect on the content of high MW IPS. In the fermentor, by lowering the initial glucose concentration combined with fed-batch fermentation, the high MW IPS content was improved. The monosaccharide composition indicated that the high MW IPS obtained from different fermentation scales exhibited stability. This polysaccharide, which is a β-glucan with a β-1,3-Glcp backbone and β-1-Glcp attached at the O-6 position, demonstrated immunostimulatory effects in vitro. Overall, the consistent quality of GLPs during submerged fermentation underscores the feasibility of industrial-scale production, presenting a significant advancement over traditional cultivation methods and promising for biotechnological applications.
灵芝多糖（GLPs）具有独特的生物活性，但传统栽培产量低且质量不稳定，限制了其研究与应用。本研究强调了深层发酵过程如何能够定向获取结构明确的高分子量（MW）生物活性细胞内多糖（IPS）。结果表明，接种量和发酵规模对高分子量IPS的含量有显著影响。在发酵罐中，通过降低初始葡萄糖浓度并结合补料分批发酵，提高了高分子量IPS的含量。单糖组成表明，从不同发酵规模获得的高分子量IPS具有稳定性。这种多糖是一种β-葡聚糖，其主链为β-1,3-葡萄糖（Glcp），在O-6位连接有β-1-葡萄糖（Glcp），在体外表现出免疫刺激作用。总体而言，深层发酵过程中GLPs质量的一致性突出了工业规模生产的可行性，与传统栽培方法相比有显著进步，在生物技术应用方面前景广阔。
