灵芝多糖对多刺裸腹溞存活、生殖及总SOD活性的影响

采用多刺裸腹溞（Moina mocrocpa）作为实验动物,考察了不同浓度灵芝多糖对多刺裸腹溞寿命、存活率、生殖量和总超氧化物歧化酶（T-SOD）活性的影响。结果表明,灵芝多糖浓度为40～160mg/L时,多糖组多刺裸腹溞的平均寿命及存活率均明显高于对照组,同时对多刺裸腹溞的繁殖率也有显著影响;不同浓度的灵芝多糖均能促进多刺裸腹溞超氧化物歧化酶的活性的提高.结果为多刺裸腹溞作为衰老动物模型的应用提供了理论依据。      

混合碳源对灵芝多糖发酵及其抗肿瘤活性的影响

为了高效生产活性灵芝多糖,以葡萄糖液体发酵的基本碳源,同时添加两种灵芝多糖的主要单糖组分——半乳糖和甘露糖,研究混合碳源对灵芝生长、多糖合成及其抗肿瘤活性的影响。结果表明,以不同的混合碳源作为灵芝液态发酵的碳源,发现不同比例的单糖碳源对灵芝多糖产量和生物量影响较小。不同的灵芝多糖剂量对皮肤基底癌细胞A431和人乳腺癌细胞MDA-MB-231的增殖均有抑制作用,碳源比例对灵芝多糖活性影响较大。葡萄糖和半乳糖以质量浓度比1∶1作碳源时抑制率可达到50%~60%;葡萄糖和半乳糖质量浓度比1∶2作碳源时抑制率可达到75%~85%;葡萄糖和甘露糖质量浓度比1∶1作碳源时抑制率可达到60%~65%;葡萄糖和甘露糖质量浓度比1∶2作碳源时抑制率可达到80%~85%;葡萄糖、半乳糖和甘露糖质量浓度比1∶1∶1作碳源时抑制率可达到80%~85%。初始培养基中半乳糖和甘露糖所占比例大有利于灵芝多糖抗肿瘤活性的发挥。     

灵芝多糖提取及生理活性的研究进展

综述了灵芝多糖的提取纯化方法,简要介绍灵芝多糖的在免疫调节、抗肿瘤、抗氧化和降血糖等方面的生理活性,并对灵芝多糖未来的研究、生产做出展望。     

培养基组成对灵芝多糖形态的影响及优化研究

在不同发酵培养基的条件下,灵芝胞外多糖形态有较大不同。在兼顾胞外多糖的形态与产量的同时,对其发酵培养基进行了优化,研究结果表明,最佳发酵培养基为:玉米粉2%,黄豆粉1%,FeSO4·7H2O0.02%,KH2PO40.1%,土豆汁30%,pH自然。最终所得到的胞外多糖形态外观良好,产量达到86.36mg/mL(湿重)。      

灵芝菌丝体硒多糖结构表征、抗氧化活性及对小鼠运动疲劳的影响

将灵芝菌丝体通过水提醇沉、分离纯化,分别得到硒多糖（Se-GLP）和普通多糖（GLP）,并对其结构表征、抗氧化活性和抗运动疲劳进行了研究。结果表明：Se-GLP具有C-O-Se、Se=O、Se-O-CH结构,硒含量为392.17 mg/g,而GLP中未检测到硒;Se-GLP和GLP均含有β型糖苷键,其重均分子量分别为19283 Da和17846 Da,均由甘露糖、葡萄糖、半乳糖、岩藻糖组成,摩尔比分别为1.15∶1∶1.07∶1.48和1.22∶1∶0.95∶1.57。体外抗氧化结果显示,Se-GLP和GLP均具有较强抗氧化能力,抗氧化能力均与多糖剂量呈线性相关,而Se-GLP的抗氧化活性显著大于GLP。此外,Se-GLP和GLP均提高了小鼠的前肢抓力和力竭游泳时间,Se-GLP的抗疲劳效果显著大于GLP。结果表明,Se-GLP具有较好的抗氧化活性和抗运动疲劳作用,该研究可为硒多糖在运动功能食品中的开发利用提供参考。     

中药黄芪对发酵生产灵芝多糖的影响

研究了中药黄芪对灵芝发酵生产灵芝多糖的影响,确定了黄芪添加的可行性及最适添加量,并对发酵产生的粗多糖进行分析,通过Sephadex G-75凝胶对粗多糖进行初步分离和研究．结果表明：黄芪有利于灵芝在发酵中多糖的产生,其多糖的组分发生变化,有可能产生新的物质。     

不同金属离子对灵芝多糖液态发酵的影响

研究不同金属离子对灵芝多糖含量的影响,发现K+、Mg2+和Fe2+可以促进灵芝多糖液态发酵,其中含Fe2+发酵培养基所产生物量和多糖最多,分别为7.299 g/L和0.720 g/L。在种子液培养基基础上加入0.2%Fe2+更有利于灵芝多糖产量的提高;在整个发酵罐扩大培养过程中,胞外粗多糖含量均是先上升后下降,在1 d～3 d时,胞外粗多糖含量呈轻微上升趋势,变化幅度较小。4 d～6 d时,胞外粗多糖含量有明显的上升趋势,而pH变化幅度较小,利于灵芝菌体产生多糖。在6 d时达到最大值。在同等条件下进行的发酵罐扩大培养摇比摇瓶发酵培养所得含量略高。说明发酵罐培养比摇瓶培养更利于生产灵芝多糖。     

硒和铈对灵芝多糖和灵芝酸含量的影响

目的:考察在培养液中添加硒和铈对灵芝多糖和灵芝酸含量的影响。方法:向培养液中分别添加不同质量浓度的亚硒酸钠或硝酸铈铵,用液体浅层静置培养法培养灵芝菌丝体,用苯酚-硫酸法测定菌丝体和菌液中的多糖,用冰醋酸-香草醛法测定菌丝体中的灵芝酸。结果:添加40mg/L亚硒酸钠培养的灵芝菌丝体,多糖含量比对照提高42.3%,灵芝酸含量比对照提高10.6%;添加15mg/L硝酸铈铵培养的灵芝菌丝体,多糖含量比对照提高51.1%,灵芝酸含量则有所降低;两种元素还可明显提高菌液中灵芝多糖的含量。结论:向培养液中适量添加硒或铈,可显著提高灵芝菌丝体和菌液中的多糖含量,硒还可同时提高菌丝体的灵芝酸含量,铈则降低灵芝酸含量。生产中可根据实际需要添加硒或铈,以获得品质优良的灵芝菌丝体和菌液。     

生长因子对灵芝生长及多糖产量的影响

α-萘乙酸(NAA)、油酸、L-谷氨酸作为生长因子都能使灵芝真菌菌体及多糖产量有不同程度的提高,其中,1g/L的油酸添加时,菌体产量提高49.93%,多糖产量增加60%。正交试验分析表明,同时添加3种生长因子对菌体及多糖产量都有影响,油酸影响显著,3种因子添加的适宜组合为NAA 0.1mg/L、油酸1g/L,L-谷氨酸1.5g/L,菌体最大产量提高76.65%,多糖提高95%。     

灵芝多糖益生菌酸奶抗衰老的研究

对D-半乳糖致衰老小鼠分别灌胃添加不同含量灵芝多糖的益生菌酸奶,测定各组处理小鼠脏器指数,血清及不同组织中超氧化物歧化酶(SOD)、丙二醛(MDA)、谷胱甘肽过氧化物酶(GSH-PX)、过氧化氢酶(CAT)活性指标,研究添加灵芝多糖的益生菌酸奶对D-半乳糖致衰老小鼠抗衰老作用的效果。结果表明:添加灵芝多糖的益生菌酸奶可显著提高衰老模型小鼠血清及不同组织中SOD、CAT、GSH-PX活性、降低MDA含量(P0.05),且以高剂量组[1 200 mg/(kg·d)]效果最优。与衰老模型组相比,高剂量组[1 200 mg/(kg·d)]小鼠血清、肝脏、脑组织中SOD活力依次提高20.34%、8.39%、48.95%;小鼠血清、肝脏中GSH-PX活力依次提高38.45%、39.67%;小鼠血清、肝脏、脑组织中MDA含量分别降低38.37%、43.97%、38.39%;小鼠脑组织、肝脏、肾脏中CAT活力依次提高60.02%、55.29%、37.73%。与酸奶组相比,高剂量组小鼠SOD活力依次提高18.36%、1.58%、25.13%;GSH-PX活力依次提高38.45%、30.26%;MDA含量分别降低10.47%、30.96%、18.91%;CAT活力依次提高41.31%、32.07%、26.64%。结论:灵芝多糖添加入植物乳杆菌益生发酵酸奶可发挥灵芝多糖和益生菌酸奶在抗衰老功能方面的协同作用发挥更强抗衰老效果。     

Mechanochemical‐assisted extraction and antioxidant activity of polysaccharides from Ganoderma lucidum spores

Mechanochemical‐assisted extraction (MCAE) method was developed to an effective method for polysaccharides extraction from Ganoderma lucidum spores. The MCAE parameters and the antioxidant activity of polysaccharides were investigated. Through response surface methodology design experiments, the processing conditions were optimised as follows: material/solid reagent (Na₂CO₃) 5 g·g^?1, milling time 20 min, solution/material ratio twenty (mL·g^?1) and extraction time 130 min. Under these conditions, the yield of polysaccharides was (5.92 ± 0.13)%, which was in close agreement with the predicted value. Compared with the heat‐reflux extraction method, the MCAE method had higher extraction yield, shorter extraction time and lower extraction temperature. In addition, the polysaccharides obtained from MCAE exhibit significant antioxidant activity.     

利用大孔树脂对低分子量灵芝多糖脱色研究

比较了7种树脂对低分子量灵芝多糖脱色的效果,从中筛选出D354-FD、AB-8和HPD400 3种树脂,并通过单因素实验和正交实验对脱色条件进行优化,结果表明:采用AB-8树脂,在pH=4.0,温度60℃时,对低分子量灵芝多糖脱色率可达到87.38%,多糖保留率为89.24%,蛋白质去除率为77.11%.     

两种灵芝多糖对小鼠免疫功能增强作用研

研究两种不同工艺提取的灵芝多糖-超声提取多糖(UCP)和碱提多糖(ACP)对小鼠免疫功能的增强作用。实验小鼠分别按低、中、高剂量胃饲两种灵芝多糖提取物,测试其对小鼠免疫功能的影响(小鼠碳廓清实验、迟发性变态反应、血清溶血素测定、NK细胞活性实验)。结果表明,各剂量组的UCP和ACP血清溶血素含量,ACP各剂量和UCP高剂量组的小鼠迟发型变态反应(DTH),高剂量组的ACP小鼠碳廓清能力,高剂量组UCP和ACP中、高剂量的小鼠NK细胞活性,UCP低剂量组的小鼠胸腺指数,与对照组比较均有显著性差异(p<0.05)。说明两种灵芝多糖均能提高小鼠的免疫功能,ACP的作用优于UCP,且灵芝多糖对小鼠免疫功能的增强作用并不是剂量越大越好,而是存在最适剂量。     

灵芝多糖抗肿瘤的细胞机制及作用通路研究

灵芝多糖是灵芝的主要活性物质,对荷瘤机体有免疫调节作用,包括提高抗原提旱细胞、单核吞噬细胞功能,增强细胞和体液免疫功能,在体内引起一系列信号级联反应.但灵芝多糖的免疫调节及抗肿瘤作用机制尚未十分明确,仍有许多问题尚待解决.     

灵芝多糖抗肿瘤的细胞机制及作用通路研究

灵芝多糖是灵芝的主要活性物质,对荷瘤机体有免疫调节作用,包括提高抗原提旱细胞、单核吞噬细胞功能,增强细胞和体液免疫功能,在体内引起一系列信号级联反应.但灵芝多糖的免疫调节及抗肿瘤作用机制尚未十分明确,仍有许多问题尚待解决.     

Rheological properties of the hot-water extracted polysaccharides in Ling-Zhi (Ganoderma lucidum)

The intrinsic viscosity, coil overlap and Mark–Houwink parameters of the hot water extracted polysaccharides from the fruit body and mycelia of Ganoderma lucidum were measured as a function of solvents and dehydration methods. Effects of ionic strength on the intrinsic viscosity, salt tolerance and chain stiffness parameters of G. lucidum polysaccharides were also characterized. It was found that when water was used as the solvent for the polysaccharides extracted from the fruit body (GLFP) and mycelium (GLMP) of G. lucidum, molecular aggregations were likely occurred to some extent. However, as DMSO was used, a less compact, more extended conformation was obtained, as indicated by the higher Mark–Houwink exponents (1.32–1.66) and lower power dependence of viscosity on concentration. Intrinsic viscosity of both GLFP and GLMP decreased with increasing ionic strength, possibly due to the presence of uronic acid groups in the polysaccharide structure. GLMP generally showed higher viscosity than GLFP, possibly due to larger molecular size. Drying method, including hot-air, vacuum, and freeze drying, did not show a significant influence on the rheological properties of GLFP and GLMP in the dilute domain. Such information would be relevant during the development of functional foods containing G. lucidum polysaccharide.     

树舌胞内多糖抗氧化活性的研究

目的:探讨树舌胞内多糖(GAPS)体外抗氧化作用.方法:从清除超氧阴离子自由基、抑制羟基自由基的产生、清除DPPH自由基和还原力4个方面,研究了树舌胞内多糖的体外抗氧化效果.结果:树舌胞内多糖有较强的还原力,并在体外对超氧阴离子自由基(O-2·)、羟基自由基(·OH)、DPPH有机自由基有较强的清除作用.树舌胞内多糖浓度为1.0mg/mL时,其清除O-2·能力为36.36%;对于·OH,在浓度为2.5mg/mL时,清除率达到56.97%;对于DPPH·,在浓度为1.0mg/mL时,清除率达到45.31%;当树舌胞内多糖浓度为0.5mg/mL时的还原能力与0.03mg/mLVc,相当.结论:树舌胞内多糖具有抗氧化方面的应用开发前景.     

Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, yakju

The goal of this study was to develop a high value Korean traditional rice wine possessing the pharmaceutical functionality of Ganoderma lucidum. The effects of the fruiting body of G. lucidum on the alcohol fermentation of Korean traditional rice wine, yakju, were investigated. Optimal fermentation conditions for the preparation of G. lucidum-yakju consisted of the koji added at 15% and a fermentation period of 15 d at 25 degrees C. The effects of the amount of G. lucidum added on the acceptability and functionality of G. lucidum-yakju were investigated. G. lucidum GL-1 yakju brewed by adding 0.1% G. lucidum into the mash showed the best acceptability and its angiotensin I-converting enzyme (ACE) inhibitory activity and SOD-like activity were 63% and 42%, respectively, both of which are higher than those of yakju. The high ACE inhibitory activity of G. lucidum GL-1 yakju was found to result from ganoderic acid K in G. lucidum on the basis of physical and spectral data. However, the fibrinolytic activity and antioxidant activity of G. lucidum GL-1 yakju were very low, while tyrosinase inhibitory activity was not determined. From these results, G. lucidum GL-1 yakju may become a new functional Korean traditional rice wine with antihypertensive properties.     

灵芝发酵枸杞实现多糖复合初步研究

灵芝多糖和枸杞多糖均具有良好的生理活性功能。提取灵芝多糖和枸杞多糖的复合物清除羟自由基活性可以达到53.11%,优于两种多糖单独作用效果。利用灵芝菌株发酵枸杞汁,体系中总糖含量可以达到20g/L以上,发酵液稀释10倍清除羟自由基活性可以达到56.65%,高于灵芝发酵液和枸杞法清除率。初步说明可以通过灵芝发酵实现灵芝多糖和枸杞多糖的复合,为发挥多糖功效提供新的途径。