不同发酵方式对樟芝真菌多糖产量的影响研究

通过深层发酵法,对比研究了连续、分批、补料分批3种培养方式对樟芝真菌菌体,胞内外多糖产量的影响,研究表明,补料分批相对于连续培养,菌体最大产量提高5.51%,胞内多糖最大产量提高11.25%。胞外多糖最大产量提高21.70%,补料分批培养优于连续培养和分批培养。     

Effect of culture pH on the antioxidant properties of Antrodia camphorata in submerged culture

Effects of culture pH ranging from pH 3.0 to 6.0 on yields of bioactive compounds, antioxidant activity, and free radical scavenging ability of methanolic extracts from mycelia and filtrates of Antrodia camphorata in a submerged culture were investigated. Culture pH significantly affected antioxidant and scavenging free radical activities of both the methanolic extracts of the mycelia and the filtrates. A low culture pH (3.0) favored cell growth, but higher culture pH (5.0) favored antioxidant properties. Antioxidant activities of the methanolic extracts of the mycelia and the filtrates were found to be correlated with total phenolic content, polysaccharide content, and protein/polysaccharide ratios. Antioxidant production was maximum at pH 5.0 at which the total phenolics and polysaccharide/protein ratio in the methanolic extracts of the mycelia were 152.2 mg/g and 0.335, respectively. The total phenolics might be the compounds responsible for the antioxidant activities of the methanolic extracts of the mycelia and the filtrates on lipid peroxidation and scavenging effects of ferrous ions. The maximum polysaccharide content of the methanolic extracts of the filtrates was 55.3 mg/g at pH 5.0. Higher yields of antioxidants were obtained in the submerged culture as compared with that of fruiting bodies. An alternative approach for producing antioxidants of A. camphorata in a submerged culture instead of solid state cultures was demonstrated in this study.     

樟芝菌丝体的不同提取方法及其抗肿瘤活性的研究

采用不同的方法对樟芝菌丝体进行提取,使用高效液相(HPLC)对提取物进行了分析,选定乙醇为提取溶剂;并用不同浓度的乙醇在不同时间下提取樟芝菌丝体,确定95%乙醇超声波提取的三萜产量最高,在1g菌丝体中可以获得25.24mg的三萜;并对其进行体外抗肿瘤活性试验,结果表明,80%乙醇浸提18h,在50μg/mL时,体外对小鼠淋巴白血病细胞L1210和人肠癌细胞SW620都有很强的抑制作用。     

樟芝菌固态发酵生产三萜类化合物

通过单因素实验,考察了固态发酵基质、外加氮源、初始含水量、装料量,接种量及培养温度对樟芝菌(Antrodia cinnamomea)固态发酵生产三萜系化合物的影响。单因素实验结果显示,NH4Cl加量、初始含水量、装料量和接种量对樟芝三萜系化合物含量的影响较显著,以上述显著因素作为随机因子,进行均匀设计实验,采用逐步回归方法对实验结果进行分析。实验结果表明:以小米为固态发酵基质,添加NH4Cl0.2%,初始含水量65%(g水/g干基),1L三角瓶装料量为120g,接种量55%(v/w),培养温度为28℃的条件下,樟芝三萜系化合物含量达到87.62mg/g(干基),比未优化前提高1.56倍;固态发酵产物中三萜系化合物的含量是樟芝液态发酵产物中的5倍。     

樟芝多糖流变特性研究

主要研究浓度、剪切力、加热时间p、H值、冻融变化、盐离子浓度等对樟芝多糖黏度的影响。试验结果表明:樟芝多糖溶液为"非牛顿流体",具有"假塑性";多糖的黏度随着浓度的增加而增加,其最佳溶解温度为40℃,加热时间以0.75 h为宜;pH、冻融变化、NaCl、蔗糖、柠檬酸对樟芝多糖溶液的黏度影响较小。     

衍生化GC/MS同时测定樟芝菌粉中19种脂肪酸的含量

建立了衍生化气相色谱-质谱联用（GC/MS）同时测定不同批次、不同培植方式樟芝中19种脂肪酸含量的方法。采用HP-VOC毛细管色谱柱(60 m×320 μm×1.8 μm),选择离子扫描方式（SIM）,对不同批次樟芝菌粉超临界CO₂流体萃取物的甲酯化样品进行分析。19种脂肪酸的响应峰面积与其相应浓度的线性关系良好（r＞0.995 6）,加样回收率为93.47%～104.89%。该方法准确、专属、重复性好,能有效测定樟芝菌粉中脂肪酸的含量,可为樟芝菌粉的质量评价奠定基础。     

樟芝固态发酵生产Antroquinonol及萃取Antroquinonl的研究

安卓奎诺尔(Antroquinonol)具有很好的抗癌效果。为了提高樟芝固态发酵中Antroquinonol的产量及其萃取效率,为其工业化生产提供理论参考,本文考察了谷物种类、装料量、初始含水量、外加碳源、氮源含量对樟芝固态发酵产Antroquinonl的影响,并进行了多级逆流浸提方法萃取樟芝固态发酵产品中Antroquinonol的实验。结果表明:优化后的条件为:在1L三角瓶中,大米装料量为110g,初始含水量为50%,外加碳源为2.0g葡萄糖,氮源添加量为0.3g大豆粉。固态发酵中Antroquinonol产量提高了14.44%;用体积分数为95%的乙醇作萃取剂(乙醇与萃取物料比例为10∶1,v/w),以50℃水浴振荡萃取1h为浸提条件进行三级逆流浸提,浸提萃取后残渣中的Antroquinonol残留率小于1%。该法具有溶剂使用量少,萃取效率高的优点。      

Changes in volatile compound composition of Antrodia camphorata during solid state fermentation

BACKGROUND: Although the volatiles present in mushrooms and fungi have been investigated by many researchers, including Antrodia camphorata in submerged fermentation, there are few data available regarding changes in volatile compounds during fermentation. Our research has revealed that solid state fermentation of A. camphorata is highly odiferous compared with submerged cultures and the odor changed with increasing culture time. Therefore the aim of this study was to investigate the changes in volatile compound composition of A. camphorata during solid state fermentation. RESULTS: Altogether, 124 major volatile compounds were identified. The volatile compounds produced by A. camphorata during growth in solid state fermentation were quite different. Oct‐1‐en‐3‐ol, octan‐3‐one and methyl 2‐phenylacetate were predominant in exponential growth phase production, while the dominant volatiles produced in stationary phase were octan‐3‐one and methyl 2‐phenylacetate. In stationary phase, lactone compounds in A. camphorata, such as 5‐butyloxolan‐2‐one, 5‐heptyloxolan‐2‐one, 6‐heptyloxan‐2‐one, contributed greatly to peach and fruit‐like flavor. Terpene and terpene alcohol compounds, such as 1‐terpineol, L ‐linalool, T‐cadinol, (E, E)‐farnesol, β‐elemene, cis‐α‐bisabolene and α‐muurolene, made different contributions to herbal fresh aroma in A. camphorata. Nineteen volatile sesquiterpenes were detected from solid state fermentation of A. camphorata. The compounds 5‐n‐butyl‐5H‐furan‐2‐one, β‐ionone, (?)‐caryophyllene oxide, aromadendrene oxide, diepi‐α‐cedrene epoxide, β‐elemene, α‐selinene, α‐muurolene, azulene, germacrene D, γ‐cadinene and 2‐methylpyrazine have not hitherto been reported in A. camphorata. CONCLUSION: The preliminary results suggest that the aroma‐active compounds produced by A camphorata in solid state fermentation might serve as an important source of natural aroma compounds for the food and cosmetic industries or antibiotic activity compounds. The sesquiterpenes could be identified as possible taxonomic markers for A. camphorata. Copyright © 2011 Society of Chemical Industry     

樟芝真菌萜类物质提取研究及色谱指纹图谱的建立

利用不同方法对樟芝真菌菌丝体中的三萜类化合物进行提取,研究表明,乙醇微波提取法优于其它,最高提取量达到26.28mg/g;通过对不同浓度的乙醇微波法提取三萜类化合物的研究发现,乙醇浓度对三萜类化合物的提取有一定的影响,95％vol的乙醇最好;对各乙醇浓度下提取物的HPLC谱图分析可知,在相对保留时间为0.66、0.75、1.00、1.30、2.10(即出峰时间大体在7.420min、8.383min、11.172min、14.529min、23.411 min),各浓度提取条件均有相对面积,即有峰出现,确定此5点为乙醇微波提取樟芝真菌菌丝体中三萜类化合物的指纹图谱.