Improvement on the Antioxidant Activity of Polysaccharides by Submerged Fermentation of Shiraia bambusicola GDMCC 60438 (Ascomycota)

2020 ◽  
Vol 22 (6) ◽  
pp. 605-614
Author(s):  
Yuan Zhang ◽  
You Luo ◽  
Xiaofei Tian ◽  
Zhenqiang Wu
Keyword(s):  
Antioxidant Activity ◽  
Submerged Fermentation ◽  
Shiraia Bambusicola

Process Development of Ergothioneine by Submerged Fermentation of a Novel Medicinal Mushroom Panus Conchatus

2021 ◽  
Author(s):  
Min Zhu ◽  
Yiwen Han ◽  
Xuechao Hu ◽  
Lujing Ren
Keyword(s):  
Antioxidant Activity ◽  
Natural Products ◽  
Cell Growth ◽  
Vitamin C ◽  
Submerged Fermentation ◽  
Process Development ◽  
New Method ◽  
Good Stability ◽  
Medicinal Mushroom ◽  
Depth Study

Abstract Ergothioneine is a natural and safe antioxidant playing an important role in anti-aging and the prevention of various diseases. Mushrooms are the main dietary source of ergothioneine. This study aims to report a kind of medicinal mushroom Panus conchatus with great potential for the bioproduction of ergothioneine. Molasses and soy peptone could promote cell growth of Panus conchatus and enhance the accumulation of ergothioneine. Meanwhile, three precursors of cysteine, histidine and methionine were added to the broth, and the highest ergothioneine concentration of 148.79mg/L was obtained when adding 0.4 g/L cysteine. Finally, the crude ergothioneine extract was purified and further evaluated. The ergothioneine from Panus conchatus showed higher antioxidant activity than vitamin C and glutathione with good stability at lower pH environment. This research would provide a new method for the bioproduction of ergothioneine and lay foundation for the in-depth study about the exploration of natural products from Panus conchatus.

Enhancing Antioxidant Activity of Soluble Polysaccharide from the Submerged Fermentation Product of Cordyceps sinensis by Using Cellulase

2013 ◽  
Vol 641-642 ◽  
pp. 975-978 ◽  
Author(s):  
Xiao Lei Li ◽  
Dan Li
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Submerged Fermentation ◽  
Untreated Control ◽  
Reducing Power ◽  
Cordyceps Sinensis ◽  
Fermentation Products ◽  
Fermentation Product ◽  
Soluble Polysaccharide ◽  
Free Radicals Scavenging

Soluble polysaccharide is a main bioactive composition of Cordyceps sinensis. To increase its antioxidant activity, 500 mg of submerged fermentation products of C. sinensis was incubated with 7.5 U or 375 U of cellulase in 50 mL of water at 50°C for 2 h. The content of soluble polysaccharide of submerged fermentation products of C. sinensis increased from 30.28% to 33.23~38.10%. At the same concentration, the DPPH free radicals scavenging capability and reducing power of cellulase-treated soluble polysaccharide were higher than those of untreated control.

scholarly journals Promotion of the Hypocrellin Yield by a Co-Culture of Shiraia bambusicola (GDMCC 60438) with Arthrinium sp. AF-5 Fungus

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 316
Author(s):  
Xiaoxiao Yan ◽  
Yongdi Wen ◽  
Menghua Hu ◽  
Zhenqiang Wu ◽  
Xiaofei Tian
Keyword(s):  
Carbon Source ◽  
Submerged Fermentation ◽  
Microscope Observation ◽  
Time Increase ◽  
Anthracene Derivative ◽  
Shiraia Bambusicola ◽  
Hypocrellin A ◽  
Cultivation Strategy ◽  
Fermentation Media

Hypocrellin is a natural 3,10-xylene-4,9-anthracene derivative compound that originates from the stroma of Shiraia bambusicola (S. bambusicola) and Hypocrella bambusae with excellent photobiological activities. Submerged fermentation with the mycelia of S. bambusicola is generally regarded as an ideal technology for hypocrellin production. This study developed a co-cultivation strategy for an obvious promotion of the hypocrellin yield by incubating S. bambusicola (GDMCC 60438) with the endophyte fungus Arthrinium sp. AF-5 isolated from the bamboo tissue. The results indicated that the yield of hypocrellin A (HA) reached a 66.75 mg/g carbon source after an 84-h co-cultivation of the two strains, which was a four-time increase of that by the fermentation only with the S. bambusicola. The microscope observation found that the mycelia of the two strains were intertwined with each other to form the mycelium pellets during the co-cultivation. Moreover, the mycelium pellets of the co-culture showed a contracted and slightly damaged morphology. The addition of H2O2 in the fermentation media could further increase the HA production by 18.31%.

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