灵芝液态发酵胞内外多糖结构特征及其活性研究进展

Structural characteristics and biological activity of polysaccharides produced by liquid fermentation of Ganoderma: a review

摘要:

灵芝是一味传统的中药材，具有很高的药用价值，多糖是其主要的活性成分之一，可从其子实体、孢子粉、发酵菌丝体和胞外液中获得。近年来，从灵芝菌丝体和胞外液中发现的多糖越来越得到研究者们的关注。本文从发酵培养基成分及发酵条件对灵芝胞内外多糖的影响、灵芝胞内外多糖的结构、灵芝胞内外多糖生物活性3个方面进行综述，为发酵来源灵芝多糖的开发利用提供科学理论依据。

关键词:灵芝胞内外多糖;液态深层发酵;结构特征;生物活性

Abstract:

Polysaccharides, a major group of active components in the medicinal Ganoderma spp., are mainly extracted from the fruiting body, spore powder, and liquid submerged fermentation broth of mycelium and extracellular fluid. In recent years, polysaccharides extracted from the mycelia and extracellular fluid have attracted wide attention from scholars. In this paper, the effect of composition of fermentation medium and fermentation conditions on the intracellular and extracellular polysaccharides of Ganoderma spp., and the structures and biological activities of the polysaccharides were reviewed, which could lay a theoretical basis for the development and utilization of the polysaccharides produced by liquid fermentation.

Key words:intracellular and extracellular polysaccharides of Ganoderma spp.;liquid submerged fermentation;structural characteristics;biological activity