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

doi:10.13344/j.microbiol.china.220879

Home > Archive>Volume 50, Issue 6, 2023 >2721-2737. DOI:10.13344/j.microbiol.china.220879

Structural characteristics and biological activity of polysaccharides produced by liquid fermentation of Ganoderma: a review
DOI:
                        10.13344/j.microbiol.china.220879
                    
CSTR:
                        32113.14.j.MC.220879
                    
Author:
                        DUAN YuyanDUAN Yuyan
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, National Research and Development Center for Edible Fungi Processing, Shanghai 201403, China;College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
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FENG JieFENG Jie
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, National Research and Development Center for Edible Fungi Processing, Shanghai 201403, China
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LIU YanfangLIU Yanfang
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, National Research and Development Center for Edible Fungi Processing, Shanghai 201403, China
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ZHOU ShuaiZHOU Shuai
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, National Research and Development Center for Edible Fungi Processing, Shanghai 201403, China
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TANG ChuanhongTANG Chuanhong
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, National Research and Development Center for Edible Fungi Processing, Shanghai 201403, China
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LIU LipingLIU Liping
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, National Research and Development Center for Edible Fungi Processing, Shanghai 201403, China
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ZHANG JingsongZHANG Jingsong
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, National Research and Development Center for Edible Fungi Processing, Shanghai 201403, China
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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

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DUAN Yuyan, FENG Jie, LIU Yanfang, ZHOU Shuai, TANG Chuanhong, LIU Liping, ZHANG Jingsong. Structural characteristics and biological activity of polysaccharides produced by liquid fermentation of Ganoderma: a review[J]. Microbiology China, 2023, 50(6): 2721-2737

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Received:September 11,2022
Revised:
Adopted:December 23,2022
Online: June 05,2023
Published: June 25,2023

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