Innovative submerged directed fermentation: Producing high molecular weight polysaccharides from Ganoderma lucidum

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-04 DOI:10.1016/j.foodchem.2025.142759

Jia Guo , Chenmin Tang , Yanfang Liu , Jia Shi , Jovana Vunduk , Chuanhong Tang , Jie Feng , Jingsong Zhang

{"title":"Innovative submerged directed fermentation: Producing high molecular weight polysaccharides from Ganoderma lucidum","authors":"Jia Guo , Chenmin Tang , Yanfang Liu , Jia Shi , Jovana Vunduk , Chuanhong Tang , Jie Feng , Jingsong Zhang","doi":"10.1016/j.foodchem.2025.142759","DOIUrl":null,"url":null,"abstract":"<div><div>Polysaccharides from <em>Ganoderma lucidum</em> (GLPs) exhibit unique bioactivity, but traditional cultivation yields low quantities and unstable quality, limiting their research and application. This study highlights how submerged fermentation processes enable the directed acquisition of structurally defined high molecular weight (MW) bioactive intracellular polysaccharides (IPS). The results showed that inoculation amount and fermentation scales had a significant effect on the content of high MW IPS. In the fermentor, by lowering the initial glucose concentration combined with fed-batch fermentation, the high MW IPS content was improved. The monosaccharide composition indicated that the high MW IPS obtained from different fermentation scales exhibited stability. This polysaccharide, which is a β-glucan with a β-1,3-Glcp backbone and β-1-Glcp attached at the O-6 position, demonstrated immunostimulatory effects <em>in vitro</em>. Overall, the consistent quality of GLPs during submerged fermentation underscores the feasibility of industrial-scale production, presenting a significant advancement over traditional cultivation methods and promising for biotechnological applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"471 ","pages":"Article 142759"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625000093","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Polysaccharides from Ganoderma lucidum (GLPs) exhibit unique bioactivity, but traditional cultivation yields low quantities and unstable quality, limiting their research and application. This study highlights how submerged fermentation processes enable the directed acquisition of structurally defined high molecular weight (MW) bioactive intracellular polysaccharides (IPS). The results showed that inoculation amount and fermentation scales had a significant effect on the content of high MW IPS. In the fermentor, by lowering the initial glucose concentration combined with fed-batch fermentation, the high MW IPS content was improved. The monosaccharide composition indicated that the high MW IPS obtained from different fermentation scales exhibited stability. This polysaccharide, which is a β-glucan with a β-1,3-Glcp backbone and β-1-Glcp attached at the O-6 position, demonstrated immunostimulatory effects in vitro. Overall, the consistent quality of GLPs during submerged fermentation underscores the feasibility of industrial-scale production, presenting a significant advancement over traditional cultivation methods and promising for biotechnological applications.

Abstract Image

查看原文本刊更多论文

创新的深层定向发酵：从灵芝中生产高分子量多糖

灵芝多糖（Ganoderma lucidum, GLPs）具有独特的生物活性，但传统的栽培方法产量低、质量不稳定，限制了其研究和应用。本研究强调了深层发酵过程如何能够定向获取结构上定义的高分子量（MW）生物活性细胞内多糖（IPS）。结果表明，接种量和发酵规模对高分子量IPS含量有显著影响。在发酵罐中，通过降低初始葡萄糖浓度并配合补料分批发酵，提高了高MW IPS含量。单糖组成表明，不同发酵规模获得的高分子量IPS具有稳定性。该多糖是一种β-葡聚糖，具有β-1,3- glcp主链和β-1- glcp在O-6位置的连接，在体外显示出免疫刺激作用。总的来说，glp在深层发酵过程中质量的一致性强调了工业规模生产的可行性，与传统的培养方法相比，这是一种显著的进步，具有生物技术应用的前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.