In vivo study on the Anti-Fatigue Health Benefits of Liquid Cultured Taiwanofungus camphoratus

• Main Authors: Yun-li Chang, 張云力
• Other Authors: chien-wei cheng
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/85013734142495243014

碩士 === 銘傳大學 === 生物科技學系碩士班 === 101 === Abstract Taiwanofungus camphoratus is an edible fungus and becomes very popular during the past decades because of the proved health improvement function to human body. However, mass scaled culture of Taiwanofungus camphoratus is limited by its natural habitant logwoods from the endangered trees of Cinnamomum kanehirai Hay. This study is to develop a new strategy for liquid culture for the T. camphoratus. LED light illumination was introduced to liquid culture systems. The effect of red LED light illumination to the functional ingredients, such as triterpenes and polysaccharides, of T. camphoratus were studied. With the illumination time extended, the size of the individual cultured pellet enlarged, the content of triterpenes and polysaccharide were also increased. The effect of LED illumination is also significant to the antioxidant behavior of the fungus. The DPPH free radical scavenging ability, total polyphenols contents and SOD analog activities were all improved. The produced fungus was applied to mice diets to test the fatigue endurance level of the mice. After 8 weeks of ingestions, the endured swimming times of mice prolonged significantly, the formation of blood lactic acid reduced effectively, and the glycogen content in liver and muscle increased obviously.