Molecular characteristics of indigestible water-solublepolysaccharides from mycelium fermentation mass ofAntrodia cinnamomea

• Main Authors: Ting-Yu Zhang, 張庭瑜
• Other Authors: 呂廷璋
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/y596xj

碩士 === 國立臺灣大學 === 食品科技研究所 === 106 === Antrodia cinnamomea has been considered as a potential medicinal mushroom in Taiwan. It is immunomodulatory attribute has been associated with its polysaccharides. This study analyzed the polysaccharide profile of whole mycelium fermentation mass of Antrodia cinnamomea including mycelia and broth. The selected sample contained 15.5% glucan, which consists of two well-known bioactive glucans, (1,3)-β-D-glucans (2.6%, on dry-basis) and (1,6)-β-D-glucans (2.6%), as well as (1,4)-β-D-glucans (10.9%) and digestible α-D-glucans (1.1%). The water-soluble dietary fiber of the sample composed of indigestible water-soluble polysaccharides (IDPS). The sugar composition of IDPS was found to be galactose (58.67%), glucose (28.41%), mannose (7.91%), fucose (2.79%) and a small amount of arabinose and xylose. The identified components of IDPS included β-(1,3; 1,6)-D-glucans (0.05% on polysaccharide-basis) and β-(1,6)-D-glucans, fucomannogalactans, a peptidoglycan and a glycoprotein through enzymatic assays and DEAE-anion exchange chromatography. The the linkage patterns of fucomannogalactans included terminal-galactosyl, 1,2-galactosyl, 1,3-galactosyl, 1,4-galactosyl, 1,6-galactosyl, 2,6-galactosyl, 3,6-galactosyl, 4,6-galactosyl, 3,4,6-galactosyl, 1,2-mannosyl, terminal-mannosyl and terminal-6-deoxy-L-galactopyranosyl (Fuc). IDPS could be separated by DEAE chromatography into three fractions, F1, F2 and F3. The linkage analysis showed that the neutral fraction F1 is mainly fucomannogalactan and a small amount of (1,3; 1,6)-β-D-glucan; F2 and F3 is mainly (1,3; 1,6)-β-D-glucan and a small amount of fucomannogalactan. After the reduction of the carboxylic acid group of the acidic sugar, it was found that glucuronic acid was present in the F3, and the linkage form is terminal-glucuronic acid, 1,3-glucuronic acid and 3,6 glucuronic acid. A preparative procedure for glycoproteins of A. cinnamomea had proposed by using quaternary ammonium salt selective precipitation method. This study provides the polysaccharide profiles of fermentation mycelium mass of A. cinnamomea and the profiles can be used as a quality control tool for the development of polysaccharide-based functional food products in the future.