title: Ultrasound enhanced production and antioxidant activity of polysaccharides from mycelial fermentation of Phellinus igniarius.
abstract: In this study, a novel flat-plate ultrasound technology was developed to stimulate polysaccharides production from Phellinus igniarius mycelial fermentation. Three-factor-three-level Box-Behnken design was used to optimize ultrasonic treatment time, duty cycle time and culture time for a high yield of P. igniarius polysaccharides (PIPS). Optimal conditions were found to be ultrasound treatment time 65 min, duty cycle time 25s, and culture time 3.8d that gave a maximum PIPS yield of 1.8002 g/L, which increased ∼ 22.64% compared with the control (without any ultrasound). PIPS mainly contained low-molecular weight (MW) polysaccharides (3.1 kDa, 80%) composed of glucose, rhamnose and mannose in a molar ratio of 11.0:14.0:1.0. PIPS with higher carbohydrate and uronic acid contents exhibited strong antioxidant activities in vitro. Laser scanning confocal microscope (LSCM) observations suggested that ultrasound could change the morphology and structure of P. igniarius mycelium, and accelerate the transfer of nutrients and metabolites.
authors.affiliation: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Henan
authors.initials: H
authors.lastname: Zhang
authors.affiliation: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China. Electronic address: mhl@mail.ujs.edu.cn.
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
authors.affiliation: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Wan
authors.initials: W
authors.lastname: Liu
authors.affiliation: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Juanjuan
authors.initials: J
authors.lastname: Pei
authors.affiliation: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China.
authors.forename: Zhenbin
authors.initials: Z
authors.lastname: Wang
authors.affiliation: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Huiji
authors.initials: H
authors.lastname: Zhou
authors.affiliation: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China. Electronic address: jkyan_27@163.com.
authors.forename: Jingkun
authors.initials: J
authors.lastname: Yan
mesh_terms: D001487:Basidiomycota / Q000737:chemistry; D005285:Fermentation; D025282:Mycelium / Q000737:chemistry; D011134:Polysaccharides / Q000096:biosynthesis / Q000737:chemistry*; D014465:Ultrasonics
chemical_list: D011134:Polysaccharides
keywords: Antioxidant activity; Chemical property; Phellinus igniarius; Polysaccharides; Response surface methodology; Ultrasonic treatment