Enhanced exopolysaccharide yield and antioxidant activities of Schizophyllum commune fermented products by the addition of Radix Puerariae. Issue 60 (26th November 2021)

• Record Type: Journal Article
• Authors: Deng, Yongfei; Huang, Qian; Hu, Lu; Liu, Tao; Zheng, Bisheng; Lu, Dengjun; Guo, Chaowan; Zhou, Lin
• Is Part Of: RSC advances. Volume 11:Issue 60(2021)
• Page Start: 38219
• Page End: 38234
• Publication Date: 2021-11-26
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/d1ra06314f
• Languages: English
• ISSNs: 2046-2069

Abstract

Abstract : To increase the production of exopolysaccharides and expand the application of Schizophyllum commune fermentation liquid, the traditional Chinese medicine Radix Puerariae with outstanding biological activity was selected as a culture additive. Abstract : To increase the production of exopolysaccharides (EPS) and expand the application of Schizophyllum commune ( S. commune ) fermentation liquid, the traditional Chinese medicine Radix Puerariae (RP) with outstanding biological activity was selected as a culture additive to improve the EPS yield and enhance the antioxidant activity of fermented products from S. commune . The effects of three independent factors: A: initial pH (5.0–6.0), B: concentration of RP (10–14 g L −1 ), and C: inoculum size (8–12%, v/v) on the EPS yield were evaluated. The results of response surface methodology (RSM) showed that the optimal fermentation conditions were: A: 5.40, B: 12.80 g L −1, and C: 10.0%. The optimal yield of EPS was 8.41 ± 0.12 mg mL −1, which showed an insignificant ( p > 0.05) difference with the predicted value (8.45 mg mL −1 ). The fermented supernatants cultured from RP-supplemented medium (SC-RP) or regular medium (SC) were collected for further study. FT-IR analysis of EPS-1 (purified from SC) and EPS-2 (purified from SC-RP) showed that their structures were consistent, indicating that the addition of RP did not affect the structure of schizophyllan (SPG). In addition, compared with SC, the in vitro antioxidant activities of SC-RP were significantly improved with ORAC values and FRAP values increasing by 11.56-fold and 14.69-fold, respectively. There was a significant correlation among the phenolic compounds, flavonoids, and antioxidant activity of SC-RP in this study. Besides, SC-RP was detected to contain more than 25 bioactive ingredients compared with that of SC, which may play a key role in its antioxidant activities. Thus, these results indicated that RP enhanced the yield of SPG and improved the antioxidant activity of the fermented products by S. commune . Accordingly, the fermentation liquid of S. commune with the addition of RP may have potential application in food, cosmetics, and pharmaceutical industries.